Bacon & Egg Breakfast Pizza

Found in The Pioneer Woman magazine Spring 2026

 

8 oz bacon, cooked and diced

1 20oz bag frozen shredded hash browns

1 1/4 tsp salt

3/4 tsp pepper

2 8oz tubes crescent dough sheets

2 tbsp grated parmesan cheese 

8 large eggs

3 tbsp heavy cream

3 cups shredded cheddar cheese (~12oz)

2 green onions, thinly sliced 

 

Preheat oven to 375°. Line 13x18" rimmed baking sheet with parchment paper.

 

Heat 3 tbsp of bacon fat in a skillet over medium high heat. Add the hash browns and season with 1tsp salt and 1/2 tsp pepper. Cook, flipping and stirring occasionally until golden, 8-10 minutes. Transfer to a paper towel covering a plate.

 

Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out. Roll in the edges of the dough to create a crust. Sprinkle the dough with parmesan cheese. Bake until lightly golden, 10-12 minutes.

 

Whisk the eggs, heavy cream, and remaining salt and pepper in a medium bowl. Heat 2 tbsp of bacon fat or butter in a skillet over med-low heat. Add the eggs and let it cook about 30 seconds, then stir occasionally for the next 1-2 minutes to create large curds of scrambled egg. One the eggs are set but still look slightly wet, remove from the heat and spoon onto a plate to stop the cooking.

 

Spread the hash brown mixture onto the crust. Sprinkle with 1/2 cups cheese. Spread the scrambled eggs over the cheese. Sprinkle with the bacon and the remaining cheddar. Bake until the cheese is melted, 10-12 minutes. Sprinkle with green onions and serve.