Breakfast Sausage And Rice Brunch Ring Recipes

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BREAKFAST CRESCENT RING



Breakfast Crescent Ring image

The ultimate breakfast sandwich ingredients are piled high inside crescent dough then shaped into a ring for the perfect brunch party recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

16 frozen potato tots
1/2 cup heavy cream
12 large eggs
Kosher salt and freshly ground black pepper
6 strips bacon, cut into 1/2-inch-wide pieces
6 ounces pork breakfast sausage, removed from casings and chopped
Nonstick cooking spray, for greasing the pan
2 ounces American cheese, grated
1/2 cup grated white Cheddar (about 2 ounces)
Maple syrup, ketchup, hot sauce or white gravy, for dipping, optional

Steps:

  • Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
  • Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
  • Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
  • Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
  • Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

BREAKFAST SAUSAGE FRIED RICE



Breakfast Sausage Fried Rice image

-Tami Thomas, Palmdale, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/4 pound bulk pork sausage
1 egg, lightly beaten
3/4 cup cold cooked long grain rice
4 teaspoons soy sauce
1/4 teaspoon minced garlic
Pepper to taste

Steps:

  • Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove with a slotted spoon and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, sausage, soy sauce, garlic and pepper. Cook until heated through.

Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 137mg cholesterol, Sodium 787mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

APPLE SAUSAGE BREAKFAST RING



Apple Sausage Breakfast Ring image

I came across this hearty breakfast when we were on vacation in Tennessee, and I adapted the recipe to our tastes. Now it's one of our most favorite breakfasts-especially when we have overnight guests. My husband and I are busy with our own construction company. So I appreciate recipes like this that can be made up in advance and frozen. It's quick and easy to thaw this breakfast ring overnight and then cook it in the microwave while preparing the eggs to be placed in the center.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

2 pounds lean bulk pork sausage
2 large eggs, lightly beaten
1-1/2 cups crushed butter-flavored crackers
1 cup shredded peeled apple
1/2 cup finely chopped onion
1/4 cup milk

Steps:

  • Line a 2-1/2-qt. ring mold with plastic wrap or waxed paper. Combine all ingredients; mix well and press firmly into mold. Chill several hours or overnight. , Unmold, removing plastic/paper, onto a baking sheet with raised edges. Bake at 350° for 1 hour. , Transfer onto a serving platter; fill center of ring with scrambled eggs.

Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 879mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

BREAKFAST SAUSAGE RING



Breakfast Sausage Ring image

My daughter found this hearty sausage and egg recipe years ago, and our family loves it. It's baked in a ring mold and adds a festive flair to any holiday table.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups soft bread crumbs, toasted
2 eggs
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 pounds bulk sage pork sausage
Scrambled eggs
Pimiento strips and additional parsley, optional

Steps:

  • In a large bowl, combine the bread crumbs, eggs, onion and parsley. Crumble sausage over mixture and mix well. Pat into a greased oven-proof 6-cup ring mold. , Bake at 350° for 20 minutes; drain. Bake 20-25 minutes longer or until meat is no longer pink; drain. Unmold onto a serving platter. Fill with scrambled eggs. Garnish with pimientos and parsley if desired.

Nutrition Facts : Calories 273 calories, Fat 23g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

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