Amish Breakfast Pizza

(4 servings)

  • 1 pound breakfast sausage
  • 1 cup shredded potatoes or Potatoes O'Brien
  • 1 cup shredded Cheddar cheese
  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube refrigerated biscuits - unbaked
My thanks to Holly M. for submitting this recipe. I wanted, but have been unable, to reach her to find out why this dish is called an Amish Breakfast Pizza. It doesn't seem particularly Amish (refrigerated biscuits?) and it's much more of a casserole than a pizza. Name confusion aside, this is a tasty breakfast. The photos make it seem like there might be too much biscuit in relation to the other ingredients. That wasn't the case. It's just that the biscuits rose up to be very fluffy. While all the other ingredients were great, the tenderness of the biscuits was the star for me. The only change I would make in the future would be to increase the number of eggs from 5 to 6. If you're looking for a fun way to use a tube of biscuits, you should consider this Amish Breakfast Pizza. (This recipe was submitted in 2007. It was tested and photographed in April 2017.)

Amish Breakfast Pizza

How To Make An Amish Breakfast Pizza

If using freshly shredded potatoes, squeeze as much of the liquid from them as possible- by placing them in a dish towel and squeezing. If using frozen potatoes, allow them to thaw first. Putting them in the microwave for 2 minutes usually does the trick.

Preheat oven to 375 degrees F. Grease a 10 x 10 or similar baking pan.

Cook and crumble sausage until nicely browned; drain. Take your favorite refrigerated store-bought biscuits, separate into individual biscuits and place them in bottom of baking pan. Spoon meat over biscuits, then spread potatoes and cheese over meat.

Mix together eggs, milk, salt and pepper. Pour over all. Bake at 375 for 25-30 minutes.

Making an Amish Breakfast Pizza

Amish Breakfast Pizza

An easy-to-make breakfast casserole with sausage, potatoes, cheese and eggs. Refrigerated biscuits required.

Mr Breakfast would like to thank HollyMartel for this recipe.

Recipe number 2063. Submitted 6/21/2007.