Sausage Breakfast Pizza
Eat pizza for breakfast with this easy Sausage Breakfast Pizza! It’s made in a 13×9-inch dish with a crescent roll crust to keep it simple.
You can eat leftover pizza for breakfast OR you can load all of your breakfast favorites onto a pizza!
This recipe uses the latter approach—we’ve got hash browns, breakfast sausage, eggs, and cheese, piled onto a crescent roll crust.
It’s a pizza lover’s dream breakfast!
I found this recipe in a variety of church cookbooks, dating back to the 1970s. There were slight variations (like making it round, on a pizza pan, for example), but this was the most common recipe.
It’s the perfect brunch dish (along with my personal favorite, Overnight French Toast Casserole) for a crowd.
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Ingredients
- Crescent rolls form the base of the pizza. I suggest par-baking the crust for a few minutes first so it doesn’t get soggy from the eggs.
- You’ll need an entire roll (1 lb) of breakfast sausage, such as Bob Evans or Jimmy Dean.
- A combination of cheddar and parmesan keep it interesting. You can swap your favorite cheeses here.
- Fresh chives on top add a pop of color and a light onion-y flavor.
How to make breakfast pizza with crescent Rolls
Start by popping open a tube of crescent rolls. Place in the bottom of a 13×9-inch dish, and use your fingers to pinch the seams together.
Bake the crust for 5 minutes at 350°F. This prevents the crust from getting soggy.
While that’s baking, crumble the breakfast sausage in a skillet, and heat until cooked through.
Next, whisk together the eggs, milk, salt, and pepper.
Now it’s time to layer the breakfast pizza!
Place the cooked sausage on top of the par-baked crust. Top with the hash browns, then the cheddar cheese.
Next, pour the egg mixture over the top, and top with the shredded parmesan.
Bake for 25–30 minutes at 350°F, or until the eggs are set and the cheese has melted.
Top with fresh chopped chives (thinly sliced green onions work, too).
Make ahead and storage instructions
You can easily assemble this casserole the night before, and bake it in the morning. Add 5–10 minutes of extra baking time to account for the cold ingredients/pan from the refrigerator.
Any leftover breakfast pizza (after baking) can be stored in the refrigerator for 4–5 days. You can re-warm it in a 350°F oven or in the microwave.
I don’t recommend freezing this dish, as the crust will end up soggy after thawing.
📖 Recipe
Sausage Breakfast Pizza
Ingredients
- 1 tube (8 oz) crescent rolls
- 1 lb pork breakfast sausage (such as Jimmy Dean or Bob Evans)
- 1 cup frozen hash browns
- 1 cup shredded cheddar
- 5 eggs
- ¼ cup milk
- ½ teaspoon salt
- Black pepper to taste
- 1 cup shredded parmesan
- For garnish: chopped chives
Instructions
- Preheat oven to 375°F.
- Carefully unroll the crescent rolls and place in a 13×9-inch pan. Pinch the seams together of the crescent rolls to make one flat sheet of dough.
- Bake for 5 minutes, just to par bake the crust (this will prevent it from getting soggy).
- While the crust bakes, cook and crumble the breakfast sausage in a large skillet. Cook over medium heat until cooked through.
- Top the crust with the sausage, then sprinkle the hash browns on top. Top with the shredded cheddar.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the cheese. Top with the shredded parmesan.
- Bake for 25–30 minutes, or until the top is lightly brown and the eggs are cooked through.
- Top with chopped chives.
Notes
- Add a small bell pepper, sautéed until soft, along with the eggs
- Top with thinly sliced green onions instead of chives
- Instead of sausage, substitute a pound of cooked and crumbled bacon
- Use your favorite combination of cheeses in place of the cheddar/parmesan.
