Ingredients

2 pkgs Pillsbury crescent rolls
2/3 cup ground sausage
1/4 cup green, red and yellow peppers
1/8 cup diced onions
1/4 cup sliced mushrooms
6 eggs
1/2 cup shredded cheddar cheese
1 egg white
Salt and pepper to taste

Instructions

Cook sausage thoroughly.

Sauté onions, peppers and mushrooms.

Take 6 eggs and make scrambled eggs.

Mix eggs, sausage, onion-pepper-mushroom mix, and cheese together. Sprinkle with salt and pepper.

Put in the fridge until cooled.

Take crescent rolls and arrange bottoms side up on a round pan (preferably a stone) all the way around. Make sure that the smaller end of the crescent roll is hanging off the pan. The bottoms should be slightly overlapping one another.

Take a scoop and scoop out your mixture on to each of the crescent rolls.

Fold tops of crescent rolls over filling and tuck under the bottoms of the crescent rolls in a diagonal pattern. To form a ring

Brush the top of the ring with the egg white and bake at 350 degrees for about 10-15 minutes. (Once the top is a golden brown color)

Serves well with hash brown potatoes and fruit.

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