Crescent Roll Breakfast Pizza
Our Crescent Roll Breakfast Pizza makes a thin and flaky crust from a can of crescent dough. Top with sausage, scrambled eggs, and cheddar cheese for a delicious breakfast or brunch!
Servings 8 slices
Calories 271kcal
Equipment
Ingredients
- 8 ounce can refrigerated crescent roll dough
- 1/2 pound sausage cooked and crumbled
- 3 eggs scrambled
- 2 tablespoons evaporated milk
- 1/2 teaspoon Kosher salt
- pinch black pepper freshly ground
- 1 cup sharp cheddar cheese grated
Instructions
- Preheat oven to 350°F.
- Unroll dough and pull apart along the perforated lines. Arrange in a circle on a pizza pan OR unroll in a rectangle on a baking sheet.
- Press with fingers to form an even crust without any holes. Include a small rim around the outside edge to help prevent eggs from running off.
- Fry sausage until brown. Drain on paper towels.
- In a mixing bowl scramble eggs. Season with salt and pepper.
- Stir milk and sausage into eggs and pour over unbaked crust. Spread out to create an even layer.
- Sprinkle cheese evenly over top of egg and sausage mixture.
- Bake for 12 to 15 minutes until golden brown. Slice and enjoy!
Video
Notes
- Keep crescent dough refrigerated and firm as it is easier to form into a crust while cold
- Two tablespoons of evaporated milk can be substituted for one tablespoon of regular milk if needed, but the thinner milk may cause toppings to run off the crust before baking.
Nutrition
Calories: 271kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 663mg | Potassium: 118mg | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg