Instructions

• Cook the 1 pound breakfast sausage in a large nonstick skillet over medium heat, crumbling it with a spoon, until no pink remains. Transfer the cooked sausage to a paper towel–lined plate to drain excess grease.
• Preheat the oven to 375°F (190°C). Spray a rimmed baking sheet with cooking spray.
• Unroll the 1 (8-ounce) can refrigerated crescent roll dough onto the prepared baking sheet. Press along the perforations to seal them and gently stretch the dough to form one even sheet.
• In a small bowl, mix 1 tablespoon melted butter, 1/2 teaspoon Cajun or Creole seasoning, and 1/2 teaspoon garlic powder. Brush this mixture evenly over the dough.
• Spread 1/3 cup jarred Alfredo sauce evenly across the dough.
• Sprinkle 1 cup shredded Colby Jack cheese evenly over the sauce.
• Evenly scatter the cooked sausage over the cheese.
• Bake the assembled dough in the preheated oven for 6 to 7 minutes.
• Remove the baking sheet from the oven. Use the back of a spoon to make five shallow indentations in the toppings, pushing some sausage aside to form a small rim around each indentation to help hold the eggs.
• Crack 5 large eggs, one into each indentation.
• Return the baking sheet to the oven and bake 8 to 10 minutes, or until the egg whites are set to your liking.
• Sprinkle the sliced 2 green onions over the finished pizza and serve.