Tuesday, May 20, 2014
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WEEKEND BREAKFAST PIZZA
I dont buy refrigerator ("whomp tube") biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!" Even Picky-picky Hubby gave double thumbs up which is rare!!
This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:
8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs (dont be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese
Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.
Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).
Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.
In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Dont be tempted to add more eggs. It is going to SEEM like it isnt enough, but trust me...it is perfect.
Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.
Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.
NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.
NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.
WEEKEND BREAKFAST PIZZA
8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs (dont be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese
Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.
Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).
Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.
In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Dont be tempted to add more eggs. It is going to SEEM like it isnt enough, but trust me...it is perfect.
Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.
NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.
NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.
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