Egg & Sausage Breakfast Pizza
TOTAL TIME: Prep: 30 min. Bake: 5 min.
YIELD: 8 servings.
I made up this sausage breakfast pizza 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
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2 packages (8 ounces each) refrigerated crescent rolls
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1 pound bulk pork sausage
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1/3 cup chopped onion
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1 small green pepper, chopped
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1 envelope country gravy mix
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6 large eggs
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2 tablespoons 2% milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter
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1-1/4 cups sliced fresh mushrooms
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2 cups shredded cheddar cheese
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1 cup shredded pepper Jack cheese
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Minced chives, optional
Directions
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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 side of pan to form a crust; seal seams. Bake until golden brown, 11-13 minutes.
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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.
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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. If desired, sprinkle with chives.
Nutrition Facts
1 piece: 632 calories, 45g fat (18g saturated fat), 217mg cholesterol, 1568mg sodium, 33g carbohydrate (7g sugars, 0 fiber), 26g protein.
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