Breakfast Pizza

Deb asked me if I had any Breakfast Pizza recipes. I have had this one for a long time, I think I got it originally from a Better Homes and Gardens magazine.  I will also post one that I made up from an idea  germinated from a recipe given to me by Mary Tolf's mother a some years ago.

Breakfast Pizza  12" Pizza

1 C cheddar cheese
6 eggs
1/4 C milk
1/2 tsp salt
1/8 tsp pepper
2 Tbsp Parmesan or Romano Cheese

Brown sausage until crumbled. Drain off fat, and pat with paper towel to remove any remaining fat. Prepare crust if using recipe, or separate crescent rolls onto pizza pan with points toward the center. Press over bottom so there are no gaps. Brush crust with olive oil.  Sprinkle thawed hash browns over crust; top with sausage and cheese. Mix eggs, milk, and seasonings with wire whip, and pour over the top of sausage layer. Sprinkle with the Parmesan or Romano cheese and bake at 375^ for 25 minutes.

Breakfast Pizza Two

1 pkg Cresent rolls
1 8 oz pkg cream cheese
1 C sour cream
1 tsp hot sauce
1 tsp seasoning salt (your favorite I use Johnnys)
1/2 C sliced mushrooms
1/2 C thin sliced fresh broccoli
1/2 C think sliced sweet onion
1/2 /c thin sliced zucchini
2 tsp olive oil
6 eggs
1/4 C milk
1/2 C your favorite shredded cheese blend

Sperate the Cresent rolls and press into pan points first until the pizza can is covered. Press together any seams to make sure its one solid crust.  Bake at 350^ for about 10 minutes. Until cooked through and slightly browned. Keep oven hot.
When crust has slightly cooled, beat cream cheese, seasonings, and sour cream together and spread over crust.
Slice all the veggies in one microwave pan and toss with the olive oil.  Microwave on high covered so that veggies are still crisp, but slightly cooked; about 1 minute.  Spread veggies over the crust and topping.
Beat the eggs and milk with wire whisk until frothy. Pour into a hot skillet and cook like scrambled eggs with a pinch of salt until they are not quite cooked through. Make sure to keep them loose textured. Pour the egg mix over the veggies on crust. Spread them out until they are evenly distributed. Top with cheese and put back in oven for 5-10 minutes; just until the eggs are set and the cheese is melted.  This is like a wonderful veggie omelet  in pizza form.