Kickstart your day with this Back to School Breakfast Pizza, drenched in rich sausage gravy. It uses refrigerated crescent roll dough so it's the perfect blend of comfort and convenience for those action-packed mornings.
Open the crescent roll sheet and spread it into the bottom of a large, rimmed baking sheet (half sheet - 11.9 x 12.9).
Place the sheet pan in the preheated oven and bake for 8-10 minutes or until crust is lightly browned.
Eggs
While the crust is baking prepare eggs.
Add eggs, milk, salt, and pepper to a large bowl and whisk to combine.
Melt butter in a frying pan over medium-low heat. Add egg mixture.
Stir eggs gently but thoroughly while cooking. Cook until done.
Assemble
Remove crescent rolls from oven and top with prepared sausage gravy mix.
Next add cooked egg mixture, top with cheese and then sprinkle with bacon pieces.
Place baking sheet back into the oven for another 10-12 minutes until cheese has melted.
Remove from oven. Top with green onions, if desired. Cut into 12 slices and enjoy!
Notes
Storage:Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. When microwaving leftovers the bottom gets soggy so I suggest that you reheat in the oven or air fryer.Tips:
Don't overcook the eggs! That makes them tough.
The crescent dough is really buttery, so you don't need to oil the pan.
If you don't have a half-sheet pan, lay the dough on one-half of a standard-sized sheet pan. The dough doesn't spread much, anyway.
Make sure your sausage gravy is warmed through before adding it to the pizza. This way, everything will heat up evenly.
Shred your own cheese! It melts so much better than pre-shredded.
Make breakfast pizza ahead of time and reheat it when you're ready to eat. This helps simplify busy mornings.