Chorizo and Egg Breakfast Wreath
This festive Chorizo and Egg Breakfast Wreath is the perfect Christmas morning breakfast. Flaky crescent rolls are filled with chorizo, scrambled eggs, and melty cheese, then baked into a beautiful wreath shape that is fun, easy, and delicious. Serve warm with salsa for a crowd-pleasing holiday brunch.
Servings: 8
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
Serving: 8g | Calories: 198kcal | Carbohydrates: 1g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 227mg | Sodium: 483mg | Potassium: 76mg | Sugar: 1g | Vitamin A: 435IU | Calcium: 51mg | Iron: 2mg