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Baked Breakfast Croissant Ring

Baked sausage, bacon, hash browns and eggs croissant ring.

Ingredients

  • 2 cans refrigerated crescent rolls (8 count each)
  • 1 lb. ground pork
  • 1 lb. thick sliced bacon
  • ½ lb. frozen shredded hashbrowns
  • 8 large eggs (beaten)
  • 2 cup shredded mild cheddar cheese (8 ounces)
  • ¼ cup melted butter or spray butter
  • Kosher salt
  • Black pepper

Directions

  1. Set grill/pizza oven to 400˚F.
  2. Griddle pork, bacon, and hash browns until crispy, drain and remove. Finely chop bacon.
  3. Scramble eggs.
  4. Unroll crescent rolls, separating each triangle.
  5. Arrange on parchment paper lined baking sheet in a circle with pointy ends facing outward and bases of triangles overlapping. 
  6. Add pork, bacon, hashbrowns and eggs in even layers at the base of the triangles.
  7. Scatter cheese over the top and fold triangle tips over filling (there will be gaps where ingredients peek out between triangles).
  8. Melt butter and brush top of dough ring before baking.
  9. Bake 8 to 10 minutes, rotate baking sheet halfway through, back to front and continue baking until golden brown.

Pro Tip

  •  Complete ring should be about 12” round.

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