Sausage & Egg Breakfast Pizza |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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âI made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper.â Julie Tucker - Columbus, Nebraska Ingredients:
2 packages (8 ounces each) refrigerated crescent rolls |
1 pound bulk pork sausage |
1/3 cup chopped onion |
1 small green pepper, chopped |
1 envelope country gravy mix |
6 eggs |
2 tablespoons milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1-1/4 cups sliced fresh mushrooms |
2 cups (8 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded pepper jack cheese |
Directions:
1. Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown.
2. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
3. In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Yield: 8 servings.
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