Breakfast Pizza—- who knew getting away from my normal routine could be so eye opening in terms of new food profiles? It’s easy-peasy, filled with all the breakfast things you love, put on top of a crust that’s light and satisfying. A real find on my recent visit to MN.
We have a lake house that needed some updating so I got away for a couple of weeks to be there while the work was completed.It’s beautiful up there this time of year; everything is green and lush, and sunsets that you can see Mother Nature at her most beautiful.
I practiced the adage, when in MN, do as the locals do. I took in a Twins game(they have walleye on a stick…um, yes please,) went to a concert at the dam, had a few bloody mary’s (later this week on Friday Cocktails I’ll share a delicious Mary!) went for a ride on the river on a speed boat. And took in the local food of course(fried pickles and broasted chicken.)
My friend made her family’s favorite called breakfast pizza. Wow, it was so good. Sweet Sausage, melted cheese, eggs, crispy hash browns all on a crust made of crescent rolls that was nice and light. Yes, I said crescent rolls. I don’t usually advocate buying premade items, but it was a crazy weekend when I decided to make it and I really liked the lightness of the “pizza” that the store bought dough gave it so I went with it.
I’d never heard of breakfast pizza before, but when I came home I’d been thinking about making it everyday. It was a great Father’s day breakfast at our house. I made it really early in the morning and then served it for brunch.
I can guarantee that we’ll be making this A LOT in our house. The only thing I’d do next time differently is to make a double batch!
Everything you like for breakfast in pizza form!
- .75 lbs sweet italian pork sausage
- 3 russet potatoes peeled and grated
- .25 cup canola oil to just cover the bottom of your skillet
- 5 eggs
- 1/4 cup 2 % milk
- 1 teaspoon thyme or any herb of your choosing
- 1 cup smoked gouda cheese shredded (any cheese you like cheddar, monterey jack et, al)
- 1 package crescent rolls
- Preheat oven to 350°
- Rinse grated potatoes in running water removing all of the starch. This will allow your potatoes to get very crispy when you are frying them.
- Once potatoes are completely rinsed, place on a stack of paper towels and blot dry all excess water.
- Turn on stovetop to high and heat a large pan to high. Once pan is good and hot, pour just enough canola oil to cover the bottom of the pan.
- Leave pan on high until you can put in a piece of potato and it immediately begins to bubble when dropped into the pan, then add all of the potatoes, stirring often until golden and crispy. You can reduce the heat to medium high after a few minutes to allow for even cooking.
- Once the potatoes are crispy, remove them from pan to a paper towel to absorb any excess oil.
- Salt and pepper potatoes to taste.
- Wipe or drain any remaining oil from the pan and then add sausage and brown while using your spatula to crumble the sausage to smaller, bite sized pieces.
- Cook the sausage completely.
- Turn off heat and set aside to cool.
- In a small bowl crack eggs and add milk and thyme. Whisk until well blended, set aside.
- Remove crescent rolls from the container and place in a 9 X 13 baking dish. You can either use your fingers to press it into the pan and seal the triangles to form one continuous sheet or you can use a rolling pin to seal it and then transfer it to the baking dish. Both ways work equally well.
- When placing the rcrescent dough into the pan you want to have some of the dough come up the edges of the dish so it't truly like a crust on a pizza.
- Once the dough is in place, take the sausage and potatoes and sprinkle evenly over the entire area.
- Then sprinkle the cheese over the top of that.
- Once all ingredients are over the top of the dough, you will then pour the well blended egg/milk mixture evenly over everything.
- Bake for 20 minutes uncovered, turning the pan once at 10 minutes for even coloring and cooking. The cheese will brown, and the eggs will set.
- Remove from oven and let cool for at least 30 minutes before serving.
You can make this in a round pizza pan too. Just leave a pizza crust edge when forming the dough to hold the toppings in place while baking.
You can make this a day ahead (personally I think it is better that way) If you do that just rewarm in the oven until cheese is melty again. I've also seen my husband do a quick warm up in the microwave but I think the crust stays flakier if you warm it in the oven.