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Sheet Pan Eggs with Pecan ‘Sausage’
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Breakfast Pizza
Hearty breakfasts

Makes 12-16 pieces 1 package (12 ounces) Johnsonville Maple Syrup Breakfast Sausage Links 1 tube (8 ounces) refrigerated crescent rolls 1 cup refrigerated or frozen hash brown potatoes, thawed 1 cup (4 ounces) cheddar cheese, shredded 4 large eggs 1/4 cup milk 1/4 teaspoon dried basil 1 dash cayenne pepper 1/2 cup Parmesan cheese, grated

Place sausage on a 15-by-10-by-1-inch baking pan. Bake at 375 degrees for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/2-inch coins. Unroll crescent roll dough; separate into eight triangles. Arrange on an ungreased 12-inch pizza pan, placing points to the center. Press seams together and press over the bottom and up the sides of pan to form a crust. Top with hash browns, sausage and cheddar cheese. Combine eggs, milk and spices; pour over cheese. Sprinkle with Parmesan cheese. Bake for 20-25 minutes, or until a knife inserted near center comes out clean.