Never met a pizza I didn’t like. And this breakfast pizza is a sure way to end your evening. Breakfast dinner is always a good and fun idea. Plus, the leftovers are perfect for the next morning!
Total Time
35min
4.5
2 Ratings
Author: Meiko and the Dish
Servings:
4
Ingredients
•
1
can
(13.8 oz)
Prepared Pizza Crusts
•
3
Tbsp
Basil Pesto
•
1
tsp
Maple Syrup
•
1 1/2
cups
Shredded Mozzarella Cheese
•
4
Tbsp
Shredded Parmesan Cheese
•
1/4
Small
Red Onion
, thinly sliced
•
1
Red Bell Pepper
•
4
Breakfast Sausage Links
, crumbled
•
5
Large
Eggland's Best Classic Eggs
•
1/4
tsp
Kosher Salt
, divided
•
1/4
tsp
Ground Black Pepper
, divided
•
2
Tbsp
Finely Chopped
Italian Flat-Leaf Parsley
•
as needed
Non-Stick Baking Spray
Cooking Instructions
1.
Preheat the oven to 400 degrees F (205 degrees C). Spray the baking sheet with Non-Stick Baking Spray (as needed). Add Prepared Pizza Crusts (1 can) and shape to fit the baking sheet.
2.
In a small bowl stir together Basil Pesto (3 Tbsp) and Maple Syrup (1 tsp).
3.
Brush 1 tablespoon of pesto sauce evenly over all the pizza dough.
4.
Bake in the oven for 8 minutes.
5.
In a medium bowl blend Shredded Mozzarella Cheese (1 1/2 cups) and Shredded Parmesan Cheese (4 Tbsp).
6.
Evenly spread ¼ of cheese blend over pizza crust.
7.
Evenly add the Red Bell Pepper (1), Breakfast Sausage Links (4), 1/2 the Red Onion (1/4), and crack an Eggland's Best Classic Eggs (5) inside each bell pepper.
8.
Sprinkle each egg with Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Sprinkle remaining cheese and red onion over the top.
9.
Bake for 13 minutes, until the crust is golden brown.
10.
Remove the pizza from the oven, drizzle any remaining pesto-syrup over the top of the pizza, and garnish with Italian Flat-Leaf Parsley (2 Tbsp). Cut pizza and serve warm.
Author's Notes
To slice the pepper whole, cut ¼ inch from the bottom and remove the seeds. Then slice using a mandolin or a knife, ¼-inch thick.
Nutrition Per Serving
CALORIES
634
FAT
33.0 g
PROTEIN
31.3 g
CARBS
52.6 g
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