HOW TO MAKE EGG PIZZA RECIPES

EGG BREAKFAST PIZZA RECIPE | ALLRECIPES

Egg Breakfast Pizza Recipe | Allrecipes image

This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.

Provided by John Gaignat

Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 pound ground sausage
2 (12 inch) prepared pizza crusts
12 eggs
¾ cup milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (3 ounce) can bacon bits
1 small onion, minced
1 small green bell pepper, chopped
4 cups shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
Beat eggs, milk, salt and pepper. Scramble eggs until firm.
Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.

Nutrition Facts : Calories 628.1 calories, CarbohydrateContent 38.7 g, CholesterolContent 266.3 mg, FatContent 38.2 g, FiberContent 2.1 g, ProteinContent 34.1 g, SaturatedFatContent 16.5 g, SodiumContent 1424.1 mg, SugarContent 3.3 g

SCRAMBLED EGG PIZZA RECIPE - BETTYCROCKER.COM

Scrambled Egg Pizza Recipe - BettyCrocker.com image

Why eat leftover pizza for breakfast when you can have ours fresh, with scrambled eggs, bacon and tomatoes, all atop a Pillsbury classic pizza crust. Best of all? It's ready to eat in only 20 minutes!

Provided by BETTYCROCKER.COM

Total Time 20 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 to 4 tablespoons cornmeal
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 tablespoon olive oil
1 1/2 cups shredded mozzarella cheese (6 oz)
1 cup cooked real bacon pieces (from a jar or package)
1 cup sliced grape tomatoes
3 scallions, chopped
4 Land O’ Lakes® organic all-natural eggs
1/4 cup water
4 fresh basil leaves, sliced

Steps:

Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.

Nutrition Facts : Calories 600 , CarbohydrateContent 57 g, CholesterolContent 235 mg, FatContent 1 , FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1260 mg, SugarContent 9 g, TransFatContent 0 g

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