This ring would make a beautiful “wreath” for your Christmas brunch table – you could decorate the cooked ring with whole chives or add diced red peppers and/or fresh spinach to the eggs for festive color!


1/2 lb Dean’s Sausage (hot or mild) cooked, crumbled and cooled

5 eggs

1/4 cup chopped chives (plus additional for garnish)

1 teaspoon garlic powder

kosher salt

Freshly ground black pepper

1 can (8 ounces) refrigerated crescent rolls

1/2 cup shredded cheddar cheese

1/4 cup mozzarella cheese


Preheat oven to 350 degrees.

Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently. Drain and set aside.

Beat eggs with chives and garlic powder in medium bowl with wire whisk until well blended. Season with salt and pepper. Add to skillet; cook over medium-low heat 3-4 minutes or until eggs are set and still moist, stirring occasionally.

Line large baking sheet with parchment paper or spray with cooking spray. Unroll dough and separate into 8 triangles. Arrange triangles with shortest sides toward center slightly overlapping in a sun shape and leaving a 4-inch round circle open in center.

Stir sausage into eggs. Mound sausage and egg mixture around on the inner part of dough, making a circle (still leaving center open).  Mix cheeses and place on top of eggs.

Pull points of triangles over the ingredients and tuck dough under to form a ring.

Bake 15 to 20 minutes or until golden brown. Sprinkle with additional chives, if desired.

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