I have a confession to make. My wife and I absolutely love breakfast pizza. Oops, I guess I just made that confession for the both of us. I’m sure she will not mind too much though, as she has been known to invite friends over in the morning to try the product of her breakfast pizza recipe – multiple times per week.

I have since adopted her recipe, made a few minor tweaks in ingredient portions, and I have her on record as saying this is the best version of her recipe she has ever tried. I am not sure about that, but I would be remiss if I did not share this with the rest of the world!

1) Open up 1 can of crescent rolls. You will want to thoroughly flatten these rolls, so to make a nice base for your breakfast pizza.

2) Place these flattened crescent rolls in a Dutch oven. Any size oven will do, but we use our 12-inch Dutch oven. So, if you are in the business of replicating success, you may want to go with at 12-incher.

3) Spread these items evenly on the top of the crescent rolls: 1 lb. of drained & browned sausage, 1 1/4 cups of frozen (thawed) has browns, 3 tablespoons of red bell peppers (diced), 1 cup of sharp shredded cheese, and 1 sliced green onion.

4) In a separate bowl, go ahead and mix 3 beaten eggs, 1/2 tablespoons of salt, 3 tablespoons of milk, and 1 tablespoon of black ground pepper. Once this concoction is thoroughly mixed, pour it in even proportions over the top of your pizza.

5) Sprinkle Parmesan cheese at whatever rate you choose.

6) Cover your Dutch oven and bake for 25 minutes, or until your eggs set in. Use 12-14 briquettes on the top, and 8-10 briquettes on the bottom.

Once you are finished, take your meal out of the oven and set it aside to cool for 5-10 minutes. Once you are finished, you can serve this to approximately 8 people. Or, you will simply have a healthy portion of leftovers, and those are always nice!