Florentine Breakfast Pizza (6 servings) 1 package crescent rolls 3/4 to 1 cup frozen chopped spinach - thawed 6 to 8 slices of bacon - cooked and crumbled 1 cup shredded Mozzarella cheese 5 large eggs 1/4 cup milk 1/4 teaspoon dry mustard 1/4 teaspoon pepper I changed the name of this recipe from "Easy Breakfast Pizza" to "Florentine Breakfast Pizza" to better reflect that spinach is one of the main ingredients. I made a few changes to the recipe since it was originally submitted and I think it's now a very satisfying breakfast. The crescent roll crust is tender and tasty. The bacon, spinach and Mozzarella make a great flavor team. Each serving has a hearty deep-dish pizza feeling. It's also good at room temperature as an on-the-go breakfast or a European-style picnic dish. Overall, this is a filling and fun breakfast pizza. (This recipe was originally submitted in 2002. It was tested and photographed in June 2017.) How To Make A Florentine Breakfast Pizza Preheat oven to 375 degrees. Grease an 8 x 8-inch or a 9 x 9-inch pan. Unfold crescent rolls into strips and press together on bottom and 1/2-inch up the sides of greased pan. Whisk eggs, milk, mustard and pepper together. Set aside. Sprinkle the spinach over the crust. Follow that with the bacon and cheese. Pour egg mixture over all. Bake 40 to 45 minutes until egg is set and no liquid appears in the center. Cooking Notes From Mr Breakfast I used 1 and 1/4 cup of frozen spinach which condensed down to 3/4 cup once thawed. I used a 9-inch circular pan, but any baking dish in the 8x8-inch to 9x9-inch range should work fine. If you don't have Mozzarella, try Monterey Jack, Pepper Jack or Cheddar as a replacement. If desired, you could layer 1/2 cup sliced mushrooms over the bacon before you add the cheese. After baking for 35 minutes, I placed foil over the pan so the top wouldn't over-brown. My total cooking time was 45 minutes. This breakfast pizza is actually a breakfast casserole that uses strips of crescent rolls to form its 'pizza crust'. Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 548. Submitted 9/14/2002.