Crescent Roll Breakfast Pizza
An easy and flexible breakfast pizza that uses crescent dough as a crust and is topped with eggs, cheese, and your favorite breakfast meats and veggies.
Ingredients
For the crust
- 1 tube Crescent roll dough This is your crust, bakes up soft with slightly crisp edges.
For the filling
- 6 large Eggs Main protein that holds the toppings together.
- 1/4 cup Milk or cream Helps make the eggs softer.
- 1 cup Cheddar cheese Or mozzarella, pepper jack, or a mix.
- 1 cup Cooked breakfast meat Sausage crumbles or crispy bacon.
- 1/2 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
- 1/2 teaspoon Garlic powder Optional seasoning.
- 1/4 cup Optional veggies (bell pepper, mushrooms, spinach, diced tomatoes) Add according to preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease your pan or line it with parchment paper.
- Unroll the crescent dough and press it into a rough rectangle or circle on the pan, pinching the seams to form one crust.
- Bake the crust for about 6 to 8 minutes to prevent it from becoming soggy once the eggs are added.
Filling
- While the crust pre bakes, whisk your eggs with a splash of milk, plus salt, pepper, and any additional seasonings.
- Once the crust is ready, sprinkle the cooked breakfast meat and any optional veggies on top, followed by a layer of cheese.
- Slowly pour the egg mixture over the top.
Baking
- Bake for 10 to 15 minutes until the center looks set.
- If the cheese begins to darken before the eggs are set, tent lightly with foil.
- Let it rest for 5 minutes, then slice and serve.
Notes
This dish stores well in an airtight container for up to 3 days in the fridge. You can freeze slices for up to 2 months. Reheat in the oven or toaster oven for best results.