Breakfast Pizza is one of my family’s favorite breakfast recipes. My Mom used to make this every Christmas morning, and now it’s a tradition for my little family as well. From the crescent roll crust to the eggs and cheese and everything in between, this pizza is filling and so tasty. Plus this pizza is made in a sheet pan, so it’s super easy to make!
What’s in this Breakfast Pizza Recipe?
This Breakfast Pizza Recipe is so easy. Using a sheet pan makes the whole process simple, clean and it makes a huge batch so you can feed a crowd. My family always goes back for seconds.
- Crescent Roll Dough: An easy hack to create a rich, buttery crust that goes perfectly with the breakfast flavor of this pizza. You can use homemade crescent roll dough if you prefer.
- Breakfast Sausage: Adds a rich salty, sweet, and umami flavor. You can use mild, hot, or maple-flavored sausage. I recommend Jimmy Dean brand.
- Frozen Hashbrowns: Add delicious breakfast potato flavor to the pizza. Make sure to fully thaw them before using.
- Cheese: I like Mexican cheese, but cheddar, Swiss, or American would all be delicious! And don’t forget to add some Parmesan to the eggs!
- Eggs: Help bind the pizza toppings to the crust and create that breakfast casserole-like flavor.
- Milk: Adds moisture to the eggs and helps them cook up fluffy.
- Salt + Pepper: Enhances the natural flavor of the eggs.
Pro Tip: Be sure to grease your sheet pan so that the pizza is easy to remove once it is baked.
Crescent Roll Breakfast Pizza Topping Ideas
There are so many ways to customize this pizza to suit your individual tastes. Some things I have tried and loved over the years:
- Meat Lovers: Swap the hashbrowns for crumbled bacon and diced ham.
- Veggie Lovers: Swap the sausage for spinach, onions, mushrooms, and peppers.
- Ham & Cheese: Swap out the sausage for diced ham and use Swiss cheese.
- Southwest: Spread a layer of refried beans over the pizza crust and top it with seasoned ground beef, diced tomatoes, onions, jalapeños, and Mexican cheese. Garnish with avocado, sour cream, and cilantro.
- Smoked Salmon: Spread a thin layer of cream cheese over the pizza crust. Top it with smoked salmon, thinly sliced red onions, and capers. Finish with a sprinkle of fresh dill.
- Greek: Spread a layer of tzatziki sauce or hummus over the pizza crust. Top with diced cucumbers, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Sprinkle with oregano.
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How to Store and Reheat
Breakfast pizza is best enjoyed as soon as it’s cooked, but leftovers will keep for 2-3 days in the refrigerator and can be reheated in the oven at 400°F until warmed through.
How to Freeze
Freeze breakfast pizza whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen, adding a few extra minutes to the bake time.
Serving Suggestions
This breakfast pizza is a pretty complete meal. I suggest serving it with a side of fruit and cream cheese dip or a strawberry mango smoothie. Since this is a savory breakfast, I also love to pair it with something like Monkey Bread or Cinnamon Rolls.
If you’re in the mood for a cocktail with breakfast, I love to mix up Sherbet Mimosas, Champagne Sangria, Pitcher Mojitos, or Peach Frose.
5-Star Review
“This is amazing! I teach High School Foods class and my students made this in class. We used 1lb of sausage and the crescent roll sheets. Taste is superb!” – Lisa
Breakfast Pizza Recipe
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Ingredients
- 8 ounces refrigerated crescent roll dough (1 tube)
- 8 ounces breakfast sausage (Jimmy Dean recommended)
- 1 cup frozen shredded hashbrowns thawed
- 1 cup shredded Mexican cheese blend or your favorite cheese!
- 5 large eggs
- ¼ cup milk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
Recommended Equipment
Instructions
- Preheat oven to 375°F. Remove the crescent rolls from the refrigerator and let them come to room temperature for about 15 minutes.8 ounces refrigerated crescent roll dough
- Spray a small sheet pan (about 10×15-inches) with nonstick spray. For a deeper-dish pizza, use a 9×13-inch baking dish.
- Brown the sausage in a skillet and drain.8 ounces breakfast sausage
- Spread the crescent rolls onto the bottom of the prepared pan. You will have to press and work the dough a little to make sure it covers the pan… pinch the pieces together.
- Spoon sausage over the crust.
- Spread the potatoes over the meat.1 cup frozen shredded hashbrowns
- Sprinkle the cheese over the potatoes.1 cup shredded Mexican cheese blend
- Combine the eggs, milk, salt, pepper, Parmesan together in a separate bowl.5 large eggs, ¼ cup milk, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 tablespoons freshly grated Parmesan cheese
- Pour the egg mixture evenly over the cheese.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set. Oven times vary so check it about halfway through.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure to thaw the hash browns before using them, if they are frozen they will not cook through fully. Thaw them in the fridge overnight before using.
- Be sure to grease your sheet pan so that the pizza is easy to remove once it is baked.
- Have fun with this breakfast pizza recipe! Use all your favorite toppings and get the kids to help out too!
Nutrition Information
The main difference is in the toppings. Breakfast pizza utilizes toppings that you’d find at the breakfast table. In this sheet pan version, we also opted to swap traditional pizza dough for crescent dough to bring even more breakfast flavor!
That depends on the toppings! You can keep breakfast pizza pretty healthy if you’re careful with the add-ons, or you can let things be carefree and fun by adding everything your heart desires. Breakfast is the most important meal of the day, so never skip it!
It varies based on the toppings chosen, but this version has just over 400 calories per serving.
This breakfast sheet pan pizza is made with a crescent dough base so that it’s nice and light. You can easily turn this into a more classic pizza by using pizza dough if you prefer.
If you like, you can build the pizza the night before and keep it covered in the fridge until you are ready to bake it.
I haven’t tried the recipe yet but wondered if there are any gluten free options to use instead of the crescent rolls?
It was great. # 5 on prep indicates tomato w/ bell peppers slices. Ingredients does not indicate tomatoes. Planning on going at it again. I guess tomato and bell pepper slices is an option. The picture does not display any red assuming tomato an option. I always like to follow it exactly to wow the receiver. Thanks for the recipe. 5 star
Thanks, Robert!
Has anyone made the pizza without the hash browns? Wondering mlm if it would get soggy.
If you pre bake the crust then you should be fine to leave off the hashbrowns
Hi there! In regards to the hash browns, how long do you let them thaw and do you blot the excess water off of them before adding them? Thank you!
Does anyone know if this freezes well,, or can it be prepared the night before and baked the next morning. Thanks
You can do either! Should freeze fine if properly stored and we have made it the night before as well. hope you enjoy!
Hi, Instead of the package of crescent rolls, can i SUBSTITUTE with the crescent dough sheet that is now available? Any suggestions for other vegies to put on it when meat is not an option, and if cooking time varies.
Yes you definitely can! That’s actually a great idea and would work even better. You can pretty much get creative with the toppings and the cook time should be the same. Layer on your fave veggies :)
Looks Delish. Going to make this for the work crew before Christmas. Thank you for the recipe.
So glad you are going to try it! Happy holidays :)
i agree, one pan breakfasts are a MUST and this looks delicious!
Is the sausage already cooked or raw?
Read the directions ~~ cooked.
Yes, cooked, Thank you Nancy! Sorry about the delay in responding.
This looks so yummy! We are having a brinner in PJ’s birthday for my daughter this month, this would be a fun addition to the spread!