Monday, December 9, 2013

Sausage, Egg & Cheese Breakfast Pizza (Reduced Fat Options)

Oh what a delicious dish!  Using crescent rolls for the crust makes putting this together pretty simple. And the result is simply delicious!

I made this some time ago and am disappointed in the photo, but know that it is a lovely and tasty dish!

This pizza has many options...I added chopped tomatoes...feel free to add onions, red peppers, whatever your family enjoys most. (I would sautee them a little before adding to the pizza).

You can also change up the meat and enjoy this with ham or bacon. 
The options are endless really. 

Recipe was seen at Yummly  website but the original recipes comes from Cooking Light magazine, October 2002


SAUSAGE, EGG & CHEESE BREAKFAST PIZZA

1 (8-ounce) can (reduced-fat) refrigerated crescent dinner roll dough 
cooking spray 
12 ounces (turkey) breakfast sausage 
1 c. frozen shredded hash brown potatoes, thawed, drained (or dried between paper towels)
 1 c. (4 ounces) shredded (fat-free) cheddar cheese 
1/4 c. (fat-free) milk 
1/2 tsp. salt 
1/4 tsp. black pepper 
1 (8-ounce) carton egg substitute 
(or enough eggs/whites to make about 1 cup)
2 Tb. grated Parmesan cheese 
 
Preheat oven to 375°. Separate dough into triangles. Place triangles, points in the center, to form a single round crust on a 12-inch pizza pan coated with cooking spray. Press together edges. Crimp edges of dough with fingers to form a rim. Cook sausage in a large skillet over medium heat until browned, stirring to crumble. Drain. 
Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

Just be careful not to add too many toppings or the eggs will spill over the edge.