Easy Breezy Breakfast Pizza
Reverse the clocks and have some fun with pizza in the morning, topped with eggs and sausage.
This modified pizza follows in the footsteps of popular breakfast burritos. Topped with eggs and other nutritious, filling ingredients, it’s outstanding anytime of day. Plus, it’s a great way to stretch ingredients. You’ll use less than half the eggs and sausage you usually would for breakfast for four.
- 1 8-ounce tube crescent-roll dough
- 3/4 cup shredded cheddar or mozzarella cheese
- 1/2 cup green bell peppers, rinsed, seeded and sliced into 1/8-inch pieces
- 8 cherry tomatoes, rinsed and halved
- 2 eggs, scrambled
- 4 links breakfast sausage or 4 slices bacon, cooked and drained on paper towel
Substitute 1/2 cup turkey sausage or diced baked ham for breakfast sausage or bacon.
1/2 cup egg substitute can be used instead of eggs.
step 1 Preheat oven to 400 degrees F. Unwrap dough, press into a ball and roll out to a 14-inch circle on an ungreased cookie sheet.
step 2 Sprinkle 1/2 cup cheese, green peppers and tomato halves onto pizza dough, leaving a 1/2–inch border around edge. Press toppings gently into dough. Bake in oven for 10 minutes.
step 3 Remove cookie sheet from oven and place on a cooling rack. Spread eggs, sausage or bacon and remaining 1/4 cup cheese evenly across pizza. Return to oven and bake another 3–5 minutes until cheese is melted and edge of crust is golden brown.
Remove from oven and let rest 5 minutes. Carefully transfer to serving platter or cutting board with flat spatula and slice into eight pieces. Serve warm. Pizza can be frozen for up to one week in Ziploc® Brand Freezer Bags
and reheated before serving. Remove pizza from bag before reheating. (Look for the 2-gallon size bag or cut the pizza in half to fit the bags you have.)
Chef’s notesOrganization tip: scramble the eggs and cook the sausage or bacon while the pizza crust is baking in the oven.