Recipe by Tammy Christie
"This is a simple yet different breakfast recipe. It is great for company."
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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
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.
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!
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
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