Breakfast Pizza

Randy Mayor; Melanie J. Clarke

Make a light version of breakfast pizza with turkey sausage, reduced-fat cheese and shredded potatoes. It's a great choice for breakfast or brunch.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 28%
  • Fat: 6.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 15.4g
  • Carbohydrate: 20.3g
  • Fiber: 0.4g
  • Cholesterol: 13.2mg
  • Iron: 1.5mg
  • Sodium: 771mg
  • Calcium: 239mg

Ingredients

  • 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
  • Cooking spray
  • 12 ounces turkey breakfast sausage
  • 1 cup frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded fat-free cheddar cheese
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (8-ounce) carton egg substitute
  • 2 tablespoons grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 375°.
  2. Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
  3. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
  4. Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.
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