Puff pastry ring for breakfast

Ingredients:

• 16 frozen Tater Tots
• 0.5 cups heavy cream
• 12 large eggs
• 6 strips bacon, cut into 1cm pieces.
• 170g raw pork breakfast sausages, casings removed, sliced
• 60 g of grated American cheese
• 0.5 cups grated white cheddar (about 60 g)
• 2 tubes of croissant dough
• Coarse salt and freshly ground black pepper
• Cooking spray to spray the baking sheet
• Maple syrup, ketchup, hot sauce, or white gravy, for serving
• Special equipment: ramekin with a diameter of 12 cm.

Preparation:

1. Preheat oven to 190°C (375°F). Place the potato balls on a baking sheet and bake until golden brown and crispy, about 25 minutes.
2. Meanwhile, in a large bowl, whisk together the cream, eggs, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. In a large nonstick skillet over medium heat, cook the bacon, stirring occasionally, until golden brown and crisp, 7-8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard 2 tablespoons of the rendered fat, and discard the rest of the bacon.
3. Add 1 tablespoon of fat and the sausage to the skillet and heat over medium heat. Cook, breaking up any large chunks with a wooden spoon, until cooked through and crispy in spots, 3-4 minutes. Transfer to a bowl and set aside.
   
4. Return the pan to medium heat and add the remaining 1 tablespoon of fat. Once it's hot and sizzling, add the egg mixture and cook, stirring frequently with a silicone spatula, until soft, fluffy, and almost set but still slightly runny, 3-5 minutes. Transfer the eggs to a clean large bowl.
5. Invert the baking sheet and spray the back with cooking spray. Unwrap both tubes of croissant dough and divide into 16 triangles. Place a 5-inch (12-cm) ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin, with the short sides of the dough touching the ramekin, slightly overlapping, and the pointed ends facing outward (like a large sun).
6. Spoon the egg mixture onto the short ends of the triangles (closest to the ramekin). Top with sausage, then sprinkle with bacon. Sprinkle the bacon with shredded American cheese and cheddar. Top each triangle with a potato ball and remove the ramekin.
7. Take the pointed end of one of the triangles and fold it over the filling, tucking the tip under the bottom edge of the dough to secure it (the dough won't completely cover the filling, but it should cover the potato ball). Repeat with the remaining triangles. There will be gaps between them, allowing the filling to show through.
8. Bake until golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet and onto a serving plate. Serve with maple syrup, ketchup, hot sauce, or white sauce of your choice.