Prep 15 mins
Cook 45 mins
I don't know where I obtained this recipe, I have had for eons, but it makes a nice breakfast or light lunch.
- 1 lb sausage
- 1 (8 ounce) can crescent rolls
- 1 cup hash brown, thawed
- 1 cup shredded cheddar cheese (or as much as you want)
- 5 eggs
- 1⁄4 cup half-and-half cream or 1⁄4 cup milk
- salt and pepper, to taste
- parmesan cheese, as desired
- Preheat oven to 375 degrees.
- Brown sausage; drain.
- Separate dough and stretch to fit pizza pan.
- Sprinkle with sausage, hash browns and cheddar cheese.
- Beat eggs, milk, salt and pepper together.
- Pour over pizza.
- Sprinkle with Parmesan cheese.
- Bake 30 to 35 minutes or until eggs are firm and dough is baked.
This is one recipe that I'm sure we'll be having again! So versatile because you can use different meats (bacon, ham) and cheeses depending on what's in the fridge. Thanks for posting! Made for Aus/NZ Recipe Swap #32.
I made exactly as written and was pleasantly surprised at how very easy this was to put together. Mine baked for 30 minutes and was perfect! DH added a little sour cream to the top of his and thought that really kicked it up quite a bit! We are looking forward to making this again. Would be great to add sauteed onions, mushrooms and even red and green peppers. Thank you happynana for a nice breakfast recipe that we will enjoy again (often!).
EXCELLENT Flavor! This is a good way to get kids to eat eggs for breakfast because they think they are eating pizza! Since the recipe did not mention baking temperature I baked it in a 375 degree oven for 17 minutes and it was just right. I pushed the dough up the sides of the pan to make a lip so the eggs would stay in. I added 2 tablespoons of half and half to the eggs and poured them on first. I used only 1/2 lb of sausage, sprinkled the sausage and cheese ontop of the eggs. Although I made a few changes I rate it a 5 and highly recomment it. Very filling breakfast pieces and will definitely try this again because DH and I liked the flavor. It was also easy to prepare. This recipe was selected for the 2008 Aus/NA Swap #20 Event.