Breakfast Pizza
Try this Breakfast Pizza recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup milk
- 2 tablespoon parmesan cheese grated
- 5 each eggs
- 1 cup cheddar cheese, shredded
- 1 package johnsonville breakfast sausage patties
- 1 can crescent rolls
- 1 cup cubed hash brown potatoes frozen loose pack thawed (i put in the refrigerator and let thaw overnight)
- Carbohydrate 7.902541 g
- Cholesterol 3881.51135 mg
- Fat 92.313484625 g
- Fiber 0 g
- Protein 117.02535625 g
- Saturated Fat 29.1410654625 g
- Serving Size 1 1 Serving (935g)
- Sodium 1337.4100125 mg
- Sugar 7.902541 g
- Trans Fat 15.3482645 g
- Calories 1332 calories
Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage. Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust. Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate) In a bowl beat together eggs, milk, salt and pepper. Pour over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow. Sprinkle with Parmesan cheese over all. Bake at 375 oven for 25-30 minutes.
