This quick and easy breakfast recipe is made with Pillsbury's Crescent dough.... and can be made even quicker by cooking the sausage ... and even the scrambled eggs ahead of time... perfect for a weekday breakfast on the go...
This is a slightly adapted Pillsbury recipe.... the original was made into a ring... which was nice but kind of skimpy on the filling... and when you add more filling.. it becomes harder to shape into a ring... so I made it into a log.
The original recipe uses only 5 eggs... I used 7...
The original added 1/3 cup of chopped bell pepper... I omitted it.. I wanted this more kid friendly and tasting more like a sausage, egg and cheese breakfast sandwich... but feel free to add it.
You can cut the fat a bit by using egg substitute and/or turkey sausage.
The sesame seeds on top are a nice touch... but optional... if you need to omit them because of a dietary restriction or you don't have them... it's fine... just make sure you still do an egg wash on top to get the nice deep brown color when it bakes.
You can make the scrambled eggs and cook the sausage ahead to save time in the morning... just microwave them to a warm temperature (not hot) before assembling and baking the log/ring.
I used sliced cheese which worked fine with American cheese because it's very liable... but sliced cheddar was stiffer and made it more difficult to roll.... if you prefer cheddar cheese.. I recommend you use shredded cheddar cheese... use whatever cheese you prefer... Colby Jack or Mexican blend works well also.
The original recipe uses 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet ... I can't find it here... so I subbed 2 cans of crescent roll dough...
You need to press the seams closed... but when rolling it ... it may separate a little bit at the seams.. that's okay as long as it is only a little bit..... you have to cut slits in the dough to release the steam as it bakes... so where it separates don't cut a slit....
A really tasty recipe.. just a quick assembly.. bake.. slice and go!
Recipe: Sausage Egg and Cheese Breakfast Ring
All you need:
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet * See TIPS
7 eggs, scrambled with a dash of milk
1/2 pound breakfast sausage, cooked and drained
1/2 cup shredded cheddar cheese or about 9 American cheese slices to cover the dough
1 egg beaten
1 teaspoon sesame seeds (optional)
All you need to do:
Preheat the oven to 375 degrees F.
Cook the breakfast sausage and drain on paper towels... crumble and allow to cool a bit.
Make the scrambled eggs... and allow to cool a bit.
Spray a baking sheet with cooking oil spray. Unroll the dough and lay the first can of dough down on the prepared baking sheet... then unroll the second can of dough and overlap slightly on the long side. Press the seams together (the seams also that are on the crescent roll dough if you are using that instead of the baking sheets.
Lay the cheese down over all the dough.... spoon the sausage then the eggs down the center... starting with the long side roll up the dough... press to seal closed. Now you can shape it into a log or a ring.. whichever you prefer. Pinch the ends closed.
Cut 2 or 3 slits in the dough ... brush with the egg wash and sprinkle with sesame seeds (if using).
Bake for 25-30 minutes or until golden brown (it will be a deep golden brown).
Cool slightly... slice and go!