Breakfast Links Crescent Ring

Directions

• Melt 1 tablespoon of butter in a large, hot skillet. Once hot, add maple breakfast sausage rounds to brown being careful not to overcrowd the pan, this should take about 1-2 minutes. Once browned, remove from the skillet and set aside.
• In a large bowl, scramble eggs with 2 ounces of the milk, fresh thyme, rosemary, garlic powder, onion powder, salt, and pepper. Add remaining butter to the skillet to melt, then add the scrambled egg mixture over medium heat, cooking and stirring for 3-4 minutes until cooked through.
• Once cooked through, stir in sausage rounds and remove from the heat.
• Preheat the oven to 375°F. Unroll the crescent dough and separate into 8 triangles. On a large parchment-lined baking sheet, arrange the bases of the triangles in a crescent right shape. Overlap the dough to make a star shape and leave a round circle open in the middle. Press overlapping dough to flatten, and know that some of the dough may hang over the sides of the baking sheet until you wrap it around.
• Sprinkle some of the cheese onto the widest part of dough near the center. Spoon egg and sausage mixture over the cheese. Sprinkle more cheese on top. Pull points of triangles over top of the egg, sausage and cheese mixture and tuck under dough to form wreath like shape. Carefully brush dough with remaining 1 tablespoon milk and sprinkle with remaining cheese.
• Bake for 23-27 minutes, or until the top is a nice golden brown color. Allow to cool for a few minutes, then gently remove the ring from the baking sheet and transfer to a serving plate. Garnish with more fresh herbs and enjoy!