Recipes / Breakfast

Toddler Breakfast Pizza

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Toddler Breakfast Pizza

Lisa
The Cook
8 Servings
8 Ingredients
10 Comments

Topped with shredded hash browns, egg substitute, cheddar cheese and sausage, this tasty breakfast pizza will bring new excitement to the otherwise mundane mornings.

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8 Servings
8 Ingredients
10 Comments

Ingredients

  • 8 ounces Refrigerated Crescent Rolls
  • 1 ¼ cups Hashed Brown Shreds, Frozen
  • ¼ teaspoons Garlic Salt
  • ¼ teaspoons Black Pepper
  • ¾ cups cook Ground Sausage
  • ¼ cups slice Green Onion (Scallion)
  • ¾ cups Cheddar Cheese, Shredded
  • ¾ cups Egg Substitute

Containers

Supplies

  • Cooking Sprays
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Unroll crescent rolls and lay onto a greased cookie sheet, creating a rectangle shape, pressing the perforations together to seal.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Unroll crescent rolls and lay onto a greased cookie sheet, creating a rectangle shape, pressing the perforations together to seal.
  2. Bake at 375 degrees for 5-8 minutes or until golden brown.
  3. In a skillet, cook the potatoes, garlic salt and pepper over medium heat until browned.
  4. Sprinkle the sausage over the crust, leaving about 1/4 inch of crust.
  5. Layer with potato mixture, onions and cheese.
  6. Pour the egg substitute slowly over the top, as not to spill over the edges.
  7. Bake at 375 degrees for 10-12 minutes or until egg is set and cheese is melted.
  8. Cut into 8 pieces and serve.

Categories

kid-friendly, traditional, summer, fall, winter, spring, nut-free, fish-free, shellfish-free, 10-ingredients-or-less

Categories

kid-friendly, traditional, summer, fall, winter, spring, nut-free, fish-free, shellfish-free, 10-ingredients-or-less

10 Comments

Join the discussion

  1. I LOVE your stickers for the meals! I wouldn’t of thought of it. What a way to make life easier! If one wanted to cut cost a bit more, they could even print those on paper and tape them on.

    Reply

  4. I would think you could also sub crumbled bacon or diced ham for the sausage – or even chorizo. And maybe add chopped mushrooms, diced green pepper, and/or diced onion, etc. for more grown-up palates. I love this idea and am going to experiment with it. Always looking for good “breakfast for dinner” recipes, too. (Nobody in my house gets up early enough to eat breakfast. Maybe for brunch?)
    BTW, I love all your recipes. I have not figured out how to do the once a month cooking thing (mainly because I don’t have any way to set aside a whole day for cooking – I barely have time to cook just dinner most nights) but I desperately want to!

    Reply

    1. Helena, I have found that if I double freezable recipes when I’m cooking that I can usually have several meals in the freezer I can just pop out to thaw the night before when I know it’s going to be a busy day or my husband will be doing the cooking. All he has to do is read the directions and shove it in the oven or the crockpot.

      Reply

    1. Erin – If doing this way I would recommend fully cooking the crescent roll crust first. Let us know how it turns out!

      Reply