Company is in town this weekend! Yay! Jen and Hiro are here for the Auto Show and Dan came home from College for the weekend. Time to pull out the all-time best breakfast recipe I have!
This is it. Breakfast pizza. It is tasty, it is easy, and it feeds at least 8 people, more if you serve it with bagels or toast to round out your breakfast.
This is also the standard family breakfast favorite. My kids request it for their birthday breakfast, Easter, Christmas… you name it.
I have utter faith that you will love it. (Unless you are a vegan, if you are a vegan, just move on… cheese, sausage and eggs here… just move along. I suggest the fruit crisp… it will work for you.)
BTW… has anyone tried the whole bean coffee at Trader Joes? I am in love with the variety of it all. I like a medium/dark roast, so I like to mix the
French Roast (low acid) with the Colombian. It makes a very nice cup of coffee. I am about to brag. You can hate me if you want… I have the BEST coffee grinder and
coffee pot ever! The grinder is effortless and grinds just enough at a time for however many cups you brew. My coffee pot brews right into a thermal carafe and it stays warm
all day. (Not that it would ever need to. I require a lot of coffee.)
Without any more ado, here it is: Breakfast Pizza (Oh and just in case you were wondering… the kids slather this in hot sauce too…)
1 pkg Crescent Rolls
1 roll of Maple breakfast sausage
1 c. frozen hash browns
1 c. Cheddar Cheese
1/4 c. milk
1/4 c. Parmesan cheese
Preheat oven to 350. Thaw frozen hash browns in a bowl while you cook the sausage. To prep the sausage, separate it into 12 pieces and
start frying in a pan, break it up as it cooks so it has no pink left and is in small crumbles. Drain any excess fat and cool a minute or two.
In a 13×9 in glass dish, lay the entire sheet of crescent rolls, patting down as you go so it forms a crust that covers the whole dish.
Place the cooled sausage over the dough. Sprinkle the defrosted hash browns over the top of the sausage.
Beat the eggs, milk, salt and pepper and pour over the entire casserole. Sprinkle the cheddar over all and then the Parmesan over the cheddar.
Bake at 350 def. for 30 minutes. (I always check it with a sharp knife… the eggs should be cooked through and glisten, but not look runny.)
I hope you and your family will love this as much as mine does!
Bake it a few extra minutes if you need to, but be careful not to overcook.