Pizza for breakfast, anyone? This crescent roll breakfast pizza recipe is quick, easy, and so delicious. I made it in a sheet pan so there’s plenty for everyone. It’s loaded with all my favorite breakfast toppings but you can totally customize it to suit your tastes, too!
What’s in This Crescent Roll Breakfast Pizza Recipe?
Crescent Roll Dough: Buttery and flaky… the perfect base! Bacon: Adds a salty, umami flavor. Eggs: Fluffy scrambled eggs are the perfect topping. Milk: Makes the eggs rich and fluffy. Pizza Sauce: Adds a great acidic contrast to the heavy eggs and bacon. You could swap this for gravy for a more breakfast-y taste. Frozen Breakfast Potatoes: Round out the classic breakfast flavors. Mozzarella Cheese: The perfect light and creamy cheese for this pizza. Chives: Add a pop of color and freshness.
Variations To Try
Like any kind of pizza, you can customize the toppings to your liking. Whether you want to swap out the bacon for breakfast sausage, use your favorite cheese (cheddar, gouda, or Swiss would be delish!), or add some veggies (mushrooms, onions, bell peppers), feel free to make this cheesy breakfast pizza your own! It’s also delish with gravy instead of pizza sauce!
How to Store and Reheat
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. Store leftover crescent roll breakfast pizza in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.
How to Freeze
Freeze crescent roll breakfast pizza in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen.
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. 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 pizza for 25-30 minutes. Finish with 1 tablespoon of chopped chives.
