Breakfast Crescent Ring with Bacon, Eggs and Cheese

Recipe shopping list

If you need to shop, here are the items to pick up. Exact amounts are listed in the recipe card below.

• Large eggs — Scrambled for a soft, fluffy filling.
• Whole milk — A small amount helps make the eggs creamy.
• Salt and black pepper — Simple seasoning to highlight the other flavors.
• Butter — For scrambling the eggs.
• Sausage links — Browned, chopped, and distributed through the ring. Any breakfast sausage works.
• Cheddar cheese — Melts nicely and adds savory richness.
• Baby spinach (optional) — Adds color and a fresh note.
• Crescent roll dough — Store-bought tubes are convenient and create the flaky crust.

How to make this recipe (overview)

Below is a concise overview so you can see the main steps at a glance. Follow the full instructions in the recipe card for exact amounts and timings.

1. Cook the eggs: Whisk eggs with milk, salt, and pepper, then scramble gently in butter over low heat until just set.
2. Brown the sausage: Cook sausage links until nicely browned; chop and let cool slightly.
3. Build the ring: Arrange crescent dough in a ring on parchment, layer sausage, half the cheese, scrambled eggs, more cheese, and spinach if using.
4. Fold and seal: Fold crescent tips over the filling and press to seal toward the center.
5. Bake: Bake at 375°F (190°C) for about 20–25 minutes, until golden brown. Let rest 5 minutes before slicing.

Recipe

Yield: 8 servings

Prep time: 20 minutes • Cook time: 25 minutes • Total time: 45 minutes

Ingredients

• 8 large eggs
• 1/3 cup whole milk
• 1/4 teaspoon salt
• Dash of black pepper
• 2 tablespoons butter
• 6 sausage links, browned and cooled
• 1 cup shredded cheddar cheese
• 2 handfuls baby spinach, optional
• 1 tube crescent roll dough

Instructions

1. Whisk together the eggs, milk, salt, and pepper until combined.
2. Melt the butter in a nonstick skillet over low heat. Add the egg mixture and scramble gently until the eggs are just set. Remove from heat.
3. While the eggs cook, brown the sausage according to package directions. Chop into bite-sized pieces and set aside to cool slightly.
4. On a parchment-lined baking sheet, unroll the crescent dough and arrange it into a large ring, overlapping the edges to form a seam. Place the chopped sausage around the ring.
5. Sprinkle half the cheese over the sausage, add the scrambled eggs in an even layer, then top with the remaining cheese and spinach if using.
6. Fold the pointed ends of the crescent triangles up and over the filling, pressing them toward the center to seal the ring.
7. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, until the dough is golden brown and cooked through. Let the ring rest about 5 minutes, then slice to serve.

Storage and reheating

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or use a microwave for a quicker option—microwave times will vary.

Variations and tips

• Try different cheeses such as pepper jack or Swiss for a new flavor profile.
• Substitute crumbled bacon or diced ham for the sausage if you prefer.
• Add diced bell peppers, onions, or mushrooms to the scrambled eggs for extra texture.
• For a crispier crust, brush the dough with a light egg wash before baking.