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Rib Eye Breakfast Pastry Ring is loaded with leftover rib eye, scrambled eggs, cheese, jalapenos, onions in a crescent pastry ring.
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Rib Eye Breakfast Pastry Ring

Prep Time20 mins
Cook Time16 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast Pastry Ring, Leftover Rib Eye Recipes, Rib Eye, Rib Eye Breakfast Pastry Ring


  • 2-3 cups leftover rib eye roast, cut into 1/2" pieces
  • 12 eggs, whisked
  • 1 Tbsp butter
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 3 cups Monterey Jack cheese, shredded
  • 1/4 cup diced jalapenos
  • 2 containers Pillsbury™ refrigerated crescent dinner rolls
  • Optional: salsa for dipping/topping
  • 1/4 cup green onions, sliced


  • Preheat oven to 375°
  • In a large frying pan, melt butter over medium heat. Add eggs, garlic salt and pepper.
  • Scramble eggs until almost done (will be a little wet looking still).

Making The Breakfast Pastry Ring

  • Unroll crescent rolls and separate into precut triangles.
  • Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
    *When forming the circle, the wider ends of the crescents will overlap each other.
  • Add scrambled eggs over the wide part of the crescents.
  • Next, top with rib eye, then diced jalapenos, green onions and finally shredded cheese.
  • Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
  • Bake for approximately 16-20 minutes or until crescents are golden brown. 
  • Carefully remove from oven, let cool for a few minutes before slicing.
  • Optional: serve with your favorite salsa, sour cream, sliced avocado.