Cheese & Sausage Breakfast Pizza

Name: Cheese & Sausage Breakfast Pizza
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 1 pound bulk pork sausage; 1 medium onion, finely chopped; 1/4 cup salsa; 1/2 teaspoon onion powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 tubes (8 ounces each) refrigerated crescent rolls; 2 cups shredded cheddar cheese; 8 large eggs; 1/4 cup grated Parmesan cheese; 1/4 cup 2% milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; Tiger Sauce, optional

My unusual breakfast pizza with salsa and sausage is a big crowd pleaser at church events. Try it with a dash of sweet and spicy Tiger Sauce. —Kelly Buckley, Norton, Kansas

Ingredients

1 pound bulk pork sausage
1 medium onion, finely chopped
1/4 cup salsa
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tubes (8 ounces each) refrigerated crescent rolls
2 cups shredded cheddar cheese
8 large eggs
1/4 cup grated Parmesan cheese
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
Tiger Sauce, optional

Directions

Preheat oven to 350°. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink, 5-7 minutes, breaking up sausage into crumbles; drain. Stir in salsa and seasonings. Remove from heat.
Unroll both tubes of crescent dough and press onto bottom and up sides of an ungreased 15x10x1-in. baking pan. Press perforations to seal. Top with sausage mixture and cheddar cheese. In a bowl, whisk eggs, Parmesan cheese, milk, salt and pepper until blended; pour over sausage and cheese.
Bake on a lower oven rack until crust is lightly browned and egg mixture is set, 23-28 minutes. If desired, serve with Tiger Sauce.

Editor's Note: This recipe was tested with TryMe brand Tiger Sauce, a sweet and mildly spicy sauce. Look for it in the condiments section.

Nutrition Facts

1 piece (calculated without Tiger Sauce): 380 calories, 26g fat (10g saturated fat), 165mg cholesterol, 798mg sodium, 18g carbohydrate (4g sugars, 0 fiber), 16g protein.