Sausage & Egg Breakfast Ring
Preheat oven to 375*F.
1
In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.
2
Cut the bell pepper (we omitted) into quarters. Process the bell peppers and onions in batches...
3
In the Manual Food Processor until finely chopped.
4
Transfer the mixture to the bowl.
5
Process the sausage...
6
Until finely chopped.
7
Microwave the mixture, uncovered, on high for 6 minutes.
10
Remove from the microwave and stir to break up the eggs.
11
Microwave for 3 minutes, then stir.
12
Microwave for 2 minutes, then stir. Set aside to cool slightly.
13
Use Microplane Adjustable Coarse Grater to grate the cheese.
14
Use the Chef’s Silicone Basting Brush to brush oil onto the Large Round Stone.
16
Separate the rolls into 16 triangles. Arrange the on the stone with the wide ends in the center.
17
The narrow ends will hang over. Use the Baker’s Roller to flatten the wide ends of the dough.
18
Place the egg mixture over the wide sides of the dough in a circle. I used the Large Scoop.
19
Sprinkle the shredded cheese over the eggs.
20
Pull the narrow ends of the dough over the filling and tuck the points under the dough.
21
Separate the remaining egg and add 1/2 tsp water to the yolk; mix.
22
Use the basting brush to brush the top of the ring with the egg wash.
23
Bake for 30 minutes or until top is golden brown. (I think it was closer to 25 minutes.)
24
Use the Pizza & Crust Cutter to chop the parsley.
25
Out of the oven!
26
Sprinkle on top of ring.
27
Even toddlers will enjoy this meal!
29
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