Spicy Egg Ring

Directions

• Brown sausage in a skillet until no longer pink. Remove browned sausage to a plate and wipe out skillet.
• Cook bacon in skillet over medium heat, about 4 minutes, until cooked but not crisp, turning once (bacon will cook more in the oven). Set bacon aside, save 2 teaspoons of drippings from skillet and drain remaining.
• In a medium bowl, beat 1/3 cup milk, eggs, salt and pepper with fork, add other seasonings as desired.
• Pour egg mixture into skillet. As mixture heats, eggs will begin to set. Gently push cooked portions to outside edge of skillet. Avoid stirring constantly. As more egg sets, push to edge and place on top of already set mixture. Cook 5-6 minutes or until eggs are thickened throughout, but still moist.
• Unroll crescent roll dough, separate into 12 triangles on parchment lined baking sheet with shortest sides toward center, overlapping in star shape. Be sure to leave a 5-inch circle open in the center, crescent dough points may hang over edge of baking sheet. Press overlapping edges at center to flatten.
• Place bacon on each crescent roll dough triangle. Sprinkle ½ cup cheese into widest part of dough. Add hash browns evenly among the triangles making a mounded circle. Evenly distribute browned sausage over hash browns. Spoon eggs over the sausage. Sprinkle with ¾ cup of cheese.
• Pull point of dough triangles over eggs and cheese, tuck under dough at center to form a ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk and sprinkle with remaining ¼ cup cheese.
• Bake 20-25 minutes or until deep golden brown. Cool 2 minutes.
• With broad spatula, carefully loosen ring from baking sheet and slide into serving platter. Garnish with cilantro and serve with dip.