Breakfast of Champions

And no, I’m not talking about Wheaties. 😉

Nor am I talking about Kurt Vonnegut’s book. (Have you read it? I read it years ago — I think it might even have been when I was in high school.)


No, I’m talking about pizza, peoples!

pbcrust pizza

I mean, who among us hasn’t munched on leftover pizza for breakfast? I don’t think students can survive without having leftover pizza for breakfast at least sometimes — I know I couldn’t, and I doubt times have changed that much since I was at school. 😉

We were able to enjoy having the kids (dear son, daughter-in-law, and absolutely perfect grand-daughter) for New Year’s Eve and the better part of New Year’s Day.

For our breakfast on New Year’s Day morning, I wanted something that I could make ahead of time, something that whoever got up first could just pop into the oven, but something that would’t have to bake for as long as most such casseroles have to bake.

So after some Googling, inspired by this recipe I found at, I decided to make my own variation of Breakfast Pizza.

This breakfast pizza comes together easily and uses the convenience of frozen shredded hash brown potatoes. As Wikipedia tells us,

Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or griddle. While they are not traditional, they are often served in the UK as part of an English breakfast.

I used ground turkey sausage, but you could use lean, chopped ham or crumbled bacon, if you prefer.

Vegetarians: You can easily make this a vegetarian/meatless dish by using vegetarian bacon, vegetarian sausage, or the like in place of the meat. Or, you could add in some more cheese and some more veggies, too, if you like.

You can make this and bake it it right away (it doesn’t take all that long to put together), or you can assemble most of it the day before and simply pour on the egg and milk mixture just before baking. I added in some sliced green onion, but you could add in some of any kind of vegetable(s) that sound yummy to you: diced bell pepper, sliced mushroom, some sliced or diced zucchini, some diced tomato — whatever sounds yummy to you and that you have on hand!

Our son really, REALLY liked it, and we both had fun discussing the ways it could be varied.

This smells so yummy as it bakes (and tastes so yummy once it’s done),  you’ll tell everyone you had the Breakfast of Champions!

 If you want an easy breakfast that will please nearly everyone, give Breakfast Pizza a try!

Breakfast Pizza (Serves 6 to 8, depending upon what else, if anything, you serve along with it and the heartiness of the appetites being fed)

  • 1 tube crescent rolls (reduced fat work just fine)
  • 3/4 to 1 pound lean ground turkey sausage, cooked and crumbled (OR reduced-fat ground pork sausage, crumbled cooked turkey or pork bacon; or finely chopped lean ham) (Vegetarians — see suggestion above)
  • 1 cup (4 ounces) reduced-fat Cheddar cheese, shredded (do yourself a favor and grate your own cheese!) (Use another cheese that sounds yummy to you, if you prefer)
  • 2 – 3 green onions, sliced
  • 1 to 1 1/2 cups hash browns
  • 1/4 cup milk (skim or reduced fat work fine)
  • 5 eggs, lightly beaten (or 1 1/4 cup egg substitute)
  • Sprinkling of coarse ground black pepper and a couple dashes of Tobasco sauce, if desired
  1. Lightly coat a 9″ X 13″ baking dish with non-stick cooking spray.
  2. Pat crescent rolls along the bottom and partway up the sides of the pan.
  3. Sprinkle on the cooked, crumbled meat.
  4. Sprinkle on the hash browns (you want enough for a light layer, probably more than a cup but not as much as 1 1/2 cups — just eyeball it!).
  5. Sprinkle on the cheese.
  6. Sprinkle on the green onion (or other vegetable(s)).
  7. Stir together eggs or egg substitute, milk, bit of black pepper, and a drop or three of Tobasco, if desired. (Here in Texas, I think it’s a law to add just a dash of Tobasco to your eggs. 😉 ) NOTE: Breakfast meats tend to be salty, so you really don’t need to add any salt, in my opinion.
  8. To bake later: Place egg and milk mixture in a sealed container. Cover casserole. Keep both the egg/milk mixture and the crescent roll/meat/cheese casserole refrigerated until ready to bake.
  9. To bake now: Pour egg and milk mixture over all in casserole dish.
  10. Preheat oven to 350F.
  11. Bake for 30 minutes.
  12. Let rest for 5 to 10 minutes before serving. Refrigerate leftovers.

About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Casserole, Eggs, Main Dish, Vegetarian/Meatless and tagged , , , . Bookmark the permalink.

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