Preheat oven to 350 degrees. Unroll pizza crust and place in the bottom of a 10-inch cast-iron skillet. Press firmly on bottom and 1-inch up the sides of skillet to form a crust.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Switch up your breakfast routine by indulging in this sausage and egg breakfast pizza.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (13.8-oz.) can Hy-Vee refrigerated pizza crust | ||
| 2 tbsp. Hy-Vee unsalted butter, melted | ||
| 2 clove(s) garlic, minced | ||
| 1 ½ c. Hy-Vee shredded Colby jack cheese, divided | ||
| 6 frozen fully cooked pork sausage patties, thawed | ||
| ¼ c. Hy-Vee grape tomatoes, halved | ||
| 3 slice(s) red onion, separated into rings | ||
| 4 Hy-Vee large eggs | ||
| ¼ c. fresh arugula | ||
| Hy-Vee salt | ||
| Hy-Vee crushed red pepper | ||
| Hy-Vee black pepper |
Things To Grab
- 10-inch cast-iron skillet
- Small microwave-safe bowl
- Silicone pastry brush
Directions
Microwave butter and garlic in a small microwave-safe bowl on HIGH for 30 to 45 seconds or until melted; brush onto bottom and sides of crust.
Spread 1 cup cheese in a single layer on the bottom of crust. Layer sausage patties, tomatoes, and onions on top.
Bake 15 minutes or until vegetables have softened. Crack eggs 2-inches apart on top of vegetable layer; top with remaining 1/2 cup cheese. Bake 22 to 27 minutes more or until crust is golden brown and egg whites are set and yoks begin to thicken. Cool for 2 to 3 minutes.
To serve, top with arugula. season to taste with salt and crushed red pepper and black pepper.
Recipe Source:
Hy-Vee Test Kitchen