Monday, December 19, 2011

Breakfast Pizza

Yummy note: This recipe is one of those in my big purple binder that has been around for a long time. I remember having this breakfast pizza casserole around the holidays for a brunch or breakfast gathering. But, lately, we've been making it as a quicker evening meal though, as we love breakfast anytime of day! I think it took maybe 40-45 minutes start to finish on this dish, which is not bad for such a filling meal. We made a sausage breakfast pizza here, but you could easily swap it for other favorites, such as bacon or vegetable.

Breakfast Pizza

for a smaller 9 inch pizza:
1/2 lb pork sausage
1 pkg crescent rolls
1/2 cup shredded hash browns
1/2-3/4 cup egg beaters (or 2-3 eggs, depends on how much of the other ingredients you layer on first)
2 tbsp milk
1/2 cup shredded cheddar cheese
salt and pepper to taste
* Note: Recipe can easily be doubled to make a full-sized 12 inch pizza or a 9x13 casserole dish. May need to increase baking time though to adjust for size.

Brown sausage in a pan and drain off extra grease.

Press crescent roll dough into a greased 9 inch pie pan or 12 in pizza pan.

It could even be assembled on a cookie sheet for a rectangular pizza too. Layer the sausage on top of the crescent roll dough first.  (If anybody has ever had a Chicago-style sausage patty pizza, this is the same idea.)

Then layer on the hash browns and cheese.

Next beat eggs and milk together and pour over pizza.

Season with your salt and pepper. Bake in a preheated 375 degree oven for 25-30 minutes or until your eggs are set. Cut into slices and enjoy.

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