Pizza is always a good choice for breakfast, no? I love it when there’s leftover pizza in the fridge. Sometimes I even heat it up. But what to do when there is no (gasp!) pizza and you’ve got a pizza kind of cravin’ in the morning? Make this super easy, fairly fast and yum-yum-yummy pizza with traditional breakfast-y flavors! (This recipe is adapted from one featured on a package of Jimmy Dean Breakfast Sausage once upon a time.)
- 1 tube crescent rolls
- 1 pound browned sausage–breakfast sausage or Italian or whatever you like!
- 1/2 can diced green chiles (optional)
- 2 0r 3 handfuls frozen hashbrowns
- 2 0r 3 handfuls shredded cheese
- 4 eggs
- splash of milk
- salt and pepper
- a sprinkling of parmesan
Preheat oven to 375F.
Open the crescents, separate them, lay them equally spaced on a regular pizza pan and smoosh them into a crust, complete with a lip on the edge. (This will keep your eggs from oozing over the side. Do NOT use a pizza stone for this, unless you enjoy cleaning oozed, burned eggs from the bottom of your oven. Trust me. 🙂 )
Drain sausage and spread evenly over the crust.
Add green chiles if desired. This was the first time I’d used green chiles in this recipe; they are a nice flavor addition. However, I used a whole can and it made the crust a bit soggy, so go with just the half-can if you choose to use them.
Sprinkle hashbrown shreds over the top–they can be frozen still.
Then layer on some cheese.
Beat eggs with a splash of milk, salt and pepper.
Pour eggs evenly over pizza, being careful near the edges.
Top with a sprinkle of parmesan.
Bake for 20-25 minutes; until eggs are done, cheese is melted and crust is golden.
Cut with a pizza cutter and enjoy!
Yummy! Experiment with the idea: meat free, bacon instead of sausage, mushrooms, jalapeno slices, huevos-style with a sprinkling of black beans, top with avocado slices…..mmmmmm!