Ingredients:

  • 1 tube (8 oz) refrigerated crescent roll dough
  • 1 tbsp melted butter
  • 0.5 lb breakfast sausage, bulk or removed from casings
  • 6 large eggs
  • 2 tbsp heavy cream
  • 1.5 cups shredded sharp cheddar cheese
  • 1 cup prepared white pepper gravy
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 13x18 inch rimmed baking sheet with parchment paper to ensure nothing sticks.
  2. Unroll the crescent roll dough onto the prepared baking sheet. Use your fingers to press the perforated seams together until you have one large, solid rectangle.
  3. Par bake the crust for 8 minutes. You want it to look set and dry but still very pale. Note: This prevents a soggy center.
  4. While the crust bakes, brown the breakfast sausage in a non stick skillet over medium high heat. Cook until it is mahogany in color and fully cooked through.
  5. Drain the excess fat from the sausage. We want the flavor, but too much grease will make the pizza soggy.
  6. In a bowl, whisk the 6 eggs with the heavy cream and black pepper. Pour them into the skillet with the sausage over medium heat.
  7. Scramble the eggs until they are 'soft set'. They should look shiny and slightly underdone, like a thick custard.
  8. Spread the prepared white pepper gravy evenly across the par baked crust, leaving a small border for the crust.
  9. Layer the egg and sausage mixture over the gravy, then sprinkle the shredded cheddar cheese across the top.
  10. Brush the exposed edges of the dough with the melted butter. Bake for another 7-10 minutes until the cheese is bubbling and the edges are golden brown.