Scrambled Egg Pizza Recipes

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SCRAMBLED PIZZA



Scrambled Pizza image

My mother created this delicious recipe, using eggs and bacon as the main topping. It has been a family favorite for many years, especially with the children, who are fussy.

Provided by Nancy

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 13

⅔ cup warm water
1 (.25 ounce) package instant yeast
½ teaspoon salt
1 teaspoon white sugar
¼ teaspoon dried oregano
1 ¾ cups all-purpose flour
6 slices bacon, chopped
½ cup green onion, thinly sliced
6 eggs, beaten
salt and pepper to taste
½ cup pizza sauce
¼ cup grated Parmesan cheese
2 ounces thinly sliced salami

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour warm water into a mixing bowl. Stir in yeast, salt, sugar, and oregano. Mix in 1 cup flour, and then stir in remaining flour. Cover with plastic wrap, and set aside to rest for 10 to 15 minutes.
  • While dough is resting, prepare topping. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Stir in green onions, and cook for 1 minute. Add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. Season with salt and pepper to taste.
  • Spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. Top with bacon and eggs, Parmesan cheese, and salami.
  • Bake for 20 to 25 minutes, or until golden brown on top.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 20 g, Cholesterol 96.5 mg, Fat 8.5 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 613.8 mg, Sugar 1.5 g

SCRAMBLED EGG PIZZA



Scrambled Egg Pizza 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 By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 10

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, Carbohydrate 57 g, Cholesterol 235 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 0 g

BREAKFAST PIZZA WITH SCRAMBLED EGGS



Breakfast Pizza with Scrambled Eggs image

Delicious morning breakfast pizza with scrambled eggs.

Provided by Hapygrl

Categories     Breakfast and Brunch     Meat and Seafood     Bacon

Time 40m

Yield 8

Number Of Ingredients 9

cooking spray (such as Pam®)
1 (16 ounce) package refrigerated pizza dough
4 teaspoons unsalted butter, divided
1 pound bacon
1 cup chopped green bell pepper
1 cup chopped onion
8 large eggs, beaten
1 (8 ounce) package shredded Italian cheese blend
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed 16-inch large pizza pan with cooking spray.
  • Pat out pizza dough on the prepared pan and brush with 1 teaspoon melted butter.
  • Bake in the preheated oven for 4 minutes and remove.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
  • Melt 1 tablespoon butter in a skillet over medium-high heat. Add bell pepper and onion and stir-fry for 3 minutes. Add beaten eggs and scramble, stirring constantly, until eggs begin to set but are still slightly liquid on the sides, 2 to 3 minutes. Spoon evenly over the crust. Place chopped bacon evenly over the eggs. Top with Italian cheese evenly. Season with salt and pepper.
  • Bake in the preheated oven until pizza bottom is browned and cheese is melted, 6 to 8 minutes. Let cool slightly, about 5 minutes. Slice and serve.

Nutrition Facts : Calories 442.2 calories, Carbohydrate 31 g, Cholesterol 232.3 mg, Fat 24 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 10 g, Sodium 1122.8 mg, Sugar 4.7 g

BRUNCH PIZZA WITH SCRAMBLED EGGS AND SMOKED SALMON



Brunch Pizza with Scrambled Eggs and Smoked Salmon image

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 2 servings

Number Of Ingredients 20

6 ounces Pizza Dough, recipe follows
Chili Garlic Oil, recipe follows
4 large eggs
1/4 cup milk
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup grated mozzarella
1/4 cup grated Fontina
2 ounces smoked salmon, cut into very thin slices
Chopped chives, for garnish
2 tablespoons salmon roe, optional
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

Steps:

  • Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.
  • On a lightly floured surface, stretch or roll out the dough to an 8-inch round. Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet). Lightly brush the surface of the dough with the chili oil. Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes. Remove from the oven and set aside.
  • In a medium bowl, whisk together the eggs, milk, salt, and pepper. Place a nonstick 10-inch skillet over medium-high heat. When the pan is hot add the olive oil and butter and cook until the butter is melted. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes. The eggs will cook further in the oven so it is important not to overcook them. Remove from the heat and remove from the pan to stop the cooking.
  • Spread the eggs on the Pizza Dough, leaving a 1/2-inch border around the edges. Scatter the mozzarella cheese and Fontina cheese evenly over the eggs. Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.
  • Remove the pizza from the oven and transfer to a firm surface. Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing. Garnish with the chopped chives and salmon eggs.
  • 1 tablespoon extra-virgin olive oil, plus additional for brushing
  • In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
  • In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
  • Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

EGG PIZZAS



Egg Pizzas image

I taught high school home economics classes for 33 years. I always included a session on eggs, and this is a recipe my students enjoyed. It's a fun way to dress up scrambled eggs.-Olive Ranck, Willimasburg, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 eggs
3 tablespoons finely chopped green pepper
3 tablespoons milk
Dash salt and pepper
1/2 teaspoon dried oregano
1 tablespoon butter
4 English muffins
4 to 6 tablespoons pizza sauce
1/2 cup bulk pork sausage, cooked and drained
2 tablespoons sliced ripe olives
2 tablespoons grated Parmesan cheese

Steps:

  • In a bowl, beat eggs; add green pepper, milk, salt, pepper and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set. Remove from the heat. Split and toast English muffins; spread with pizza sauce. Spoon the egg mixture onto muffins. Sprinkle with sausage, olives and cheese. Place under broiler for a few minutes to heat through.

Nutrition Facts :

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.

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