Egg & Sausage Breakfast Pizza
Total Time
Prep: 30 min. Bake: 5 min.
Yield
8 servings
I made up this sausage breakfast pizza recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper. —Julie Tucker, Columbus, Nebraska
Ingredients
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1 pound bulk pork sausage
- 1/3 cup chopped onion
- 1 small green pepper, chopped
- 1 envelope country gravy mix
- 6 large eggs
- 2 tablespoons 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1-1/4 cups sliced fresh mushrooms
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper Jack cheese
- Minced chives, optional
Directions
- Preheat oven to 375°. Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the side of pan to form a crust; seal seams. Bake until golden brown, 11-13 minutes.
- Meanwhile, in a large skillet over medium heat, cook sausage, onion and green pepper until sausage is no longer pink, breaking into crumbles; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
- In a small bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake until eggs are set and cheese is melted, 5-10 minutes. If desired, sprinkle with chives.
Nutrition Facts
1 piece: 632 calories, 45g fat (18g saturated fat), 217mg cholesterol, 1568mg sodium, 33g carbohydrate (7g sugars, 0 fiber), 26g protein.
I made up this sausage breakfast pizza recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper. —Julie Tucker, Columbus, Nebraska
Recipe Creator
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