Breakfast Pizza
The recipe below is how it’s presented in the Oak Hill cookbook; however, depending upon how many people you are feeding, (and how large your pan is) it’s easily doubled or more. The recipe is very forgiving. I always use more cheese, more potatoes, and more eggs than this recipe calls for, even if just making a single batch. Be sure to have more packages of crescent roll dough than you think you’ll need. The only ingredient I don’t get carried away with is the sausage.
Serves 6-8
Ingredients
-- 2 packages crescent rolls (you'll have a few left over)
-- 1/8 tsp black pepper
-- 2 tbsp grated parmesan
-- 1 lb pork sausage (Jimmy Dean sage is my favorite)
-- 1 cup frozen loose-packed hash browns
-- 1/4 cup milk
-- 1/2 tsp salt
-- 1 cup shredded cheddar cheese
-- 5 eggs
Instructions
In a skillet, cook sausage until browned, drain off excess fat. Separate crescent roll dough into 8 triangles and place into an ungreased pan (the original recipe calls for a round 12-inch pizza pan; however I’ve always used a cookie sheet because it has sides to hold all the yummy stuff (and it allows for the coveted corner pieces); hence the need for increasing ingredients. Press the dough over the bottom and up the sides of the pan to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. Beat in a bowl the eggs, milk, salt and pepper and pour over the crust. Sprinkle with Parmesan. Bake at 375°F for 25–30 minutes (a larger pan will require more time). A 12-inch round pizza pan is supposed to be 6–8 servings, but that’s for small servings.
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