I can’t think of a more delicious (and easy!) breakfast than this crescent roll breakfast pizza. I used refrigerated crescent rolls to create a soft and flaky crust, then topped it 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!
Breakfast Pizza with Crescent Roll Dough
Pizza for breakfast, anyone? The incredibly buttery and flaky texture of crescent rolls makes the best pizza crust, and easily serves a dozen. It’s super quick and easy to put together for breakfast crowds, which really comes in handy on holidays. I loaded up my pizza with all my favorite breakfast toppings, but you can easily swap them out and make your own custom flavor.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Change the Shape
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.
Crescent Roll Breakfast Pizza Recipe
Equipment
- Baking Sheet
Ingredients
- 16 ounces refrigerated crescent roll dough (2 (8-ounce) tubes*)
- 8 slices 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 shredded mozzarella cheese
- 1 tablespoon chopped chives (optional, for topping)
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 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 shredded mozzarella cheese
- Bake the pizza for 25-30 minutes.
- Finish with a sprinkle of chopped chives.1 tablespoon chopped chives
Notes
- 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!
- 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.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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. Then 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 crescent roll pizza for 25-30 minutes. Finish with 1 tablespoon of chopped chives to serve.
How to Store and Reheat
Store crescent roll breakfast pizza slices in an airtight container in the refrigerator for up to 3 days. To freeze, tightly wrap individual slices in 2 layers of plastic wrap and 1 layer of aluminum foil, then store in the freezer for up to 3 months. Reheat gently in the microwave, or in a 350°F oven for 5-10 minutes, until warmed through.
Leave a Reply