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EGGS - breakfast pizza
Nb persons: 2
Yield:
Preparation time:
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| Ingredients 1 tube (4 ounces) refrigerated crescent rolls | |
| 1/4 pound | bulk pork sausage or 4 Johnsonville® Smoked Sausage, sliced |
| 1/2 cup | frozen shredded hash brown potatoes, thawed |
| 2 tablespoons | diced sweet red pepper |
| 2 tablespoons | diced green pepper |
| 1/2 cup | shredded cheddar cheese |
| 2 | eggs |
| 2 tablespoons 2% | milk |
| 1/8 teaspoon | pepper |
| 1 tablespoon | shredded Parmesan cheese |
| Directions Separate crescent dough into four triangles; arrange on an ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly. In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and | |
| cheddar cheese | |
In a small bowl, whisk the eggs, milk and pepper. Pour over pizza;
sprinkle with cheese.
Bake at 375° for 20-25 minutes or until eggs are completely set
and top is golden brown. Cut into slices.
Yield: 2 servings.
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