Deep Dish Breakfast Bake

Each week on Friday, Bob wakes in the wee hours to prep for an early morning men’s devotional and fellowship meeting he hosts in our home. Usually, I bake up something sweet – muffins, coffee cake, banana bread. This week I decided to go savory with this recipe. It’s all the breakfast favorites: Sausage, eggs, hashbrowns, and cheese, baked deep-dish pizza style. I use a non-stick, deep dish pizza pan for this recipe and it turns out great, removing easily from the pan for slicing and serving. Because of the crescent roll crust, this deep dish breakfast bake is best served straight out of the oven, but I prepared it the night before and it reheated beautifully in the oven on a pizza stone on the morning of Bob’s meeting. In a pinch, it can be reheated in the microwave as well. For one slice, microwave for 30 seconds, check it, and then microwave for 30 seconds more.

Deep Dish Breakfast Bake

• Servings: 6-8
• Cook Time: 20 min.
• Difficulty: easy
• Source: cloverandthyme.com
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Ingredients

• 2 8-oz. tubes refrigerated crescent rolls
• 1 lb. ground sausage, browned
• 1 1/2 cup frozen hash browns, thawed
• 4 oz. cheddar cheese, shredded
• 1/4 cup milk
• 6 eggs
• 1 tsp. salt
• 1 tsp. pepper
• grated parmesan cheese to taste

Directions

1. Brown ground pork, drain.
2. Press crescent rolls into a pizza pan to form a crust
3. Spoon ground pork over crust.
4. Sprinkle defrosted hashbrowns over the sausage.
5. Top with cheddar cheese
6. In a medium bowl, beat together the milk, eggs, salt and pepper.
7. Pour egg mixture over cheddar cheese.
8. Sprinkle top with parmesan cheese.
9. Bake at 375 degrees for 20 minutes, or until eggs are set and cheese is bubbly.

Nutrition

Estimated Per Serving: 419 calories; 26 g fat; 19 g carbohydrates; 23 g protein