"This is a simple yet different breakfast recipe. It is great for company." — Tammy Christie
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ground breakfast sausage
1 (8 ounce) package
refrigerated crescent rolls
frozen hash brown potatoes, thawed
shredded Cheddar cheese
ground black pepper
grated Parmesan cheese
This ended up being a fantastic recipe - once I gave up on the idea of trying to make it on a pizza pan! I laid out the crescent roll pieces on a pizza pan and could tell pretty quickly it wasn't going to be easy to make a circle that covered the pan. So I took the suggestion of using a 9x13 and coaxed the pieces into fitting with a little help from my rolling pin. I also took the suggestion of baking the crescent roll crust for a few minutes (6min?) before adding the toppings - VERY helpful!
Other changes I made included using Morningstar Griller crumbles instead of sausage to make it vegetarian and using a Mexican 3 cheese blend to add a little kick. I didn't brown the crumbles because they seem to cook just fine even when added frozen, but I did the brown the hash browns, just for good measure.
I still baked it for 25 min even though I had pre-baked the crust a little, and let it sit for a few minutes before serving. It was EXCELLENT!!
this was a disaster. Egg oozed all over my oven. The potatoes were soggy. The cheese ended up greasy. DON'T make this as directed!
My son and I just threw one of these yummy pizzas together. We used a 16 inch pizza pan and two packages of Crescent rolls for the crust. I added 2 oz. of canned diced Jalapenos, a four ounce can of diced green chilies, (Ortega is good.) Eight ounces of sliced fresh mushrooms, 1/2 tsp. garlic powder and two cups of shredded pepper-jack cheese, all added to an increased 7 egg and milk mixture. Also added an extra 1/2 lb. of ground pork sausage. This was beyond excellant. This one's a keeper, for sure. Thanks Tammy.
Tasted good, but I used a pizza stone from Pampered Chef, and the egg ran everywhere and dried up at the bottom of my oven. I recommend a pizza pan with sides for this.
This was SO GOOD! Out of 5 stars, I'd say it's about a 10!
I used a quiche pan to avoid spills. One can of (reduced fat) crescent rolls completely covered the bottom and up the sides. (Don't forget to grease the pan first!) I pre-cooked the crust for 5 minutes, but won't next time - it was a bit over cooked in the end. To lighten it up a little, I used low fat sausage and egg substitute, and no one knew the difference. I also lightly pre-cooked the hash browns and added some roasted red peppers -they were the perfect compliment! I will definitely be making this again, and again, and again! (My picky eater teenage son even went back for thirds! -but he did pick out the roasted peppers :) Thanks for a Terriffic recipe!!! mmmmmmmmm
Kudos on this recipe!! My family LOVES it!! I also have added 3 or 4 slices of crumbled bacon and some chopped green bell peppers!! Turns out great and gone within minutes!! Thanks Tammy for sharing!
My son likes breakfast after his Wednesday night riding lessons, but I was tired of the same ole thing. This was a big hit, everyone liked it. I did make some changes. Used pizza dough a slightly precooked it in a 9x13. Used cubed hash browns and cooked half way adding garlic powder salt and pepper. Added minced onion to the sausage, added two more eggs a little milk. Finally, used 1/2 cheddar and 1/2 mozzarella. Served with hot sauce. Easily served my family of 6.
This is a great recipe! Everyone loved it. I cooked the sausage the night before so I the morning I just toss it together in a matter of minutes.
Just make sure your pan has an edge. Mine did not and I had a mess.
* Percent Daily Values are based on a 2,000 calorie diet.
Breakfast Pizza I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 199
Wake up to a delicious breakfast pizza topped with eggs and bacon.
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