breakfast for dinner pizza

Name: Breakfast for dinner pizza
Cuisine: American
Ingredients: - 1 medium/large onion sliced thin; - 2 medium poblano peppers, seeded and sliced thin; - 1 tablespoon turbinado sugar; - 3 tablespoons unsalted butter; - 1 cup kraft three cheese blend; - 1 - 16 ounce roll breakfast sausage { any flavor you like }; - 5 large eggs; - 1 jalapeno pepper chopped fine { leave some seeds and a small amount of veins in }; - 2 tablespoon water; - 2 tablespoons unsalted butter; - ½ teaspoon sea salt; - ½ teaspoon fresh ground pepper; - 1 – 11 ounce roll pillsbury thin pizza crust; - ½ of a 11 ounce roll of goat cheese { 5.5 ounces }; - parchment paper; - baking sheet

30 Pinches 11 Photos

Irisa Raina 9

New Iberia, LA

Updated on Nov 10, 2013

This is one of those { use what you have } breakfast pizzas. The poblano pepper adds much flavor to this dish but not any heat. The jalapeno adds just that right amount of kick that takes this over the top. The onion & pepper mixture and crumbled sausage can be made the day ahead. It would not need to be reheated because it will get hot in the oven. I should add that the reason I put a second sheet of parchment and a second baking sheet on top of the crust before I pre-bake it, is so the dough does not rise. If you like a little thicker crust omit this part.

Rate

prep time

cook time

method Bake

yield

Ingredients

- 1 medium/large onion sliced thin
- 2 medium poblano peppers, seeded and sliced thin
- 1 tablespoon turbinado sugar
- 3 tablespoons unsalted butter
- 1 cup kraft three cheese blend
- 1 - 16 ounce roll breakfast sausage { any flavor you like }
- 5 large eggs
- 1 jalapeno pepper chopped fine { leave some seeds and a small amount of veins in }
- 2 tablespoon water
- 2 tablespoons unsalted butter
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 – 11 ounce roll pillsbury thin pizza crust
- ½ of a 11 ounce roll of goat cheese { 5.5 ounces }
- parchment paper
- baking sheet

How To Make breakfast for dinner pizza

Step 1

Add the 3 tablespoons butter to a pan and slice the onion thin and sauté with the Turbinado sugar. Slice the poblano and add to the onion and sugar mixture, sauté this till the onions caramelized slightly and the peppers are soft, remove and set aside.

Step 2

In the same pan cook the sausage and as it starts to cook crumble it, and cook it till it is fully cooked. Remove from the pan and set aside.
Step 3

Crack the eggs into a large bowl and add the jalapeno pepper, water, salt and pepper. Whip the eggs till they are all mixed.
Step 4

In the same pan from the onions/peppers and sausage, add the 2 tablespoons butter and loosely scramble the eggs. They will continue to cook on top of the pizza.
Step 5

Pre heat the oven to 325, line a baking sheet with the parchment paper “trimming off the excess around the outside of the pan { neatness does not count ha ha ha } and unroll the pizza crust and poke some holes in it with a fork, put more parchment paper on the top and place another baking sheet on top of it, and pre-bake the crust for 10 to 15 minutes.
Step 6

Remove from the oven “removing the extra parchment and pan” sprinkle with the three cheese blend dry cheese.
Step 7

Then spread the onion and peppers on top.
Step 8

Spread the cooked sausage on top of the onions.
Step 9

Top with the soft/loose scrambled eggs.
Step 10

Dot the goat cheese on the top of the eggs.
Step 11

Bake at 325 for 25 minutes { depending on your oven } till the crust starts to brown.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes