Breakfast Pizza

★★★★★ 1 Review
KTurn620 avatar
By Karen Turnbough
from Indianapolis, IN

So not healthy, but Matt wanted me to make this and begged for months before my first attempt. Several manifestations later, this 12-step recipe has become a Turnbough Original!! Don't be frightened by the long lists and long instructions. Lots of little steps, but not as daunting as it looks.

serves TONS! Usually 6-12, depending on how you slice it
prep time 1 Hr 20 Min
cook time 20 Min
method Bake


  •   1 lb
    bacon, drippings reserved
  •   1 lb
    chorizo sausage, drippings reserved
  •   15
    eggs, beaten with milk
  •   1 Tbsp
    italian seasoning
  •   1-2 tsp
    salt and pepper, to taste
  •   3 c
    shredded cheddar cheese
  •   1 (8oz) pkg
    cheddar cheese, sliced into 1/4
  •   2-3 c
  •   2 Tbsp
  •   4 c
  •   8 tsp
    baking powder
  •   1/2 tsp
    baking soda
  •   1 1/2 tsp
  •   4 Tbsp
    butter, cold and sliced into 8 pcs
  •   4 Tbsp
  •   2 c
    cold buttermilk

How To Make

  • 1
    Preheat oven to 350.
  • 2
    Cut each strip of bacon into 1 ½ inch pieces and place in medium saucepan. Place saucepan over medium-high heat and cook, stirring occasionally, until bacon pieces are crispy. Strain drippings into large 12- or 14-inch skillet. Set bacon aside and skillet back on burner.
  • 3
    Crumble sausage into bacon drippings and cook until browned, stirring occasionally to break larger pieces of sausage up. Strain sausage out, saving drippings in skillet and keep warm over low heat.
  • 4
    FOR THE CRUST: In a large mixing bowl, combine flour, baking powder, baking soda and salt. Whisk together. Using your fingertips rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster you do this step, the better; you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  • 5
    Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Using a rolling pin, roll dough out to about 16x12 and carefully lay onto a 15x11 UNGREASED cookie sheet. Lay the strips of cheddar cheese around the edge, leaving about 1 inch of dough around perimeter. You’ll need approximately 3 across each short end and 4 evenly spaced down the longer edges. Fold dough over cheese strips and press down gently to seal.
  • 6
    Bake at 350 for 6 minutes. Remove from oven and puncture any bubbles that have formed. Using rolling pin, press dough flat to create a solid crust base.
  • 7
    FOR THE GRAVY: In large skillet, whisk in 2-4 tbsp flour until smooth. Slowly stir in milk, ¼ cup to a ½ cup at a time, allowing gravy to thicken after each portion is added. Add enough milk to make approximately 3 cups of gravy. Turn heat down and simmer until ready to use.
  • 8
    Crack 15 eggs into medium mixing bowl and whisk with ¾ cup milk until well-combined. Season with 1-2 tsp salt and pepper and 1 tbsp Italian seasoning.
  • 9
    While gravy is simmering over medium-low heat, scramble eggs in large skillet until just cooked. DO NOT BROWN. Turn off heat and begin assembly of pizza.
  • 10
    TO ASSEMBLE AND FINISH: Pour gravy onto pre-baked crust, creating a ½ inch thick layer. Spread scrambled eggs over gravy, making an evenly thick layer. Sprinkle with ½ cup shredded cheddar cheese. Crumble bacon into slightly smaller pieces over cheese, followed with sausage. Top with remaining shredded cheese.
  • 11
    Bake for 10 minutes to cook all layers together and melt the cheese.
  • 12
    Allow to rest for 5-7 minutes, then slice as desired. Can create up to 16 pieces.