Description
A fun and impressive ring of crescent dough filled with classic breakfast favorites like scrambled eggs, sausage, bacon, cheese, and tater tots. This savory, layered breakfast ring is perfect for family gatherings, holiday brunches, or weekend mornings.
Ingredients
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2 (8-ounce) cans crescent rolls (16 rolls)
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22–24 tater tots, cooked
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6 large eggs, scrambled
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½ pound breakfast sausage, cooked and crumbled
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4 slices cooked bacon, cut into ¼-inch pieces
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1 cup shredded Colby Jack cheese
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2 tablespoons butter, melted
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1 tablespoon poppy seeds (optional)
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Breakfast gravy (optional, for serving)
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Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper and grease with nonstick spray.
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Place a small bowl in the center of the cookie sheet to form the ring shape (remove before baking).
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Unroll crescent rolls and arrange them around the bowl in a sunburst pattern, overlapping slightly, with wide ends near the bowl.
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Form a ring of cooked tater tots on the edge of the rolls near the bowl.
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Spoon scrambled eggs evenly around the inner circle of the tots.
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Distribute cooked sausage and bacon evenly over the eggs and tots.
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Sprinkle shredded cheese over the meat.
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Carefully pull the pointed edges of crescent rolls over the filling and tuck them under the dough at the interior to seal the ring.
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Remove the bowl from the center. Brush melted butter over the top of the crescent dough ring and sprinkle with poppy seeds if desired.
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Bake in the middle rack for 20-25 minutes, adding 5 minutes if needed until golden brown.
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Remove from oven and slice for serving. Serve warm with breakfast gravy if desired.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340-380
- Sugar: 3-5g
- Sodium: 550-600mg
- Fat: 20-24g
- Saturated Fat: 7-9g
- Unsaturated Fat: 10-12g
- Trans Fat: <1g
- Carbohydrates: 18-22g
- Fiber: 1-2g
- Protein: 12-15g