I love Saturday morning breakfast. It's a time when the whole family can get together and enjoy a breakfast a little more involved than cereal or cheese toast. Recently my In-Laws visited and my Mother-In-Law brought this recipe for us to try and it turned out great!
Sausage and Egg Breakfast Pizza
(From the November issue of Taste of Home)
1 8-oz tube refrigerated reduced-fat crescent rolls
1/2 pound Italian turkey sausage
1-3/4 cups sliced mushrooms (optional)
1-1/4 cups frozen shredded hash brown potatoes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 green onions, chopped (optional)
2 tablespoons finely chopped sweet red pepper (optional)
1/2 cup shredded fat-free cheddar cheese
3/4 cup egg substitute
1. Separate the crescent dough into eight triangles; place dough on an ungreased 12-in. pizza pan win points toward the center. Press dough onto the bottom and up the sides of pan to form a crust; seal perforations. Bake at 375 degrees for 8 minutes.
2. Meanwhile, crumble Italian turkey sausage into a large nonstick skillet coated with cooking spray. Add mushrooms; cook and stir over medium heat until meat is no longer pink. Drain and set aside. In the same skillet, cook potatoes, garlic salt and pepper over medium heat until browned.
3. Sprinkle the sausage mixture over crust. Layer with potatoes, onions, red pepper, and cheese; pour egg substitute over the top. Bake 10-12 minutes or until egg is set and cheese is melted.