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Sausage & Egg Breakfast Pizza Recipe

Sausage & Egg Breakfast Pizza Recipe photo by Taste of Home

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“I made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper.” Julie Tucker - Columbus, Nebraska

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Sausage & Egg Breakfast Pizza Recipe

Prep: 30 min. Bake: 5 min.

Yield: 8 Servings

30 5 35

Ingredients

2 packages (8 ounces each) refrigerated crescent rolls
1 pound bulk pork sausage
1/3 cup chopped onion
1 small green pepper, chopped
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1-1/4 cups sliced fresh mushrooms
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper Jack cheese

Directions

Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown.
Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Yield: 8 servings.

Nutritional Facts 1 slice equals 615 calories, 44 g fat (17 g saturated fat), 228 mg cholesterol, 1,458 mg sodium, 31 g carbohydrate, trace fiber, 23 g protein.

Originally published as Sausage & Egg Breakfast Pizza in Simple & Delicious March/April 2009, p52

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Sausage & Egg Breakfast Pizza

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Reviewed on Jan. 03, 2012 by jcjennie

I made this for Christmas brunch & it was wonderful. I did substitute Schwan's pizza dough & baked it about 9 minutes before putting the toppings on. It reheated great the next day for leftovers!

Reviewed on Sep. 15, 2011 by Tumbleweeds

Wow! Look at the sodium content. More than a day's worth.

Reviewed on Jul. 27, 2011 by momio

We loved this recipe!! I made it just like the recipe and it was a big hit!

Reviewed on May. 10, 2011 by Tabby04

My family & friends always compliment me when I make this for them. Very delicious!

Reviewed on Mar. 12, 2011 by scotchgranny

I used cheddar , swiss & mozarella cheese. It was a big hit. I'm making it again , but this time I'm using Italian sausage, green & sweet red peppers. I used prebaked pizza crust, also.

Reviewed on Nov. 06, 2010 by nesting in Illinois

AWESOME. That's almost all you have to say.

My family loves it and I have passed the recipe many times

Reviewed on Aug. 25, 2010 by grannytwoshoes

I would make this again but a smaller version --- with gravy and all, it was too generous for 2 ! ! !

Reviewed on Aug. 22, 2010 by mklail

This was absolutely delicious and SO easy to make! It's going in the permanent recipe file!

Reviewed on Mar. 09, 2010 by valanddansmith

I would definitely make this again - we loved it!!! I left off the mushrooms and used all sharp cheddar cheese. . . Loved the country gravy on it!!

Reviewed on Jun. 23, 2009 by jacobean

I took this to my son's 5th grade graduation breakfast and it received rave reviews. Teachers as well as students wanted the recipe.