Breakfast Pizza

So I'm back to Brinner.  Yeah, we kind of love Brinner.  And you can only have pancakes and waffles for so long.  I had been browsing around Pinterest and saw this particular dish, but could not find a recipe for it.  The link just kept giving me an image.  So, I decided to wing it.  Come up with my own best guess - frankly, it's really one of my favorite ways to cook.  Because when you get it right, it's so fulfilling.

This is really simple.  The hard part is figuring out how long to cook it so that your eggs are either soft, medium, or hard.  If you like them soft, or dippy as The Hubs calls them, go with 12 minutes.  If you want them hard, leave them in a little longer.  It doesn't take a big amount of time to get the yolks to firm up.  And using precooked bacon makes this dish fast to prepare and even easier to get off the plate.  My kiddos quickly dubbed this Breakfast Pizza because of the way you roll up the edges like a pizza crust.  And now I have a quick go-to recipe for busy nights.  If you like your eggs with some spice, throw some Sriracha sauce on this or even some salsa.

Breakfast Pizza


2 cans refrigerator crescent rolls
8 eggs
Salt and Pepper
1 package precooked bacon
1 cup shredded parmesan cheese


1. Preheat oven to 375 degrees.  Place a sheet of parchment paper on a cookie sheet.  Set aside.

2. Open crescent rolls and separate into 2 halves per can - it should make 4 squares.  Press seams together  so there are no holes.  Fold up edges of each square and pinch together to form a crust. Place on parchment paper.

3. Crack 2 eggs into each crust.  Sprinkle salt and pepper on top to season.  Lay 3 pieces of bacon on top of eggs.  Sprinkle 1/4 cup of cheese onto top of each square.

4. Bake for 12-15 minutes, depending on how well you like your eggs done.  Serve immediately.

Serves 4
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