Egg And Sausage 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.

CHORIZO & EGG BREAKFAST RING

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a large skillet, cook chorizo over medium heat 6-8 minutes or until cooked through, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean., In a small bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Spoon egg mixture, chorizo and cheese across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown. Serve with salsa.

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.

SIMPLE SAUSAGE RING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , Flatten each biscuit to a 3-in. diameter. Press half of the biscuits onto the bottom and 2 in. up the sides of a greased 10-in. fluted tube pan. Spoon sausage over dough; sprinkle with cheese. Top with remaining biscuits. , Bake at 350° for 20-25 minutes or until golden brown. Let stand for 10 minutes before inverting onto a serving plate.

SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST

Steps:

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

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.