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Breakfast Pizza
"Topped with favorite breakfast ingredients including eggs, sausage and hash browns, this colorful pizza makes a hearty centerpiece for a special breakfast or Sunday brunch," says Loretta Kenna of St. Elizabeth, Missouri.
2 Servings
Prep: 20 min. Bake: 20 min.
Ingredients
1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage
or
4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese
Directions
Separate crescent dough into four triangles; arrange on a ungreased
7-1/2-in. round pizza pan with points toward the center. Press onto
the bottom of pan, building up edges slightly; seal perforations.
In a small skillet, cook sausage over medium heat until no longer
pink; drain. Sprinkle over crust. Top with potatoes, peppers and
cheddar cheese.
In a small bowl, whisk the eggs, milk and pepper. Pour over pizza;
sprinkle with Parmesan cheese. Bake at 375° for 20-25 minutes or
until eggs are completely set and top is golden brown. Cut into
slices.
© Taste of Home 2009
2 of 2
Breakfast Pizza
(continued)
Directions (continued)
Yield: 2 servings.
Nutrition Facts:
1/2 pizza (prepared with turkey sausage, reduced-fat cheese, egg substitute and fat-free milk) equals 524 calories, 29 g fat (11 g saturated fat), 57 mg cholesterol, 1,297 mg sodium, 36 g carbohydrate, trace fiber, 29 g protein.
© Taste of Home 2009