Community Recipe
from [psfreeman]
Breakfast Pizza 2

Breakfast Pizza 2

Great for breakfast or as an appetizer. From Judy Shinner: Fort Collins, Colorado. Recipe published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001.

  • Yield: 6 servings
  • Prep time:15 Minutes
  • Cook time:25 Minutes
  • Stand:10 Minutes


  • 1 8-ounce tube refrigerated crescent rolls
  • 1 pound(s) bulk pork sausage
  • 1 cup(s) frozen shredded hash brown potatoes, thawed
  • 1 4 1/2-ounce jar(s) sliced mushrooms, drained
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup(s) sliced ripe olives
  • 1 cup(s) (4 ounces) shredded cheddar cheese
  • 1 cup(s) (4 ounces) shredded mozzarella cheese
  • 5 eggs
  • 1/4 cup(s) milk
  • 1/2 teaspoon(s) salt
  • 2 tablespoon(s) grated Parmesan cheese


• Unroll crescent dough and separate into triangles; place on a greased 12-in. pizza pan. Press seams together and build up edges; set aside.

• In a skillet, cook sausage over medium heat until no longer pink; drain and cool slightly. Sprinkle sausage, hash browns, mushrooms, bacon and olives over dough. Top with cheddar and mozzarella cheeses.

• In bowl, beat eggs, milk and salt; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before cutting. Yield: 6-8 slices.

Go to full version of

Breakfast Pizza 2 recipe