breakfast pizza

Breakfast Pizza

1 pound bulk pork sausage
1 package (8) refrigerated crescent rolls
1 cup frozen loose pack hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons grated Parmesan cheese

Cook sausage until browned; drain well. Separate dough into 8 triangles. Place in slightly greased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.

In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake at 375 degrees F for 25 to 30 minutes. You can use Monterey jack or Swiss cheese. Also, you can use about 1 1/2 cups potatoes instead of 1 cup.

breakfast pizza

Breakfast Pizza

1 (10 ounce) can refrigerated pizza crust
8 eggs
1/4 cup half-and-half or milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 (8 ounce) container chive, vegetable or regular cream cheese
8 slices crisply cooked bacon
Scallions, if desired

Preheat oven to 425 degrees F. Grease a 12-inch pizza pan.

Unroll dough; place in greased pan. Starting at center, press out dough with hands. Bake for 6 to 7 minutes or until crust begins to brown.

Meanwhile, in medium bowl, combine eggs, half-and-half, salt and pepper; beat well. In large skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat. Spoon cooked egg mixture over partially baked crust. Drop cream cheese by teaspoonsful over eggs. Arrange bacon in spoke fashion on top of pizza. Bake for an additional 8 to 12 minutes or until toppings are thoroughly heated and crust is deep golden brown.

Garnish with scallions. Makes 8 servings.