Breakfast Pizza
Full of flavor this is the only pizza you will every want to breakfast again.
special equipment
  1. Preheat oven to 375º F
  2. Unroll crescent rolls and begin to press them piece by piece onto a greased baking pan. Stretching as necessary. Make sure to pinch together seems and any holes that form. Dough will be thin and should reach side to side.
  3. In a large bowl beat eggs, milk, hot sauce, salt and pepper till frothy. Set aside.
  4. In a large skillet, on med-high heat, cook sausage breaking it up as if cooks down. Cook until crumbles are small and sausage begins to crisp up on edges. Remove from heat. Reserving a small amount of grease in the pan, drain sausage on paper towels.
  5. Return pan to stove and turn heat on medium. Add 1 tbsp EVOO, as well as peppers, onions and garlic. Cook until onions are translucent and peppers are soft. Remove from heat and cool on a paper towel lined.
  6. Sprinkle cheese over crescent dough. Next layer pepper and onion mixture and finish with crumbled sausage. Spread ingredients to the edges to ensure eat bit of pizza is loaded with goodness.
  7. Give the eggs once last whip and gently pour over pizza. Go slowly to and move side to side so the entire crust is covered. You can always give the pan a little tilt if you have a corner that didn’t get egg and it will fall right into place.
  8. Bake pizza for 18-20 minutes. If you like a good brown crust like I do, broil on low for about 1 minute or until top of the pizza is golden brown and sausage is sizzling.
Recipe Notes

*I like to Tapatío hot sauce with this recipe because I think the smokiness of the sauce pairs well with the eggs and sausage.  But you can absolutely use whatever your favorite hot sauce is.

*I like to use the Pampered Chef Large Bar Pan for my pizza. If you don’t have one or a 14×10 pan, use whatever you have (like a 9×13 baking dish).  Using a smaller pan may cause baking time to be increased by 5-10 minutes.  Just be sure to watch it.

*You can buy store brand crescent rolls if you trust them.  I like the Pillsbury brand because I know that they hold up better to the stretching and manipulating needed to make the crust.