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Chorizo & Egg Breakfast Ring

Total Time

Prep: 25 min. Bake: 15 min.

Makes

8 servings

People go crazy when I bring this loaded crescent ring to parties. I can bake it at home and take it anywhere. Of course, everyone's happy when we have it for dinner, too! —Frances Blackwelder, Grand Junction, Colorado
Chorizo & Egg Breakfast Ring Recipe photo by Taste of Home

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
  • 8 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup shredded pepper jack cheese
  • 1 cup salsa

Directions

  1. Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal.
  2. In a large skillet, cook chorizo over medium heat 6-8 minutes or until cooked through, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean.
  3. In a small bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
  4. Spoon egg mixture, chorizo and cheese across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible).
  5. Bake 15-20 minutes or until golden brown. Serve with salsa.

Nutrition Facts

2 pieces: 477 calories, 32g fat (11g saturated fat), 255mg cholesterol, 1149mg sodium, 25g carbohydrate (5g sugars, 0 fiber), 20g protein.

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