This was another great “make ahead” meal for Tahoe. One of the things I truly love about this recipe is its versatility. Don’t like sausage? Add more bacon. Or just leave it out completely. Not a fan of meat in general? Remove the meat and add mushrooms and shredded potatoes. You can even go “traditional” dinner pizza by adding Canadian Bacon and Pineapple for a Hawaiian theme. Add some of the vegetable bounties of summer, zucchini, yellow squash, tomatoes, etc. Take any of your favorite omelets and, you guessed it, turn it into a breakfast pizza!
10 slices of bacon
10 links pork sausage
12 eggs, beaten
2 (8 oz) refrigerated crescent roll dough (such as Pillsbury)
1/2 cup salsa (such as Muir Glen)
2 cups shredded cheddar cheese
Dice bacon and cook in a large skillet heated to medium-high, until browned. Transfer to a plate lined with paper towels to drain and cool.
Remove sausage from casing. Crumble sausage in same skillet used for bacon. Cook until no longer pink in the center. Transfer to plate with bacon to drain and cool.
Drain most of the grease from the skillet and return pan to medium heat. Cook and stir eggs until scrambled. Season with salt and pepper.
Preheat oven to 350°. Roll out crescent dough to cover bottom of 9×13 cookie sheet. Bake dough until golden brown, about 10 minutes.
Let dough cool. Spread a layer of salsa onto baked dough; top with scrambled eggs. Sprinkle crumbled bacon and sausage over eggs. Top entire pizza with cheese.
Bake until cheese is melted and beginning to brown, about 10 minutes. Cool, cut, and serve!
Total time: 50 minutes