I love dutch oven pizza. It is a tasty treat!

One of the variations from a typical dutch oven “dinner” pizza is to cook a Dutch Oven breakfast pizza. This is a perfect tailgate breakfast. It is easy, delicious, and keeps everyone coming back for seconds and thirds.

Try this recipe out at your next tailgate breakfast and let us know how it turns out!


  • 1 can crescent rolls
  • 1 cup grated cheddar (sharp if you like some added flavor)
  • 1 lb. sausage (if you like spicy, try Italian sausage, otherwise ground pork sausage works great)
  • 3 eggs
  • 3 Tbs. milk
  • 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup fresh mixed vegetables.  I like diced bell peppers – red, yellow and orange add color and are sweeter than a normal green bell pepper.  I also like thinly sliced mushrooms and some diced green onion.
  • 1 cup thawed hash browns – get a package of frozen shredded hash browns and let them sit in the refrigerator overnight.
  • Parmesan cheese


  1. Brown the sausage in the bottom of a well seasoned 12″ dutch oven, drain and set aside.  Don’t let your temperature get to high so the sausage doesn’t stick to the bottom of the dutch oven.  Let the dutch oven cool down just a bit before going on to the next step.  I sometimes will brown the sausage at home before going out so I don’t have to wait until the dutch oven cools down.
  2. Unroll the crescent rolls and place at the bottom of the dutch oven.  I will leave just a teaspoon or so of that tasty sausage grease in the bottom of the pot to add some flavor to the rolls.  Sometimes you have to get a little creative on fitting those triangular shaped crescent rolls on the bottom without overlapping too much.
  3. Add a light layer of sausage meat and vegetables (peppers, mushrooms, green onions) on top of the crescent rolls.  I will typically ask those eating what vegetables they like and will create a corner for each person with their preference of vegetables (or lack of vegetables for my daughter).
  4. Add a layer of hashbrowns on top of the sausage on vegetables.
  5. Add a light layer of grated cheddar cheese on top of the hashbrowns.
  6. In a medium bowl, combine the eggs, milk, salt, and pepper and whisk until smooth. Pour egg mixture evenly over top of pizza.
  7. Finally, sprinkle with some grated cheddar and Parmesan cheese (to taste).

Put the lid on and cook at 350 degrees (8-10 briquettes bottom and 12-14 briquettes top) for ~20-30 minutes until eggs are set and the cheese is melted and bubbly.  If you are cooking this on a camp stove, make sure you cook on low heat as you don’t want to burn the crescent rolls before the eggs are done.

Serve with an ice cold glass of milk and a fresh glazed doughnut and you are good to go!

This is a tasty breakfast and hits the spot on that chilly November morning as you are waiting for the big game.