This recipe is great for a weekend breakfast or even a “Breakfast for Dinner” night. I clipped this recipe out of a Cooking Light magazine many years ago and have enjoyed it many times over the years. The original recipe called for Turkey sausage and egg beaters, but I’m not a fan of either so I modified the recipe to my liking.
1 can crescent rolls
1 lb breakfast sausage
1 cup frozen shredded hash browns, thawed
1 cup shredded cheddar cheese
1/4 cup milk
1/2 tsp salt
1/8 tsp black pepper
2 Tbs fresh parmesan cheese
1. Preheat oven to 375
2. 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.
3. Cook sausage in a large sillet over medium heat until browned, stirring to crumble.
4. 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 and bake at 375 for 25 minutes.