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Sausage And Hash Browns Breakfast Pizza
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- #63416
Crescent roll dough makes up the crust for this breakfast pizza that's topped with sausage, hashbrowns, scrambled eggs and cheese!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 pound bulk pork sausage or breakfast sausage
4 eggs
2 tablespoons milk
1 can (8 ounce size) refrigerated crescent roll dough
1 cup frozen hash browns, thawed
1 cup shredded cheese such as Cheddar or Monterey Jack
directions
Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish.
Heat a skillet over medium-high heat. Add the pork sausage and cook until no longer pink, stirring frequently to break up the meat. Drain off any excess grease. Set the sausage aside.
Whisk together the eggs and milk in a bowl. Heat a non-stick skillet over medium heat. Add the egg mixture and cook, stirring frequently, until the eggs are scrambled and just set. Remove the pan from the heat and set aside.
Line the prepared baking dish with the crescent roll dough. Press the seams together to seal.
Sprinkle the cooked sausage evenly over the dough. Top with the hash browns, scrambled eggs, and shredded cheese.
Place the baking dish in the oven and bake at 375 degrees F for 20 minutes or until the crust is baked and the cheese is melted.
Remove from the oven and cut into squares. Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 28, 2013
My kids asked for breakfast pizza. My first thought was "what?". Found this recipe and the entire family loved it. Delicious! Who knew? I will definitely be making this again. It's simple and has all the flavors we love. It's sort of a cross between a deep dish pizza and a casserole. My kids don't like bell peppers but I think some chopped up in here would be good too and maybe some onion. Looks like I might need to make one for the kids and one for the grownups next time!
November 23, 2008
We found it to have too much sausage for us. I think if I do this again that I will use 1/4 lb. sausage. However, I loved the addition of mustard.