The best Sundays in the world are grabbing a coffee and the NY Times, throwing on some jazz, and cooking a savory breakfast.

Brunch should be unfussy so you aren’t in the kitchen for too long and this weekend’s breakfast pizza was just the trick. Savory and rib-sticking on a very chilly December morning. Here’s my take on the Pillsbury classic. It makes great leftovers, to boot.

Mayhem Breakfast Pizza

• 2 8oz. cans of Pilsbury Original Crescent Dough
• Approximately 6 oz. of shredded hash browns, thawed if frozen
• 1 pound of pork sausage, crumbled (Prep this ahead of time)
• 8 eggs
• 2/3 c. of milk
• 1 c. of fresh spinach leaves
• 3 c. shredded cheddar
• salt and pepper
• Cholula, for serving

1. Preheat oven to 350F. Spray 13×9 inch pan WITH SIDES with cooking spray.
2. Unroll crescent dough and squish perforations so dough is one, large flat sheet. Then, fold in 1″ of dough around the perimeter to create a pizza crust (and traps the eggs from escaping).
3. Top dough with hash browns.
4. Whisk eggs, then mix in milk, sausage, salt & pepper, and half of cheese in bowl.
5. Slowly pour/spoon egg mixture over pizza dough. If it leaks out a bit, it’s OK, just leave it for now.
6. Top with spinach, then the other half of cheese.
7. Bake 20-25 minutes until eggs are set and crust is set.
8. Allow to cool for a few moments before cutting into squares. Serve with Cholula and more salt and pepper.

**Note:  If your eggs leaked out of the pizza dough, bake the whole mess for about 5 minutes. The eggs will cook on the pan and when they have firmed up, just scrape off of the pan with a spoon and place on top of the pizza.