Description
- This Sheet Pan Breakfast Pizza combines a flaky crescent roll crust with scrambled eggs, crispy bacon, and melted cheese for a hearty breakfast or brunch option. It’s easy to prepare and perfect for feeding a crowd.
Ingredients
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For the Crust:
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1 can (8 oz) refrigerated crescent roll doughThe Cookie Rookie®
For the Toppings:
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8 oz breakfast sausage, cooked and crumbled
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1 cup frozen shredded hashbrowns, thawed
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1 cup shredded Mexican cheese blend
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5 large eggs
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¼ cup milk
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½ teaspoon kosher salt
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½ teaspoon ground black pepper
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2 tablespoons freshly grated Parmesan cheese
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Instructions
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Preheat Oven:
Preheat your oven to 375°F (190°C). -
Prepare the Crust:
Unroll the crescent roll dough and press it into the bottom of a greased 10×15-inch baking sheet, pinching the seams together to form a complete crust. -
Cook the Sausage:
In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain any excess fat. -
Assemble the Pizza:
Evenly spread the cooked sausage over the prepared crust. Top with thawed hashbrowns and shredded Mexican cheese blend. -
Prepare the Egg Mixture:
In a bowl, whisk together the eggs, milk, salt, pepper, and grated Parmesan cheese. -
Bake:
Pour the egg mixture evenly over the toppings on the crust. Bake for 25–30 minutes, or until the eggs are set and the crust is golden brown. -
Serve:
Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!
Notes
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Feel free to customize the toppings by adding vegetables like spinach, bell peppers, or onions.
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For a spicier version, consider adding diced jalapeños or a drizzle of hot sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 370 kcal
- Calories: 19
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18