Egg and Sausage Breakfast Ring - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The spiral slices of egg and sausage in a flaky crust are almost too pretty to eat--but dig in! This breakfast ring is not to be missed.
Ingredients
- 1/2 lb bulk pork sausage
- 1/3 cup sliced green onions
- 1/3 cup chopped red bell pepper
- 5 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (3 oz) cream cheese, softened
- 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
- 1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
- 1 egg, beaten
- 1 teaspoon sesame seed
Instructions
- Heat oven to 375 °F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
- In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
- Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
- Bake 25 to 30 minutes or until deep golden brown.
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