Breakfast Pizza

(but I serve it for dinner!)

Another Powderhorn Cookbook special.  As mentioned in the headline, I like it so much that I serve it for dinner.  It may spill over slightly so it is best to place a piece of aluminum foil on the rack below to catch any spills. 

1 pound bulk pork sausage

Pillsbury Crescent rolls 

(8 count)

1 cup frozen loose-pack hash browns, thawed

1 cup shredded cheese 

(I prefer Monterrey Jack)

1 small onion, chopped

4 to 5 eggs

1/4 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated 

Parmesan cheese

Brown sausage and drain.  Separate crescent dough into 8 triangles.  Place on ungreased 12 inch pizza pan with points toward the center.  Press over the bottom and up the sides to form a crust.  Seal perforations.  Spoon sausage over crust.  Sprinkle with potatoes and onion.  Top with shredded cheese.  Beat eggs, milk, salt, and pepper together.  Pour evenly over crust.  Sprinkle Parmesan cheese over all.  Bake at 375 degrees for 25 to 30 minutes.  Check after 20 minutes to see if the pizza needs to come out of the oven earlier.

Next Month:  Pineapple Sauce 

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