Chorizo and Egg Breakfast Wreath (Christmas Breakfast Recipe)
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Updated Nov 23, 2025, Published Dec 20, 2021
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Christmas morning in my house has always been all about the kitchen. This Chorizo and Egg Breakfast Wreath reminds me of those cozy mornings filled with good food, laughter, and family. It is fun, festive, and so simple to make. Perfect for feeding your hungry crowd before gifts or brunch.
Table of Contents
- What is a Chorizo and Egg Breakfast Wreath?
- Why You’ll Love This Recipe
- Ingredients and Substitutions
- How to Make a Chorizo and Egg Breakfast Wreath
- Serving and Topping Suggestions
- Chorizo and Egg Breakfast Wreath Expert Tips and Tricks
- Storage and Reheating
- Frequently Asked Questions
- More Recipes
- Chorizo and Egg Breakfast Wreath Recipe
What is a Chorizo and Egg Breakfast Wreath?
A chorizo and egg wreath is a savory breakfast ring made with crescent rolls, cooked Mexican chorizo, scrambled eggs, and melty cheese. The dough is layered and folded into a beautiful wreath shape that looks impressive but is incredibly easy to make. It is a holiday showstopper that doubles as an everyday brunch favorite.
Why You’ll Love This Recipe
- Festive and fun. The wreath shape adds instant holiday cheer.
- Easy and beginner friendly. Simple ingredients, minimal prep, and ready in under 45 minutes.
- Crowd pleasing. Chorizo, eggs, and cheese wrapped in warm, flaky dough that everyone loves.
- Make ahead friendly. Prep the filling the night before for a stress-free morning.
- Perfect for Christmas brunch. A beautiful centerpiece that disappears fast.
Ingredients and Substitutions
Here is everything you need to make this easy Christmas breakfast wreath. The complete list of ingredients and instructions is in the printable recipe card below.
- Crescent roll dough. Store-bought tubes work perfectly. You can also use puff pastry sheets cut into triangles.
- Mexican chorizo. Use your favorite brand. Beef, pork, or soy chorizo all work.
- Eggs. Scrambled until soft and fluffy.
- Cheese. Shredded Oaxaca cheese, Monterey Jack, cheddar, or pepper jack.
- Optional toppings. Fresh cilantro, pico de gallo, avocado slices, or salsa.
Tip: You can also add a spoonful of roasted Hatch or Pueblo green chile if you want an extra kick of holiday heat.
How to Make a Chorizo and Egg Breakfast Wreath
Step 1: Cook the chorizo. Crumble the chorizo into a skillet and cook over medium heat for about 10 minutes or until fully cooked.
Step 2: Scramble the eggs. Whisk the eggs in a medium bowl. Add the eggs to the cooked chorizo and cook for 2 to 3 minutes or until the eggs are cooked thoroughly.
Step 3: Preheat the oven. Preheat to 375 F.
Step 4: Arrange the crescent dough. Unroll the can of dough and separate it into 8 triangles. On a parchment-lined cookie sheet or pizza stone, arrange the triangles in a circle with the shortest sides toward the center, overlapping slightly in a wreath shape. Leave a 4-inch opening in the center. The crescent points may hang off the edge.
Step 5: Add the filling. Spoon the chorizo and egg mixture onto the widest part of the dough.
Step 6: Add the cheese. Sprinkle shredded cheese evenly over the filling.
Step 7: Fold and shape the wreath. Pull the pointed ends of the crescent triangles over the filling and tuck underneath to form a ring. The filling will be visible. Brush the dough lightly with olive oil and sprinkle with sesame seeds if desired.
Step 8: Bake. Bake for 17 to 20 minutes or until golden brown. Cool for 2 minutes. Using a wide spatula, transfer the wreath to a serving platter.
Step 9: Serve. Slice between each crescent to create 8 pieces. Serve warm with salsa.
Watch this video to see how simple this Christmas breakfast recipe comes together.
Serving and Topping Suggestions
- Serve with roasted green chiles salsa, salsa verde, salsa roja, or pico de gallo
- Pair with Poinsettia Punch for a festive drink
- Enjoy with a warm mug of Café de Olla
Chorizo and Egg Breakfast Wreath Expert Tips and Tricks
- Prepare the chorizo and eggs the day before to save time.
- Keep the dough chilled so it is easier to assemble.
- Do not overfill the wreath to prevent it from opening while baking.
- Brush with a little olive oil for shine and color.
- Let it rest a couple of minutes before slicing so it stays neat.
Storage and Reheating
- Refrigerator. Store in an airtight container for up to 3 days.
- Reheat. Warm slices in the oven at 300 F for about 10 minutes or microwave briefly.
- Freezer. Freeze slices for up to 1 month. Thaw overnight in the fridge and reheat.
Frequently Asked Questions
Yes. You can cook the chorizo and eggs the day before and refrigerate them. Assemble the wreath right before baking so the dough stays flaky and fresh.
Make sure the crescent dough stays chilled until assembly. Keeping moisture in the filling low helps too. Fully draining the chorizo is key.
Yes. Puff pastry works well. Cut it into triangles and assemble using the same method. The wreath will bake up a little flakier.
This wreath serves 8 when sliced between each crescent roll.
Yes. Freeze individual slices for up to 1 month. Thaw overnight and reheat in the oven to keep the texture flaky.
You can leave out the cheese or swap in dairy-free cheese. The dough will still hold and bake beautifully.
More Recipes
If you tried this Chorizo and Egg Breakfast Wreath or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Summarize & Save This Content On
Chorizo and Egg Breakfast Wreath
Ingredients
- 9 ounces Mexican pork chorizo
- 10 eggs
- 1 (8-ounce) can refrigerated crescent rolls
- 1/4 cup shredded Oaxaca cheese, (or Mexican blend, Monterey Jack, cheddar, or pepper jack)
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
Instructions
- Crumble the chorizo into a skillet and cook the chorizo over medium heat for 10 minutes.
- In a medium bowl whisk eggs. Add eggs to cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.
- Preheat oven to 375°F.
- Unroll can of dough; separate into 8 triangles. On a parchment sheet on a large cookie sheet or pizza stone, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center. Crescent dough points may overlap edge of cookie sheet.
- Spoon mixture onto widest part of dough.
- Sprinkle with shredded cheese.
- Pull end points of triangles over chorizo and egg mixture and cheese and tuck under dough to form ring (filling will be visible). Carefully brush dough with olive oil; sprinkle with sesame seeds.
- Bake 17 to 20 minutes or until golden brown. Cool 2 minutes. With broad spatula, carefully place wreath on serving platter and slide off parchment sheet from under.
- Slice in between each crescent to make 8 individual pieces. Serve warm with salsa.
Video
Notes
- Make ahead option: Cook the chorizo and eggs up to 24 hours in advance. Store them in the refrigerator and assemble the wreath right before baking so the dough stays flaky and rises properly.
- Freezer friendly: Freeze fully baked slices for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven to keep the crescent dough crisp.
- Serving tip: Slice between each crescent triangle to make perfect individual portions.
- Chorizo tip: Drain the chorizo well to prevent excess moisture. This keeps the dough from getting soggy.
- Holiday shortcut: Assemble the wreath on parchment so you can easily lift and transfer it to your serving platter after baking.
- Optional topping: A sprinkle of sesame seeds adds a beautiful golden finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Absolutely delicious and very easy to make. Used 1 link of chorizo and 5 eggs for my family of 4. I did use the whole can of crescent rolls. Kids ages 2 and 7 loved this, as well as my husband. Great with sliced avocado and mango.
Hey Yvette, I can’t wait to make this for Christmas morning. This will be good with my cinnamon rolls before.
Thanks for the great idea of using Crescent rolls.
Looking forward to New Years recipes that are typically what Hispanics do/eat for New Years celebration.
Adriana Esposito
Easy and delicious! I added a little bit of milk to eggs to make them fluffier and no seseme seeds. My family loved this and we topped it with green chile salsa yumm!
Hello, I have a question. I prefer soft scrambled eggs and cannot eat them when they are hard. Any hints on how I can achieve a soft scramble after cooked eggs go onto the oven to make the wreath? BTW, the recipe sounds great and cant wait to try it.
Hi Hector, I’d recommend not cooking the eggs so long with the chorizo. Surprisingly the baking process does not dry out the eggs — maybe its the dough or cheese that protects them. I have a feeling you’ll love this dish.
Yvette,
I enjoy you recipes and perspective of food preparation. Celebrating family, friendship and providing comfort and memories over fresh food.
Alfred