• 1 pound ground pork sausage
• 1½ cups shredded Cheddar cheese, divided
• 2 8-ounce cans Pillsbury refrigerated crescent-roll dough
• ¼ cup finely chopped sweet onion
• ¼ cup chopped red bell pepper
• ¼ cup chopped green bell pepper
• 1 dozen large eggs
• 3 tablespoons milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

1. Preheat oven to 375°.
2. In a large skillet, brown sausage over medium heat on stovetop until crumbly. Reserve 1 tablespoon sausage grease and remove sausage from skillet and drain on paper towels.
3. In a mixing bowl, combine 1 cup cheese and sausage.
4. Remove crescent-roll dough from cans. Unroll dough and separate along perforations into 16 triangles. Place dough triangles on a 13-inch diameter baking stone, arranging triangles so that bases overlap and narrow points hang over edge of baking stone (dough should look like petals on a flower). Press dough to flatten slightly where triangles overlap at bases.
5. Evenly spoon sausage mixture onto bottom half of dough triangles. Fold excess dough over sausage mixture and tuck points of dough under triangle bases to form a ring. Bake for 15 minutes, or until golden brown.
6. Meanwhile, heat the reserved 1 tablespoon sausage grease in the same skillet used for browning the sausage over medium-high heat on stovetop. Sauté onions and chopped peppers in the hot grease until tender. Reduce heat to medium.
7. In a large mixing bowl, combine eggs, milk, salt, and ground black pepper. Beat until well mixed.
8. Add egg mixture to pepper mixture in skillet. Cook until eggs reach desired consistency, stirring frequently.
9. Sprinkle remaining ½ cup cheese on hot sausage ring. Spoon scrambled eggs into center of sausage ring. Serve hot.

Yield: 8 – 16 servings