Breakfast Pizza

A breakfast pizza made with a crescent roll crust and topped with Italian sausage, cheese, eggs, and red and green bell peppers. Serve for breakfast or as part of a brunch menu.

This is an easy to make pizza for breakfast that can feed at least four family members. It is not too spicy and tastes best fresh out of the oven. Serve it with fruit juice or a serving of fresh fruit for a quick and easy breakfast on the go. 

You can also use this breakfast pizza as part of a brunch menu by cutting the pizza into about 12 thin slices. Serve with muffins, fruit, and a drink.

Breakfast Pizza

Prep Time:  30 minutes

Baking Time:  20-25 minutes

Ingredient List:

2 cans (4 ounces each) refrigerated crescent rolls 
1/2 pound bulk ground pork sausage or 8 pork sausage links, sliced
1 cup frozen Southern style diced potatoes, thawed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 cup shredded sharp cheddar cheese
2 large eggs
2 tablespoons whole milk
1/8 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Kitchen Supplies:

12" pizza pan with non-stick coating
Small Frying pan or Skillet
Small glass bowl

Instructions:

Step 1:  Preheat oven to 375 degrees.

Step 2:  Open both packages of crescent rolls and place on an ungreased 12" round pizza pan. Work the dough by pressing it together on the bottom of the pan. Build up the outer edge slightly, so your filling will stay in place and make sure to seal any perforations on the bottom of the pan.

Step 3:  In a small frying pan or skillet, using medium heat, cook the sausage until done. Drain any excess fat. Cool slightly.

Step 4: Seed and chop the red and green peppers and set aside.

Step 5:  Layer crust in this order:  cooked sausage, potatoes, peppers, and cheese.

Step 6:  Whisk the eggs, milk, and pepper together in a small bowl and pour over the pizza. Sprinkle with Parmesan cheese.

Step 7:  Bake for 20-25 minutes at 375 degrees. Look for the eggs to be completey set up and the crust to be golden brown.

Yield: Served 4 if this is used as a main breakfast course or 8 to 12 persons if this is part of a brunch menu.

***Note*** You can certainly substitute beef breakfast sausage in place of the pork sausage.

More Breakfast Egg Recipes

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