BREAKFAST RING

This is a fun recipe that impresses charter guests and owners alike. This basic recipe is easily modified by the ingredients you choose. Add peppers/cilantro to the eggs and place a ramekin of pico de gallo in the middle of the ring for a fiesta breakfast. Simple to make yet looks like a million bucks. Personally,  I find that a pizza baking stone works best. 

 

INGREDIENTS:

½ lb. bulk breakfast sausage

8 slices bacon, thick
5 eggs, slightly beaten
Salt and pepper, if desired
½ c. chopped sweet onion
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 c. shredded colby-jack cheese
1 tbsp. cornmeal
Salt and pepper to taste

 

PREPARATION:

In a skillet, brown the sausage and onions over medium-high heat. Once cooked, add 4 beaten eggs and cook until eggs are firm and incorporated with the sausage/onion. Set aside.  In the microwave, cook the bacon until medium well done (not crispy). Drain and set aside. Unroll the crescent roll dough and cut along perforated lines. On the cooking stone, spread out the cornmeal.  Arrange the triangle dough into an 8 point star.  Place one strip of bacon, lengthwise, on each of the triangle dough. Trim the bacon at the pointy end so at least an inch of the dough extends past the bacon (this will be important later) Spoon the egg/sausage around the base of the dough. Cover with egg/sausage with the shredded cheese. Now carefully fold the dough over and tuck the pointy end under the base of the star. With the remaining beaten egg, brush it onto the dough. Bake at 375 or until golden brown. Serve and enjoy. JW