I have two kids who outright refuse to eat eggs…unless they’re eating it in this brunch pizza.
Although, despite its name, I’ve made it for breakfast, brunch, and dinner, and I’ve definitely eaten it cold for lunch before. So, basically, it’s perfect any time of the day.
“Brunch” Pizza sounds more exciting and trendy than “breakfast pizza that you can eat any time of the day.”
The exciting thing about this brunch pizza is that you can tweak it to you liking.
Add whatever toppings you want, or just keep it simple.
Brunch Pizza: Customize It!
When I make this for my family we usually pick our own toppings. We draw an imaginary line down the middle and the kids get to pick what goes on their half, and we put our toppings on the other half.
They love: cheese, ham, olives, sausage (and sometimes I sneak some onions and mushrooms on their side “accidentally.” (wink wink).
My husband and I love putting some pesto on top of the crescent rolls, then adding all the things (although, sometimes less is more, so we have to tame ourselves). Sausage, asparagus, mushrooms, onions, peppers, and jalapenos or green chile are our favorite toppings.
The recipe below is for the basic one that I make at my Pampered Chef brunch parties, and I love it because if someone is dairy free I simply leave corner without cheese, or if someone doesn’t want meat, I can leave the meat off in a section, too.
People sometimes scoff or turn up their knows when they see me start throwing asparagus in it, but oh my gosh—asparagus and eggs are so
Brunch Pizza: Make it!
- 2 packages refrigerated crescent rolls
- 6-7 eggs beaten
- 4 ounces diced deli ham or bacon
- 1/2 —1 pound ground sausage
- 1/2 cup chopped asparagus
- 1 bell pepper
- 1 cup 4 ounces shredded colby jack cheese blend
- 1-2 thinly sliced green onions on top optional
- 1 tsp Crushed Peppercorn & Garlic Rub
- salt and ground black pepper to taste
- Preheat oven to 375 degrees.
- Unroll crescent dough; keep pieces together as much as possible. Arrange dough edge to edge on a lightly floured pizza stone, and pinch dough together where pieces meet.
- Chop the ham and asparagus; slice the bell pepper. Set aside.
- In a small bowl, whisk eggs, salt, pepper, and garlic rub.
- Sprinkle toppings (sausage, ham, bell pepper, asparagus, and green onion) evenly over dough; drizzle egg evenly over pizza. Sprinkle with cheese.
- Bake 15-17 minutes or until crust is golden brown and filling is set in the center.
- Remove from oven. EAT (but don’t burn your mouth…let it cool for a few minutes first!)
Extra tools to help you along the way
Here are a few other things I used to make this pizza that are super helpful to have in your life.
Brunch Pizza: a Family Favorite
It’s truly a favorite around here, and whenever I see crescent rolls on sale at Costco, it’s assumed around our house that I’ll make this at least once or twice.
Let me know if you make this. It’s so simple, and a fun twist on regular pizza or breakfast for dinner, and truly is perfect for your next brunch, too.
What toppings would you put on your brunch pizza?