Breakfast Pizza

• 1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
• ½ cup chopped red bell pepper
• 3 eggs ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 can (8 ounces) refrigerated crescent dinner rolls
• 1 cup frozen Southern-style hash brown potatoes, thawed
• 1 cup (4 ounces) shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 2 green onions, thinly slice

1. Preheat oven to 375°F. Cook sausage and bell pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Remove from skillet; drain.
2. Beat eggs, salt and black pepper in small bowl with wire whisk until well blended. Add to skillet; cook 2-3 minutes or just until set, stirring occasionally.
3. Separate crescent dough into 8 triangles; press onto bottom and up side of 12-inch pizza pan to form crust, firmly pressing seams together to seal. Top with sausage mixture, potatoes, eggs and cheeses.
4. Bake 10-15 minutes or until crust is golden brown. Sprinkle with onions. Cut into 8 wedges to serve.

Yield:

Makes: 8 servings (1 wedge each)

 *Notes* I used Jimmy Dean Turkey Sausage crumbles (entire bag) instead of the tube sausage. It's pre-cooked. I also used refrigerated hashbrowns, Simply Potatoes, instead of frozen.

7 WWPS per serving

 

Breakfast Crunch Cookies

These breakfast cookies are awesome!! If you like Kashi GOLEAN crunch cereal and craisins, you will totally dig these cookies. I had two for breakfast with a glass of skim milk and it actually held me for quite awhile until I could get back home and make the smoothie I told you about yesterday. This recipe is from Aimee's second cookbook, One Meal At A Time.

Aimee's Breakfast Crunch Cookies

2/3 cup Ocean Spray Craisins (Sweetened dried cranberries)
4 cups Kashi GOLEAN crunch cereal
1 teaspoon baking powder
1/4 cup egg substitute
1/2 teaspoon cinnamon
1/2 cup granulated Splenda

Preheat oven to 350 degrees. Pulse cereal in a food processor about 20 times. Add the rest of the ingredients and blend for about 20-30 seconds or until mixture is tacky and well blended. Place a sheet of foil (dull side up) on a cookie sheet and spray with non-stick cooking spray. Spray a 1/4 cup measuring cup with non-stick cooking spray. Drop cookie mixture by 1/4 cup mounds onto foil. You'll need to spray your measuring cup every now and then to prevent the mixture from sticking to the cup. Spray the bottom of a glass with non-stick cooking spray and lightly mash the mounds down to look like cookies. Slide the foil onto the oven rack and remove the cookie sheet. Bake for 10-13 minutes. Do not over bake. The cookies will still feel a little soft when you pull them out of the oven. They will harden as they cool. Cool completely.

Serves 12
WW pts 1