Breakfast Pizza #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I eat breakfast at work everyday.   Sometimes I buy the school breakfast and sometimes I bring in a yogurt or an oatmeal from home.  At school I can get toast or cereal every single day.  While I do like toast I'm not a cereal girl.  They also have different entrees on different days.

Some of my favorite entrees are cinnamon roll, pancakes, and breakfast pizza.  The funny thing about the breakfast pizza is that it is simply regular cheese pizza with sausage on it.  I'm not really sure how that qualifies as breakfast pizza but I do enjoy it it whenever they are serving it.

For Brunch Week I wanted to make my own breakfast pizza.  I knew I wanted to include eggs, sausage, and cheese but I wasn't sure where to go from there.  When I told my husband I was putting a marinara sauce on it he told me to scrap that and just go for cheese straight on the crust.  I thought that sounded ok so that's what I went with.

While I think eggs, sausage, and cheese alone would have made a good breakfast pizza I wanted to add in some vegetables.  I added Cento Fine Foods Roasted Red Peppers and some sauteed onions from Cal-Organic Farms.   Paired with Cabot Vermont Sharp Cheddar Cheese and Eggland's Best Eggs this pizza was not only good for breakfast but would be tasty any time of day.

I baked it all on a thin pizza crust but flatbread would be good as well.  It came out crispy with the cheddar cheese melted onto the crust and the eggs, sausage, and veggies on the top.  It not only looked good but it had a delicious flavor.  This would be the perfect pizza for breakfast or brunch and I bet both kids and adults would like it!

5.0 from 1 reviews

Breakfast Pizza

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Turn breakfast into a fun time for the whole family with this delicious breakfast pizza topped with eggs, cheese, roasted red peppers, onions, and sausage!

Author: Heather Lynne

Recipe type: breakfast

Serves: serves 4

Ingredients

• 1 refrigerated thin crust pizza dough
• 6 oz. Cabot Vermont Extra Sharp Cheddar Cheese, shredded
• 8 oz. Chorizo sausage
• ½ onion, chopped (I used Cal-Organic Farms)
• 3 garlic cloves, minced
• 3 eggs (I used Eggland's Best)
• 1 t. salt
• 1 t. black pepper
• ½ t. paprika
• ¼ c. roasted red peppers, chopped (I used Cento Fine Foods)

Instructions

1. Preheat the oven to 425 degrees.
2. Roll out the pizza crust on a pizza pan. Sprinkle with the shredded cheese. Bake for 7-8 minutes then remove from oven.
3. Meanwhile crumble the chorizo in a large skillet and cook for 5 minutes over medium high heat or until it begins to brown. Add in the onions and garlic and cook for 2-3 minutes. Remove from pan.
4. Beat the eggs, salt, pepper, and paprika in a small bowl. Add to the same skillet you cooked the sausage in and scramble over medium heat, about 3 minutes.
5. Put the scrambled eggs on top of the pizza crust with the cheese distributing them evenly over the crust. Crumble the sausage, onion, and garlic mixture on top of the eggs. Place the roasted red peppers on top of everything else.
6. Bake for 5-10 minutes or until the crust is golden brown.
7. Remove from oven and cut into 8 slices.

Notes

A Hezzi-D Original recipe

3.4.3177

Take a look at what the #BrunchWeek Bloggers are creating today!

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Cà Phê Trứng (Vietnamese Egg Coffee) from Tara's Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.