Description

School Breakfast Pizza is a delicious and easy-to-make dish that combines scrambled eggs, crumbled breakfast sausage, melted cheddar and pepper jack cheese, all on a pre-made pizza crust. It’s perfect for busy mornings or a weekend brunch!

Ingredients

1 tube refrigerated pizza crust

1 pound cooked breakfast sausage, crumbled

8 large eggs

1 cup whole milk

¾ cup shredded cheddar cheese, divided

¾ cup shredded pepper jack cheese, divided

1 teaspoon salt

½ teaspoon pepper

1 teaspoon onion powder

2 teaspoons minced garlic

2 tablespoons green onions, thinly sliced

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Instructions

Preheat the oven to 400°F (200°C) and spray a baking sheet with non-stick cooking spray.
Stretch the pizza crust onto the baking sheet, making sure to reach all sides and corners. Poke tiny holes in the dough with a fork to prevent bubbling. Bake for 8 minutes and set aside.
In a mixing bowl, whisk together the eggs, milk, half of the cheddar and pepper jack cheese, salt, pepper, onion powder, and garlic. Scramble the eggs in a non-stick skillet over medium heat, stirring occasionally until cooked through.
Once the crust is partially baked, spread the scrambled eggs evenly over it. Add the crumbled sausage, then top with the remaining cheese.
Return the pizza to the oven and bake for an additional 2 minutes, or until the cheese is fully melted and bubbly.
Sprinkle with green onions, slice, and serve immediately.

Notes

For a vegetarian version, skip the sausage and use plant-based meat or veggies like mushrooms and spinach.

Try different cheeses like mozzarella or gouda for a unique twist on the flavor.

Add red pepper flakes or hot sauce for a spicy kick.

For extra texture and nutrition, add sautéed bell peppers or spinach to the pizza.

Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 15g
Cholesterol: 140mg