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Delicious Crescent Roll Breakfast Pizza topped with eggs, sausage, and cheese.

Crescent Roll Breakfast Pizza

A flexible and easy breakfast pizza made with refrigerated crescent roll dough, customizable toppings, and soft scrambled eggs, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can refrigerated crescent roll dough
  • 4-6 large eggs
  • 2-3 tablespoons milk or cream Optional, but makes the eggs softer
  • 1-1.5 cups shredded cheese Cheddar, mozzarella, pepper jack, or a mix
  • 0.5 cup cooked breakfast sausage or bacon Optional, can use both
  • Optional veggies: diced bell pepper, onions, spinach, mushrooms
  • Salt and pepper
  • Optional finishing: sliced green onion, hot sauce, salsa, or a little ranch

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Press the crescent dough into a greased sheet pan or pizza pan and pinch the seams closed.
  3. Pre-bake the crust for 6 to 8 minutes until slightly set but not fully browned.
  4. In a skillet, scramble the eggs gently until barely set and still glossy.
  5. Cool cooked toppings (sausage or bacon) briefly on a paper towel to reduce moisture.
  6. Layer cheese on the pre-baked crust, followed by eggs and then the remaining cheese.
  7. Add your choice of toppings and season with salt and pepper.
  8. Bake the assembled breakfast pizza for an additional 15-20 minutes until the eggs are cooked through and cheese is melted.

Notes

Let cool before slicing and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes for best results. Can prepare toppings in advance.