Ingredients
– 8 ounces refrigerated crescent roll dough (1 tube)
– 8 ounces breakfast sausage
– 1 cup frozen shredded hashbrowns, thawed
– 1 cup shredded Mexican cheese blend or preferred cheese
– 5 large eggs
– 1/4 cup milk
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 2 tablespoons freshly grated Parmesan cheese
Instructions
1-Preheat the oven to 375°F and allow the crescent roll dough to sit at room temperature for about 15 minutes.
2-Grease a small sheet pan (approximately 10×15 inches) with nonstick spray.
3-Cook the breakfast sausage in a skillet until browned, then drain any excess fat.
4-Press the crescent roll dough onto the bottom of the prepared pan, sealing the seams to form an even layer.
5-Evenly spread the browned sausage over the dough.
6-Layer the thawed hashbrowns over the sausage.
7-Sprinkle the shredded cheese over the hashbrowns.
8-In a separate bowl, whisk together the eggs, milk, kosher salt, black pepper, and Parmesan cheese.
9-Pour the egg mixture evenly over the cheese layer.
10-Bake for 25-30 minutes, or until the eggs are set and the crust is golden brown. Check for doneness halfway through.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Fully thaw hashbrowns before layering to ensure even cooking.
🍳 Grease sheet pan well for easy removal of the pizza.
🧀 Try different cheeses and sausage flavors to customize your breakfast pizza.
- Prep Time: 10 minutes
- Baking time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 416
- Sugar: 5 grams
- Sodium: 944 mg
- Fat: 28 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0.1 grams
- Carbohydrates: 23 grams
- Fiber: 1 gram
- Protein: 18 grams
- Cholesterol: 203 mg