For a richer flavor, use a sharp Cheddar cheese. Add other vegetables, such as onions or mushrooms, to the egg mixture. To prevent the crust from browning too quickly, tent it with foil during the last 10 minutes of baking. For a spicy kick, add a pinch of red pepper flakes to the egg mixture or use a hot salsa for serving. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Corned Beef Hash Egg Crescent Ring
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS39
Elevate your brunch game with this stunning crescent ring! Flaky, buttery pastry encases a savory blend of corned beef hash, perfectly scrambled eggs, a kick of jalapeño, sweet red pepper, and melty Cheddar cheese. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol129 mg
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Fiber1 g
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Protein13 g
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Saturated Fat10 g
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Sodium759 mg
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Sugar4 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepUnroll crescent roll dough and separate into triangles. Arrange the triangles on the prepared baking sheet in a circle, with the short sides of the triangles forming a 4-inch circle in the center. Overlap the edges of the triangles and press lightly to seal the seams. (10 minutes)
03
StepIn a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper until well combined. (2 minutes)
04
StepMelt butter in a nonstick skillet over medium-low heat. Add the chopped red bell pepper and jalapeño pepper and cook, stirring occasionally, until softened, about 5 minutes. Pour in the egg mixture and gently scramble, pushing and lifting the eggs until they are just set but still slightly moist, about 3 minutes. Remove from heat. (8 minutes)
05
StepHeat vegetable oil in a separate nonstick skillet over medium heat. Add the corned beef hash and cook, stirring occasionally, until heated through and lightly browned, 8 to 10 minutes. (10 minutes)
06
StepSpoon the cooked corned beef hash evenly around the crescent roll ring. Top with 1/2 cup of the shredded Cheddar cheese, followed by the scrambled eggs. Sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the top. (5 minutes)
07
StepCarefully pull the point of each triangle over the filling and tuck it under the center of the ring, forming a sealed circle. Some filling may still be exposed. (5 minutes)
08
StepBake in the preheated oven for 20 to 25 minutes, or until the crescent roll dough is golden brown and the cheese is melted and bubbly. (25 minutes)
09
StepLet the ring cool for 3 minutes before slicing and serving. Serve warm with your favorite salsa. (3 minutes)
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Shawn Stoltenberg
May 24, 2025The instructions were very clear and easy to follow. This recipe is a keeper!
Alverta Koelpin
May 2, 2025I added some green onions to the egg mixture and it really enhanced the flavor.
Ashly Pfeffer
Apr 14, 2025My kids are picky eaters, but they devoured this! A great way to sneak in some veggies.
Mollie Boyle
Feb 27, 2025I made this for a potluck and it was gone in minutes! So easy to make and so delicious.
Emmett Kihn
Feb 20, 2025I love how versatile this recipe is. You can easily customize it with your favorite ingredients.
Delta Lindgren
Feb 5, 2025I didn't have corned beef hash, so I used leftover shredded beef and it worked perfectly.
Mitchel Berge
Jan 13, 2025This recipe was a huge hit at our brunch! Everyone loved the combination of flavors and textures.
Wiley Rath
Dec 25, 2024I used pepper jack cheese for a little extra kick and it was amazing!