Breakfast Pizza
This tasty recipe proves to you that you can actually enjoy the scrumptious taste of pizza for breakfast!
Yield
6 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
beaten |
|
| ¼ | cup |
milk
|
|
| 1 | cup |
hash brown potatoes
precooked |
|
| 1 | cup |
sausage
breakfast dial |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
beaten |
|
| 59 | ml |
milk
|
|
| 237 | ml |
hash brown potatoes
precooked |
|
| 237 | ml |
sausage
breakfast dial |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Beat 5 eggs together with ¼ cup milk, set aside.
Press into an iron skillet the contents of one of those tubes of refrigerator of Pillsbury cresent rolls. Top with one the toppings.
Optionally, and in amounts to taste, add chopped onions, chopped bell (or other) peppers, hot sauce and/or salsa, salt and freshly ground black pepper, and/or anything else that you think would be good.
Pour egg mixture evenly over pizza. Bake in preheated 375 - 400℉ (200℃) oven about 30 minutes or until done. Check often to avoid burning. Serve immediately.
