This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one Turkey bacon. Each pizza will serve 3 to 4 people.
Eggs, eggs and eggs those American breakfast staples, go Italian in this quick pizza. Be careful not to overcook the eggs–you’ll want to sop up the golden yolk with your crust.
Who doesn’t love pizza, and for breakfast!!! Duh!
I made breakfast using this recipe as a base recipe. I added a couple of tablespoons chopped onions, garlic powder, dried basil, Mrs. Dash, 1/2 of a chopped roma tomato, but had to use shredded cheddar cheese.( I was out of fresh parm. nor mozzarella) Also, I do not care for baked “whole” eggs, so I created a raised crust and whisked together 4 eggs and poured them over the veggies.
I baked as directed and it was really good. Although I don’t have a pizza stone, I will get one before I make this again.
I think I will freeze this and store for another day…one when I’m hungry for a good breakfast and no time to cook.
This was fun to make, solid recipe! I made two of these for a company brunch for about 25 people … they were devoured in about an hour! I used COUNTRY GRAVY instead of the soup. I also used PILLSBURY PIZZA CRUST that you can get from the biscuit isle at the grocery store and re-rolled it to fit my pizza pans. Good work.
This was really good!! I was a bit conecerned about the cream of celery soup, but it was delish!! I used turkey sausage, fat free cream of celery & omitted the bell pepper. I also decided to add my onion to the eggs while scrambling them. I will definitely make this again! (Oh, & I only made 1 pizza – sausage)
Ingredients for 3-4 people (side dish, as part of breakfast, lunch or brunch):
4 slices of puff pastry (or part of a puff pastry roll) thawed
3 eggs
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