CHEF JEFF — ONE BYTE AT A TIME: Breakfast Pizza

Serve this up for breakfast at the next holiday.

Breakfast Pizza

1 pound bulk-style sausage

1 8-count package crescent refrigerated rolls

1 cup frozen hash brown potatoes, thawed

1 cup shredded Cheddar cheese

5 eggs

½ cup milk

Salt and pepper to taste

Sliced mushrooms, bell peppers, tomatoes (optional)

2 tablespoons grated Parmesan cheese

Heat oven to 375 degrees. Brown sausage until cooked through. Drain thoroughly. Separate crescent dough into 8 triangles. Place on ungreased 12-inch pizza pan with points toward center. Press seams together on bottom, up sides to make crust. Sprinkle with potatoes. Spoon sausage over crust; top with cheese. In bowl, whisk eggs with milk, salt, pepper. Pour into crust. Add vegetables, arranging in single layer. Top with Parmesan. Bake 25 to 30 minutes, until eggs are set, crust is lightly browned.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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