SCRAMBLED BREAKFAST EGG PIZZA
If you're a fan of scrambled eggs, then this easy egg pizza made with a crescent roll crust is something you're going to love!! It's perfect for breakfast, brunch, lunch, or dinner.
Servings: 12 slices
Calories: 290kcal
Equipment
Ingredients
- 2 tubes refrigerated crescent rolls perforated or unperforated
- 12 large eggs
- ½ cup sour cream optional
- ¼ cup milk or half and half
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Dijon mustard
- 2 tablespoon butter
- 12 slices American cheese
- 6 ounces shredded cheddar cheese
- ¼ cup chopped scallions optional
- 6 ounces (about 6 sausages) pork breakfast sausage cooked and cut into bite sized pieces
Instructions
- -Preheat oven to 350 degrees Fahrenheit (175 Celsius).
- -Spray a 9x13 baking sheet lightly with cooking spray.
- -Unroll your crescent dough and press firmly into your baking sheet, taking care to press all the seams together (if needed) to form one uniform sheet of dough.
- -Dock the dough with a fork so as crust prebakes it will stay uniformly flat and not bubble up.
- -Prebake the dough for approximately 15 minutes, or until lightly golden.
- -Remove from the oven and allow it to cool while making the scrambled eggs.
- -In a large bowl, whisk the eggs, sour cream (optional), milk, salt, pepper, and Dijon mustard until light and fluffy.
- -In a large skillet over medium-low heat, melt the butter and gently scramble the egg mixture until you reach a slightly wet consistency. *Note - You'll still be baking the pizza off in the oven, so you don't need to thoroughly cook the eggs at this point.
- -Remove the skillet from the heat and set it aside.
- -Place the American cheese slices evenly over the top of the parbaked crescent roll crust.
- -Gently spoon the scrambled eggs evenly over the entire surface of the pizza crust and cheese slices.
- -Top with the scrambled eggs with cooked sausage and shredded cheddar cheese.
- -Bake the entire pizza for an additional 5 minutes until the cheese has melted and the crust is fully cooked. Top with chopped scallions if desired.
- -Allow to cool for a few minutes, slice, and serve.
Notes
Store any leftover breakfast pizza in an air-tight container in the refrigerator for up to 3 days.
May be frozen for up to 6 weeks if store in an airtight freezer container.
Thaw in the refrigerator overnight.
Cover and heat in a microwave on medium power or cook (uncovered) in a conventional oven or air fryer until hot.
Nutrition
Serving: 1slice | Calories: 290kcal | Carbohydrates: 2g | Protein: 16g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 242mg | Sodium: 825mg | Potassium: 170mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 367mg | Iron: 1mg
