Who Says You Can't Have Pizza for Breakfast?

Good Morning everyone! For some reason I have been craving breakfast pizza, so last week, my wonderful husband made one for us. He's had to play Mr. Mom while I am on bed rest with the twins.  He is a fantastic cook, and an expert griller.  I will try to post some of his grill secrets if he will share them.

I remember one of my student's moms sent a pizza in for class and it was sooooooooooo good, so we found a recipe from Cooking Light that worked for us. Now, I can't take any credit other than searching for an online recipe. Ken made the whole thing. You could definitely jazz it up a bit by adding southwest veggies and different cheese, or spinach and mushrooms. Whatever suits your fancy would totally work! The base recipe we used is below, hope you enjoy!

**Just a side note -- be sure you use a pan deep enough to hold the liquid egg mixture.  You don't want it spilling over to the bottom of your oven.  Ours ran over a bit and the next time we used the oven we smoked out the house!!

Breakfast Pizza


1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
Cooking spray
12 ounces turkey breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded fat-free cheddar cheese
1/4 cup fat-free milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) carton egg substitute
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.


Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.


Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.