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Breakfast Sausage Ring Recipe

My daughter found this hearty sausage and egg recipe years ago, and our family loves it. It's baked in a ring mold and adds a festive flair to any holiday table.

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8 Servings
Prep: 15 min. Bake: 40 min.

Ingredients

1-1/2 cups soft bread crumbs, toasted
2 eggs
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 pounds bulk sage pork sausage
Scrambled eggs
Pimiento strips and additional parsley, optional

Directions

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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 273 calories, 23 g fat (8 g saturated fat), 94 mg cholesterol, 528 mg sodium, 6 g carbohydrate, trace fiber, 10 g protein.

Breakfast Sausage Ring published in Country Woman Christmas Annual 2001, p13