Thursday, June 16, 2011

Breakfast Pizza

This recipe comes from Annette Honeycutt.

This makes me hungry for Breakfast Pizza! Yes, I could eat breakfast at 10:30 at night, what can I say? I'm a southern girl! Ok so... lets say you have company.. who wants to spend most of the time in the kitchen cooking? Yes you want your guest to eat good while they are at your house but who's to say you have to slave in the kitchen? Wouldn't you like to visit with your guest? Of course! Well the wonderful things about this recipe are:
1.) pretty simple 
2.) doesn't dirty up a ton of pots and pans preparing it
3.) has great ingredients in it to still serve that good hearty breakfast without spending a lot of time in the kitchen!
Ok.. I have you hooked and you can't wait to read the recipe so I'll let ya get to it!
Thank you Annette for sharing your recipe!


  • 1 pkg. Jimmy Dean Regular Flavor Pork Sausage Roll
  • ½ cup chopped red bell pepper
  • 3 eggs
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 can (8 ounces) refrigerated crescent dinner rolls
  • 1 cup frozen Southern-style hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 green onions, thinly sliced
**Want a little kick to your pizza? You can substitute the red bell pepper and southern-style hash browns for the Simply Potatoes - Southwest Style. This already has bold southwest flavors of onion, green and red peppers, jalapeños, and spices that deliver just the right amount of heat to wake up your taste buds.


  • Preheat oven to 375°F.
  • Cook sausage and bell pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Remove from skillet; drain.
  • Beat eggs, salt and black pepper in small bowl with wire whisk until well blended. Add to skillet; cook 2-3 minutes or just until set, stirring occasionally.
  • Separate crescent dough into 8 triangles; press onto bottom and up side of 12-inch pizza pan to form crust, firmly pressing seams together to seal. Top with sausage mixture, potatoes, eggs and cheeses.
  • Bake 10-15 minutes or until crust is golden brown. Sprinkle with onions. Cut into 8 wedges to serve.

Yield: 8 servings (1 wedge each)

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