Breakfast Sausage 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 SAUSAGE

Steps:

• In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
• Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
• Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

APPLE SAUSAGE BREAKFAST RING

Steps:

• Line a 2-1/2-qt. ring mold with plastic wrap or waxed paper. Combine all ingredients; mix well and press firmly into mold. Chill several hours or overnight. , Unmold, removing plastic/paper, onto a baking sheet with raised edges. Bake at 350° for 1 hour. , Transfer onto a serving platter; fill center of ring with scrambled eggs.

BREAKFAST SAUSAGE RING

Steps:

• In a large bowl, combine the bread crumbs, eggs, onion and parsley. Crumble sausage over mixture and mix well. Pat into a greased oven-proof 6-cup ring mold. , Bake at 350° for 20 minutes; drain. Bake 20-25 minutes longer or until meat is no longer pink; drain. Unmold onto a serving platter. Fill with scrambled eggs. Garnish with pimientos and parsley if desired.

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.