In this breakfast recipe, sausage, mushrooms, tomatoes, cheese, and eggs make an omelet-like topper for the pizza crust.
Recipe from Midwest Living
8 to 10
1 13.8 ounce package refrigerated pizza crust dough
1 pound Bob Evans Maple Roll Sausage
8 ounces pre-sliced mushrooms
1 cup diced tomatoes
2 cups (8 ounces) shredded Pizza blend cheese
Preheat oven to 400F. Unroll dough and press into a greased 9 x 13" pan, covering bottom of pan and 2' up sides of dish. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain well on paper towels. Spread sausage, mushrooms and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined; pour over pizza. Bake 13-15 minutes or until eggs are set and crust is brown. Refrigerate leftovers.
Refrigerated crescent roll dough may be used instead of pizza crust mix. Seal edges together and stretch to fit baking dish.
Per Serving: cal. (kcal) 317, Fat, total (g) 13, chol. (mg) 23, carb. (g) 28, fiber (g) 1, pro. (g) 21, vit. A (RE) 175, vit. C (mg) 16, sodium (mg) 761, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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