The Scoop
Cold pizza for breakfast is a classic, but this one is actually planned ahead.
Breakfast Pizza piles a crisp, herby crust with soft scrambled eggs, savory sausage, smoky bacon, sweet peppers, sharp cheddar, and melty Pepper Jack.
It’s part pizza, part breakfast skillet, and entirely qualified to make getting out of bed feel worthwhile.
Ingredients
- 2 tablespoons olive oil
- 1 (13.8-ounce) can prepared pizza crust
- 1/2 teaspoon dried basil
- 3 tablespoons milk
- 6 eggs
- salt, to taste
- pepper, to taste
- 1/2 pound sausage, cooked and drained
- 1/4 cup bacon, cooked and chopped
- 3 green onions, sliced, divided
- 1/4 cup red bell pepper, finely chopped
- 1 (8-ounce) package Pepper Jack cheese, shredded
- 2 ounces extra-sharp cheddar cheese, shredded
- fresh parsley, optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Grease a 10x15 inch rimmed-pan using 1 tablespoon of the olive oil.
- Press the dough into the pan and brush with the remaining olive oil.
- Then, sprinkle the dough with the basil.
- Bake until lightly browned, about 7-8 minutes.
- While the dough is baking, using a mixing bowl, whisk the milk, the eggs, the salt, and the pepper together.
- Pour the mixture into a lightly greased skillet and cook until the eggs are just set, about 3-4 minutes over medium heat. The eggs should be undercooked and shiny.
- Sprinkle the pizza with the sausage, the bacon, the green onions, the bell peppers, and the egg mixture.
- Sprinkle the Pepper Jack and the cheddar cheese over top.
- Bake until the cheeses are melted, about 8-10 minutes.
- Remove from the oven, then sprinkle with the parsley.
- Allow it to rest for 2-3 minutes and serve.
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