Stephen’S Breakfast Pizza

• 2 Medium Red Potatoes, Diced
• 9 ounces, weight Raw Mexican Chorizo
• 3/4 teaspoons Kosher Salt, Divided
• 8 ounces, weight Refrigerated Crescent Dough
• 1/2 Medium Green Bell Pepper, Diced
• 1/4 Large Red Onion, Diced
• 1/2 Jalapeno, Diced Small
• 1 cup Shredded Cheddar Cheese
• 5 Eggs
• 1/4 cups Milk
• 1/4 teaspoons Black Pepper

1. Preheat oven to 375u0b0F.
2. Dice red potatoes, add to microwave proof bowl with a splash of water. Cover with plastic wrap, add a few slits and microwave for 3 minutes.
3. While potatoes are par-cooking, cook chorizo sausage and drain, reserving 2 teaspoons of the fat. Add 2 teaspoons of chorizo fat back to skillet and heat, when ready add par-cooked potatoes, 1/4 teaspoon salt and crisp. This is to your liking, one side, all sides, a little crisp, or crunchy brown.
4. Unroll and press crescent dough into a 9x12 cookie sheet. Press over bottom and up sides to form a crust; seal perforations. Layer sausage over crust, then potatoes, vegetables, and cheese.
5. In a bowl, beat together eggs, milk, remaining 1/2 teaspoon salt, and black pepper. Pour over crust in the middle, it will find its way to the edges on its own.
6. Bake at 375u0b0F for 25-30 minutes, until top is golden-brown and delicious (there may be some water when tested with a skewer). Let cool on cooling rack for about 10 minutes.
7. Notes:
8. 1. You want all the vegetables to be diced about the same size. I used raw bell pepper and onion, but they could be sauteed
9. 2. 25 minutes in my oven, in a baking dish was barely enough time, needed about 2 minutes more.
10. 3. You could certainly used thawed hashbrowns or cooked hasbrowns for convenience, but I prefer this method.

red potatoes, chorizo, kosher salt, crescent, green bell pepper, red onion, cheddar cheese, eggs, milk, black pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/stephens-breakfast-pizza/ (may not work)