Hashbrown Breakfast Pizza

Made this with my niece (11) and nephews (8) and they loved it!

Hashbrown Breakfast Pizza

Photo by

  • Prep Time


  • Total Time


  • Servings



  • (2) 8-oz. tube refrigerated crescent rolls

  • ½

    lb. bulk pork sausage, browned and drained

  • 1

    cup shredded Cheddar cheese

  • 1

    cup shredded mexican cheese

  • 2

    cups frozen shredded hashbrowns, thawed and slightly browned

  • 1

    Green Onion, chopped

  • 5-6

    large eggs, beaten

  • c. milk

  • ½

    t. salt

  • t. pepper

  • Dash of Hot Sauce


Preheat oven to 375. Spray large baking sheet or pizza pan with non-stick cooking spray. Separate crescent roll dough into 16 triangles on greased sheet/pan with points toward the center. Roll out dough and seal performations, trim with pizza cutter as needed, form crust around the edges. Crumble the sausage and brown in a 10-inch skillet about 6 minutes. Drain and transfer to a plate. In the same skillet, cook hash browns in 2 tablespoons of the butter, 10 to 12 minutes. Transfer to another plate. Layer crust with sausage, cheeses and hashbrowns; set aside. Whisk eggs, milk, hot sauce, salt, and pepper together and pour over pizza. Top with green onion. Bake at 375° F. for 25-30 or until golden brown. Cut into pizza wedges.


Facebook Conversations