Breakfast Pizza
Try this easy and delicious Breakfast Pizza, a quick and satisfying meal perfect for busy mornings.
Try this easy and delicious Breakfast Pizza, a quick and satisfying meal perfect for busy mornings.
- Carbohydrate 8.95644744828407 g
- Cholesterol 22.512500002386 mg
- Fat 6.99658677160899 g
- Fiber 0.377299472908179 g
- Protein 8.02995546971986 g
- Saturated Fat 4.35309552129603 g
- Serving Size 1 1 Serving (185g)
- Sodium 215.537520866311 mg
- Sugar 8.57914797537589 g
- Trans Fat 0.41902052089236 g
- Calories 130 calories
Step-by-step
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
- Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
- Bake in preheated oven until eggs are set, about 25 to 30 minutes.
Treating leftover pastry dough as an afterthought usually yields a soggy bottom rather than a crisp crust. Transforming morning staples into a unified baked dish requires managing moisture, particularly when combining thawed starches and liquid eggs. Fresh ingredients release water differently during baking than preserved or cured alternatives, which alters the final density of the custard layer.
- Press the crescent roll triangles firmly into the 12-inch pan, sealing all seams to prevent the liquid egg mixture from leaking underneath the crust.
- Thaw and thoroughly press the frozen hash browns between paper towels to extract excess water before layering them over the sausage.
- Bake the assembly at 375 degrees F for 25 to 30 minutes until the center eggs are completely set and the edges turn deep golden brown.
Storing baked slices in an airtight container in the refrigerator for up to three days preserves the texture. Reheating portions in a hot skillet revives the crispness of the bottom crust effectively.
