Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Breakfast Pizza




Source of Recipe


Posted by LuAnn for CNC. Source: Michigan Cookbook, compiled by Goodrich, 1999.


List of Ingredients




1 pkg. (8 oz.) crescent rolls (refrigerated in the tube)
1 lb. breakfast sausage (may use vegetarian substitute)
6 oz. frozen hash brown potatoes, thawed
1 cup chopped mushrooms
1 ea. red and green bell pepper, chopped
1 medium onion, chopped
8 oz. shredded Monterey Jack cheese
5 eggs
1/4 cup skim milk
grated Parmesan cheese

Recipe



Preheat oven to 375 degrees. Spread crescent rolls flat in a greased 9x13-inch pan to form a crust. Fry sausage; drain and crumble on crust. Fry hash brown potatoes until crisp and crumble on top of sausage. Top with the rest of the vegetables and then sprinkle with cheese. Beat eggs and milk together and pour over all. Sprinkle Parmesan cheese over top and bake for 30-35 minutes.