Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Meanwhile, stir together shredded chicken, cream cheese, ¼ cup ranch dressing, ranch seasoning mix, shredded cheddar, bacon, and 1/3 cup scallions in a medium mixing bowl.
Unroll crescent rolls and following the perforations, separate into triangles. Place a 5-6” bowl upside down in the center of the baking sheet. Arrange the wide side of each crescent roll triangle around the bowl, creating a ring that looks like the sun, allowing the dough closest to the bowl to overlap.
Spoon chicken mixture in a small mound around the inside part of the ring, closest to the bowl. Bring each dough triangle over the filling and tuck and/or press it into the bottom layer of dough to secure. Bake for 20-25 minutes or until the dough is deep golden brown and thoroughly baked. Cool for 5 minutes, then top with remaining scallions, sprinkle with chopped parsley, and drizzle with remaining ¼ cup ranch dressing.
Heat sausage patties according to skillet instructions, set aside keeping warm.
Combine one egg and 1 teaspoon of cream together in a small mixing bowl and whisk well.
Cook in a well-oiled skillet over medium heat, pushing the egg mixture in a thin layer around the skillet until cooked throughout.
With a spatula, fold the egg into layers and top with cheese. Repeat with remaining eggs.
Sandwich sausage with egg and cheese between toasted English muffins.
Strawberry French Toast & Sausage
Brioche bread slices soaked in a vanilla egg mixture and toasted golden with turkey sausage patties and served with strawberry butter, fresh strawberries and maple syrup.
Heat sausage patties according to skillet instructions, set aside and keep warm.
Combine eggs, cream, vanilla and honey in a mixing bowl.
Heat a well-oiled skillet over medium heat. Soak each bread slice in the mixture and toast in the skillet until golden brown on both sides. Repeat with remaining bread slices.
Combine the butter and jam together until well incorporated, refrigerate.
Serve the sausage with hot French toast, strawberry butter, maple syrup and strawberries.
Southwestern Sausage Bake
Red bell peppers with yellow onions mixed with pepperjack cheese, corn and black beans in fluffy eggs topped with pork sausage and baked golden in a tortilla crust. Served with pico de gallo.
Preheat oven at 400º Prepare a baking pie dish with parchment paper sprayed with cooking spray. Place the 5 tortillas around the edge of the dish and one in the middle.
Heat sausage patties according to skillet instructions, set aside and let cool.
Cook pepper, onion, corn and beans in the skillet for 3-5 minutes. Set aside and let cool.
Combine the eggs and cream in a mixing bowl and whisk well with cheese. Fold in the vegetables. Pour over the tortillas.
Place the sausage patties in a ring in the egg mixture.
Bake for 30-35 minutes. Serve with fresh pico de gallo.
Mediterranean Turkey Sausage Frittata Cups
Spinach, sun-dried tomatoes and feta cheese wiped in egg whites and topped with turkey sausage patties baked golden in muffin cups. Served with tzatziki sauce.
