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    You are in: Home / Recipes / Egg and Sausage Breakfast Ring Recipe
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    Egg and Sausage Breakfast Ring

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Lainey6605's Note:

    This makes a delicious breakfast for company. Recipe is from Pillsbury.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.
    2. 2
      In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
    3. 3
      Stir in bell pepper; cook until tender.
    4. 4
      Remove from pan.
    5. 5
      In small bowl, beat 5 eggs, the salt and pepper.
    6. 6
      Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.
    7. 7
      Cook until eggs are set but still moist.
    8. 8
      Stir in sausage mixture and cream cheese.
    9. 9
      Unroll both cans of dough.
    10. 10
      Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
    11. 11
      Spoon egg mixture down center to within 1/2-inch of edges.
    12. 12
      Sprinkle with cheese.
    13. 13
      Starting at longest side, roll up; press edges to seal.
    14. 14
      Shape into a circle; pinch ends to seal.
    15. 15
      Cut six 2-inch slits around top of dough.
    16. 16
      Brush dough with egg; sprinkle with sesame seed.
    17. 17
      Bake 25-30 minutes or until deep golden brown.

    Ratings & Reviews:

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    Nutritional Facts for Egg and Sausage Breakfast Ring

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 381.9
     
    Calories from Fat 173
    45%
    Total Fat 19.3 g
    29%
    Saturated Fat 7.9 g
    39%
    Cholesterol 231.5 mg
    77%
    Sodium 525.0 mg
    21%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.1 g
    12%
    Protein 20.1 g
    40%

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