I enjoy making breakfast on a weekend morning, but I'm usually not a fan of making eggs. I enjoy eggs, but if that's what's headed to the table, I usually have Dave make them. Leave the pancakes, waffles, and muffins to me. Or, something a bit more exciting. Like this breakfast pizza of a crescent roll crust topped with sausage, cheese, hash browns and eggs. Now this is a breakfast dish I'm happy to get up and make. Which is exactly what happened last week when I got out of bed before everyone else and put this together for a hearty morning meal. Filling and delicious, there is no doubt I'll get requests for this in the future
This month, I had the opportunity to enjoy Jen's blog at Jen's Journey. Jen has a lot going on with writing, homeschooling her two children, cooking and a lot more. Be sure to visit and tell her I said hi! When scouring Jen's recipes, I had trouble. When my assignment first came through, I convinced myself I was going to find a cookie to make no matter who's blog I had. But then I looked and got distracted by Jen's Pumpkin Cheesecake Swirls and her Candy Snack Cake. Then I stumbled into her breakfast world and really wanted to make the Baked Breakfast Taquitos. But instead I went with this Breakfast Pizza and I'm so glad at the choice. A few minor alterations include making a bigger pizza by using an extra half can of crescent rolls (I couldn't get one can to make a traditional circle and then thought it looked too small as a rectangle on my pizza stone), cutting down some of the sausage and adding scallions. Perfect and delicious. We had three pieces left over and Dave warmed them in the toaster oven and enjoyed them the next day, completely satisfied with a full belly to start the day. So go ahead and get up a few minutes early and surprise your family with pizza for breakfast. It's worth it.
1 1/2 - 2 cans crescent rolls
1/2 - 1 pound bulk sausage
2 cups frozen shredded hash brown potatoes
2 cup shredded cheddar
2 scallions (not pictured)
salt & pepper, to taste
Separate crescent rolls and arrange on a baking pan with raised sides to form a crust pinching seams together. Note: You can use the full 2 cans at your discretion, I just couldn't fit the extras on my pan.
Cook sausage, crumbling as it cooks, and drain excess fat. Blot with paper towels.
Sprinkle sausage, shredded potatoes and cheese evenly over the crescent crust.
Lightly beat eggs and season with salt and pepper. Pour evenly over layered ingredients.
Chop scallions over top of eggs.
Bake at 350 degrees F for 20-22 minutes or until eggs are set and crust is golden brown.
Makes 12 slices.
The Cookie Princess
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