Sausage and Hash Brown Breakfast Pizza

by SundayBrunchClub
Prep: 15m
Cook: 30m
pork
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Ingredients
Servings:8
8ozrefrigerated crescent roll dough
1lbpork breakfast sausage
1cupfrozen shredded hash brown potatoes
1cupshredded cheddar cheese
3eggs
1/4cupwhole milk
1/4tspblack pepper
1/4cupgrated parmesan cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Heat the oven and press the crust

    Heat the oven to 375°F. Grease a 12-inch pizza pan. Unroll the crescent dough onto the pan, press the seams together, and push the dough slightly up the sides to make a rim. Don't fuss with it — a rustic edge is part of the charm.

  1. 2

    Brown the sausage

    In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until no pink remains, about 8 minutes. Drain the fat and let it cool for a few minutes so it doesn't melt the dough on contact.

  2. 3

    Layer the toppings

    Thaw the hash browns and pat them dry. Scatter the sausage evenly over the crust, followed by the hash browns and the shredded cheddar.

  3. 4

    Pour the custard

    Whisk the eggs, milk, and pepper together in a small bowl until fully combined. Pour it slowly and evenly over the whole pizza so it settles into every corner. Sprinkle the parmesan over the top.

  4. 5

    Bake

    Bake for 28 to 30 minutes, until the eggs are set and a knife inserted in the center comes out clean. If the edges are browning fast, tent them loosely with foil.

  5. 6

    Rest, then slice

    Let it stand 10 minutes before cutting — this is not optional, the eggs need to firm up. Cut into 8 wedges and serve warm.

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Sausage and Hash Brown Breakfast Pizza

Created by: SundayBrunchClub

Prep Time: 15m
Cook Time: 30m
Servings: 8

Ingredients

  • 8 oz refrigerated crescent roll dough
  • 1 lb pork breakfast sausage
  • 1 cup frozen shredded hash brown potatoes
  • 1 cup shredded cheddar cheese
  • 3 eggs
  • 1/4 cup whole milk
  • 1/4 tsp black pepper
  • 1/4 cup grated parmesan cheese

Instructions

  1. Heat the oven and press the crustHeat the oven to 375°F. Grease a 12-inch pizza pan. Unroll the crescent dough onto the pan, press the seams together, and push the dough slightly up the sides to make a rim. Don't fuss with it — a rustic edge is part of the charm.
  2. Brown the sausageIn a large skillet over medium heat, cook the sausage, breaking it into crumbles, until no pink remains, about 8 minutes. Drain the fat and let it cool for a few minutes so it doesn't melt the dough on contact.
  3. Layer the toppingsThaw the hash browns and pat them dry. Scatter the sausage evenly over the crust, followed by the hash browns and the shredded cheddar.
  4. Pour the custardWhisk the eggs, milk, and pepper together in a small bowl until fully combined. Pour it slowly and evenly over the whole pizza so it settles into every corner. Sprinkle the parmesan over the top.
  5. BakeBake for 28 to 30 minutes, until the eggs are set and a knife inserted in the center comes out clean. If the edges are browning fast, tent them loosely with foil.
  6. Rest, then sliceLet it stand 10 minutes before cutting — this is not optional, the eggs need to firm up. Cut into 8 wedges and serve warm.

Notes & Tips

Pizza for breakfast, fully sanctioned, no notes. This one is the workhorse of my brunch rotation because it feeds a table of eight off one pan and it uses a tube of crescent rolls, which is the least fussy dough on the planet. Night-before prep: brown the sausage, drain it, and keep it covered in the fridge. Thaw the hash browns overnight too. Sunday morning is then just press, scatter, pour, bake — you can do it half asleep with coffee in the other hand. Two things matter. Pat the hash browns dry or you'll get a soggy middle. And actually let it rest the full 10 minutes before you cut it, no matter how good it smells. Serve with fruit and mimosas and let everyone eat it with their hands.