I know what you're thinking: this looks nothing like a breakfast pizza. You're right. It's more like a breakfast casserole the way I made it. I felt like I couldn't justify using 12 eggs for something I was just making on a whim, so I halved the recipe and used an 8x8 pan. I posted it anyways because in hindsight I'm not sure why those extra six eggs were so precious to me. So here is my first tip for the "pizza": make the full version. It wasn't really a problem that I made it smaller, but I also halved the bacon and I immediately decided that was a poor decision. I actually wouldn't have skimped on it, but I used the majority of my bacon stash for bacon chocolate chip cookies the night before.

But as for the breakfast pizza, I love how easily it came together. I have been reheating little squares of it for snacks here and there over the past few days. I'm used to grabbing a square of brownie or a cookie (healthy, right?), but it's a nice change of pace to actually have some real food to munch on. It's also good because I'm trying to wean myself off of the pizza sticks I wrote about a few weeks ago. I kept making them over and over again, and I think I was beginning to develop a slight addiction. One last tip is that I used mostly mozzarella for these because that's what I had on hand, but I think sharp cheddar is the most flavorful so that's probably your best bet. 

I promise this will be the last post from Southern Plate for a few weeks. I just can't get enough of her recipes. Nothing fancy, no hard to find ingredients, no completely unnecessary steps that you can't figure out how on earth make that much of a difference–she's just a true home cook. I love it. I promise you'll feel the same way if you take a look around her site.

Bacon Breakfast Pizza

Recipe from Southern Plate

  • 1- 8 count can crescent roll dough
  • 3 cups shredded hash browns (can used cubed)
  • dozen eggs
  • 1 cup shredded cheddar
  • 6 slices bacon (more or less, depending on what you have on hand)
  • Salt and Pepper to taste
  • Optional: Other toppings of your choice. Examples are: Onions, mushrooms, other meats, other vegetables, etc
Cook bacon and set aside. Spray a 9×13 inch pan with cooking spray. Place crescent roll dough in the bottom of the pan, pinching seams together to seal. Spread frozen hash browns over dough. Salt and pepper to taste (I start with 1/2 tsp of each). Beat all eggs in a bowl and pour over hash browns. Sprinkle crumbled bacon over. Place in oven at 350 degrees for 40-45 minutes, or until set in center. Sprinkle cheese over top and return to oven just until melted. Serve warm.





5 comments

Ivan D said... @ March 2, 2011 at 4:05 AM

Sounds great Sarah!
Do you think it would freeze well?
I'm kinda thinking about making this and warming it up in the microwave all week for an quick, easy breakfast!

Sarah said... @ March 2, 2011 at 5:50 AM

Thanks Ivan! Hmm..I'm not sure about the freezing. I know it reheats well as long as you don't put it in the microwave for too long. Let me know if you try it. You could be on to something with that!

briarrose said... @ March 2, 2011 at 7:38 AM

Wonderful breakfast dish.

Steph said... @ March 2, 2011 at 1:00 PM

Whether this is a breakfast casserole or breakfast pizza doesn't amtter to me, because it looks so freakin' good!! I want some!

Veronica Gantley said... @ March 2, 2011 at 6:28 PM

Oh wow! this looks so inviting. I cant wait to make.

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