Freezable Breakfast Pizzas Recipes

FREEZABLE BREAKFAST PIZZAS

Steps:

• Split English muffins, place on baking sheet.
• Cook and drain hamburg, then let cool.
• Heat oven to 350.
• Mix cheese whiz and margarine, then add to hamburg.
• Spread evenly on English muffin halves.
• Bake about 10 minutes.
• Can be served immediately, or frozen.
• To freeze, wrap individually in saran wrap, then combine in zip-type bag.
• To reheat from frozen, remove saran wrap, wrap loosely in paper towel and zap in microwave on high about 2 minutes.
• Note -- instead of the cheese whiz and margarine, sometimes I use a 30g envelope of cheese sauce mix, prepared as directed. Nacho cheese sauce mix is particularly good !

FREEZE AHEAD BREAKFAST PIZZA

Steps:

• Preheat oven to 350 degrees. In large bowl, combine the butter and cheese spread and blend well. Crumble the sausage into a large skillet and cook over medium heat together with the onion until sausage is cooked and onion is tender. Drain well on paper towels. Mix the cooked sausage mixture with the cheese mixture. Spread mixture generously on split side of muffin halves. Place on an ungreased cookie sheet and bake at 350 degrees for 10-15 minutes. Eat right away, if you like.
• Cool the ones you want to freeze and freeze individually on trays. Wrap well and place in heavy duty ziplock freezer bags. To prepare, microwave each pizza for one to two minutes on high power until pizzas are hot and the cheese is melted. 24 pizzas.

EASY HASH BROWN BREAKFAST PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange 12 hash brown patties in a single layer on a rimmed baking sheet; it's okay if they overlap a bit. Reserve remaining patties for another use.
• Cook in the preheated oven for 10 minutes.
• Remove from the oven and use a spatula to press the edges of each hash brown together so they slightly stick together and fill the baking sheet. Return to the oven and cook until golden and crisp, about 15 more minutes.
• While the hash browns are in the oven, melt butter in a medium nonstick skillet over medium heat. Add eggs, salt, and pepper and cook, stirring often, until very soft scrambled, 3 to 4 minutes; they will finish cooking in the oven.
• Remove hash browns from the oven. Sprinkle with ¾ cup Cheddar cheese, then top evenly with scrambled eggs. Sprinkle bacon and remaining Cheddar over top. Return to the oven until cheese is melted, 3 to 5 more minutes.
• Sprinkle with chives before cutting and serving.

CAST IRON BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Make the gravy: Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add the sausage to the pan in a single layer, and cook, without disturbing, until browned and crispy on the bottom, 3-5 minutes. Flip the sausage and brown on the other side. Once browned, use a flat-sided wooden spatula to break up the sausage and continue cooking until no pink remains, about 2 minutes more. Transfer the sausage and any excess oil to a plate lined with 2 layers of paper towels. Set aside.
• Without wiping out the pan, return the pan to the heat and add the butter. Once the butter melts, add the flour and, using the wooden spatula, scrape up any sausage bits stuck to the bottom of the pan. Continue to cook the roux, whisking constantly, for 2-3 minutes, until it is bubbling slightly, light golden brown, and fragrant. Slowly stream in the milk and cream, whisking constantly so no lumps form. Bring to a simmer and cook, continuing to whisk, until thickened, 5-7 minutes. Season with the salt and pepper. Transfer the gravy to a heatproof bowl and set aside.
• Make the pizza: Carefully wipe out the skillet. Place the skillet in the preheated oven to heat until smoking, 10-15 minutes.
• While the skillet is warming, crack 1 egg into a strainer and let the excess watery whites drain out. Place the drained egg in a small bowl. Repeat with the remaining eggs and set aside.
• In a small bowl, toss together the shredded mozzarella and cheddar cheeses.
• Unroll the pizza dough onto a piece of parchment paper and shape into a 12-inch circle. (If needed, trim away the corners of the rectangle and stretch the center outward for a rounder shape.)
• When the skillet is hot, carefully remove it from the oven and place on a heatproof pad or trivet. Sprinkle the cornmeal evenly over the bottom of the skillet.
• Working quickly and carefully, use the parchment to flip the pizza dough into the skillet and tuck the edges underneath the dough to form a crust. Spoon ½-¾ cup gravy over the dough and spread evenly, leaving a ½-inch border around the edges for the crust. Top the gravy with half of the cooked sausage and two-thirds of the cheese. Scatter the tater tots over the top.
• Transfer the skillet to the oven and bake for 10 minutes. Remove from the oven and gently pour the eggs onto the pizza, spacing evenly. Season each egg with a pinch of pepper, then sprinkle the remaining cheese and sausage all over. Return to the oven and cook for 10-12 minutes more, until the egg whites are cooked through, but the yolks are still runny.
• Let the pizza cool for about 5 minutes before using a large spatula to carefully transfer it to a cutting board. Top with the remaining gravy, hot sauce, and the chives. Slice and serve immediately.
• Enjoy!

CROISSANT BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Make the gravy: In a medium, high-walled skillet, melt the butter over medium heat until bubbling. Whisk in the flour until no lumps remain. Cook for 2-3 minutes, until the roux is a light blond color, bubbling, and fragrant. Slowly pour in the milk and cream, whisking constantly so no lumps form. Bring to a simmer and cook, continuing to whisk, until thickened, 5-7 minutes. Season with the salt and pepper. Transfer the gravy to a heatproof bowl and set aside.
• Lightly grease a baking sheet with nonstick spray.
• In a small bowl, beat 1 egg.
• Place the puff pastry sheet on the prepared baking sheet and poke all over with a fork. Brush the puff pastry with the beaten egg, then evenly spread the gravy across the pastry, leaving a 1-inch border around the edges. Scatter the cheese evenly on top, all the way to the edges.
• Bake the pizza for 20 minutes, until the puff pastry is golden brown and puffed and the cheese is melted.
• Remove the pizza from the oven and use the back of a ¼-cup measure to press three divots into the pizza, spacing evenly. Crack an egg into each divot and sprinkle with salt and pepper. Scatter the sausage rounds and hash brown pieces over the pizza.
• Return the pizza to the oven for 10 minutes, until the eggs are set.
• Remove the pizza from the oven and let cool for 5 minutes. Drizzle with Sriracha or maple syrup, if desired, then cut into squares before serving.
• Enjoy!