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Sausage & Egg Breakfast Pizza

 Sausage & Egg Breakfast Pizza
“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
8 ServingsPrep: 30 min. Bake: 5 min.

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 Eggland's Best 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

2 of 2

Sausage & Egg Breakfast Pizza (continued)

Directions (continued)

  • 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.