Crescent Roll Breakfast Pizza
Crescent Roll Breakfast Pizza is the perfect weekend or holiday breakfast. It is loaded with flavor, filling and easy to make. Using a crescent roll gives it the best crust.
Servings: 4
Cost: $8.36, $2.09 per Servings
Ingredients
- 8 oz. crescent roll dough
- ½ pound breakfast sausage
- 4 large eggs
- Salt and pepper to taste
- ¼ cup diced bell peppers
- ¼ cup diced onions
- ¼ cup sliced mushrooms
- ¼ cup diced tomatoes optional
- 1 cup shredded cheddar cheese
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 375°F and grease a baking sheet or pizza pan.
- In a skillet over medium heat, cook ½ pound breakfast sausage, ¼ cup diced bell peppers, ¼ cup diced onions, and ¼ cup sliced mushrooms until the sausage is browned and fully cooked and the vegetables are tender.
- While the sausage mixture is cooking, crack 4 large eggs into a bowl and whisk until combined. Season with salt and pepper to taste.
- Unroll 1 package (8 ounces) crescent roll dough onto the prepared baking sheet or pizza pan. Press the seams together to form one large rectangle or circle, making sure the dough is evenly spread.
- Sprinkle ½ cup shredded cheddar cheese evenly over the crescent roll dough.
- Once the sausage and veggies are cooked, spread it evenly over the cheese layer.
- Pour the scrambled eggs over the sausage layer.
- If using, sprinkle ¼ cup diced tomatoes over the eggs.
- Top with the remaining ½ cup shredded cheddar cheese.
- Bake in the preheated oven for about 15-20 minutes or until the crescent roll crust is golden brown, and the cheese is melted and bubbly.
- Remove the breakfast pizza from the oven, let it cool slightly, and then slice it into wedges or squares.
Notes
- Sausage: Make sure to cook the breakfast sausage thoroughly unJl it's browned and no longer pink. You can drain any excess grease if necessary to reduce the fat content.
- Handling Crescent Roll Dough: When working with crescent roll dough, press the seams together well to create a seamless base for your pizza. This will prevent any gaps where the egg mixture might leak through during baking.
Nutrition
Calories: 559kcal | Carbohydrates: 26g | Protein: 23g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 233mg | Sodium: 1075mg | Potassium: 305mg | Fiber: 1g | Sugar: 7g | Vitamin A: 873IU | Vitamin C: 15mg | Calcium: 237mg | Iron: 2mg
