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Brunch Pizza Recipe

Brunch Pizza Recipe

Whenever I entertain guests, this zippy pizza is a definite crowd-pleaser. (It also makes a great late-night snack for any time of the year!)
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:6-8 servings


  • 1 pound bulk pork sausage
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 cup frozen shredded hash browns
  • 1 cup (4 ounces) shredded cheddar cheese
  • 5 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese


  • 1. Cook and crumble sausage; drain and set aside. Separate crescent roll dough into eight triangles and place on an ungreased 12-in. round pizza pan with points toward center. Press over the bottom and up the sides to form a crust; seal perforations. Spoon sausage over crust; sprinkle with hash browns and cheddar cheese.
  • 2. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until crust is golden. Yield: 6-8 servings.

Nutritional Facts

1 slice: 340 calories, 24g fat (10g saturated fat), 170mg cholesterol, 756mg sodium, 15g carbohydrate (4g sugars, 0 fiber), 14g protein.

Reviews for Brunch Pizza

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jnjrok User ID: 1992251 240944
Reviewed Jan. 3, 2016

"Made this recipe just as shown. I thought it was a bit bland even though I used spicy sausage. Perhaps it was the brand of sausage that I used, but won't try again."

BoboDavis User ID: 6933598 75419
Reviewed Nov. 17, 2012

"Could this be made-ahead and frozen? Kinda worried about freezing the eggs?"

JLinnGS User ID: 4301775 45405
Reviewed Jan. 1, 2012

"This was very tasty but the next time I make it I would use a pizza crust, it would be much easier, no chance of having anything run over the edge."

Patrica390 User ID: 843063 46294
Reviewed Dec. 29, 2011

"Very good and easy to prepare, made no changes other than using reduced fat crescent rolls. I baked it at the stated temperature for 26 minutes. Next time I will bake it for a little less time. The crust was a bit dark but not burned. A recipe to keep!"

LindaRautiola User ID: 3529544 43629
Reviewed Mar. 28, 2011

"We love this recipe. I have had it since I was a child, though we make it in a 9X13 pan and cut into 8 pieces. It is also great warmed up the next day."

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