Hello Secret Recipe Club reveal day! How good it is to see you again! I know. It seems as though it has been forever since we saw each other last. Although it has only been two months, the time apart was tough. Admittedly, my absence is my own fault; I did not enter my information in on time. But, that is water under the bridge. I am back!
It is always so tough narrowing down what one recipe to make. The choices! This month, Heather (from It’s Yummy To My Tummy) has countless dishes to choose from on her blog. Though is was a challenge, I finally decided upon her Breakfast Pizza.
A few weeks ago, I spent the weekend with my niece and nephew. Whenever I have the opportunity to sleep over, I make a point to make breakfast. I am so fortunate, too. The two youngin’s are so sweet, and try anything I make. They’re openness to try new foods, at least once, is just fabulous. Loving the combination of ingredients, I thought this breakfast pizza would be a perfect morning treat for them to try.
My pizza is slightly different than Heather’s version. I decided to substitute the crescent rolls for pie dough, made mine deep dish, and added the eggs before the cheese.
Overall, this was a killer meal! Deliciously filling. I am a fan of “one-dish” meals and love when I can grab all flavors in one cohesive bite. This is that meal. Don’t take my word for it, though. My nephew said it best. “This is filling, and I am so full! But, it is just too good to stop eating.” So, there you have it! The 6th grader speaks the truth. A wise boy.
(Deep Dish) Breakfast Pizza
A recipe from It’s Yummy in My Tummy
1 roll pre-made pie crust, or a single pie crust of choice
½ lb. pork sausage
1 Tbsp. unsalted
1 ½ cup shredded hash browns
2 Tbsp. milk
1 cup shredded cheddar cheese
salt and pepper to taste
Preheat oven to 375°F . Press pie dough into a ungreased 9 inch pie or cake pan; set aside.
In a large skillet, over medium high heat, melt butter and brown the sausage meat. Stir frequently, breaking up the sausage. Season with salt and pepper. Cook until browned, and there isn’t any pink left. Remove from the pan; set aside. Using the same pan with the reserved oils, sauté hash browns. Season with salt and pepper. Stir frequently, making sure the potatoes are heated through. Cook for 5 minutes. Remove pan from heat.
Whisk the eggs and milk together in a bowl; set aside.
To assemble, spread the sausage on top of the dough in one layer. Next, add the hash browns, spreading in one even layer over the sausage. Pour the egg mixture over the hash browns. Sprinkle the cheese evenly over the top of the pie.
Bake for 25-30 minutes, or until your eggs are set. Let rest for 10 minutes. Cut into slices and enjoy.
- I used Pillsbury® Refrigerated Pie Crust.
- Recipe can easily be doubled.
- Can be made in on a pizza pan, spring form, or casserole dish.
- Baking time may vary with dish and depth of pie.
- Can be wrapped well and frozen for later use. When ready to use, thaw in the refrigerator overnight before baking.