Wednesday, September 14, 2011
We mixed it up for pizza night last week and had this breakfast pizza. I would actually describe this as a cross between a pizza and a quiche. I precooked my sausage and this came together in no time. The hardest part of this recipe was forming the crust - if you can believe that. The crescents didn't line up so I had to do a little work to get them into a pretty circle. Make sure that you make a rim around the edge of the crust. If you don't the egg will run off the crust and make a huge mess in the oven. This was a great weeknight meal, but it would also be good for brunch or even an early morning tailgate. We both loved this!! It tasted great and nobody would ever know this was low-fat!
slightly adapted from Cooking Light
1 (8-ounce) can reduced-fat crescent rolls
12 oz reduced-fat sausage (Jimmy Dean)
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
1/4 cup milk (I used 1%)
1/2 tsp salt
1/8 tsp black pepper
1 (8-ounce) carton Egg Beaters
2 Tbsp grated fresh Parmesan cheese
Preheat oven to 375°.
Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim. *This is important - if you don't make a rim the eggs will run off the dough and make a huge mess!*
Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Top prepared dough with sausage, potatoes, and cheese. Whisk together milk, salt, pepper, and Egg Beaters. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake for 25 minutes or until crust is browned.
Cooked by Steph & Eaten by Tadd 9/14/2011