Sunday Morning Breakfast Pizza

Our eldest daughter had a small sleepover last night, and part of my job (besides staying somewhat invisible and trying to ignore the noise) was to prepare something tasty for their breakfast. It needed to be filling too, because don’t even think for a moment that teenage girls don’t eat (and eat and eat and eat . . . ).  I got an idea for a breakfast pizza a few weeks ago, did some recipe research and came up with this. It turned out very well and was quickly devoured by all. One girl even had two pieces!

The recipe below, from, calls for refrigerated biscuit dough for the crust, but we used regular pizza dough from a local pizza shop. Mr. Losing It made a 14-inch, square-ish dough base with a high ridge (He is a genuine pie man and worked in a pizza shop for many years when he was young. I love to watch him toss the dough!). We made our own breakfast sausage from ground pork blended with sausage spices from Penzey’s, so it was very inexpensive. Be sure to squeeze as much moisture as possible from the defrosted hash browns! If we hadn’t taken this step we would have ended up with an extremely soggy pizza. Our pizza was baked on a stone for a lovely, crisp crust, then sat for 4 minutes after coming from the oven before being sliced. We ended up with eight generous slices. I think some parsley or other herbs would have been a good addition, and made it look prettier too, but that’s just me.

Here is the basic recipe that we worked from:


  • 1 pound ground breakfast sausage
  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 cup frozen hash brown potatoes, thawed
  • 1 cup shredded Cheddar cheese
  • 5 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C). Brown sausage, breaking into small pieces, and drain fat when done. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. Bake until eggs are set, about 25-30 minutes, and crust is browned. Let sit for 4-5 minutes before slicing.

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