Breakfast Pizza

Ingredients

• 1/2 lb. thick-cut bacon
• 1 20-oz. bag shredded hash browns
• 1 1/4 tsp. kosher salt, divided
• 3/4 tsp. ground black pepper, divided
• 2 8-oz. crescent dough sheets
• 2 tbsp. grated parmesan cheese
• 8 large eggs
• 3 tbsp. heavy cream
• 3 c. shredded cheddar cheese, divided
• 2 green onions, sliced
• Hot sauce, to serve

Instructions

1. Preheat the oven to 375°. Line a baking sheet with parchment paper.
2. Cook the bacon in a large nonstick skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool slightly, then crumble it into bite-sized pieces. Reserve all of the rendered fat.
3. Pour 3 tablespoons of the reserved bacon fat in the skillet and add the hash browns, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, flipping and stirring occasionally, over medium-high heat until golden, 8 to 10 minutes. Transfer the hash browns to a plate. Wipe skillet clean with a paper towel, if necessary.
4. Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out into a more uniform shape. Roll the edges of the dough to create a crust and to fit more snugly in the pan. Sprinkle with the parmesan. Bake until lightly golden, 10 to 12 minutes.
5. Whisk the eggs, heavy cream, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a medium bowl. Pour 2 tablespoons of reserved bacon fat into the skillet and return to medium-low heat. Add the eggs and let cook in a single layer, about 30 seconds. Stir occasionally, for the next 1 to 2 minutes, to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat.
6. Spread the hash brown mixture onto the crust. Sprinkle the surface with 1 1/2 cups of cheese. Spread the soft scrambled eggs over the surface of the cheese. Sprinkle with bacon and the remaining 1 1/2 cup of cheese. Bake until the cheese is melted, 10 to 12 minutes.
7. Sprinkle with green onion and serve with hot sauce, if desired.