Sausage and Egg Breakfast Pizza Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/4 teaspoon pepper
- 6 eggs
- 1 tablespoon butter
- 1/3 cup chopped onion
- 2 cups (8 ounces) shredded cheddar cheese
- 1 pound bulk pork sausage
- 1 small green pepper chopped
- 1-1/4 cups sliced fresh mushrooms
- 1 cup (4 ounces) shredded pepper jack cheese
- 1 envelope country gravy mix
- 2 packages (8 ounces each) refrigerated crescent rolls
- Carbohydrate 5.6463915129467 g
- Cholesterol 48.6862039266351 mg
- Fat 17.4346231726706 g
- Fiber 0.280048385089311 g
- Protein 11.889567158921 g
- Saturated Fat 6.4801550115879 g
- Serving Size 1 1 serving (170g)
- Sodium 469.349566366145 mg
- Sugar 5.36634312785739 g
- Trans Fat 1.50124767439284 g
- Calories 229 calories
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 375degrees 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 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. Originally published as Sausage & Egg Breakfast Pizza in Simple & Delicious March/April 2009, p52 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. Print Add to Recipe Box Email a Friend
