Hashbrown and Sausage Breakfast Pizza Recipe

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When my boys were in high school, they often tried of traditional breakfast foods. To keep them interested, I would make this pizza. It's also a great appetizer. —Judy Shinner, Fort Collins, Colorado
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 cup frozen shredded hash brown potatoes, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 6 Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
  • 1/2 cup sliced ripe olives
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 5 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 each: 561 calories, 41g fat (17g saturated fat), 247mg cholesterol, 1366mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 25g protein.


  1. Unroll crescent dough and separate into triangles; place on a greased 12-in. pizza pan. Press seams together and build up edges; set aside.
  2. In a skillet, cook sausage over medium heat until no longer pink; drain and cool slightly. Sprinkle sausage, hash browns, mushrooms, bacon and olives over dough. Top with cheddar and mozzarella cheeses.
  3. In bowl, beat eggs, milk and salt; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before cutting. Yield: 6-8 slices.
Originally published as Breakfast Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p198

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rena 55 User ID: 1935799 231414
Reviewed Aug. 18, 2015

"Have served this to guest in my home, numerous times. It's always a hit. I've changed the meat to ham or bacon for those who can't have sausage!"

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