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Sausage & Egg Breakfast Pizza

Total Time

Prep: 30 min. Bake: 5 min.

Makes

8 servings

“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

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 large eggs
  • 2 tablespoons 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1-1/4 cups sliced fresh mushrooms
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper Jack cheese

Directions

  1. Preheat oven to 375°. 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 until golden brown, 11-13 minutes.
  2. Meanwhile, in a large skillet over medium heat, cook sausage, onion and green pepper until sausage is no longer pink, breaking into crumbles; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
  3. In a small bowl, whisk 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 until eggs are set and cheese is melted, 5-10 minutes.

Nutrition Facts

1 piece: 615 calories, 44g fat (17g saturated fat), 228mg cholesterol, 1458mg sodium, 31g carbohydrate (6g sugars, 0 fiber), 23g protein.

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