Sausage Breakfast Pizza

Make this breakfast pizza for dinner.

April 2018

  • Here's a deliciously different pizza to serve for dinner.
    Photo by Pixabay/HardyKlossek

Yield: 1 pizza

This recipe originally ran in the September 2005 edition of Capper's Farmer.


  • 1 package (16 ounces) pork sausage
  • 1 can (8.5 ounces) refrigerated crescent rolls
  • 1 cup frozen hash brown potato cubes, thawed
  • 1/8 cup each diced green, red and yellow bell peppers, optional
  • 1/4 cup thinly sliced green onions, optional
  • 4 ounces (1 cup) shredded sharp cheddar cheese
  • 3 eggs, lightly beaten
  • 1/8 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 cup grated Parmesan cheese


  1. Heat oven to 375 degrees Fahrenheit.
  2. In a large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink.
  3. Separate crescent rolls into 8 triangles. Place on an ungreased, 12-inch rimmed pizza pan with points toward center. Press together, seal perforations and form a circle 1 inch larger in diameter than bottom of pan. Turn edges under to make a slight rim.
  4. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with cheddar cheese.
  5. Combine eggs, milk, salt and black pepper in a small bowl; stir well. Pour evenly over pizza. Sprinkle with Parmesan cheese. Bake for 15 to 20 minutes, or until eggs are set and crust is golden brown.