Scrambled eggs, sausage and cheese wrapped up in a ring of flaky,
crescent dough.
Cook up this easy, breakfast recipe for dinner.
Cheese n Egg Brinner Ring
5 large eggs
1 can (8 oz) reduced fat refrigerator crescent rolls
1 cup reduced fat shredded Swiss cheese
4 ounces cooked crumbled sausage*
1 can (4 oz) sliced no-salt added canned mushrooms, drained
1 can (4 oz) chopped green chilies, jalapenos or red peppers, drained
2 tablespoons shredded Cheddar cheese
1 cup salsa
Preheat oven to 375 degrees.
Scramble cook eggs; set aside to cool while preparing crescent ring.
Unroll and separate crescent rolls into 8 triangles. Place triangles in a wheel pattern on a
parchment paper lined baking sheet or pizza pan; small ends pointing out in spokes, large
ends overlapping approximately 1-inch, creating a small 2-3-inch diameter open space in
center of wheel.
Arrange 1/2 the shredded Swiss cheese in a circle over the overlapped ends of crescent roll
dough; spoon scrambled eggs over cheese; arrange sausage, mushrooms and chilies over
eggs, sprinkle with remaining Swiss cheese. Fold the tip of each crescent dough triangle up
over the filling and into the center of the ring (note, filling will show through the sides and
center of ring). Sprinkle ring with Cheddar cheese; bake 15-20 minutes or until golden.
Slice into wedges and serve with salsa. Dish is excellent with glass of milk, fresh fruit and a
garden salad.
Notes:
This recipe is an attractive and tasty way to serve breakfast foods for dinner. Cold leftovers
make a great lunch sandwich. Nutrition analysis is for 6 servings, recipe serves 4-6.
* About 2 cooked sausage patties. May also substitute crumbled cooked bacon, chopped
ham or other breakfast meats of your choice.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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