Hickory Sausage Breakfast Pizza
A savory breakfast pizza with sausage, hash browns, peppers, and eggs, perfect for brunch or weekend mornings, offering hearty flavors and a crispy crust.
Ingredients
- 1 pkg. Hickory Smoke flavor Jimmy Dean pork sausage ⓘ
- 1 (8 1/2 oz.) can refrigerated crescent rolls ⓘ
- 1 c. frozen hash brown potato cubes, thawed ⓘ
- 4 oz. (1 c.) shredded sharp cheddar cheese ⓘ
- 3 eggs ⓘ
- 3 Tbsp. milk ⓘ
- 1/2 tsp. salt ⓘ
- 1 tsp. black pepper
- 2 Tbsp. grated Parmesan cheese ⓘ
- 3 Tbsp. diced green bell pepper
- 3 Tbsp. diced red bell pepper ⓘ
Instructions
- Preheat oven to 375° F.
- In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
- Separate crescent rolls into eight triangles.
- Place in an ungreased 12-inch rimmed pizza pan with points toward the center.
- Press together, seal perforations, and form a circle 1 inch larger in diameter than the bottom of the pan.
- Turn edges under to make a slight rim.
- Sprinkle cooked sausage evenly over the crust.
- Top with thawed hash brown potato cubes, diced bell peppers, and green onions if desired.
- Sprinkle with shredded cheddar cheese.
- In a small bowl, combine eggs, milk, salt, and black pepper; stir well.
- Pour the egg mixture evenly over the pizza.
- Sprinkle with grated Parmesan cheese.
- Bake for 20 minutes or until eggs are set and crust is golden brown.
Tips & Substitutions
For a twist, consider using turkey sausage for a lighter option. You can also substitute the cheddar cheese with pepper jack for a spicy kick. If pressed for time, pre-cooked hash browns can save you some prep. Feel free to add more vegetables like spinach or mushrooms based on your preference. This recipe is versatile and can accommodate various flavor profiles.
Serving Suggestions
Serve the pizza warm, garnished with extra diced bell peppers or a dollop of salsa for added flavor. It pairs beautifully with a side of fresh fruit or a light salad, making it a well-rounded meal. For a complete breakfast experience, consider serving it alongside a Fresh Spinach Omelet or a refreshing Easy 5 Cup Salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 30-45 seconds, or in the oven at 350°F for about 10-15 minutes until heated through. This breakfast pizza also makes a great brunch option when served fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Hickory Sausage Breakfast Pizza contains roughly 231 calories, with 10g protein, 32g carbohydrates, and 8g fat. It is an excellent source of calcium (24% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1201mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pizza ahead of time?
Yes, you can prepare the pizza up to the baking step and refrigerate it for a few hours. Just cover it with plastic wrap to prevent it from drying out. When ready to bake, simply remove it from the fridge and bake as directed. This is a great way to save time on busy mornings.
What can I use instead of crescent rolls?
If you don't have crescent rolls, you can use pizza dough or puff pastry as a base. Just roll out the dough to fit your pizza pan and follow the rest of the recipe as is. Both alternatives provide a deliciously flaky crust that complements the toppings well.
Is there a vegetarian version of this recipe?
Absolutely! To make a vegetarian version, simply omit the sausage and add more vegetables such as mushrooms, zucchini, or spinach. You can also use a plant-based sausage substitute if you prefer. This way, you still get a hearty breakfast pizza that's flavorful and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).