AMAZING BREAKFAST PIZZA
I used to make this when I worked for a gas station/pizza place so I could sell it by the slice to the early morning rush. I would end up selling more for breakfast than lunch at times!
Provided by mamaXmama
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- This recipe is a lot quicker if you precook your Bacon and Sausage the night before and store them in your refrigerator as I do -- the prep time will be based on this.
- Preheat your oven to 400°F
- For the Pizza Dough, if you can find it frozen, uncooked, and preshaped. it's a huge time saver. If not, just prepare it as you would normally on a large pizza pan (I make the crust about 1/4 thick). Excluding the 1 1/2 of the outer crust, make little indentations with your fingertips in the dough. This helps the egg settle and cook more evenly.
- Beat the eggs with the milk, and pour over the center of the crust. Use your fingers, or a pastry brush to evenly disperse the egg.
- Evenly cover the egg with the strips of ham.
- Scatter the sausages, and if you want to have them, add the onion. Salt and pepper it lightly.
- Add a blanket of the Mozzarella cheese, then the Cheddar.
- Sprinkle the crumbled bacon.
- Put this wonderful pie in the oven on the center rack and check it after 15 minutes. It's hard for me to give an approximate cooking time as I used a ride through oven for 7 minutes at 475°F at my work. If it looks done, then it is. The egg layer is thin enough to cook in 10 minutes or so, so it's really just about the crust and how you like it.
- Once you've deemed it to be done, take it out of your oven and garnish it with some chopped chives. Slice, and enjoy! It's great on the go, and is wonderful hot or cold. I'm hoping this recipe will make your household as happy as it made my customers :).
SAUSAGE AND EGG BREAKFAST PIZZA
Make and share this Sausage and Egg Breakfast Pizza recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 4m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In large skillet, cook sausage over medium to high heat, stirring frequently until no longer pink.
- Separate crescent rolls into eight triangles. Place in ungreased 12-inch rimmed pizza pan with points towards the center. Press together, seal perforations and form a circle 1-inch larger in diameter than pan bottom. Turn edges under to make a slight rim.
- Sprinkle cooked sausage over crust. Top with potato cubes. Add red and yellow peppers, and tomatoes if desired. Sprinkle with Monterey Jack cheese. Stir beaten eggs, milk, salt, and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan cheese and cilantro.
- Bake 20 minutes or until eggs are set and crust is golden.
Nutrition Facts : Calories 293.2, Fat 16.4, SaturatedFat 6.6, Cholesterol 129.3, Sodium 620.3, Carbohydrate 21.7, Fiber 1.8, Sugar 2, Protein 14.3
SARASOTA'S LOX AND EGG BREAKFAST PIZZA
This is amazing and just so good. My friend and I had this while out in CA a few years ago and I had to re create it.. Well it combines all my favorites. Creme fraiche, smoked salmon, dill, red onion and poached eggs. It is the best of everything, thin crust all toasty, fresh topping like a bagel with cream cheese and lox. and gooey runny poached eggs. This is a dish you serve for a special breakfast (birthday, anniversary or just something different for a group of friends) Honestly, I made this for dinner a few weeks ago with a fresh fruit salad and some roasted potatoes and what a dinner. A nice light twist. But the best part of it all ... I used a ready made pizza crust. You could use your own recipe, pre-made from a restaurant or even a Pillsbury brand a store bought crust. Anything. Smoked salmon packaged (many good brands) already sliced right from the store. Fresh dill from the store for Floridians this time of year and eggs. Ten minutes to make the crust as I made the eggs and it was done. But I have made this many times for breakfast and it is always well liked and requested over and over.
Provided by SarasotaCook
Categories Breakfast
Time 30m
Yield 8 Slices, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pizza -- brush the pizza crust with the olive oil mixed with the salt, pepper, and garlic. Cook for 5 minutes at 450 middle rack, just to warm up and lightly crisp. You don't want to burn it, but you do want it warm with a crisp. While that cooks. Start your eggs because after the crust is done and takes, just a minute to put it all together.
- Eggs -- I like to make mine in a large frying pan. Fill with 1 1/2 inches of water. Add the vinegar and bring to medium heat. Not a rolling boil, but just a bit more than just a simmer. Break each egg into a small bowl and then slowly add to the water. Let the white lightly firm up before adding the next egg. You can use a small spoon to lightly just keep the egg together. They really are not hard. The vinegar helps the eggs stay together and does not make any bad taste to the egg itself. The eggs only take 3-4 minutes until the whites are firm but yokes are still runny.
- Note: if you are uncomfortable poaching. You could make them and lightly fry and very lightly so very soft whites and top the pizza. But the poaching really makes the dish. But for those afraid of the poaching method. Don't panic. The idea is a gooey runny egg over the top so use what method works best for you.
- Pizza -- As the eggs cook assemble the pizza. Crust is warm so top with the creme fraiche. Just spread on like you would cream cheese on a bagel. Top with the chives, then the salmon, dill, red onion and then top with the poached eggs. Top with some fresh ground black pepper and slice and enjoy.
Nutrition Facts : Calories 238.4, Fat 20.7, SaturatedFat 10.3, Cholesterol 198.6, Sodium 549.1, Carbohydrate 3.5, Fiber 0.3, Sugar 1.1, Protein 9.8
BREAKFAST PIZZA
This recipe came from our church cookbook and a dear friend of mine. It's easy to make & the kids love it!
Provided by Sandra -
Categories Breakfast
Time 40m
Yield 1 Pizza, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Separate dough and press to form a round crust on a 12" pizza pan.
- Crimp edges with fingers to form a rim.
- Cook sausage in skillet over medium heat until borwn; crubmle and drain.
- Top prepared dough with sausage, potates and cheese.
- Combine milk, salt, pepper andegg substitute, stirring iwth a whisk.
- Pour over sausage; sprinkle with Parmesan cheese.
- Bake 25 minute or until crust is brown.
BACON EGG AND CHEESE BREAKFAST PIZZA
This may take a little extra work but it is well worth it! For a more kid-friendly version I half the peppers and onions and only add it to half the pizza! For a healthier version use reduced fat crescent rolls, cheese, milk and turkey bacon.
Provided by Angelofraa
Categories Breakfast
Time 41m
Yield 15-18 pieces
Number Of Ingredients 14
Steps:
- Cook off the bacon, crumble and set aside.
- Scramble up and cook the eggs and set aside.
- Unroll crescent rolls onto a jelly roll pan or a cookie sheet with 1" sides and par-bake it for half the time the package calls for.
- Dice and saute the onions and peppers until semi-soft and set aside.
- Melt the butter on low and then blend in flour, salt, pepper, garlic powder and onion powder.
- Cook on low heat stirring until the mixture is smooth and bubbly. Remove from heat stir in milk and bring to a boil stirring constantly for 1 minute and let stand for a few minutes to thicken.
- Then pour the white sauce mixture over the par-baked crescent roll, top with scrambled eggs, bacon, onions, peppers and both cheeses.
- Bake in oven for the remaining crescent package time or until crust is cooked and cheese is melted. Cut into squares and serve!
Nutrition Facts : Calories 391.1, Fat 27.3, SaturatedFat 11.6, Cholesterol 163.2, Sodium 644.9, Carbohydrate 19.8, Fiber 1.4, Sugar 2, Protein 15.9
VEGETABLE BREAKFAST PIZZA
Make and share this Vegetable Breakfast Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 38m
Yield 6 slices
Number Of Ingredients 10
Steps:
- Spray a large skillet with cooking spray; preheat skillet over medium heat.
- Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
- In a bowl, stir together eggs and milk; pour over vegetables.
- Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
- Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
- Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
- Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
- Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 137.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 148.6, Sodium 130.9, Carbohydrate 13.1, Fiber 1.5, Sugar 2.3, Protein 8.5
GRILLED BREAKFAST PIZZA
This is a fun breakfast that I've made with some of my grandkids. I usually let them 'build' their own. You can add or subtract anything that you'd like - sometimes we've added pineapple, pepperoni, green onions, etc.
Provided by lazyme
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place pizza shell on medium-heat flat grill or grooved grill for 3 minutes on each side.
- Sauté sausage and mushroom together. Remove from pan and keep warm.
- While pizza shell is heating, place peppers in pan and cook for 1 minute. Add eggs and scramble together. Cook until eggs are almost set.
- Arrange cooked egg/pepper mixture on pizza shell; garnish with mushrooms and sausage. Sprinkle with cheese and place under broiler for 1 minute.
Nutrition Facts : Calories 266.4, Fat 18.6, SaturatedFat 7.1, Cholesterol 345.9, Sodium 447.4, Carbohydrate 3.6, Fiber 0.7, Sugar 1.6, Protein 20.5
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- Preheat an oven to 400 degrees. Shred a medium sized zucchini and use your hands to squeeze out excess liquid from the squash. Transfer the zucchini shred to a mixing bowl. The weight listed in the ingredients is the final yield of the zucchini after removing excess liquid.
- Combine the shredded parmesan and 1 egg with the zucchini shreds. Line a sheet tray with parchment paper and spread the zucchini mixture into a circle about ¼-inch thick. Create a slight indentation to form a crust around the edge of the circle.
- Bake the zucchini crust for 20 minutes in the oven. After baking, reduce the oven temp to 350 degrees. Top the zucchini crust with the remaining 4 eggs. Sprinkle the salt and pepper over the eggs only. Slice and arrange the lox over the pizza, followed by diced red onion.
- Bake the pizza once more for 15-20 minutes, based on how done you want your eggs to be. These eggs were cooked to over-easy at about 15 minutes.
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