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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 ServingsPrep: 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 an ungreased
7-1/2-in. round pizza pan with points toward the center. Press onto
the bottom of pan, building up edges slightly.
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 cheese.
Bake at 375° for 20-25 minutes or until eggs are completely set
and top is golden brown. Cut into slices.

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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.