Breakfast Crescent Ring
A savory gluten-free crescent ring filled with scrambled eggs, sausage, bacon, and colby jack cheese, perfect for a hearty breakfast or brunch treat with a crispy tater tot border.
Equipment
- 1 cookie sheet lined with parchment paper and sprayed with non-stick spray
- 1 small bowl used for shaping crescent ring
Ingredients
- 16 ounces 2 cans crescent rolls
- 22 –24 warmed tater tots
- 6 large eggs scrambled
- ½ pound breakfast sausage cooked and crumbled
- 4 slices cooked bacon sliced ¼ inch pieces
- 1 cup shredded colby jack cheese
- 2 tablespoons salted butter melted
- 1 tablespoon poppy seeds optional
- Breakfast gravy for dipping
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with non-stick spray.
- Place a small bowl in the center of the parchment paper.
- Separate crescent rolls and arrange them around the bowl, overlapping slightly, to form a sun shape.
- Arrange tater tots in a single circle along the wide edge of the crescent rolls near the bowl.
- Evenly spoon scrambled eggs over the tater tot circle.
- Distribute cooked sausage and bacon evenly over the eggs and tots.
- Sprinkle shredded colby jack cheese evenly over the meat.
- Pull the pointed ends of the crescent rolls over the filling and tuck underneath to enclose, forming a ring. Remove the bowl.
- Brush the ring with melted butter and sprinkle with poppy seeds if desired.
- Bake on the middle rack for 20 to 25 minutes until golden brown and cooked through.
- Remove from oven, slice, and serve warm with breakfast gravy for dipping.
Notes
- Customize fillings to suit your taste preferences.
- Avoid overbaking to keep rolls tender and moist.
- Great for brunch gatherings and family occasions.