Savory Crescent Brunch Ring

SERVINGS

8-10

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

NO



In this deceptively easy brunch recipe, crescent rolls encase eggs, breakfast sausage, bacon and cheese. Perfect for brinner!


ingredients
8 strips Jones Dairy Farm Dry Aged Bacon
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 large yellow onion, diced
1 large red bell pepper, diced
1 scallion, chopped
5 large eggs
5 tablespoons whole milk
1 cup shredded cheddar cheese, divided
2 (8 oz) tubes crescent rolls
DIRECTIONS
Preheat oven to 375˚F. Line rimmed baking sheet with aluminum foil and lay out bacon, making sure strips don’t overlap. Bake for 10 minutes, then remove to paper towel-lined plate.

Brown sausage in large skillet over medium heat. Remove with slotted spoon to paper towel-lined plate.

Keep sausage drippings in pan and sauté onion and pepper, cooking until onions are translucent, about 3-4 minutes.

Beat eggs and milk until frothy. Add to pan with onions and peppers and cook on medium-low heat, dragging a silicone spatula across the bottom of pan frequently to keep from burning. As curds start to form, add sausage and half of the cheese. Continue cooking and dragging silicone spatula until curds are formed, but still a little wet. Remove from heat.

Line large baking sheet with parchment paper. Lay out crescent rolls in circle, with short sides facing in and overlapping. It will look a bit like a sun. Lay bacon across crescent rolls, spreading evenly. Pile on egg mixture to overlapping portions of crescent rolls. Sprinkle remaining cheese and scallion over top. Fold over pointed ends and tuck underneath to create a ring.

Bake for 20 minutes, or until golden brown, rotating baking sheet halfway through cooking time for even browning. Let sit for 2 minutes before slicing and serving.

Ingredients

Directions

8 strips Jones Dairy Farm Dry Aged Bacon
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 large yellow onion, diced
1 large red bell pepper, diced
1 scallion, chopped
5 large eggs
5 tablespoons whole milk
1 cup shredded cheddar cheese, divided
2 (8 oz) tubes crescent rolls
Preheat oven to 375˚F. Line rimmed baking sheet with aluminum foil and lay out bacon, making sure strips don’t overlap. Bake for 10 minutes, then remove to paper towel-lined plate.

Brown sausage in large skillet over medium heat. Remove with slotted spoon to paper towel-lined plate.

Keep sausage drippings in pan and sauté onion and pepper, cooking until onions are translucent, about 3-4 minutes.

Beat eggs and milk until frothy. Add to pan with onions and peppers and cook on medium-low heat, dragging a silicone spatula across the bottom of pan frequently to keep from burning. As curds start to form, add sausage and half of the cheese. Continue cooking and dragging silicone spatula until curds are formed, but still a little wet. Remove from heat.

Line large baking sheet with parchment paper. Lay out crescent rolls in circle, with short sides facing in and overlapping. It will look a bit like a sun. Lay bacon across crescent rolls, spreading evenly. Pile on egg mixture to overlapping portions of crescent rolls. Sprinkle remaining cheese and scallion over top. Fold over pointed ends and tuck underneath to create a ring.

Bake for 20 minutes, or until golden brown, rotating baking sheet halfway through cooking time for even browning. Let sit for 2 minutes before slicing and serving.