Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

deborah's grilled chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 tablespoon olive oil, divided
• 1/4 teaspoon garlic salt
• 3 roma (plum) tomatoes, chopped
• 1/2 cup chopped fresh basil
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1/4 cup grated parmesan cheese
• 6 8x8-inch squares of heavy duty aluminum foil

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
• grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. move chicken to a cooler part of the grill to keep warm.
• while the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
• place an 8-inch square piece of aluminum foil the grill, and move a cooked chicken breast the foil. top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of parmesan cheese. repeat for the other pieces of chicken.
• close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

Swiss And Crab Quiche

Ingredients

• Servings: 1
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup imitation crab meat
• 1 cup shredded swiss cheese
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• whisk eggs, sour cream, milk, butter, flour, salt, and black pepper in a bowl until thoroughly combined; gently stir imitation crabmeat and swiss cheese into the egg mixture. spread the filling into the pie crust.
• bake quiche in the preheated oven until a knife inserted into the filling comes out clean, 40 to 45 minutes.

sugar glazed salmon

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 teaspoon water
• 1/2 cup red vinegar
• 2 cloves crushed garlic
• 1 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons dried basil
• 1/2 cup sugar
• 1 1/3 pounds salmon fillet

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• in a shallow baking pan, combine the olive oil, water, red vinegar, garlic, garlic salt, black pepper and basil. place salmon filet in the marinade meat side down, if skin is still on. marinate for 30 minutes.
• preheat an outdoor grill for medium heat and lightly oil grate.
• coat the salmon filet lightly with sugar. place on grill and cook 12 minutes per side. baste with marinade periodically while cooking. salmon is done, when it flakes easily with a fork.

cast-iron skillet prime rib roast and gravy

Ingredients

• Servings: 1
• 1 (4.5 pound) beef prime rib roast at room temperature
• coarse sea salt, or as needed
• freshly ground black pepper, or as needed
• 1 onion, quartered
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup red
• 1 (32 ounce) carton beef stock
• 4 sprigs fresh thyme

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat oven to 275 degrees f (135 degrees c).
• rub beef roast with sea salt and black pepper. heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. turn roast so the ribs and fat side are facing up.
• roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees f (54 degrees c) for rare, about 2 more hours.
• remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. leave onion pieces in skillet.
• pour drippings from skillet into a bowl and skim off excess grease. return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. whisk flour into mixture to make a paste, 1 to 2 minutes. stir red into flour paste until smooth. mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
• reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. strain gravy, discard onion pieces and thyme, and serve with prime rib.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Hoppin' John With Greens - Slow Cooker Recipe

Ingredients

• Servings: 6
• 1 cup dried black-eyed peas, sorted and rinsed
• 1 cube vegetable bouillon
• 1/4 cup hot water
• 1 onion, chopped
• 1 clove garlic, minced
• 1 smoked ham hock
• 2 bunches collard greens, chopped
• 1 tablespoon dried oregano
• 1 tablespoon red pepper flakes
• 2 cups vegetable broth
• 5 cups water, or as needed to cover
• 1 cup long-grain rice
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. reduce heat to low and simmer peas for 1 hour. drain.
• dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. add 5 cups of water or as needed to cover. cook 5 hours on high. stir rice into stew and cook 1 more hour.
• remove meat from ham hock, chop meat, and return to stew. season with salt and black pepper.

diane's beef stroganoff

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 1/2 pounds beef stew meat, cubed
• 1 cup
• 1 large onion, cut into 1/4-inch strips
• 1 large clove garlic, minced
• 1/2 cup ketchup
• 1/2 cup worcestershire sauce
• 4 (4 ounce) cans button mushrooms, undrained
• 1 (16 ounce) container sour cream
• 1 (16 ounce) package wide egg noodles

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 25 mins


• heat olive oil and butter in a large, heavy pot or dutch oven over medium heat. combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
• pour into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into . cook until onion is translucent, stirring often, about 5 minutes. return browned beef to pan. stir ketchup, worcestershire sauce, and juice from canned mushrooms with beef mixture. reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
• mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. drain. serve stroganoff over cooked egg noodles.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

baked potato pizza

Ingredients

• Servings: 8
• 3 potatoes
• 6 slices bacon
• 1 (6.5 ounce) package pizza crust mix
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried italian seasoning
• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 3 green onions, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• preheat an oven to 450 degrees f (230 degrees c). scrub and dry potatoes, then prick several times with a fork and place a baking sheet.
• bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. remove, cool, and peel.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels; crumble.
• preheat oven to 400 degrees f (205 degrees c). lightly grease a pizza pan.
• mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. when dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. let stand for 5 minutes. shape dough into a flat circle and place on pizza pan. build up edges slightly.
• bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
• toss butter with garlic powder, italian seasoning, and potatoes in a large bowl. combine sour cream and ranch dressing in a small bowl; spread over crust. top with potato mixture, bacon, onions, mozzarella cheese, and cheddar cheese.
• bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. let stand 5 minutes before cutting.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

pan fried spinach

Ingredients

• Servings: 8
• 5 slices bacon
• 2 2/3 tablespoons butter
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 sweet onion, chopped
• 3 (6 ounce) bags baby spinach leaves
• coarse salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a skillet over medium heat, fry the bacon until evenly brown and crisp. drain, crumble, and set aside.
• melt the butter and heat the olive oil in a large skillet over medium heat. mix in the crumbled bacon, garlic, and onion. cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. season with salt and pepper to serve.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

bloody broken glass cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) package cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (16 ounce) can frosting
• sugar glass:
• 2 cups water
• 1 cup light corn syrup
• 3 1/2 cups sugar
• 1/4 teaspoon cream of tartar
• edible blood:
• 1/2 cup light corn syrup
• 1 tablespoon cornstarch
• 1/4 cup water, or more as needed
• 15 drops red food coloring
• 3 drops blue food coloring

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c). line 2, 12-cupcake tins with paper cupcake liners.
• blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. beat with a mixer on low speed for 2 minutes. divide cake batter between lined cupcake tins.
• bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. cool completely. frost cupcakes with frosting.
• make the sugar glass. mix 2 cups water, 1 cup corn syrup, sugar, and cream of tartar in a large saucepan; bring to a boil. use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. the mixture will thicken as water evaporates. when sugar reaches 300 degrees, quickly pour a metal baking pan. cool until completely hardened. break into "shards" using a meat mallet.
• make the edible blood. mix together 1/2 cup corn syrup and cornstarch in a large bowl. slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. stir in the red and blue food coloring.
• stab each frosted cupcake with a few shards of broken sugar glass. drizzle on drops of "blood" to complete the effect.

crab and swiss omelet

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1/2 cup sliced fresh mushrooms
• 4 eggs, separated
• 2 tablespoons milk
• 1 cup cooked crabmeat
• 1 cup shredded swiss cheese

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• melt butter in a large nonstick skillet over medium-high heat. stir in mushrooms, and cook until tender, about 5 minutes. using a slotted spoon, transfer mushrooms to plate. remove skillet from heat.
• in a small bowl, beat egg yolks and milk to blend. in a separate bowl, beat egg whites with a dry beater until soft peaks form. fold yolk mixture into whites.
• return skillet to medium-high heat. when butter sizzles, pour egg mixture into skillet. sprinkle mushrooms and crab meat evenly over the top. cook until omelet begins to set, about 3 minutes. sprinkle with swiss cheese. using a large spatula, fold omelet over, forming semicircle. cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. slide omelet large plate.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

breakfast pizza

Ingredients

• Servings: 1
• 1 pound ground breakfast sausage
• 1 (8 ounce) package refrigerated crescent rolls
• 1 cup frozen hash brown potatoes, thawed
• 1 cup shredded cheddar cheese
• 5 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• brown breakfast sausage in a large skillet until no longer pink and the meat is crumbly, about 10 minutes. drain excess grease and set sausage aside.
• separate crescent roll dough into triangles and place into a 12-inch pizza pan with a rim, points toward the inside. press the triangles together to join; pinch a 1 1/2-inch rim up the side of the pizza pan.
• spoon cooked sausage into the bottom of the crust. spread hash browns over the sausage and sprinkle with cheddar cheese. whisk eggs, milk, salt, and black pepper in a bowl until smooth and pour the egg mixture over the cheese layer. sprinkle pizza evenly with parmesan cheese.
• bake in the preheated oven until eggs are set and crust is lightly browned, 25 to 30 minutes.