READY IN 40 mins

Breakfast Pizza II

Read Reviews (16)

"This is a great recipe for weekend breakfast! Try serving it with salsa on the side." — martha

Directions

Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Line the bottom and sides of a 9x13 inch baking dish with crescent rolls. Cover rolls with sausage, tomatoes, mushrooms, 1 cup Cheddar cheese and 1 cup mozzarella cheese.
Bake in preheated oven for 8 to 10 minutes or until crust is golden brown. Remove from oven. In a large bowl, beat together eggs, Worcestershire sauce, salt and pepper. Pour egg mixture over crust. Bake for another 7 to 9 minutes, or until eggs are set. Remove from oven and sprinkle with remaining cheese.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 22, 2006

I used bacon instead of sausage. I precooked the bacon and crumbled it onto the cresent rolls. Very good!

—Beth

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Most Helpful Critical Review

Dec 13, 2005

This didn't work out for me. (but I didn't follow the recipe exactly). I used fresh mushrooms instead of jarred, and topped the pizza with another crescent roll. and 6 eggs wasn't enough - I upped it to 10. It was a watery mess. I'm guessing it was the fresh mushrooms, or having a top made a difference. I did increase the bake time ... i will try again. I hope to see successful reviews from others!

—TRACIOK

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19 Ratings

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Apr 20, 2009

I prepped this the night before. I basically did everything the night before except baking it. I set it in the fridge overnight and then popped it in the oven the next morning. This turned out great. My eight year old loved it. A few personal tweaks I made were: used turkey sausage, added fresh mushrooms, omitted the chiles and seasoned for taste using onion powder, basil leaves and oregano.

—Southern Lady Cook

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May 19, 2008

This recipe turned out very well and will likely be my lunch for a couple of days :) I did substitute a few things like fresh bell peppers and mushrooms. Next time I make it, I'll likely use fresh tomatoes as well. To TRACIOK, I think I know where you went wrong. Next time, try just staying with the suggested amount of eggs. It doesn't seem like enough, but they will fluff out.

—Shawnee

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Mar 25, 2007

This recipe was awesome. I used pepperjack cheese instead of mozerella. I also doubled the cresent rolls. I highly recommended it.

—tora

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Jun 15, 2008

okay - i didn't follow the recipe exactly... i browned some onion, mushrooms, turkey sausage (already cooked). i used refrigerated pizza dough, rolled it out onto jelly-roll clay pan. i cooked this for about 8 mins on 400. Then i spread the sausage concoction, 5 eggs mixed with half n half, smoked paprika, a little nutmeg, white pepper, salt. Then i spread with cheddar, monterey jack and fresh grated parmesan cheeses... baked 15 more mins at 375. Let set 10 mins. But it was wonderful!

—Ann in NC

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Oct 13, 2010

Couldn't have been easier to put together and very tasty!

—kmommysue

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Jul 15, 2009

We skipped the mushrooms and tomatos, was good but I think next time will cut the cheese in half. Way too much grease from the cheese and it over powering.

—coleebear

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Nutrition

Calories
797 kcal
40%

Carbohydrates
20.7 g
7%

Cholesterol
327 mg
109%

Fat
62.1 g
96%

Fiber
1.1 g
5%

Protein
37.2 g
74%

Sodium
1652 mg
66%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breakfast Pizza II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 797
Calories from Fat: 559

% Daily Value *
Total Fat 62.1g 96 %
Saturated Fat 26.3g 132 %
Cholesterol 327mg 109 %
Sodium 1652mg 66 %
** Potassium 384mg 11 %
Total Carbohydrates 20.7g 7 %
Dietary Fiber 1.1g 5 %
Protein 37.2g 74 %
** Sugars 4.3g
Vitamin A 20 %
Vitamin C 8 %
Calcium 78 %
Iron 33 %
** Thiamin 50 %
** Niacin 64 %
** Vitamin B6 24 %
** Magnesium 15 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.