Name: Chorizo & Egg Breakfast Ring
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chorizo & Egg Breakfast Ring

1. 2 tubes (8 ounces each) refrigerated crescent rolls -

2. 1/2 pound uncooked chorizo, casings removed, or bulk spicy pork sausage -

3. 8 large eggs -

4. 1/4 teaspoon salt -

5. 1/4 teaspoon pepper -

6. 1 tablespoon butter -

7. 1 cup shredded pepper jack cheese -

8. 1 cup salsa -

How to cook deliciously - Chorizo & Egg Breakfast Ring

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Bake 15-20 minutes or until golden brown. Serve with salsa.