BREAKFAST PIZZA SKILLET
I found the recipe for this hearty stovetop dish several years ago and changed it to fit our tastes. When I served it at a Christmas brunch, it was an instant hit. -Marilyn Hash, Enumclaw, Washington
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. , Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. , Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.
Nutrition Facts : Calories 445 calories, Fat 33g fat (14g saturated fat), Cholesterol 219mg cholesterol, Sodium 873mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
BREAKFAST PIZZA
What's more fun than pizza for breakfast? Delegate tasks to your youngest helpers like brushing the oil on the crust, layering it up with toppings and tearing the basil. When you sit down for breakfast, everyone can enjoy a job well done.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove using a slotted spoon to a paper-towel-lined plate. Add the onions to the bacon drippings and cook until very soft, about 10 minutes. Add the sun dried tomatoes, oregano and garlic. Cook until fragrant, about 2 minutes.
- Brush the flatbread with some of the sun-dried tomato oil, and then spread the onion mixture on the flatbread. Sprinkle with the bacon and provolone and spoon the ricotta in large dollops over the surface. Place the pizza in the oven and bake until the edges of the flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.
- Meanwhile, wipe out the skillet used to cook the onions. Heat the skillet over medium heat and add the oil. Carefully break the eggs into the skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.
- If using lavash, cut the pizza into 4 pieces. Place a fried egg on each piece. Scatter the torn basil leaves over the top and serve immediately.
BREAKFAST PIZZA
A crust made from dinner roll dough with sausage, hash browns and cheese on top.
Provided by soozeeCue
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat 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 excess grease and set sausage aside.
- Separate crescent roll dough into triangles and place into a 12-inch pizza pan with a rim, points toward the inside. Press the triangles together to join; pinch a 1 1/2-inch rim up the side of the pizza pan.
- Spoon cooked sausage into the bottom of the crust. Spread hash browns over the sausage and sprinkle with Cheddar cheese. Whisk eggs, milk, salt, and black pepper in a bowl until smooth and pour the egg mixture over the cheese layer. Sprinkle pizza evenly with Parmesan cheese.
- Bake in the preheated oven until eggs are set and crust is lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 15.9 g, Cholesterol 164.8 mg, Fat 21.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 8.7 g, Sodium 810.8 mg, Sugar 3.2 g
BREAKFAST PIZZA SKILLET
Make and share this Breakfast Pizza Skillet recipe from Food.com.
Provided by carolinafan
Categories Breakfast
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausage until no longer pink. Add potatoes, onion, green pepper, salt and pepper.
- Cook over medium-high heat for 18 to 20 minutes or until the potatoes are browned.
- Stir in mushrooms.
- Beat in eggs; pour over the potato mixture.
- Arrange tomato slices on top. Sprinkle with cheese.
- Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).
- Serve with sour cream and salsa if desired.
Nutrition Facts : Calories 543.3, Fat 34.4, SaturatedFat 13.8, Cholesterol 218.3, Sodium 854.2, Carbohydrate 34.9, Fiber 3.1, Sugar 1.9, Protein 23.9
CAST IRON BREAKFAST PIZZA RECIPE BY TASTY
Flour, eggs, cheese, sausage... can you tell what we're making before the reveal?
Provided by Amanda Berrill
Categories Breakfast
Time 55m
Yield 6 Servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C).
- Make the gravy: Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add the sausage to the pan in a single layer, and cook, without disturbing, until browned and crispy on the bottom, 3-5 minutes. Flip the sausage and brown on the other side. Once browned, use a flat-sided wooden spatula to break up the sausage and continue cooking until no pink remains, about 2 minutes more. Transfer the sausage and any excess oil to a plate lined with 2 layers of paper towels. Set aside.
- Without wiping out the pan, return the pan to the heat and add the butter. Once the butter melts, add the flour and, using the wooden spatula, scrape up any sausage bits stuck to the bottom of the pan. Continue to cook the roux, whisking constantly, for 2-3 minutes, until it is bubbling slightly, light golden brown, and fragrant. Slowly stream in the milk and cream, whisking constantly so no lumps form. Bring to a simmer and cook, continuing to whisk, until thickened, 5-7 minutes. Season with the salt and pepper. Transfer the gravy to a heatproof bowl and set aside.
- Make the pizza: Carefully wipe out the skillet. Place the skillet in the preheated oven to heat until smoking, 10-15 minutes.
- While the skillet is warming, crack 1 egg into a strainer and let the excess watery whites drain out. Place the drained egg in a small bowl. Repeat with the remaining eggs and set aside.
- In a small bowl, toss together the shredded mozzarella and cheddar cheeses.
- Unroll the pizza dough onto a piece of parchment paper and shape into a 12-inch circle. (If needed, trim away the corners of the rectangle and stretch the center outward for a rounder shape.)
- When the skillet is hot, carefully remove it from the oven and place on a heatproof pad or trivet. Sprinkle the cornmeal evenly over the bottom of the skillet.
- Working quickly and carefully, use the parchment to flip the pizza dough into the skillet and tuck the edges underneath the dough to form a crust. Spoon ½-¾ cup gravy over the dough and spread evenly, leaving a ½-inch border around the edges for the crust. Top the gravy with half of the cooked sausage and two-thirds of the cheese. Scatter the tater tots over the top.
- Transfer the skillet to the oven and bake for 10 minutes. Remove from the oven and gently pour the eggs onto the pizza, spacing evenly. Season each egg with a pinch of pepper, then sprinkle the remaining cheese and sausage all over. Return to the oven and cook for 10-12 minutes more, until the egg whites are cooked through, but the yolks are still runny.
- Let the pizza cool for about 5 minutes before using a large spatula to carefully transfer it to a cutting board. Top with the remaining gravy, hot sauce, and the chives. Slice and serve immediately.
- Enjoy!
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5/5 (1)Total Time 40 minsCategory BreakfastCalories 394 per serving
- Grease a cast iron skillet with the ½ tablespoon of vegetable oil. Spread all of the biscuits around the bottom of the skillet, and up the sides slightly. Make sure to press all of the "seams" together where the biscuits meet, so you end up with one solid dough. Bake in oven for about 20-21 minutes, or until dough is light brown on top.
- While dough is baking, sauté the onions, red bell peppers and mushrooms in ½ tablespoon of olive oil over medium heat until soft. Season to taste with salt and pepper.
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