I made up this sausage breakfast pizza recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper. \u2014Julie Tucker, Columbus, Nebraska<\/p>\n","protected":false},"author":7061,"featured_media":1719072,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304275,304287,304328,305487,304338,307033,304433,303966,304408,304368,306848,304347,304268,307307,304458,303993,306410,307383,307404,324623,306421,304150],"categories-v2":[308500,309439,308295,312383,308300,308984,308481,310796,308992,310079,308833,308495,308813,308745,309603,308998,259483,310342,308865,308525,312369,310410,310435,309177,312404,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Bacon Breakfast Pizza","post_link":"\/recipes\/bacon-breakfast-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bacon-Breakfast-Pizza_EXPS_FT23_39715_EC_110723_3.jpg"},{"post_title":"Sausage, Egg and Cheddar Farmers 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Cheese","post_link":"\/recipes\/breakfast-burritos-with-sausage-and-cheese\/","post_image":"\/wp-content\/uploads\/2017\/09\/Breakfast-Burritos-with-Sausage-and-Cheese_exps36466_SD19999443A04_23_2bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sausage---Egg-Breakfast-Pizza_EXPS_FT21_35335_F_1103_1.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sausage-egg-breakfast-pizza\/","name":"Egg & Sausage Breakfast Pizza","datePublished":"2018-01-01","dateModified":"2023-08-22","prepTime":"PT30M","cookTime":"PT5M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sausage-Egg-Breakfast-Pizza_EXPS_FT21_35335_F_1103_1.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"I made up this sausage breakfast pizza recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper. \u2014Julie Tucker, Columbus, Nebraska","recipeIngredient":["2 packages (8 ounces each) refrigerated crescent rolls","1 pound bulk pork sausage","1\/3 cup chopped onion","1 small green pepper, chopped","1 envelope country gravy mix","6 large eggs","2 tablespoons 2% milk","1\/2 teaspoon salt","1\/4 teaspoon pepper","1 tablespoon butter","1-1\/4 cups sliced fresh mushrooms","2 cups shredded cheddar cheese","1 cup shredded pepper Jack cheese","Minced chives, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the side of pan to form a crust; seal seams. Bake until golden brown, 11-13 minutes."},{"@type":"HowToStep","text":"Meanwhile, in a large skillet over medium heat, cook sausage, onion and green pepper until sausage is no longer pink, breaking into crumbles; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside."},{"@type":"HowToStep","text":"In a small bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake until eggs are set and cheese is melted, 5-10 minutes. If desired, sprinkle with chives."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 632 calories","fatContent":"45g fat (18g saturated fat)","cholesterolContent":"217mg cholesterol","sodiumContent":"1568mg sodium","carbohydrateContent":"33g carbohydrate (7g sugars","fiberContent":"0 fiber)","proteinContent":"26g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSeahorse"},"reviewBody":"Fixed this for a group at our retreat center and they all wanted the recipe. So good! I subbed diced ham and turkey for the sausage to bring down the fat and sodium. Also saut\u00e9ed the veggies and meat the night before, added the gravy, and just heated that up in a saucepan the next morning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCarrot"},"reviewBody":"I've made this recipe several times, using packaged crescent rolls or biscuits. Lots of variations, depending on what's in your fridge. It's always excellent! But do NOT try it with packaged pizza dough. Ick. Tough crust and hard to cut. Fluffy crust is better!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCar"},"reviewBody":"I made this for Christmas brunch & it was wonderful. I did substitute Schwan's pizza dough & baked it about 9 minutes before putting the toppings on. It reheated great the next day for leftovers!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePuzzle"},"reviewBody":"This was absolutely delicious and SO easy to make! It's going in the permanent recipe file!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBike"},"reviewBody":"I would definitely make this again - we loved it!!! I left off the mushrooms and used all sharp cheddar cheese. . . Loved the country gravy on it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tabby04"},"reviewBody":"My family & friends always compliment me when I make this for them. Very delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePretzel"},"reviewBody":"We loved this recipe!! I made it just like the recipe and it was a big hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueDog"},"reviewBody":"I used cheddar , swiss & mozarella cheese. It was a big hit. I'm making it again , but this time I'm using Italian sausage, green & sweet red peppers. I used prebaked pizza crust, also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCocktail"},"reviewBody":"We really enjoyed this. I omitted the mushrooms since my husband doesn't care for them and used turkey sausage instead if pork.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGlasses"},"reviewBody":"I took this to my son's 5th grade graduation breakfast and it received rave reviews. Teachers as well as students wanted the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTooth"},"reviewBody":"This is an awesome idea! I hate breakfast pizzas with a liquid cheese base, so this was exactly what I was looking for. I did make a few modifications that were personal preference but equally delicious.I sauteed onions, green pepper and bacon bits and added them to my scrambled eggs (all in one pan) and put all that on top of the gravy. I did not use the recommended amount of cheese because I\u2019m not a huge cheese person. Great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPin"},"reviewBody":"Wow! Look at the sodium content. More than a day's worth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"35335","romance_copy_dek":"I made up this sausage breakfast pizza recipe after trying something similar at a restaurant. 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