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Breakfast Pizza is all of your favorite breakfast ingredients in one dish and our family’s favorite breakfast dish ever!
Why You’ll Love This Recipe!
This recipe for breakfast pizza has been a Wilkes family favorite decades!
- It’s easy to put together.
- It contains all your favorite breakfast foods
- You use store bought crescent roll dough so it’s easy to make.
- It can easily feed 6 people.
It is definitely the favorite breakfast at our house and the one that we enjoy every Christmas morning. But don’t enjoy it just on Christmas, enjoy it year round!
Ingredients Needed for Breakfast Pizza
- Jimmy Dean breakfast sausage. This is a ground sausage. I usually use the Regular flavor but you could also use the Maple or the Hot.
- Crescent Rolls. The kind that comes in the round can.
- Hash brown potatoes. We usually use the diced frozen ones. Let them thaw in the fridge before using.
- Cheddar cheese. You can also use a Mexican blend of cheese if you prefer.
- Eggs
- Milk. Use what you have on hand.
- Salt and pepper
- Parmesan cheese. I use Kraft, the kind that comes in a green can!
How to Make Breakfast Pizza
- Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage.
- Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important)
- Spoon sausage over the crust.
- Sprinkle breakfast pizza with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)
- If serving now, in a bowl, beat together eggs, milk, salt and pepper.
- Pour egg mixture over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow.
- Sprinkle with Parmesan cheese over all.
- Bake at 375 degrees F until golden brown and cheese is melted.
Tips from Leigh Anne
- This is a great prep ahead breakfast idea. Brown your sausage the night before, mix up your egg mixture and make sure all the other ingredients are ready. Just assemble and bake in the morning.
- If you are using a cookie sheet that is bigger than 9 x 12″, such as a half sheet size pan, (12 x 17″) you will need another tube of crescent rolls
- If I want to make a smaller batch of breakfast pizza, I will still use one roll of crescent dough, 1/2 package of sausage and 3 eggs. I keep the rest of the ingredients the same. (When using a quarter sheet pan size.)
Frequently Asked Questions
I have only ever made this with refrigerated crescent roll dough but you could use a puff pastry dough.
The crescent rolls gives it a nice flaky crust but if you prefer, you can use a regular pizza dough for a more classic pizza texture.
You can assemble everything up until you pour on the egg mixture. Cover and refrigerate until ready to serve and then pour egg mixture over the top and bake. You can premix the egg mixture the day before and store in an airtight container in the refrigerator until ready to bake.
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Breakfast Pizza
Ingredients
- 1 16 oz. Jimmy Dean breakfast sausage The kind that comes in a roll.
- 1 8 oz. Crescent Rolls. 8 refrigerated crescent rolls that come in the tube
- 1 cup hash brown potatoes I use frozen ones and let them thaw in the fridge.
- 1 cup cheddar cheese shredded
- 5 eggs
- 1/4 cup milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. grated Parmesan cheese I use Kraft, the kind that comes in a green can!
Instructions
- Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage.
- Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust.
- Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)
- In a bowl beat together eggs, milk, salt and pepper.
- Pour over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow.
- Sprinkle with Parmesan cheese over all.
- Bake at 375 oven for 25-30 minutes.
Tips & Notes:
Nutrition Facts:
originally post Nov. 19, 2012
Nancy Long says
The only thing I would suggest is using freshly grated Parmesan. Oh so much better than the powdered stuff, but otherwise sounds wonderful
Wendy says
Do you think I could substitute refrigerated pie crust for the crescent dough? Would that work?
Leigh Anne says
Wendy, I have never done that. It would probably work but would give a different texture and taste.
Karen says
I made this with the crescent recipe creations. I sprinkled minced fresh jalapeno and used cheddar. Baked sprinkled with chopped green onion. Magalicious! Leftovers were good reheated on the wave next day at work. I’m going to make with spinach and asiago next. Thanks for the recipe.
Amanda says
Do you think this could be made a day beforehand?
Leigh Anne says
YOu could and reheat it but I usually just put it together up until the point where you pour the egg over it and do that first thing in the morning and then bake it so it is nice and fresh.
Ashley H says
This breakfast pizza was delicious! What if I wanted to double the recipe? Would you need to adjust the time or temp? Thanks 🙂
Leigh Anne says
So glad you liked it! It would depend on the size of pan. I would probably just recommend making two of them instead of doubling it in the same size pan.