Breakfast Pizza

Ingredients

8 ounces of refrigerated crescent roll dough
8 ounces of breakfast sausage (Jimmy Dean is a great choice)
1 cup of thawed frozen shredded hashbrowns
1 cup of shredded Mexican cheese blend or cheese of your choice
5 large eggs
¼ cup of milk
½ teaspoon of kosher salt
½ teaspoon of ground black pepper
2 tablespoons of freshly grated Parmesan cheese
Preparation Steps

Preheat your oven to 375°F. Let the crescent roll dough warm to room temperature for about 15 minutes.
Lightly grease a 10×15-inch sheet pan or a 9×13-inch baking dish for a thicker crust.
Cook and drain the breakfast sausage.
Unroll the crescent dough onto your pan, pressing to cover evenly.
Layer the sausage, followed by the hashbrowns, and then the cheese.
Whisk together eggs, milk, salt, pepper, and Parmesan in a bowl.
Pour this egg mixture over the layered ingredients in the pan.
Bake for 25-30 minutes until the eggs set. Oven times may vary, so it’s good to check halfway.
Pro Tips

Ensure hashbrowns are thawed for even cooking.
Grease the pan for easy pizza removal.
Get creative! Add your favorite toppings and involve the kids for a fun cooking experience.
Storing Store the breakfast pizza in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

This Sheet Pan Breakfast Pizza is more than just a meal; it’s a delightful way to start your day with a burst of energy and flavor. Perfect for busy mornings or leisurely brunches, give this recipe a try and add a twist to your breakfast routine!

Nutrition Information
Serves: 6 slices Calories: 416kcal

Enjoy this easy breakfast pizza recipe for your next brunch or breakfast meal!