Farmers Breakfast Pizza

Breakfast

Photo by Ben N.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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