Sausage and Eggs Benedict Breakfast Ring

All your favorite protein-packed breakfast foods, drizzled with creamy, tart Hollandaise sauce and baked up in buttery crescent dough.

Course Breakfast and Brunch Recipes

Cuisine American

Keyword easy breakfast recipes, easy brunch recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings slices

Calories 182kcal

8 sausage links
4 eggs scrambled
8 triangles crescent dough
¼ cups sliced green onions
½ cups shredded cheese
½ cups Hollandaise Sauce (some for drizzle on ring, and some for dipping after baked)

Cook thawed sausage links in skillet over medium-high heat for 7 to 12 minutes, turning frequently to brown evenly. Set aside.
While sausage is cooking, scramble the eggs. Set aside.
Begin by layering the scrambled eggs on each of the wide ends of the crescent dough. Top with cheese. Add a cooked sausage link to each one. Sprinkle the top with green onions (or fresh onions if you prefer).
Drizzle Hollandaise sauce over the fillings, to taste.
Bake at 350 degrees for 10-12 or until top is golden.
Remove from oven and slice into 8 pieces. Serve with extra Hollandaise sauce if desired.