8 servings From San Diego Union Tribune 2/22/06 from Vegetarian Times
1(8-ounce)can refrigerated crescent dinner-roll dough or pizza dough
7 ounces vegetarian breakfast sausage patties (our favorite is morningstar farm crumbles)
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) cheddar cheese, grated
4 large eggs
1/4 cup milk
2 teaspoons chopped fresh sage or 1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Preheat oven to 375. Grease a 12 inch pizza pan.
Heat the crumbles in the microwave for 3 minutes.
Press the dough together to form pizza crust.
Press the edges up to make a rim. It is important to have NO HOLES because the first time we made this we had egg mixture all over the bottom of the oven.
Sprinkle the crmbles over the dough, then sprinkle the potatoes followed by the cheese.
Beat the eggs, milk, sage, salt and red pepper flakes in a bowl.
Pour this mixture over the pizza.
Bake for 25 minute or until crust is brown.
Cut and serve.
Alternate recipe.serves 4 with 4 pineapple rings and 7 eggs
Omit the dough and potatoes and use the mixture to make a frittata.
Heat the crumbles in a large skillet.
Add the spices: salt, sage and red pepper
Add the pineapple, cut into small pieces.
Beat eggs and milk together and pour over the mixture
Stir until evenly distributed.
Cover and cook on a medium heat until almost set.
Turn over and cook for just a minute.
Cut into quarters and serve on a plate.
Cover with some tomato and tobasco.