Back in 2014, I published this recipe about our family’s favorite cheesy breakfast pizza. At the time, the blog probably had about fifty readers and this recipe is just too good not to share with a larger crowd. (If you remember this recipe then you’re an OG!) Not to mention, the pictures I took of the pizza back in the day did not do it justice. So, I figured it was time to revamp this old blog post and make our favorite breakfast pizza again!
A Family Tradition
This breakfast dish is a fan favorite in my family. Growing up, my mom would make this when we would have sleepovers and it’s been a staple for just about every holiday morning. It’s safe to say all of my siblings and I have devoured many of these pies in our lifetime.
So why do we love it so much? Well, first of all, it’s pretty easy to make, and that’s coming from a girl who never ever cooks. Plus, you can prepare it ahead of time and bake it the morning you want to serve it.
And coming from a household of picky eaters, you can change up the recipe to fit your family’s needs. My oldest brother loves bacon, my middle brother and sister only want sausage, and I don’t do meat at all, so my mom will often make a few different pies to keep us all happy!
But the best part about this pizza? It’s so good and so satisfying. I mean who doesn’t love hash browns, crescent rolls, veggies, meat, and cheese all in one savory dish? Yes, please! It’s not often that I, the girl who can’t cook, share recipes here on the blog, so you know that this one is very special…
Our Family Recipe – Cheesy Breakfast Pizza
Cheesy Breakfast Pizza
- 12" pizza pan
- 1 can Crescent Rolls
- 1 lb Sausage or 1 lb Bacon or Assorted Veggies Mushrooms, Red and Green peppers, Onions
- 2 cups Frozen Hash Browns or Potatoes O'Brien
- 5 Eggs Beaten
- 1/4 cup Milk
- Salt and Pepper to taste
- 1 1/2 cups Shredded Cheddar Cheese
- 2 T. Parmesan Cheese
- Press rolls onto 12" pizza pan to make a crust. Spread out evenly over the entire pan, until you have a full pizza crust.
- Brown sausage, crumble, and drain. If using bacon, fry until crisp, drain, and crumble. If using veggies, saute in butter for a few minutes and drain.
- Layer meat of choice on crust and top with the potatoes and cheese.
- At this point you can cover the pizza and put in the freezer if you want to serve it at a later date. When you are ready to use, take the pizza out and combine eggs, milk, salt and pepper in a bowl; mix well.
- Pour liquid over layers and sprinkle with parmesan cheese.
- Bake at 350 for 30 minutes. If the pizza has been frozen, you will have to cook a little longer. Just make sure the center is cooked through.
Tips to Make Breakfast Pizza
So the recipe above walks you through the steps, but it’s those little tips that come from doing it dozens of times that make it a bit easier. Jan came over and we made a sausage pizza and a veggie pizza and I took note of all of her tips as we cooked. Rory was very happy to have some fresh breakfast pizza for lunch that day with Grama!
Use the Right Pan
In the past, we used to always buy 12-inch disposable pans from the grocery store for this recipe. However, in the past year or so they’ve been so hard to find! So, we invested in our own pans and it’s actually worked out so much better. Here are the ones we use if you want to scoop them up yourself.
Spread Out Evenly
As a kid, it was always my job to prepare the pizza crust while my mom would cook the sausage and bacon on the stove. For this, we use crescent rolls. You’ll have to move them around and smoosh them into place to get them to all fit evenly. Just press with your fingers and get a nice even crust on the bottom.
Choose Your Topping
As I mentioned before, we all like different versions of the pizza so if we’re having a family gathering, we’re bound to have bacon, sausage, and veggie pizzas to keep everyone happy. Jan is the best for putting up with her children’s unique tastes!
For the sausage, my mom often just buys a roll of Jimmy Dean and browns it up nicely in a pan on the stove. Same with the bacon. She buys a pound of it and cooks it on the stove. When it comes to the veggies, we like to do mushrooms, peppers, and onions. Start with a little butter and get the onions going on medium-high. Once those are cooked through, add the rest of the veggies and cook until they’re soft.
The key with all of these toppings is to make sure they’re suuuuuper dry! You want to drain the meat really well and use paper towels to soak up any juice leftover from the veggies. You don’t want to add these to the pizza with any moisture or your pizza can get soggy.
Layer It On
With that part done, it’s just about layering it all on. Start with your topping, add your hash browns, and then your cheese. If you’re making these ahead of time, you can just cover the pan with foil and pop it in the freezer. That’s what we do 99% of the time. Then, you can just take it out of the freezer, add the rest of the ingredients and bake it when it’s breakfast time.
When you’re ready to add the eggs and milk, be sure you start in the middle and pour the mixture to the outside edges. You want the egg mixture to seep in from the center of the pie and work its way out, so that the whole pizza is covered. You can even tilt the pan around to make sure the liquid runs all the way to the edges.
Prepare for Drips
Sometimes the egg can spill a bit in the oven when you bake it, so we’ve found that putting foil or a pan underneath is key to avoid the smoke alarm going off. Ha! That way anything is caught before it can bubble over and onto the bottom of the oven.
Now that I’ve made you hungry, it’s time for you to whip up your very own cheesy breakfast pizza this weekend. It will be a satisfying start to your day, and it just may be the new fan favorite in your household. And please do let me know if you recreate this family recipe. I would love to hear…
If you need more breakfast inspiration (it’s my favorite meal!), I’m also a big fan of this roasted red pepper frittata recipe that my mom makes. It’s a tad fancier than our cheesy breakfast pizza, and oh so good.Casey