1. Preheat the oven to 385ºF.

2. In a large skillet, brown the breakfast sausage, breaking up the meat, until cooked through. Using a slotted spoon, transfer the sausage to a bowl and set it aside, leaving the sausage drippings in the pan.

3. Add the chopped shallot to the pan and sauté over medium heat, stirring, until translucent, about 4 minutes. Add the garlic powder and stir to combine.

4. While the shallot cooks, grease a pizza pan with butter and dust it with flour to prevent the dough from sticking.

5. Remove the crescent roll dough from the tube, gently unroll it, and transfer it to the pizza pan. Take your time and mold the dough to fit the shape of the pizza pan.

6. Top the crust with the crumbled sausage in an even layer, then the shallot.

7. Crack the eggs into a medium bowl and whisk to combine, then beat in the milk and Parmesan cheese. Season with salt and pepper to taste.

8. Gently pour the egg mixture onto the crust, starting in the middle of the crust to prevent the egg from spilling over the edges. Sprinkle the shredded Mexican cheese blend over the egg mixture.

9. Bake the pizza until the crust is soft and fluffy and the egg is cooked through, 12–15 minutes (check it at 12 minutes, then bake longer if needed). Note that this isn’t a typical pizza crust since it’s made with crescent roll dough—it will be flaky and tender. Cut into slices and serve.