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Breakfast Sausage Ring Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Breakfast Sausage Ring in Country Woman Christmas Annual 2001, p13

Nutritional 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.

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