Breakfast Ring Food

BREAKFAST CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
• Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
• Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

BREAKFAST RING RECIPE

Steps:

• Preheat oven to 375.
• Cook bacon and set aside (leave bacon drippings in pan).
• In a bowl, beat ⅓ milk, egg salt and pepper until well mixed. Add peppers and pour into bacon pan and cook until thickened through out but still moist. Set aside.
• Add parchment paper to a large cookie sheet. Unroll crescent roll dough and separate into triangles. Layer dough around making a 4 inch circle in the middle with the points towards the outside of the cookie sheet (see pic below). Press the overlapping dough together.
• Add bacon around the center of the circle at the tops of the triangles and top with ⅓ cup shredded cheese. Spoon eggs on top of cheese and add another ⅓ cup of cheese on top of the eggs.
• Add pointed ends of dough and wrap around eggs, tucking under the dough to form a ring (filling will be visible).
• Brush top of dough with melted butter and the remaining cheese.
• Bake for 20-25 minutes. Top with cilantro and serve warm. ENJOY!

CRESCENT BACON BREAKFAST RING

Steps:

• Preheat oven to 375 F degrees.
• In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
• Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
• On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
• Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
• Bake for 20 minutes or until the crescents are cooked and golden brown.
• Garnish with parsley, if preferred. Serve warm.

STICKY BUN BREAKFAST RING

Steps:

• Pre-heat oven at 375 degrees bake.
• Spray fluted pan with non-stick spray.
• Combine the melted butter and syrup in a small bowl and set aside.
• In separate bowl, combine brown sugar, cinnamon, and nuts(if desired).
• Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges(closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees at approximately 20-25 minutes or until golden brown.
• Cool for 1 minute in the pan, then invert onto a serving platter.
• Enjoy!

EGG AND SAUSAGE BREAKFAST RING

Steps:

• Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.
• In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
• Stir in bell pepper; cook until tender.
• Remove from pan.
• In small bowl, beat 5 eggs, the salt and pepper.
• Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.
• Cook until eggs are set but still moist.
• Stir in sausage mixture and cream cheese.
• Unroll both cans of dough.
• Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
• Spoon egg mixture down center to within 1/2-inch of edges.
• Sprinkle with cheese.
• Starting at longest side, roll up; press edges to seal.
• Shape into a circle; pinch ends to seal.
• Cut six 2-inch slits around top of dough.
• Brush dough with egg; sprinkle with sesame seed.
• Bake 25-30 minutes or until deep golden brown.