Ingredients

The following ingredients have 8 Servings
  • 8 oz refrigerated reduced-fat Pillsbury crescent rolls (1 can)
  • 1 tbsp olive oil
  • 1/4 cup onion (diced)
  • 1/2 cup red bell pepper (chopped)
  • 3 large eggs (or egg substitute)
  • 1 tbsp milk
  • salt and pepper to taste
  • 8 oz sausage or bacon or ham (cooked and crumbled (turkey sausage works great))
  • 1 cup refrigerated hash brown potatoes (if using frozen, thaw first and then pat dry with paper towel)
  • 1 cup reduced-fat shredded cheddar cheese
  • 1/4 cup green onions (thinly sliced)

Instruction

  • Preheat oven to 375 degrees.
  • Heat olive oil in a medium size skillet over medium heat.
  • Saute red bell pepper and onions for 2-3 minutes.
  • Whisk together eggs, milk, salt and pepper in a small bowl.
  • Add egg mixture to skillet and cook, stirring frequently, until eggs are just set. 2-3 minutes. Set aside.
  • Line a 12-inch pizza pan with parchment paper or lightly grease with cooking spray.
  • Separate crescent dough and press onto the bottom and up the side of the pizza pan to form the crust. Make sure to press seams together firmly to seal.
  • Sprinkle cooked sausage over the top of the dough.
  • Sprinkle potatoes over the sausage.
  • Spoon scrambled eggs over the top of the sausage and finish with cheddar cheese.
  • Bake for 12-15 minutes or until the crust is golden brown.
  • Remove from oven, sprinkle with green onions, slice and serve immediately.