Cook the Sausage
Heat a large skillet over medium heat. Add the breakfast sausage and cook until browned and fully cooked. Break the sausage into small pieces as it cooks. Drain any excess grease and set aside.
Sausage and Eggs Benedict Breakfast Ring
This Sausage and Eggs Benedict Breakfast Ring brings together savory sausage, fluffy scrambled eggs, flaky crescent dough, melted cheese, and creamy hollandaise sauce in an impressive breakfast centerpiece.
Ingredients
- 1 lb breakfast sausage
- 8 large eggs
- 1 can refrigerated crescent roll dough
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 packet hollandaise sauce mix
- 1 cup water or milk for hollandaise
- Fresh parsley for garnish
How to Make It
Prepare the Eggs
Whisk the eggs with milk, salt, and black pepper in a bowl. Melt the butter in a clean skillet and add the egg mixture. Cook gently, stirring occasionally, until the eggs are softly scrambled. Remove from the heat.
Arrange the Crescent Dough
Preheat the oven according to the crescent dough package directions. Arrange the crescent dough triangles in a circle on a parchment-lined baking sheet, with the wide ends overlapping in the center and the pointed ends extending outward.
Add the Filling
Spread the cooked sausage around the center of the dough. Add the scrambled eggs over the sausage and sprinkle shredded cheddar cheese evenly across the filling.
Form the Ring
Bring the pointed ends of the crescent dough toward the center and tuck them over the filling. Continue around the ring until the filling is enclosed while leaving some of the center visible.
Bake the Breakfast Ring
Bake until the crescent dough is golden brown and the cheese has melted. Remove the ring from the oven and allow it to cool for a few minutes before serving.
Prepare the Hollandaise Sauce
Prepare the hollandaise sauce according to the package directions. Stir until smooth and creamy, keeping the sauce warm until the breakfast ring is ready.
Serve
Transfer the breakfast ring to a serving platter. Drizzle warm hollandaise sauce over the top and garnish with freshly chopped parsley. Slice into portions and serve warm.
Recipe Tips
For the best results, avoid overcooking the eggs because they will continue cooking slightly while the ring bakes. You can prepare the sausage and egg filling ahead of time and assemble the ring just before baking. Serve the hollandaise warm for the creamiest finish.
Approximate Nutrition
390
Calories
27g
Fat
19g
Carbohydrates
20g
Protein