Festive Breakfast Ring

Preparations: Prepare the night before & place in the refrigerator until morning.

Ingredients
5 – eggs
½ cup of milk
2 – cups of 3/8” diced all white chicken meat
5 – strips of crumbled bacon (microwave works great)
¼ - cup of thinly sliced onion pieces (use in chicken mixture)
1 – small bell pepper thinly sliced (use in chicken mixture)
3 – tbsp of margarine or butter (use in chicken mixture)
2 – cups of frozen cubed hash brown potatoes
3 – tbsp of margarine or butter (use in potato mixture)
¼ - cup of onions – finely chopped (use in potato mixture)
Salt & pepper to taste
1 – cup of scour cream
1 – cup of cheddar sharp cheese
1 - pinch of garlic salt and onion powder
2 – cans of crescent refrigerated rolls.

Preparations
Prepare this dish ahead of time. To save on clean up prepare the following layers in the order given.
In a large non stick frying pan or skillet: Prepare scrambled eggs with milk, salt and pepper to taste. Set aside in a bowl until needed.
Using the same pan; wipe out with a paper towel. Sauté 3 tbsp of butter, sliced onions and bell peppers for 3-5 minutes. Add chicken meat; heat until chicken has thawed then add crumbled cooked bacon. Salt and pepper to taste. Set aside in a bowl.

Wipe out the skillet and prepare to cook the potato mixture: Sauté’ ¼ cup of finely minced onions and 3 tbsp of butter until onions are clear. Season onions with salt , pepper, garlic salt and onion powder. Add potatoes, stir often and continue cooking on medium temp until the potatoes are cooked thoroughly (add more butter as needed to prevent from sticking). Add sour cream & cheese. Blend until the cheese is melted, remove from heat and set aside.
On a well greased cookie sheet or a circular pizza stone, unroll both cans of crescent rolls. Keep crescent rolls connected. Using a rolling pin, gently roll out the crescents to create one 10” wide by 24” long rectangle.
Place fillings in the center of the rectangle leaving a 2-3” edge for folding over. When you have filled it you should be left with a 6” wide by 24” long filled rectangle.

1st layer: scrambled eggs
2nd layer: cheesy potatoes
3rd layer: Chicken mixture

Bring edges of dough together and pinch tight at the top forming a tight seal. Bring each end of the rectangle together creating a circle or wreath and seal. Make 6 - ½” slits or “X” shaped slits along the top. Cover and place in the refrigerator until morning.
Bake at 375 for approx 25-30 minutes or until the crescent dough is golden brown and cooked thoroughly.

Optional: Try serving this with hot buttermilk gravy poured over the top!

Servings 6-8