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On Your Table Blog

March 13, 2023

Breakfast pizza!

Breakfast pizza!

by Dawn Smith-Pfeifer

We're breaking out a pizza theme this week to celebrate NDFB Week. The theme for the week is, "Telling the story of agriculture one slice at a time." So, we decided to get in on the act! We have a special page devoted to pizza and we'll be sharing recipes, pizza facts and more!

This breakfast pizza recipe comes from a flier that has been hanging out in my office since 1989. The flier is called "From Our Centennial Kitchen" and it features "tasty recipes to celebrate North Dakota's first 100 years." It was compiled from food-lovers around the state, and even though I have not tried this recipe, it sounds delicious. (You can't go wrong when pork sausage is one of the ingredients!)

Breakfast pizza


1 pound pork sausage
1 package refrigerated crescent rolls
1 cup frozen hash browns
1 cup shredded sharp cheddar cheese
5 eggs
1/4 cup milk
salt and pepper to taste
2 Tbs. grated Parmesan chesse


Preheat over to 375 degrees. Cook sausage until brown. Drain off fat. Separate crescent roll dough into 8 triangles. Place in an ungreaded 12-inch pizza pan, point toward the center. Press over bottom and up sides to form a crust. Seal perforations. Spoon cooked sausage over crust. Sprinkle with thawed harsh browns. Top with shredded cheddar cheese. In a bowl, peat together eggs, milk, salt and pepper. Pour into  crust. Sprinkle parmesan cheese over all. Bake for 25-30 minutes. Makes 6 to 8 servings. 

Dawn is thDawn Smith-Pfeifer portraite editor of On Your Table and is celebrating her 38th year with NDFB.