Breakfast Sausage and Rice Brunch Ring

Letha Vincent


I put together this recipe for my granddaughter for a Food Network taping! It has become one of my family favorites, and tradition for holiday mornings!! You can cook meats night before then assemble the ring in the morning. My coworkers’ request this instead of a cake for their birthdays!!!! It’s great for breakfast, showers, or brunch. I will use edible grass and center a ceramic egg filled with syrup for Easter Morning!!!!

★★★★★ 1 vote
30 Min
20 Min


2 pkg
breakfast sausage, mild
1/2 lb
ground beef
1 c
chopped onions
1/2 c
chopped green bell pepper
1 c
sliced fresh mushrooms
1 tsp
garlic salt
2 Tbsp
dark brown sugar
2 c
cooked rice, (cooked in chicken broth)
2 can(s)
refrigerated crescent rolls
2 c
shredded cheese, mexican style with jalapenos
1 pkg
sliced canadian bacon


1In a heavy skillet, add breakfast sausage, beef, onions, bell peppers, and mushrooms. Cook over medium heat on stove until the meat is no longer pink and the vegetables are tender. Add salt, brown sugar, and rice, and mix well. Remove from heat and add 1 cup shredded cheese and mix well.
2On a round baking stone/pizza pan arrange crescent dough triangles in a circle with wide bases overlapping to form a circle in the center of the stone. The crescent roll points should be hanging over the edges. Place a scoop of rice and meat mixture evenly on wide edges of crescent roll. Sprinkle 1/2 cup shredded cheese evenly over meat and rice mixture. Bring points up over filling and tuck under center bases. The filling will not be completely covered with crescent rolls. Slice Canadian bacon in half and place slices over mixture between rolls. Bake for 13 to 20 minutes or until golden brown. Remove from oven and sprinkle remaining shredded cheese on top of rolls.
3Optional garnish: Cut top off medium bell pepper or apple. Remove seeds and membrane. Fill with breakfast syrup. Place pepper/apple in center of ring with arranged shredded lettuce around. Slice and drizzle syrup for a special added flavor!
I’ve used sliced apples instead of Canadian bacon in between rolls.

About this Recipe

Main Ingredient: Bread
Regional Style: Cajun/Creole