Happy Holiday Season to everyone!! We’ve been MIA for a while. We’ve been busy Christmas decorating, celebrating, and shopping. Yes, I said celebrating – we kicked off the most fantastic, incredible, joyful season of the year with a Christmas Dinner & Celebration this past weekend. Kyle and I are heading to Edmonton this year for Christmas, and his mom happens to be in town from BC. So we took the opportunity to celebrate Christmas with our families here in the North. It was tons of fun, and a great way to get into the holiday spirit!
This post, however, has little to do with Christmas. It’s more about brunch. Well, I suppose you could make this for your Christmas morning meal – it’s fairly simple, especially if you prepare your ingredients the night before. But I still prefer a good ‘ol breakfast casserole or monkey bread (!) that’s premade the night before and popped into the oven with practically zero effort on Christmas morning. Although… I’ve never had to make Christmas morning brunch before, so I don’t really know why I say I prefer this. I suppose I prefer the idea of it. Well, I also enjoy eating these dishes on Christmas morning lovingly prepared by moms. Thank you moms!!
A few weeks ago my mom brought back my copy of the Club Club Community Cookbook, for which I contributed this exact recipe. One of Club Club’s members is my extremely talented, creative, awesome, food blogging cousin Erin who asked everyone she knows to contribute recipes. Plural. I heard recipEE. Singular. Doh! Oh well, it’s an easy recipe that reminds me of something you’d find in most community cookbooks. From what I heard and read (<– Yes, that’s an article on FoodNetwork.ca about the wonderful Club Club!), the girls had a great time working on the book. I’ve enjoyed peeling through the pages finding recipes from all my family members – My one-and-only New Years Resolution will be to make them all!
Back to this recipe. As stated, it’s easy, peasy, and and a great addition to a big brunch spread. Depending on what you’re serving with brunch (muffins, scones, fruit, pancakes – think epic brunch) and the amount of people you’re having, you may only need one pizza. But if you’re skimping on the breakfasty offerings, and you’ve got more than 3-4 people, you’re going to need more than one of these pizzas. The slices fly off the cutting board.
As with so many recipes, this is just a base to get your creative juices flowing. Substitute Applewood Smoked or Canadian Bacon for the sausage – or add all three! Switch up the cheese, omit the hashbrowns if you’re not a fan of frozen ones. Top with tomatoes, peppers, or whatever you’re little heart desires. It’s the croissant base and eggy “topping” that makes this a meal fit for brunch. To speed up your morning prep, cook your sausage (or bacon, etc.) and shred the cheese the night before, storing in airtight containers in the fridge. And don’t forget to thaw the hash browns overnight!!
1 cup frozen shoestring hash browns, thawed
1 lb turkey breakfast sausage, casings removed
1 cup cheddar cheese, shredded
1 cup egg (either liquid or whole egg/egg whites – anything to get you to 1 cup)
1/4 cup milk
salt and pepper, to taste
1 package jumbo prepared crescent dough (such as Pillsbury)
1/2 tsp smoked paprika
3-4 green onions, sliced
Preheat oven to 350°F.
Crumble and brown the sausage, set aside to cool. Combine the egg, milk, salt & pepper in a measuring cup (this way it’s easier to poor later).
Open crescent dough package and unwrap the pieces – place them onto a 12″ pizza pan. Press the pieces together and push up the edges along the pan to form a pizza crust.
Spread the hash browns, sausage, and cheese on top of the crust. Pour the egg mixture over the pizza and sprinkle with the paprika. Bake the pizza for 20-25 minutes, until the crust is golden and the eggs are set.
Top the finished pizza with the green onions. Slice into 8 pieces.