This easy Crescent Roll Breakfast Pizza is loaded with sausage, hash browns, eggs, and cheese and baked over a crescent roll crust. It’s a delicious breakfast that is quick to throw together and everyone loves.
Easy Crescent Roll Breakfast Pizza Recipe
For a quick and easy breakfast that is hearty, delicious, and fun to eat, give this breakfast pizza recipe a try. The pizza crust is made using a tube of refrigerated Crescent Rolls that is then topped with cooked sausage, frozen hash browns, and shredded cheddar cheese. Finally, a whisked egg mixture is poured over the top.
Once baked, this Breakfast Pizza has a flaky crust, flavorful sausage, crisp hash browns, and an egg and cheese topping that can’t be beat. Best of all, there’s very minimal prep involved and the ingredients can be mixed and matched so that you can make all sorts of flavor combinations. Serve with a side of fresh fruit, this crispy Candied Bacon, or even our homemade Sausage Gravy.
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Why You’ll Love This Recipe
- It’s a whole breakfast in every slice. Sausage, crispy hash browns, fluffy eggs, and melty cheese all bake together on a flaky crescent roll crust.
- It’s quick and easy. Just 10 minutes of prep using a tube of crescent rolls and frozen hash browns, with no dough to make from scratch.
- It’s perfect for a crowd. Slice it like a pizza for Christmas morning, brunch, or a church breakfast. Kids and grown-ups both love it.
Breakfast Pizza Video
Key Ingredients
- Sausage – use any kind of Italian sausage, breakfast sausage, or even sausage crumbles that you’d like. You’ll also need a few tablespoons of water to cook the sausage in. If you prefer, you can substitute ground turkey, bacon, or even skip the meat and make it vegetarian.
- Crescent Rolls – these come in long tubes and can usually be found in the dairy case at the grocery store. I like the crisp, buttery texture of Crescent Rolls, but they also make a rolled pizza dough that you could use.
- Frozen Hash Browns – I prefer to use frozen shredded hash browns rather than diced because they spread a bit more evenly.
- Shredded Cheese – cheddar cheese is great, or you could use Pepper Jack, mozzarella, or a pizza blend.
- Eggs – any kind of large eggs will work.
- Milk – whole milk is best, or you can substitute 2%.
- Parmesan Cheese – any kind of shredded or grated Parmesan works great. It adds a nice salty cheese flavor that tastes so amazing with the eggs.
How to Make the Best Breakfast Pizza Recipe
- Cook the sausage. Heat a large skillet over medium heat, then add the sausage and about 3 tablespoons of water. Use a spatula or wooden spoon to break up the sausage and cook while stirring until no longer pink. Once cooked, set aside.
- Unroll the Crescent Rolls. Open and unroll the crescent rolls, keeping the entire thing in one piece. Press into a 12-14″ pizza pan, gently pressing the seals of the crescent rolls together.
- Add the other toppings. Sprinkle the cooked sausage evenly over the crust, then add the frozen hashbrowns and shredded cheese.
- Add the egg mixture. In a mixing bowl, mix together the eggs, milk, salt and pepper. Pour the egg mixture over the pizza as evenly as possible and sprinkle with Parmesan cheese.
- Bake. Bake in your preheated 375 degree F oven for 25-30 minutes, or until the eggs are set in the center and the crust is golden brown.
- Serve. Remove from the oven and let cool for a couple of minutes before slicing and serving warm. Enjoy!
Breakfast Pizza Variations
Breakfast pizza is easy to customize with your favorite toppings. Here are a few ideas:
- Bacon. Swap the sausage for 8 slices of cooked, crumbled bacon.
- Denver omelet style. Use diced ham instead of sausage and add ½ cup each of sautéed green peppers and onions. Love those flavors? Try my Baked Denver Omelet.
- Biscuits and gravy pizza. Spread a thin layer of sausage gravy over the crust before adding the toppings.
- Southwest. Use chorizo or taco-seasoned sausage, pepper jack cheese, and a sprinkle of diced green chiles. Top with salsa and avocado.
- Veggie. Skip the meat and add sautéed mushrooms, spinach, bell peppers, and tomatoes.
- Extra-thick crust. Use two tubes of crescent rolls (or the Big & Buttery size) on a baking sheet for a thicker, flakier crust.
- Pizza dough crust. Swap the crescent rolls for a tube of refrigerated pizza dough for a chewier, more traditional pizza crust.
- Hash brown crust. Skip the crescent rolls. Toss 3 cups of thawed shredded hash browns with 1 egg and ½ cup of shredded cheese, press into a greased pizza pan, and bake at 425°F for about 20 minutes until golden before adding the toppings.
Frequently Asked Questions
If you want your Breakfast Pizza to have scrambled eggs rather than a layer of cooked eggs over the top, you can cook them first, then add them along with the hash browns and shredded cheese. Scrambling eggs first may make them a bit on the drier side once the pizza has baked, but the added cheese should help keep them moist.
This recipe calls for a 12”-14” pizza pan. However, you could use a lightly greased baking sheet instead. If you want a thicker crust, go ahead and use two tubes of Crescent Roll dough.
Yes! If you want to make this ahead of time and freeze for later, just cool completely, wrap in plastic wrap and then foil, and store frozen for up to 1 month.
If you prefer to use pizza dough, you absolutely can. In fact, you should be able to find refrigerated tubes of pizza dough in the same section at the grocery store. One tube should fit a baking sheet or pizza pan. The flavor and texture of the Breakfast Pizza will be a little different, but still delicious.
You can add them frozen, but for the crispiest crust, thaw the hash browns and pat them dry with paper towels first. Removing the extra moisture helps keep the crust from getting soggy.
Drain the cooked sausage well, and thaw and dry the hash browns before adding them. For an extra-crisp crust, bake the plain crescent dough at 375°F for 5 to 7 minutes until it just starts to puff, then add the toppings and egg mixture and finish baking.
The eggs should be fully set in the center, without any jiggle, and the edges of the crust should be golden brown. If you have an instant-read thermometer, the eggs should reach 160°F.
Yes! Croissant breakfast pizza and crescent roll breakfast pizza are the same recipe. Both use refrigerated crescent roll dough for a flaky, buttery crust.
Cook the sausage and shred the cheese the night before, and store them in the fridge. In the morning, assemble and bake. I don’t recommend assembling the whole pizza the night before, since the raw egg mixture will make the crust soggy.
Use two tubes of crescent rolls on a large greased baking sheet, and double all of the toppings and the egg mixture. Bake for 25 to 30 minutes, until the eggs are set, then cut into squares.
Cheddar is a classic choice. Pepper jack adds a little kick, and mozzarella or a pizza blend gives you that stretchy cheese pull. A sprinkle of Parmesan on top adds great salty flavor.
Reheat slices in a 350°F oven or air fryer for 3 to 5 minutes, until hot and crisp. The microwave works too, but the crust will be softer.
Storing and Reheating
- Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: to freeze, allow the slices to cool completely before wrapping in plastic wrap and then aluminum foil. They can be stored for up to 1 month.
- To reheat: you can warm up a single slice in the microwave or toaster oven. Or, reheat an entire pan in a preheated 325 degree oven for about 5-10 minutes, or until warmed through.
Crescent Roll Breakfast Pizza with Hash Browns
Ingredients
- 1 pound Italian sausage
- 3 tablespoons water
- 1 tube crescent rolls
- 1 cup frozen hashbrown potatoes
- 1 cup shredded cheddar cheese
- 5 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons Parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium heat, then add the sausage and about 3 tablespoons of water. Use a spatula or wooden spoon to break up the sausage and cook while stirring until no longer pink. Once cooked, set aside.
- Open and unroll the crescent rolls, keeping the entire thing in one piece. Press into a 12-14" pizza pan, gently pressing the seals of the crescent rolls together.
- Sprinkle the cooked sausage evenly over the crust, then add the frozen hashbrowns and shredded cheese.
- In a mixing bowl, mix together the eggs, milk, salt, and pepper. Pour the egg mixture over the pizza as evenly as possible and sprinkle with Parmesan cheese.
- Bake in your preheated oven for 25-30 minutes, or until the eggs are set in the center and the crust is golden brown.
- Remove from the oven and let cool for a couple of minutes before slicing and serving warm. Enjoy!
Video
Notes
Nutrition
Did you make this?
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This Breakfast Pizza is topped with sausage, hash browns, eggs, and cheese all baked over a flaky crescent rolls crust. It’s a recipe for breakfast pizza that’s quick and easy and everyone loves.
Delicious recipe! Took this breakfast pizza to a morning church event and everyone loved it. Was asked for the recipe by many people. I did use Pillsbury pizza crust instead of the crescent rolls but everything else was exactly as written. Yum! Thank You for a new twist on pizza and a great breakfast!
That is so great to hear! I’m glad everyone liked it.
I use the same recipe, handed down over the years with a couple alterations to the mixing instructions.
First difference is that we use more crescent rolls. Two packages of big and buttery to be exact. Then, you want the potatoes thawed and dried with paper towels to prevent soggy crust. Lastly, combine the potatoes with the egg mixture, then top with potatoes, then the sausage, then the cheeses.
There you have it, the only differences between our pizzas.
This sounds delicious! A potato version is right up my alley.