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Farmers Breakfast Pizza



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Rate this recipe 4.5/5 (2 Votes)
Farmers Breakfast Pizza 1 Picture


  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1/4 cup sour cream
  • 1/4 cup finely shredded sharp Cheddar cheese (about 1 ounce)
  • 1 cup shredded peeled russet potato
  • Ground black pepper
  • 4 pork sausage links (about 4 ounces), cooked and cut into 1/2-inch pieces
  • 4 eggs
  • 2 medium green onions, thinly sliced


Servings 4
Preparation time 20mins
Cooking time 45mins


Step 1

Heat the oven to 400°F.

Unfold the pastry sheet onto a baking sheet. Using a sharp knife, score a 1 1/2-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.

Stir the sour cream, cheese and potato in a medium bowl. Spread the potato mixture on the pastry sheet to the border. Season with the black pepper.

Bake for 15 minutes.

Arrange the sausage on the pastry. Carefully crack 1 egg into each corner on the potato mixture.

Bake for 10 minutes or until the eggs are softly set. Sprinkle with the green onions and additional cheese, if desired

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