Breakfast Pizza Hack Recipe

This clever Breakfast Pizza Hack is a weekend lifesaver as well as being incredibly hearty! Using crescent roll dough as the base makes the crust go buttery and flaky, which along with the savory sausage and egg custard adds a comforting richness to this bake that is so perfect for feeding a crowd.

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Breakfast Pizza Hack Recipe Ingredients

• 8 oz crescent roll dough (1 tube, like Pillsbury)
• 8 oz breakfast sausage (crumbled)
• 1 cup frozen hashbrowns (shredded style), thawed
• 1 cup shredded Mexican cheese blend
• 5 large eggs
• 1/4 cup milk
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp grated Parmesan cheese

How To Make Breakfast Pizza Hack Recipe

1. Preheat: Preheat your oven to 375°F (190°C). Take the crescent roll dough out of the fridge and let it sit on the counter for 5 minutes so it is easier to unroll.
2. Brown the sausage: Heat a skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spatula into small crumbles, until browned and cooked through. Drain off the excess grease.
3. Build your crust: Spray a 10×15-inch sheet pan (or jelly roll pan) with non-stick cooking spray. Unroll the crescent dough onto the pan. Press the dough firmly across the bottom and slightly up the sides, pinching the perforated seams together to seal them completely.
4. Stack it up: Evenly scatter the cooked sausage over the dough. Sprinkle the thawed hashbrowns over the sausage. Top with the shredded Mexican cheese blend.
5. Mix the custard: In a medium bowl, whisk together the eggs, milk, salt, black pepper, and grated Parmesan cheese until smooth and frothy.
6. Pour: Carefully pour the egg mixture over the entire pizza. Try to distribute it evenly so it soaks into the nooks and crannies of the toppings.
7. Bake: Bake for 25–30 minutes. The pizza is done when the crust is golden brown and the center of the egg layer is set and no longer jiggles like jello.
8. Rest & slice: Remove from the oven and let it cool for 5–10 minutes. This resting time sets the eggs so you can cut clean squares instead of serving “egg lava.”

Recipe Tips!

• Seam Seal: Be diligent about pinching the crescent roll seams! If there are holes, the egg mixture will leak underneath the crust, making the bottom soggy and sticking to the pan.
• Thaw the Spuds: Make sure your hashbrowns are thawed and patted dry. Frozen hashbrowns release water as they cook, which can water down the egg custard and make the pizza soupy.
• Cheese Barrier: Layering the cheese before the egg mixture helps create a barrier that protects the dough from getting too wet, keeping that bottom crust flaky.
• Customize It: This is a “hack” for a reason! Feel free to add diced bell peppers, onions, or even swap the sausage for bacon bits if that’s what you have in the fridge.

What To Serve With Breakfast Pizza Hack Recipe?

This Breakfast Pizza Hack Recipe is a heavy hitter that covers all your breakfast bases! A simple Fruit Salad with melon and berries adds a necessary bright, fresh contrast to the savory sausage and cheese. For a beverage, a tall glass of Orange Juice or a hot Coffee is the classic diner-style pairing! If you are serving this for brunch, a Bloody Mary with a celery stick garnish makes it a festive meal.

How To Store Breakfast Pizza Hack Recipe

• Refrigerate: Store leftover squares in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat individual squares in the microwave for 30-45 seconds, or place them in a toaster oven at 350°F for 5-8 minutes to re-crisp the bottom crust.
• Freeze: You can freeze the baked squares! Wrap them individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Breakfast Pizza Hack Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 20g
• Carbohydrates: 18g
• Protein: 14g

Nutrition information is estimated per square (assuming 8 squares).

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