Sheet Pan Breakfast Pizza (Print Format)
Crescent dough base topped with scrambled eggs, sausage, cheddar, and savory seasoning. Perfect for busy mornings.
# Ingredients:
→ Crust and Base
01 -
1 can Pillsbury crescent sheet
→ Toppings
02 -
1/3 lb breakfast sausage
03 -
1 tablespoon butter
04 -
6-7 eggs
05 -
1 cup cheddar cheese, divided
06 -
Salt and pepper, to taste
07 -
2 tablespoons everything but the bagel seasoning
# Steps:
01 -
Unroll the crescent roll sheet and place it on a parchment paper-lined baking sheet. Bake according to the directions on the packaging, but remove it once it starts to brown, roughly 10 minutes.
02 -
In a medium-sized skillet over medium-high heat, cook the sausage. Break it into small pieces with a spoon or spatula as it cooks. Once done, set aside in a bowl.
03 -
Crack the eggs into a bowl and whisk them together until combined.
04 -
Using the same skillet, melt the butter over medium-high heat. Lower the heat to medium-low, add the whisked eggs, and scramble gently. Season with salt and pepper to taste.
05 -
Once the crust is ready, sprinkle half of the shredded cheddar cheese over it. Add the scrambled eggs, cooked sausage, remaining cheese, and everything but the bagel seasoning on top.
06 -
Place the pizza back in the oven and cook for about 5 minutes, or until the cheese is fully melted.
07 -
Let the sheet pan breakfast pizza cool slightly. Cut into squares and serve warm. Enjoy!
# Tips:
01 -
This recipe combines the flavors of a classic breakfast with the convenience of a sheet pan pizza.