I can’t think of a more delicious (and easy!) breakfast than this crescent roll breakfast pizza. Using refrigerated crescent rolls, I created a soft and flaky crust that I topped with pizza sauce, scrambled eggs, potatoes, crispy bacon, and mozzarella cheese. It’s a delicious savory breakfast recipe that easily feeds over a dozen people!
Pizza for breakfast, anyone? This crescent roll breakfast pizza recipe is quick, easy, and so delicious. I made it in a sheet pan so there’s plenty for everyone. It’s loaded with all my favorite breakfast toppings but you can totally customize it to suit your tastes, too!
What’s in This Crescent Roll Breakfast Pizza Recipe?
- Crescent Roll Dough: Buttery and flaky… the perfect base!
- Bacon: Adds a salty, umami flavor.
- Eggs: Fluffy scrambled eggs are the perfect topping.
- Milk: Makes the eggs rich and fluffy.
- Pizza Sauce: Adds a great acidic contrast to the heavy eggs and bacon. You could swap this for gravy for a more breakfast-y taste.
- Frozen Breakfast Potatoes: Round out the classic breakfast flavors.
- Mozzarella Cheese: The perfect light and creamy cheese for this pizza.
- Chives: Add a pop of color and freshness.
Variations To Try
Like any kind of pizza, you can customize the toppings to your liking. Whether you want to swap out the bacon for breakfast sausage, use your favorite cheese (cheddar, gouda, or Swiss would be delish!), or add some veggies (mushrooms, onions, bell peppers), feel free to make this cheesy breakfast pizza your own! It’s also delish with gravy instead of pizza sauce!
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How to Store and Reheat
You can cook the bacon and eggs up to 1 day in advance and store them in an airtight container in the refrigerator until ready to use.
Store leftover crescent roll breakfast pizza in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.
How to Freeze
Freeze crescent roll breakfast pizza in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen.
Notes and Tips
- If you can’t find crescent rolls, you can use regular pizza dough instead!
- To make a round pizza, simply roll out the crescent rolls, separate them into triangles at the seams, then lay the triangles into a circle and pinch the seams back together! You will be able to make two smaller breakfast pizzas this way!
- Be sure to fully cook the bacon before adding it to the pizza; undercooked bacon may not cook through as the pizza bakes and could make the pizza greasy.
- Undercook the scrambled eggs by a few minutes. They will continue to firm up in the oven!
- Take care not to add too much sauce, as this will lead to a soggy pizza.
- Freshly shredded cheese will melt better than pre-shredded.
Top Reader Review
“This recipe is awesome. But I used sausage gravy in place of pizza sauce. Fabulous” -Denise Hunt
Crescent Roll Breakfast Pizza Recipe
Ingredients
- 16 ounces refrigerated crescent roll dough Pillsbury recommended (2 (8-ounce) tubes)
- 8 slices raw bacon
- 8 large eggs
- ¼ cup milk
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup pizza sauce
- 1½ cups frozen breakfast potatoes
- 2 cups freshly shredded mozzarella cheese
- 1 tablespoon chopped chives or green onion
Equipment
- Baking Sheet
Instructions
- Preheat oven to 375°F. Spray a 10×15-inch baking sheet with nonstick spray.
- Unroll the crescent roll doughs onto the pan and let them sit for 10-15 minutes.16 ounces refrigerated crescent roll dough
- While the crust is resting, fry the bacon until crispy, about 5-10 minutes. Crumble when cooled.8 slices raw bacon
- In a bowl, whisk the eggs, milk, salt, and pepper together.8 large eggs, ¼ cup milk, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Pour the egg mixture into a greased skillet, and gently scramble for a couple minutes.
- Spread the crescent roll dough out on the sheet pan and up onto the sides, joining the two crusts into one, and pinching the seams together.
- Spread the pizza sauce over the crust.1 cup pizza sauce
- Top with the eggs, bacon crumbles, breakfast potatoes, and mozzarella cheese.1½ cups frozen breakfast potatoes, 2 cups freshly shredded mozzarella cheese
- Bake the pizza for 25-30 minutes.
- Finish with a sprinkle of chopped chives.1 tablespoon chopped chives
Notes
How to Make Crescent Roll Breakfast Pizza Step by Step
Prep the Dough and Toppings: Preheat your oven to 375°F. Spray a 10×15-inch baking sheet with nonstick spray. Unroll 16 ounces (2 tubes) of crescent roll dough onto the pan and let them sit for 10-15 minutes. While the crust is resting, fry 8 slices of raw bacon until crispy, about 5-10 minutes. Crumble when cooled. In a bowl, whisk 8 large eggs, ¼ cup of milk, ½ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper together. Pour the egg mixture into a greased skillet, and gently scramble for a couple of minutes.
Sauce the Dough: Spread the crescent roll dough out on the sheet pan and up onto the sides, joining the two crusts into one, and pinching the seams together. Spread 1 cup of pizza sauce over the crust.
Assemble the Pizza: Top with the eggs, bacon crumbles, 1½ cups of breakfast potatoes, and 2 cups of shredded mozzarella cheese.
Bake the Pizza: Bake the pizza for 25-30 minutes. Finish with 1 tablespoon of chopped chives.
I’m excited to try this new recipe for my dad and I. Anything with bacon, potatoes, cheese and eggs will definitely have my father at the breakfast table mire often.
Hope you love it!
This recipe is awesome. But I used sausage gravy in place of pizza sauce. Fabulous
Sounds delish! Thanks for sharing, Denise!