Breakfast Pizza

 

• 1/2 Pound sausage cooked and drained on paper towel
• 1 package crescent rolls
• 5 Eggs
• 1/4 Cup milk
• 1/4 Teaspoon dry mustard
• 1/4 Teaspoon pepper
• 1 1/2 Cups hash browns
• 1 1/2 Cups grated cheddar cheese

Preheat oven to 375 degrees. Grease an 8x8 or 9x9 pan. Unfold crescent rolls into strips and press together on bottom and sides. Whisk eggs, milk, mustard and pepper together. Sprinkle the sausage and potatoes, then the cheese on top of crescent rolls. Pour egg mixture over all. Sprinkle with parmesan cheese. Bake 40-45 minutes until no liquid in center.
Serves 9

Breakfast Pizza with spinach and eggs

* 1 prepared thin pizza crust (about 10 ounces), such as Boboli
* 3 tablespoons extra-virgin olive oil
* 8 large eggs
* 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry,
reserving 1 tablespoon of the liquid
* 1 cup chopped onion, about 1 medium onion
* Dash red pepper flakes
* Kosher salt
* Freshly ground black pepper
* 1/2 cup shredded Cheddar

Directions

Preheat the oven to 450 degrees F.

Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes.

While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.

A Pizza Teaser from Pampered Chef

1 (12 oz.) pkg. refrigerated buttermilk flaky biscuits
Olive oil
1 garlic clove, pressed
1/2 C. tomato, chopped
1/2 tsp. Italian seasoning
1 oz. (1/4 C.) fresh Parmesan cheese, grated

Preheat oven to 400°F.

Separate biscuits in half horizontally to form 20 biscuits. On 13-inch round baking stone, arrange six biscuits, with edges touching, in circle. Arrange remaining biscuits, edges touching, in another circle around center ring of biscuits. Gently press biscuits together with fingers to seal, leaving outside edges scalloped for petal effect. Lightly spray biscuits with oil: press garlic over biscuits; spread evenly. Chop tomato, green pepper and onion; sprinkle evenly over biscuits along with oregano and basil. Bake 15-17 minutes or until edges are golden brown; remove from oven. Immediately grate cheese over warm biscuits. To serve, pull biscuits apart.