Best Breakfast Pizza Squares Recipes

BRUNCH PIZZA

Brunch Pizza image

Whenever I entertain guests, this zippy pizza is a definite crowd-pleaser. It also makes a great late-night snack for any time of the year! -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 pound bulk pork sausage
5 large eggs
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen shredded hash browns
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 375°. Separate crescent roll dough into 8 triangles and place on an ungreased 12-in. round pizza pan with points toward center. Press over the bottom and up the sides to form a crust; seal perforations. Set aside., In a large nonstick skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking up sausage into crumbles. Drain and transfer to pizza crust. Wipe out skillet. In a bowl, beat eggs, milk, salt and pepper; pour into same skillet. Cook and stir over medium heat until almost set; spoon over sausage. , Sprinkle pizza with hash browns, cheddar cheese and Parmesan. Bake at 375° until crust is golden, 25-30 minutes.

Nutrition Facts : Calories 340 calories, Fat 24g fat (10g saturated fat), Cholesterol 170mg cholesterol, Sodium 756mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 14g protein.

SHEET PAN BREAKFAST PIZZA

Sheet Pan Breakfast Pizza image

The best sheet pan breakfast pizza recipe - delicious and easy to make with crescent rolls, sausage gravy, eggs, cheese, and bacon.

Provided by Jaclyn Shimmel

Categories Breakfast

Time 40m

Number Of Ingredients 9

Ingredients

2 (8 ounce) cans crescent rolls
1 pound breakfast sausage
2 Tablespoons flour
2 cups milk
1 Tablespoon butter
12 eggs, beaten
2 cups shredded colby jack cheese
8 slices bacon, cooked and chopped
1 Tablespoon chopped chives, divided (optional)

Steps:

Preheat oven to 350°F. Coat a half sheet pan with nonstick cooking spray and set aside.
Roll out the 2 cans of crescent rolls and spread into the pan, pinching the seams together. Bake for about 12 minutes, or until the crust is lightly brown. Remove from the oven and set aside.
In a large pan, brown and crumble the sausage over medium-high heat. Once sausage has cooked through, sprinkle with flour, stir, and cook until combined (about 1-2 minutes). Slowly stir in the milk. Cook, stirring constantly, until gravy comes to a low boil. Reduce heat and continue to simmer and stir until thickened (about 4 minutes). Season with salt and pepper, to taste. Remove from heat and set aside.
Melt butter in a large skillet over medium-low heat. Pour in the beaten eggs and season with salt pepper. Add a half a tablespoon of chives, if desired. Stir gently and cook until the eggs just come together. Remove eggs from heat.
Spread the sausage gravy evenly over the crescent roll crust. Follow with the eggs, cheese, and finally chopped bacon. Bake for 5 minutes, or until the cheese is melted.
Top with remaining chives (if desired) and serve.

Nutrition Facts : Calories 517 calories, ServingSize 1

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