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Hashbrown and Sausage Breakfast Pizza

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
    6-8 slices

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 pound bulk pork sausage
  • 1 cup frozen shredded hash brown potatoes, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup sliced ripe olives
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 5 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese

Directions

  • Unroll crescent dough and separate into triangles; place on a greased 12-in. pizza pan. Press seams together and build up edges; set aside.
  • 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.
  • 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.
Nutrition Facts
1 each: 561 calories, 41g fat (17g saturated fat), 247mg cholesterol, 1366mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 25g protein.

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