Tastes of the Outpost: Breakfast Pizza
Article by Robert Atkins
This past weekend I decided to do something different. I was given a recipe for a breakfast pizza so I thought I’d try it out. Now it’s not as easy as my pancakes, but it’s not bad. You can also make it with some healthy twists. It’s something different on those mornings when you have a few moments to put something quality together. Here’s the how to:
Ingrediants
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Directions
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
