breakfast pizza

This was a roaring success in our household, and SO easy.

I was lacking some of the correct ingredients, so there was some improvisation.

First, we didn’t have the regular Pillsbury crescent rolls – only the big ones. Those only come with 6 in the can, not 12 … so it made it near impossible to form a circular pizza-shape. I alternated the 6 slices side-by-side and made a rectangle-type shape.

I think I was low on eggs, too, but decided to go for it anyways. That was where a bit of a disaster happened. Be sure to make the edges of the crust very high … fortress-style … so that the egg is contained and doesn’t spill all over the pan. This is what happened to us, but the pizza was still delicious.

{ egg disaster. still delicious. }

Also, I used a carton (like a little milk carton) of hashbrowns instead of frozen ones. With these, you just fill the carton with boiling water and let it sit … then sprinkle some hashbrowns on the pizza. My mom had gotten them from Costco… so yummy.

Serving suggestion: with ketchup. But that may just be me.

We will definitely be making this again! It would be easy to cook the sausage, shred the cheese and stir the egg mixture up the night before … then throw together the next morning.

This was one of the last things we made in our old kitchen … can’t wait to make it again in the brand-spankin-new kitchen. It’ll probably taste even better, if that’s possible.

Link to original recipe

1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
Cooking spray
12 ounces turkey breakfast sausage [we did regular sausage]
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded fat-free cheddar cheese [fat free? we don’t do that]
1/4 cup fat-free milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) carton egg substitute
2 tablespoons grated fresh Parmesan cheese [we forgot this …. still good!]


  • Preheat oven to 375°.
  • Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
  • Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
  • Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk.
  • Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan.
  • Bake at 375° for 25 minutes or until crust is browned. Yields 8 servings (serving size: 1 wedge).

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