Pizza For Breakfast: It Doesn’t Have To Be Cold
In college pizza for breakfast was semi-regular. Of course, that was traditional pizza left over and tossed in the refrigerator and eaten cold while running to an 8am class trying not to be late…again.
Fast forward to 2012 and I find myself looking at a Breakfast Pizza recipe from Cooking Light. Of course, this is a pizza that is meant to be eaten for breakfast and topped with lots of breakfast things. The weeone, peering over my shoulder as usual, was instantly intrigued, declaring, “We HAVE to have that for dinner one night.” Yes, dinner….why be normal and all that jazz.
So I took the recipe from Cooking Light and changed it a bit. I added onions and bell peppers, I used 2% cheese because I can’t stomach the thought of fat-free cheese. Cheese was meant to have fat. Just ask the cows.
The result was really tasty. I think using the crescent roll dough for a crust was the one piece that kept it from tasty too “dinner pizzaish” and helped this pie cross into the realm of breakfast.
Now, don’t go thinking this is a great school day breakfast unless you like to get up early. It took me about 20 minutes to put the whole thing together then another 30 minutes to bake it. But this WOULD be a great sleepover breakfast or just general weekend or holiday breakfast treat.
You can play with the toppings too. Prefer bacon? Trade that out for the sausage. I think that the hash browns don’t add a whole lot so you can skip those if you’re looking for further ways to trim calories from this gem.
And in case you thought that cooking disasters only happened to you, I’ve included a photo below of what happened in my oven when I didn’t make the rim of the crust high enough. You’ve been warned….
- Serves: 8
- Serving size: ⅛ of pie
- Calories: 225
- Fat: 6.4g
- Saturated fat: 1.8g
- Unsaturated fat: 3.1g
- Carbohydrates: 30.3g
- Sodium: 774mg
- Fiber: 2.4g
- Protein: 16.4g
- Cholesterol: 13.2mg
- 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
- Cooking spray
- 12 ounces turkey breakfast sausage
- 1 small onion, diced
- ½ bell pepper, any color, diced
- 1 cup frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded 2% cheddar cheese $
- ¼ cup fat-free milk
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (8-ounce) carton egg substitute
- 2 tablespoons grated fresh Parmesan cheese
- Preheat oven to 375°.
- Ball crescent dough thoroughly then roll it into a circle on a pizza stone or baking pan covered with cooking spray. Crimp edges of dough with fingers to form a rim.
- Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
- Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.