2 pkgs Pillsbury crescent rolls ⅔ cup ground sausage ¼ cup green, red and yellow peppers ⅛ cup diced onions ¼ cup sliced mushrooms 6 eggs ½ cup shredded cheddar cheese 1 egg white Salt and pepper to taste
Cook sausage thoroughly. Sauté onions, peppers and mushrooms. Take 6 eggs and make scrambled eggs. Mix eggs, sausage, onion-pepper-mushroom mix, and cheese together. Sprinkle with salt and pepper. Put in the fridge until cooled. Take crescent rolls and arrange bottoms side up on a round pan (preferably a stone) all the way around. Make sure that the smaller end of the crescent roll is hanging off the pan. The bottoms should be slightly overlapping one another. Take a scoop and scoop out your mixture on to each of the crescent rolls. Fold tops of crescent rolls over filling and tuck under the bottoms of the crescent rolls in a diagonal pattern. To form a ring Brush the top of the ring with the egg white and bake at 350 degrees for about 10-15 minutes. (Once the top is a golden brown color) Serves well with hash brown potatoes and fruit.
No nutrition information available