Breakfast Pizza
These tiny breakfast pizzas are easy to make on busy mornings, and we know fall brings out the busiest schedules with things like school starting again, football, holiday parties, and traveling. These are not only easy to prepare, but they're tasty enough for the whole family to enjoy.
Ingredients:
- 13.8-ounce tube refrigerated pizza crust
- 2 Tablespoons olive oil
- 8 large eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup milk
- 2 Tablespoons salted butter
- 15-ounce can of Libby's Country Sausage Gravy
- 2 cups shredded Colby jack cheese
- ½ cup real bacon pieces
Instructions:
- Preheat the oven to 425F degrees. Spray a large baking sheet (10"x 15") with nonstick cooking spray.
- Spread the pizza crust into the pan. Stretch it out to all the edges. Brush olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)
- Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.
- While the crust is baking, start making the scrambled eggs. In a medium-sized bowl, add eggs, salt, pepper, and milk. Whisk eggs really well for at least 2 minutes to combine.
- Preheat a pan on low to medium heat. Add butter. Once butter is melted, pour in the egg mixture. Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off the heat.
- When the crust is ready, remove it from the oven. Spread the sausage gravy evenly over the crust.
- Top the sausage gravy with scrambled eggs. Then top the eggs with shredded cheese. Finally, sprinkle the bacon pieces evenly over the cheese.
- Place the baking pan back into the oven (middle rack) and cook at 425F degrees for another 6-7 minutes until everything is warmed through and the cheese is melted.
- Slice into 12 slices. Then serve while warm.
