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Breakfast Pizza for Two

 Breakfast Pizza for Two
"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.


  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1/4 pound bulk pork sausage or 4 Johnsonville® Smoked Sausage, 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


  • 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 for Two (continued)

Directions (continued)

  • Yield: 2 servings.
Nutritional 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.