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Breakfast Pizza I

Breakfast Pizza I

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Tammy Christie

Tammy Christie

This is a simple yet different breakfast recipe. It is great for company.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
  3. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
  4. Bake in preheated oven until eggs are set, about 25 to 30 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KellyG
204

KellyG

1/13/2007

This ended up being a fantastic recipe - once I gave up on the idea of trying to make it on a pizza pan! I laid out the crescent roll pieces on a pizza pan and could tell pretty quickly it wasn't going to be easy to make a circle that covered the pan. So I took the suggestion of using a 9x13 and coaxed the pieces into fitting with a little help from my rolling pin. I also took the suggestion of baking the crescent roll crust for a few minutes (6min?) before adding the toppings - VERY helpful! Other changes I made included using Morningstar Griller crumbles instead of sausage to make it vegetarian and using a Mexican 3 cheese blend to add a little kick. I didn't brown the crumbles because they seem to cook just fine even when added frozen, but I did the brown the hash browns, just for good measure. I still baked it for 25 min even though I had pre-baked the crust a little, and let it sit for a few minutes before serving. It was EXCELLENT!!

NOT HUNGRY
99

NOT HUNGRY

2/15/2004

My son and I just threw one of these yummy pizzas together. We used a 16 inch pizza pan and two packages of Crescent rolls for the crust. I added 2 oz. of canned diced Jalapenos, a four ounce can of diced green chilies, (Ortega is good.) Eight ounces of sliced fresh mushrooms, 1/2 tsp. garlic powder and two cups of shredded pepper-jack cheese, all added to an increased 7 egg and milk mixture. Also added an extra 1/2 lb. of ground pork sausage. This was beyond excellant. This one's a keeper, for sure. Thanks Tammy.

CAROL CHAPIN
78

CAROL CHAPIN

2/11/2004

Tasted good, but I used a pizza stone from Pampered Chef, and the egg ran everywhere and dried up at the bottom of my oven. I recommend a pizza pan with sides for this.

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