Recipes for "breakfast pizza"

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Brown breakfast sausage in a large skillet until no longer pink and the meat is crumbly, about 10 minutes. Drain off excess grease; set sausage aside.

Separate crescent-roll dough into triangles and place in a deep-dish or rimmed 12-inch pizza pan, points toward the inside. Press the triangles together to join; pinch dough so it comes 1 ½ inches up the sides of the pan.

Spoon cooked sausage over crust. Spread hash browns over sausage and sprinkle with Cheddar.

Whisk eggs, milk, salt, and black pepper in a bowl until smooth and pour egg mixture over cheese. Sprinkle pizza evenly with Parmesan.

Bake in the preheated oven until eggs are set and crust is lightly browned, 25 to 30 minutes.

Prepare the pizza dough according to package directions.

Preheat the oven to 500 degrees, or the hottest temp your oven can handle. Hot = good for the crust.

Divide into two pieces. Stretch one of the pieces into a 14-inch round pizza (I didn’t measure, I just stretched till it was starting to get thin in the middle), coating with flour to prevent sticking. Transfer to a baking sheet, pizza pan, or baking stone. Freeze the other piece of dough for a future pizza.

Spread the pizza with the kale pesto (you might not need 1/2 cup depending on how thick your pesto is – just spread it until you get a thin layer on each pizza). Arrange the sun dried tomatoes in an even layer over the pesto and top with cheese. Make three or four small wells in the cheese to make room for the eggs. Crack the eggs and arrange them (raw) among the top cheese layer.

Bake the pizza on the highest rack for 6-10 minutes, until the crust is baked, the cheese is melted and bubbly, and the eggs are cooked to your liking (I like the yolks to be soft). Remove from oven, let it stand a few minutes, and cut into slices. YUM!

Preheat the oven to 375 degrees F (190 degrees C).

Meanwhile, cook sausage in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

Separate crescent roll dough into 8 triangles. Place on an ungreased 12-inch pizza pan with points toward the center; press dough together to form a crust. Bottom crust should be sealed and outside edge should be slightly raised.

Spoon sausage over crust; sprinkle with hash browns and top with Cheddar cheese.

Beat eggs, milk, salt, and black pepper together in a bowl; pour over crust. Sprinkle with Parmesan cheese.

Bake in the preheated oven until eggs are set, 25 to 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Melt butter in a nonstick skillet over medium heat. Pour in beaten eggs; cook in hot butter to desired degree of doneness, stirring constantly. Remove from heat.

Unroll crescent dough and place rolls on an ungreased 12-inch pizza pan with points facing the center. Press seams together and press up sides of the pan to form a crust.

Prepare Hollandaise sauce according to the package directions using 2/3 cup milk and 1/4 cup butter. Pour sauce evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with diced ham. Sprinkle with cheese.

Bake in the preheated oven until bottom of crust is lightly browned, about 30 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Whisk eggs and milk together in a bowl; season with salt and pepper.

Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes.

Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese.

Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.

Heat a skillet over medium heat. Crumble sausage into skillet; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Cool sausage.

Grease a 9x13-inch baking dish. Line the baking dish with crescent roll dough.

Sprinkle cooled sausage and Cheddar cheese over crescent roll dough. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Whisk eggs, milk, salt, and black pepper together in a bowl. Pour egg mixture over sausage and cheese in the baking dish. Cover the baking dish with aluminum foil.

Bake in the preheated oven for 20 minutes. Remove and discard aluminum foil and reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until egg mixture is set, 15 to 25 minutes.

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.

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x12-inch baking sheet with cooking spray.

Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels.

Open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet.

Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake. Remove from oven.

Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper.

Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium-high heat. Cook and stir one package sausage in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard grease, and transfer sausage to a bowl. Repeat with remaining sausage.

Separate crescent rolls into 16 triangles. Place in two ungreased 12-inch rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1 inch larger in diameter than the bottom of the pan. Turn edges under to make a slight rim.

Sprinkle cooked sausage evenly over each crust. Top with potatoes; add bell peppers and green onions. Sprinkle with Cheddar cheese.

Combine eggs, milk, salt, and black pepper in small bowl and stir well. Pour half of egg mixture evenly over each pizza. Sprinkle with Parmesan.

Bake in the preheated oven for 15 to 20 minutes or until eggs are set and crusts are golden.

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.

Preheat oven to 400 degrees F (200 degrees C).

Place pizza crusts on a baking sheet.

Bake in the preheated oven until lightly browned, about 5 minutes. Remove from oven and leave oven on.

Heat a large skillet over medium-high heat. Cook and stir sausage until browned, 5 to 7 minutes. Remove sausage with a slotted spoon; drain on a paper towel-lined plate.

Reduce heat of skillet to medium-low. Melt 1 tablespoon butter in the skillet. Add flour; stir until dissolved to make a roux, about 1 minute. Add half-and-half; stir to remove browned bits from bottom of the skillet. Cook and stir until thick, about 2 minutes. Season gravy with pepper, salt, and onion powder.

Return the drained sausage to the skillet; stir to coat with the gravy. Remove from heat; divide sausage gravy evenly over the pizza crusts.

Melt the remaining butter in a small nonstick saucepan over low heat. Pour in eggs; cook and stir until scrambled, 3 to 4 minutes. Remove from heat; divide scrambled eggs evenly over the pizzas. Top with Swiss cheese and Cheddar cheese.

Bake in the hot oven until cheese is melted, 3 to 4 minutes.

Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes. Drain and discard grease. Stir in flour until dissolved; add 2 cups milk. Stir occasionally until gravy reaches desired consistency, about 10 minutes. Season gravy with black pepper.

Preheat oven to 400 degrees F (200 degrees C).

Place pizza crust on a baking sheet; brush with olive oil. Spread 1/2 of the gravy over the olive oil.

Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs and 1/4 cup milk together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Top pizza with scrambled eggs and Cheddar cheese.

Bake in the preheated oven until crust is golden brown and top is bubbling, 10 to 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat.

Spread crescent rolls on the bottom of a rimmed pizza pan. Top with sausage, followed by hash browns. Add pimentos and oregano.

Mix eggs, Cheddar cheese, milk, salt, and pepper together in a bowl. Pour over pizza.

Bake in the preheated oven for 25 minutes. Top with Parmesan cheese and continue to bake for 5 minutes more.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.

Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".

Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.

Bake in the preheated oven for 13 to 15 minutes.

Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.

Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.

Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.

Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.

Preheat the oven to 375 degrees F (190 degrees C). Coat a 11x17-inch rimmed sheet pan with cooking spray.

Place crescent dough sheets on the prepared sheet pan. Press seams together to seal, stretching slightly if needed to fit the pan. (If using crescent roll dough, press seams of triangles together.) Pinch dough so it comes up the sides of the pan.

Evenly sprinkle Canadian bacon over the dough. Spread hash browns over Canadian bacon and sprinkle with 1 1/2 cups cheese.

Whisk together eggs, milk, table salt, and pepper in a bowl until smooth. Pour evenly over mixture in the sheet pan. Sprinkle with remaining 1/2 cup Cheddar cheese.

Bake until eggs are set and crust is lightly browned, 30 to 35 minutes. Garnish with chives, green onion, flaky salt, and/or additional pepper. Serve with hot sauce.

Preheat oven to 450 degrees F (230 degrees C).

Heat a skillet over medium heat. Add eggs and about 2 tablespoons water; cook and stir until set but slightly moist, about 4 minutes.

Spread salsa over pizza crust until just covered. Spread scrambled eggs evenly on top. Add Canadian bacon. Cover evenly with Mexican cheese blend. Scatter sausage and red bell pepper on top.

Bake in the preheated oven until lightly browned, about 15 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place English muffin halves on a baking sheet; set aside.

Coat a large skillet with cooking spray over medium-high heat. Add sausage, onion, bell pepper, and mushrooms; cook, stirring occasionally, until sausage is crumbled and vegetables are tender, about 5 minutes. Drain. Transfer sausage and vegetables to a plate; keep warm.

Reduce heat to medium. Pour eggs into the skillet; season with salt and black pepper. Cook until until edges and bottoms begin to set. Gently stir to scramble; continue cooking until set. Transfer eggs to a plate; keep warm.

Broil English muffin halves in the preheated oven until toasted, about 2 minutes. Divide and top halves with sausage mixture, scrambled eggs, and cheese. Broil until cheese melts, about 3 minutes. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.

Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.

Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.

Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.

Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

Preheat the oven to 350 degrees F (175 degrees C).

Rub butter along the bottom and sides of a 8 or 9 inch cake pan.  Press tortilla down into the buttered pan and against the sides. Crack each egg next to each other on the tortilla.  Sprinkle with salt and pepper and add desired toppings evenly on top.

Bake in the preheated oven until egg whites are set and tortilla has become lightly browned and toasted along the edges and bottom, 13 to 15 minutes.