Description
A comforting and flavorful breakfast pizza made with a crescent roll crust, creamy sausage gravy, fluffy scrambled eggs, and melted cheddar cheese.
Ingredients
- Crescent roll dough
- Breakfast sausage
- All-purpose flour
- Milk
- Salt and pepper
- Eggs
- Butter
- Shredded cheddar cheese
- Optional toppings: chopped green onions, hot sauce
Instructions
- Preheat the oven to 375°F and grease a baking sheet lightly.
- Unroll the crescent dough onto the baking sheet and press the seams to form a solid crust.
- Bake the crust for about 8 minutes until it begins to turn golden.
- While the crust bakes, cook the sausage in a skillet over medium heat, breaking it up as it browns.
- Once the sausage is cooked, stir in the flour and cook for a minute before gradually whisking in the milk. Season with salt and pepper and simmer until the mixture thickens into a smooth gravy.
- In a separate pan, scramble the eggs with butter until just set but still soft.
- Spread the sausage gravy evenly over the baked crust, then layer the scrambled eggs on top and sprinkle with shredded cheese.
- Return the pizza to the oven and bake for another 5–7 minutes, until the cheese melts and bubbles.
- Let the pizza cool for a couple of minutes before slicing and serving. Add chopped green onions or hot sauce for extra flavor.
Notes
- This recipe serves about 6 people.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350°F for 10 minutes.
- You can make the sausage gravy and scrambled eggs ahead of time to save time when assembling the pizza.
- If you prefer a different cheese, Monterey Jack or a cheese blend works well.
- To prevent a soggy crust, bake the crescent dough partially before adding toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
