This is a great use for refrigerated crescent rolls and a quick breakfast that's yummy! I used spicy pork sausage and a mixture of colby jack and cheddar cheese. I like to keep already diced red and green bell peppers in the freezer that I can pull out as needed. I love that the chives are growing outside now, and I can easily substitute for green onion. Instead of a pizza pan, I used a 8 1/2 x 11 inch pan--you may need to cook it a little longer if you don't use a pizza pan.

Ingredients

8 serv.

pork sausage↗16 ounces
refrigerated crescent dinner rolls↗8 1⁄2 ounces
frozen cubed hash brown potatoes↗1 cup
thawed
sharp cheddar cheese↗1 cup
shredded
eggs↗3
lightly beaten
salt↗1⁄2 teaspoon
black pepper↗1 teaspoon
bell peppers↗3 tablespoons
red and yellow, diced
green onion↗1⁄4 cup
thinly sliced
parmesan cheese↗2 tablespoons
grated

Step-by-step instructions

1
Preheat oven to 375.
2
In large skillet, cook sausage over medium-high heat, stirring frequently until no longer pink.
3
Separate rolls into eight triangles.
4
Place in ungreased 12" rimmed pizza pan with points toward the center.
5
Press together, seal perforations and form a 1" circle larger in diameter than pan bottom.
6
Turn edges under to make a slight rim.
7
Sprinkle cooked sausage over crust.
8
Top with potatoes.
9
Add peppers and green onions.
10
Sprinkle with cheddar cheese.
11
Stir eggs, salt, and pepper in small bowl. Pour evenly over pizza.
12
Sprinkle with parmesan.
13
Bake 20 minutes or until eggs are set and crust is golden.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App