Judys Orange Breakfast Ring Recipes

ORANGE BREAKFAST RING

Steps:

• In a small bowl, beat the cream cheese, sugar and orange zest until blended; set aside., Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350° for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack., Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.

CRESCENT BACON BREAKFAST RING

Steps:

• Preheat over to 375°F.
• In a bowl, beat the eggs and add the chopped peppers. Cook the eggs in a skillet (scramble) until set but still slightly undercooked.
• Layout the crescent rolls on a sheet of parchment paper, in a "star" pattern. The short flat ends in the center, overlapping, and the pointed ends radiating out.
• On each crescent star point, lay a piece of the cooked bacon. If the bacon is crispy it will not fold over, so do not overcook the bacon.
• Sprinkle on 1/2 of the cheese in a circle around the center formed by the crescent roll ends overlapping. Then distribute the scramble egg mixture on top of the cheese. Then top with the remaining cheese.
• Fold the pointed ends toward the middle and press the tips together.
• In a small bowl, whisk the remaining egg with a little water. Brush the egg wash over the crescent rolls.
• Bake for about 20 minutes or until the crescents are cooked and golden brown.
• Spoon your favorite condiment in the center.

ORANGE BREAKFAST RING

Steps:

• Combine sugar and orange juice rid. Separate biscuits; dip each in butter then sugar. Stand biscuits on sides, overlapping edges in 9 inch tube pan. Bake at 350 for 40 minutes. Remove ring from pan and invert on serving platter. Combine cream cheese and powered sugar. Mix well till smooth. Add orange juice. Stir well. Spoon mixture over top while hot. Serve warm.

ORANGE BREAKFAST RING

Steps:

• In a small mixing bowl, beat the cream cheese, sugar and orange peel until blended; set aside.
• Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350 degrees F for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack.
• Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.

EGG AND SAUSAGE BREAKFAST RING

Steps:

• Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.
• In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
• Stir in bell pepper; cook until tender.
• Remove from pan.
• In small bowl, beat 5 eggs, the salt and pepper.
• Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.
• Cook until eggs are set but still moist.
• Stir in sausage mixture and cream cheese.
• Unroll both cans of dough.
• Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
• Spoon egg mixture down center to within 1/2-inch of edges.
• Sprinkle with cheese.
• Starting at longest side, roll up; press edges to seal.
• Shape into a circle; pinch ends to seal.
• Cut six 2-inch slits around top of dough.
• Brush dough with egg; sprinkle with sesame seed.
• Bake 25-30 minutes or until deep golden brown.

ORANGE BREAKFAST RING

Steps:

• In a small mixing bowl, beat the cream cheese, sugar and orange peel until blended; set aside.
• Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350 degrees F for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack.
• Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.

ORANGE BREAKFAST RING

Steps:

• In a small mixing bowl, beat the cream cheese, sugar and orange peel until blended; set aside.
• Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350 degrees F for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack.
• Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.

ORANGE BREAKFAST RING

Steps:

• In a small mixing bowl, beat the cream cheese, sugar and orange peel until blended; set aside.
• Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350 degrees F for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack.
• Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.

JUDY'S BREAKFAST CASSEROLE

Steps:

• Grease a 9x13" baking dish.
• Press potatoes into the bottom and on sides.
• Sprinkle with salt and brown lightly in the oven.
• In a medium skillet, brown sausage and onion and drain.
• Spread over potato crust.
• Sprinkle with cheese.
• In another bowl, beat together remaining ingredients and pour onto the crust.
• Bake at 425 degrees (400 degrees if using a glass dish) for 20 to 25 minutes.

JUDY'S ORANGE BREAKFAST RING

Steps:

• Preheat oven to 350 degrees.
• Split each biscuit in half, making 2 circles and spread a small amount of cream cheese in the middle of each piece and add a few pecan pieces.
• Fold biscuit in half and crimp edge to resemble a taco.
• Melt butter in small bowl and mix cinnamon & sugar in separate small bowl. Roll in butter and cinnamon & sugar.
• Place crimped side down in a bundt pan and bake at 350 for 30 minutes.
• Turn onto plate and top with orange glaze.