Preheat the oven to 375°F. Spray the baking pan with nonstick spray and place a sheet of parchment paper on the baking pan.
Take one egg and separate the yolk into a small bowl and the egg white into a large mixing bowl.
Add ½ tsp water to the egg yolk and mix. Set aside to be used to brush on the breakfast ring later.
In the bowl with the one egg white add the remaining eight eggs. Add milk, salt and pepper. Mix with a fork until smooth.
In a large skillet over medium-high heat brown the sausage along with the diced peppers until meat is no longer pink, about 5-8 minutes. As you cook the sausage, break it up into small pieces. You can use a potato masher for this! Remove from the skillet into a bowl and set aside.
In the same skillet as you prepared the sausage, lower the heat to medium and cook the eggs, stirring them and pushing from the sides to the center until they are set but still moist. Break into bite size pieces.
Turn off the heat to the skillet and then add the sausage mixture to the eggs and stir just until combined. Set aside.
On the prepared baking sheet place a 6 inch glass bowl in the center. Then arrange the crescent dough triangles into a ring with the short end leaning up against the sides of the bowl to form a 6-inch circle in the center. The dough will overlap. Remove the bowl and gently press down on the dough closest to the inner circle to gently bind those edges together.
Next take ½ cup of shredded cheese and sprinkle the cheese onto the dough in a circle up next to the bowl.
Now spoon the egg/sausage/pepper mixture on top of the cheese in a circle around the bowl.
Take the remaining one cup of cheese and sprinkle on top.
Now bring each triangle point of the crescent roll up toward the center hole and gently tuck under the inner edge of the ring. Do this all the way around the ring.
Brush the egg wash over the top of the crescent ring.
Place in the oven and bake for 20-30 minutes or until golden brown and crescent rolls are baked.
Cool 5 minutes before slicing.