Easy Breakfast Pizza


2 cans (4 ounces each) refrigerated crescent rolls
½ pound bulk ground pork sausage or 8 pork sausage links, sliced
1 cup frozen Southern style diced potatoes, thawed
¼ cup diced red bell pepper
¼ cup diced green bell pepper
1 cup shredded sharp cheddar cheese
2 large eggs
2 tablespoons whole milk
⅛ teaspoon ground black pepper
½ teaspoon salt
2 tablespoons shredded Parmesan cheese
Preheat oven to 375 degrees.
Open both packages of crescent rolls and place on an ungreased 12" round non-stick pizza pan. Work the dough by pressing it together on the bottom of the pan. Build up the outer edge slightly, so your filling will stay in place and make sure to seal any perforations on the bottom of the pan.
In a small frying pan or skillet, using medium heat, cook the sausage until done. Drain any excess fat. Cool slightly.
Seed and chop the red and green peppers and set aside.
Layer crust in this order: cooked sausage, potatoes, peppers, and cheese.
Whisk the eggs, milk, and pepper together in a small bowl and pour over the pizza. Sprinkle with Parmesan cheese.
Bake for 20-25 minutes at 375 degrees. Look for the eggs to be completely set up and the crust to be golden brown.

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