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Chorizo & Egg Breakfast Ring
People go crazy when I bring this loaded crescent ring to parties. I can bake it at home and take it anywhere. Of course, everyone's happy when we have it for dinner, too! —Frances Blackwelder, Grand Junction, Colorado
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1/2 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 cup shredded pepper jack cheese
- 1 cup salsa
Directions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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).
- 5. Bake 15-20 minutes or until golden brown. Serve with salsa.
Nutrition Facts
2 pieces: 477 calories, 32g fat (11g saturated fat), 255mg cholesterol, 1149mg sodium, 25g carbohydrate (5g sugars, 0 fiber), 20g protein.
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