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Sausage & Egg Breakfast Pizza Recipe

Sausage & Egg Breakfast Pizza Recipe

“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
TOTAL TIME: Prep: 30 min. Bake: 5 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Sausage & Egg Breakfast Pizza

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MY REVIEW
Reviewed Jul. 8, 2014

"We really enjoyed this. I omitted the mushrooms since my husband doesn't care for them and used turkey sausage instead if pork."

MY REVIEW
Reviewed Feb. 9, 2014

"Fixed this for a group at our retreat center and they all wanted the recipe. So good! I subbed diced ham and turkey for the sausage to bring down the fat and sodium. Also sautéed the veggies and meat the night before, added the gravy, and just heated that up in a saucepan the next morning."

MY REVIEW
Reviewed Jan. 3, 2012

"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!"

MY REVIEW
Reviewed Sep. 15, 2011

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

MY REVIEW
Reviewed Jul. 27, 2011

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

MY REVIEW
Reviewed May. 10, 2011

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

MY REVIEW
Reviewed Mar. 12, 2011

"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."

MY REVIEW
Reviewed Nov. 6, 2010

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

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

MY REVIEW
Reviewed Aug. 25, 2010

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

MY REVIEW
Reviewed Aug. 22, 2010

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

MY REVIEW
Reviewed Mar. 9, 2010

"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!!"

MY REVIEW
Reviewed Jun. 23, 2009

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

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