Method:

• Step 1: Preheat your oven to 375°F (190°C). While the oven is heating up, prepare your baking sheet by lightly greasing it or lining it with parchment paper.
• Step 2: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart as it cooks. This should take about 5-7 minutes. Once cooked, transfer the sausage to a paper towel-lined plate to drain any excess grease.
• Step 3: In a mixing bowl, whisk together the eggs, milk, kosher salt, and black pepper until well combined. In the same skillet used for the sausage, reduce the heat to low and pour in the egg mixture. Cook gently, stirring frequently, until the eggs are just set but still slightly runny. Remove from heat.
• Step 4: Unroll the refrigerated crescent roll dough and press it into the prepared baking sheet, forming a crust that covers the bottom and slightly up the sides. Sprinkle the thawed hash browns evenly over the crust, followed by the cooked sausage, and then the shredded Mexican cheese blend.
• Step 5: Spoon the scrambled eggs evenly over the cheese layer. Finally, sprinkle the freshly grated Parmesan cheese on top.
• Step 6: Place the assembled pizza in the preheated oven and bake for 20-25 minutes, or until the edges of the crust are golden brown and the cheese is melted and bubbly.
• Step 7: Once baked, remove the Breakfast Pizza from the oven and let it cool for a few minutes. Slice into squares or wedges and serve warm. Enjoy with your favorite brunch beverage!