Sausage Egg Breakfast Pizza Recipes

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SAUSAGE AND EGG BREAKFAST PIZZA



Sausage and Egg Breakfast Pizza image

Ready-to-serve pizza crusts make it easy to put together this morning meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 26m

Yield 4

Number Of Ingredients 4

1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces
6 eggs, beaten
4 ready-to-serve pizza crusts, 6 inches in diameter
1 1/2 cups shredded Cheddar cheese (6 ounces)

Steps:

  • Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.
  • Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
  • Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.

Nutrition Facts : Calories 680, Carbohydrate 34 g, Cholesterol 415 mg, Fat 3, Fiber 1 g, Protein 32 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1100 mg

BREAKFAST BACON AND SAUSAGE PIZZA



Breakfast Bacon and Sausage Pizza image

My kids love this and ask for seconds.

Provided by Erryn Austin

Categories     Breakfast and Brunch     Eggs     Breakfast Pizza Recipes

Time 50m

Yield 12

Number Of Ingredients 7

10 slices bacon
10 links pork sausage links
12 egg, beaten
salt and ground black pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®
½ cup salsa
2 cups shredded Cheddar cheese

Steps:

  • Cook bacon in a large skillet over medium-high heat until evenly browned, about 5 minutes per side. Transfer to a plate lined with paper towel to drain and cool.
  • Cook sausage links in the same skillet until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to plate with the bacon to cool and drain.
  • Drain most of the grease from the skillet and return to medium heat. Cook and stir eggs until scrambled and no longer wet, about 5 minutes; season with salt and pepper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll crescent roll dough out to cover bottom of a 9x13-inch baking dish.
  • Bake dough until golden brown, about 10 minutes.
  • Spread salsa in a layer onto the baked dough; top with the scrambled eggs. Crumble the bacon and sprinkle over the eggs. Slice sausage links and scatter evenly among the bacon crumbles. Top the entire pizza with Cheddar cheese.
  • Bake in oven until cheese is melted and beginning to brown, about 10 minutes. Allow to cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 16.1 g, Cholesterol 230 mg, Fat 25.7 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 9.5 g, Sodium 809 mg, Sugar 3.5 g

SAUSAGE & EGG BREAKFAST PIZZA



Sausage & Egg Breakfast Pizza image

"I made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper." Julie Tucker - Columbus, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8 ounces each) refrigerated crescent rolls
1 pound bulk pork sausage
1/3 cup chopped onion
1 small green pepper, chopped
1 envelope country gravy mix
6 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1-1/4 cups sliced fresh mushrooms
2 cups shredded cheddar cheese
1 cup shredded pepper Jack cheese

Steps:

  • Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown., Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside., In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Nutrition Facts : Calories 615 calories, Fat 44g fat (17g saturated fat), Cholesterol 228mg cholesterol, Sodium 1458mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

BREAKFAST PIZZA WITH SAUSAGE, EGGS, SPINACH, AND CREAM



Breakfast Pizza with Sausage, Eggs, Spinach, and Cream image

The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here, too.

Provided by Joe Beddia

Categories     Pizza     Breakfast     Spinach     Sausage     Egg     Cheese     Mozzarella

Yield Makes 1 (14-16-inch [35.5-40.5-cm]) pizza

Number Of Ingredients 14

1 ball of homemade or store-bought pizza dough (about 1-pound/304 g)
3 ounces (85 g) fresh mozzarella, pinched into small chunks
2 cups (220 g) shredded low-moisture mozzarella
2 or 3 handfuls baby spinach
1 large clove garlic, chopped or very thinly sliced
1/2 cup (70 g) fresh sausage
1/2 cup (120 ml) heavy cream
Fine sea salt
2 large eggs
Freshly ground black pepper
2 tablespoons chopped fresh chives
Crushed red pepper flakes
Extra-virgin olive oil
3 tablespoons grated hard cheese

Steps:

  • Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking.
  • If you're taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn't, let it sit at room temperature, covered with a slightly damp towel, until it does.
  • Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop.
  • Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it's about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.
  • The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.
  • Once you've stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it's coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.
  • Start by adding both mozzarellas to the dough, followed by the spinach and garlic. Add the sausage. Top with the cream and season with salt. Transfer to the oven. Bake for 3 minutes, then open the oven, pull out the rack with the baking stone, crack the eggs into the center of the pizza, and season them with salt and pepper. Push the rack back into the oven, close the door, and finish baking.
  • The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they're well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don't burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that's okay.
  • When the pizza is done, remove it from the oven and finish with the chives, a pinch or two of crushed red pepper flakes, a drizzle of olive oil, and the grated hard cheese.

SAUSAGE AND EGG BREAKFAST PIZZA



Sausage and Egg Breakfast Pizza image

Make and share this Sausage and Egg Breakfast Pizza recipe from Food.com.

Provided by Mimi Bobeck

Categories     Breakfast

Time 4m

Yield 1 pizza, 8 serving(s)

Number Of Ingredients 12

1 (8 ounce) package pork sausage
1 (8 1/2 ounce) package refrigerated crescent dinner rolls
1 cup frozen cubed hash brown potatoes, thawed
3 tablespoons red peppers, and yellow diced
1 small tomatoes, chopped
1 cup monterey jack cheese, shredded
3 eggs, lightly beaten
3 tablespoons milk
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons parmesan cheese, grated
1 tablespoon cilantro, chopped

Steps:

  • Preheat oven to 375°. In large skillet, cook sausage over medium to high heat, stirring frequently until no longer pink.
  • Separate crescent rolls into eight triangles. Place in ungreased 12-inch rimmed pizza pan with points towards the center. Press together, seal perforations and form a circle 1-inch larger in diameter than pan bottom. Turn edges under to make a slight rim.
  • Sprinkle cooked sausage over crust. Top with potato cubes. Add red and yellow peppers, and tomatoes if desired. Sprinkle with Monterey Jack cheese. Stir beaten eggs, milk, salt, and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan cheese and cilantro.
  • Bake 20 minutes or until eggs are set and crust is golden.

Nutrition Facts : Calories 293.2, Fat 16.4, SaturatedFat 6.6, Cholesterol 129.3, Sodium 620.3, Carbohydrate 21.7, Fiber 1.8, Sugar 2, Protein 14.3

SAUSAGE AND EGG PIZZA



Sausage and Egg Pizza image

I love breakfast pizza, but not all the fat and calories that go along with it. My lighter version gives you a big energy boost whether you eat it at brunch, dinner or somewhere in between. -Vicki Meyers, Castalia, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tube (8 ounces) refrigerated reduced-fat crescent rolls
1/2 pound Italian turkey sausage links, casings removed
1-3/4 cups sliced fresh mushrooms
1-1/4 cups frozen shredded hash brown potatoes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 green onions, chopped
2 tablespoons finely chopped sweet red pepper
1/2 cup shredded fat-free cheddar cheese
3/4 cup egg substitute

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into 8 triangles; arrange in a single layer on a greased 12-in. pizza pan. Press onto pan to form a crust and seal seams; pinch edge to form a rim. Bake 8 minutes., Meanwhile, in a large skillet coated with cooking spray, cook sausage and mushrooms over medium heat 4-6 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Drain and remove sausage mixture. Add hash browns, garlic salt and pepper to the same skillet; cook and stir until browned., Sprinkle sausage mixture over prepared crust; layer with potatoes, green onions, red pepper and cheese. Carefully pour egg substitute over top. Bake 10-12 minutes or until egg is set and cheese is melted.

Nutrition Facts : Calories 241 calories, Fat 10g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 744mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

EGG AND SAUSAGE BREAKFAST PIZZA



Egg and Sausage Breakfast Pizza image

Had this for the first time at my sister's and loved it. A great breakfast recipe that is easy to prepare with common ingredients usually around the house and tastes delicious.

Provided by Jason Bobzin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Pizza Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 pound ground pork sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook and stir sausage in a hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
  • Separate crescent roll dough into 8 triangles. Arrange triangles on an ungreased 12-inch pie pan with points turned toward the center. Press over the bottom and up the sides to form a crust, sealing perforations completely.
  • Spoon sausage over the crust. Sprinkle hash browns on top. Cover with Cheddar cheese.
  • Beat eggs, milk, salt, and pepper together in a bowl. Pour over the filling. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until eggs are set and cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 508 calories, Carbohydrate 21 g, Cholesterol 220.4 mg, Fat 36.9 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 13.9 g, Sodium 1375.4 mg, Sugar 3.6 g

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Top Asked Questions

How to make egg sausage and cheese pizza?
Stir in the whisked eggs and cook until they are soft, but not runny. See video for better visuals. Spread the egg mixture evenly over the pre-baked dough, sprinkle on the cooked sausage/veggies, then top the pizza with shredded cheese. Bake in the preheated oven and cook for about 15 minutes. Slice and serve!
What to make with eggs and sausage for breakfast?
The fluffy eggs are the perfect pairing for zippy sausage, tender crisp veggies, and buttery crust. Pillsbury pizza crust is the vessel for all those yummy breakfast toppings.
How do you make sausage gravy for pizza?
Stir sausage crumbles into thickened gravy; set aside. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread sausage gravy mixture over the crust.
What can you put on a Breakfast Pizza?
Breakfast pizza is just like it sounds . . . it’s pizza topped with all your favorite breakfast items: scrambled eggs, breakfast, onions, peppers, and of course, cheese! There are so many variations of breakfast pizza ideas (I’ll list them below), but I think THIS is the best combination.

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