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Crescent Roll Breakfast Pizza

A delicious breakfast pizza featuring a flaky crescent roll base topped with fluffy scrambled eggs, colorful bell peppers, onions, and cheese.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the base and toppings
  • 1 can crescent rolls Use the refrigerated type.
  • 6 large eggs eggs Whisk together with salt and pepper.
  • 1 cup shredded cheese (cheddar or mozzarella) Feel free to mix both types.
  • 1 cup cooked Halal sausage or a protein of your choice Optional, can substitute with veggies.
  • 1/2 cup chopped bell peppers Any color bell pepper will work.
  • 1/2 cup chopped onions Any kind of onion can be used.
  • to taste Salt and pepper For seasoning the egg mixture.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Open the can of crescent rolls and unroll the dough. Press the seams together to create a single crust on a greased baking pan.
  3. In a mixing bowl, crack the eggs and whisk together with a pinch of salt and pepper until well combined.
  4. In a skillet over medium heat, briefly sauté the chopped onions and bell peppers until they’re tender. If using cooked Halal sausage or another protein, add it to warm through.
  5. Pour the egg mixture over the crust, followed by the sautéed veggies and protein (if using). Top with shredded cheese.
Baking
  1. Place the baking pan in the preheated oven and bake for 15-20 minutes, or until the edges of the crust are golden brown, and the eggs are cooked through.
  2. Remove from the oven and let it cool slightly before slicing. Serve warm.

Notes

For variations, consider adding diced tomatoes, spinach, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat slices in the oven at 350°F (175°C) for about 10 minutes.