Scrambled pizza recipe
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- Dish type
- Main course
My mum created this delicious recipe, using eggs and bacon as the main topping. It has been a family favourite for many years, especially with the children, who are fussy.
11 people made this
- 160ml warm water
- 1 (7g) sachet fast action yeast
- 1/2 teaspoon salt
- 1 teaspoon caster sugar
- 1/4 teaspoon dried oregano
- 220g plain flour
- 6 rashers streaky bacon, chopped
- 1/2 bunch spring onion, thinly sliced
- 6 eggs, beaten
- salt and pepper to taste
- 125ml pizza sauce
- 25g grated Parmesan cheese
- 50g thinly sliced salami
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat the oven to 200 C / Gas mark 6.
- Pour warm water into a mixing bowl. Stir in yeast, salt, sugar and oregano. Mix in 1/3 of the flour, and then stir in remaining flour. Cover with cling film, and set aside to rest for 10 to 15 minutes.
- While dough is resting, prepare topping. Place bacon in a large, deep frying pan. Cook over medium heat until evenly brown. Stir in spring onions, and cook for 1 minute. Add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. Season with salt and pepper to taste.
- Spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. Top with bacon and eggs, Parmesan cheese and salami. Bake for 20 to 25 minutes, or until golden brown on top.
Reviews & ratingsAverage global rating:(13)
Reviews in English (8)
YUM - had a brunch & made this for the kids ... I couldn't keep the adults away! I bought the pizza dough to save time & sprinkled it with the oregano. Recipe is a keeper - Thanks for sharing!-17 Jul 2004
Breakfast pizza made with naan bread is a crazy good way to start the day
No need to have leftover pizza for breakfast anymore. Make the real thing and pile it high with all kinds of breakfast goodies. It’s a feast for the eyes, and taste buds too.
This pizza has all the goodness of an omelet with an added bonus of your being able to eat it with your fingers. And you know what my fave part is? Well, besides all of it, my fave part is the touch of garlic that’s on the crust. Yes, garlic for breakfast is a good thing and so is pizza for that matter.
It’s a great make-ahead breakfast too. Just make the pizzas (without baking them), store in the fridge, and then bake them in the oven just before serving. What a crazy good way to start the day.
Pizza for Breakfast!
If eating scrambled egg pizza for breakfast seems odd to you, I totally understand. I was a new teacher in San Diego years ago when someone brought a pizza from a local pizza joint into the staff lunchroom one morning. I remember thinking it was weird that someone brought pizza in the morning. But then it was explained that it was an egg pizza. It was something that the local pizza place was known for. Apparently, everyone stopped by to grab breakfast pizzas from this place!
Of course I tasted the Scrambled Egg Pizza and immediately fell in love with it. I never stopped thinking about it, so I definitely had to create my own version at home.
Pizza Scrambled Omelet
In a medium bowl, beat the eggs. Add the bell pepper and sausage. Sprinkle with a dash of salt and pepper and mix well.
Place a frying pan over medium-high heat and spray with cooking spray. Add the egg mixture to the pan and cover the pan. When the eggs are nearly set, spoon on the pizza sauce and sprinkle evenly with the cheese. Cover the pan.
When the cheese is melted and the egg is completely set, transfer the omelet to a plate and enjoy.
Note From Recipe Submitter:
Use whatever quantity of bell peppers and sausage you want. The quantities I listed are only suggestions. Feel free to experiment with the ingredients. It doesn't have to necessarily be sausage and peppers. I got this recipe from my cousin, who made this for me on the spur of the moment. Very Easy and Yummy! Enjoy :)
A pizza-flavored omelet that's very easily modified to fit personal tastes. Most common pizza toppings would work as ingredients in this dish.
Mr Breakfast would like to thank cindurellastory for this recipe.
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Breakfast Pizza Sauce:
I don&rsquot know about you, but the idea of a red sauce on a breakfast pizza sounds pretty gross to me.
You&rsquoll just whisk together some flour and butter over medium heat until melted and combined and then stir in some milk and mustard powder.
Keep whisking until the mixture thickens up nicely, like a gravy.
Remove from the heat, add your shredded cheese, and whisk until it&rsquos smooth and creamy.
Boom. You just made cheese sauce, my friend.
Spread your cheese sauce over the pizza crust and then whip up some scrambled eggs.
You&rsquoll want to leave your eggs a bit wet, since they&rsquoll be going in the hot oven with the pizza. Nobody likes dry eggs!
Top your pizza with the scrambled eggs along with some crumbled and cooked sausage and bacon.
Bake this up and then sprinkle on some chopped green onions or give it a drizzle of hot sauce. Either way, this is gonna be good.
I have made this using homemade pizza dough as well as using store bought. Either works just fine, so do what you prefer!
Honestly, I usually keep pizza night simple and go with the store bought dough. No shame here.
Pro Tip: The crescent roll dough sheet works really great as a base for this pizza! Everyone loves crescent rolls, right?
More pizza recipes:
We don&rsquot let a week go by without some form of pizza!
This veggie pizza is a favorite any time we have guests over.
My fruit pizza is always a hit with the kids.
My own personal favorite is this buffalo chicken pizza!
Trying to cut carbs but still want pizza? This fathead pizza is the way to go!
Easy Breakfast Pizza
Refrigerated pizza crust makes this recipe fast to toss together. You can change up the ingredients based on what your family prefers and even make a half and half like you would a traditional pizza. Some ideas for other ingredients would be sausage, hamburger, onions, hashbrowns, peppers and you could also add a white gravy as the sauce.
Pizza for breakfast? No cold, old slices here. This pizza features soft-scrambled eggs in a creamy sauce topped with sausage, peppers, onions. whatever your favorite omelet topping! Sharp cheddar cheese adds tang, and mozzarella gives that stretch and pull we love. Treat the family this weekend and make pizza. for breakfast!
- one batch of pizza dough, regular Pizza Crust OR Whole Wheat Crust
- 8 ounces (227g) bulk breakfast sausage
- 1/2 cup (71g) diced onion
- 1/2 cup (71g) diced peppers, red or green, your choice
- 3 tablespoons (43g) butter
- 3 tablespoons (23g) King Arthur Unbleached All-Purpose Flour
- 1 cup (227g) milk or half & half
- 4 to 6 large eggs, farm-fresh if you can get them
- 1 cup (113g) shredded sharp cheddar cheese
- 1 cup (113g) shredded mozzarella cheese
Roll or pat out your pizza dough to a 14" circle or 12" x 16" rectangle. Set aside while you prepare the filling. Letting your pizza crust rise a bit before topping will give you fuller, more bready crust. If you prefer thin crust, skip the rise and roll your crust just before topping.
In a large sauté pan, cook the onions and peppers in a touch of butter or oil until they begin to soften. Add the sausage, breaking it up with a spatula as you go. Cook until the sausage is cooked though but not browned. Drain the mixture of excess fat and set aside to cool slightly.
In the same pan, cook the 3 tablespoons of butter and 3 tablespoons of flour for about 4 minutes don't allow to brown. Remove the pan from the heat and whisk in 1 cup milk or half & half. Return to the heat and cook until the sauce begins to thicken.
Crack the eggs into the sauce and whisk in well. Continue to cook the eggs until soft set. Avoid overcooking this will make the eggs rubbery.
Perfect your technique
Spread the egg mixture over the crust, and top with the sausage mixture, spreading evenly. If you have more eggs than pizza, save for another day rather than risk a soggy crust. Top with both cheeses.
Bake the pizza in a preheated 400°F oven for 15 to 18 minutes, until well-browned and bubbly.
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This is the recipe you need if you have a craving for pizza but don’t want to mess around making pizza dough and sauce. All the classic flavors of a pepperoni pizza are stuffed into this easy quick bread, including mozzarella, pepperoni, and sun-dried tomatoes.
Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.
Game plan: You can also use this recipe to bake savory muffins instead of bread—just use a standard 12-well muffin pan. Coat the wells generously with olive oil and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack.
This recipe was featured as part of our 5 Savory Quick Breads for Fall Baking.
Tips for Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
Scrambled Egg Breakfast Pizza Recipe
Remember last week when I said I wasn’t going to be posting new recipes anytime soon?
Well I’m a big fat hairy liar, minus the extra wooly pounds part.
Hear me out. My treachery was never deliberate, I swear. I even understand your reluctance to trust me, especially since I called myself a trickster, not to be confused with a hipster, although I’m probably that too. I truly had no intentions of creating a new recipe this past weekend, much less sharing it on the blog come Monday. Sometimes life goes awry though and from the chaos, a beautiful Breakfast Pizza is born.
Some people set out to make a recipe with a definitive plan in place. They have a strong idea in mind, a firm approach and the ingredients to back it up. They measure twice and cut once, and I have no idea where I’m going with this analogy or how carpentry even got into our little food equation.
The point is this recipe did not come about as a result of a deliberate plan. It really developed when I opened my fridge and suddenly discovered my egg hoard had gotten out of control. Again. Ironically enough, I made a breakfast pizza that last time too.
Hoarding food, especially a particular ingredient is a lovely little side effect of being a willing participant in a CSA. I also have mountains of apples on my counters and a shitton of squash stashed away in my basement. It’s a thing.
Another thing is I imbibed in a few too many beers on Saturday night and maybe even some kind of shot named after the state of Washington, which also involved an apple. Look at that, I drink seasonally too. Now that’s pure dedication, although I did turn down the fireball because I’m too old for that crap, even if there is a catchy song about it now. It’s like the modern-day One Bourbon, One Scotch, One Beer with a Latino vibe. George Thorogood was ahead of his time or maybe Pitbull is regressing. Either way, I don’t do fireball.
I do however do pizza, especially after a night of consumption. In fact, I go to bed craving it, and I wake up wanting it even more. I’m pretty sure everybody does. It’s in our DNA. I’m almost certain I read somewhere it’s part of our thirty-fifth chromosome. Yes, that sounds right and completely factual. You should always believe everything you read on the internet too, even more so when it comes out of my mouth.
This Scrambled Egg Breakfast Pizza is Pitbull meets George Thorogood, or in other words, the perfect storm of creativity, hoarding and a desire to soak up some of the prior night’s drinking. It was so damn good, I simply had to share.
I used a Cracked Black Pepper Pizza Crust because my grocery story is awesome and carries the most magnificent dough balls, although any kind of dough would suffice. The base of this pie is a blend of ever so slightly sautéed onions, green peppers, garlic and radishes, a marriage made in heaven if you ask me, and then topped with pile upon pile of fluffy, and well seasoned, scrambled eggs. Covered with cheese because, duh, cheese, a few reserved bell peppers pieces, some radish slices and more chives purely for presentation purposes, this Breakfast Pizza is something you’re going to want in your mouth.
Even better than the magnificence of this pie, is the fact it uses a dozen eggs. Yes, a dozen eggs. It’s go big or go home around these parts or I really needed to put a significant dent in my stockpile. Whatever the reason, this comes together quickly and is enough to feed a small army, which means this makes the perfect post Thanksgiving breakfast, especially if you still have a lot of mouths lingering around, wanting to be fed yet again. That Thanksgiving crowd can be greedy. You give them one huge meal and then suddenly they want another. Go forth and feed them this Scrambled Egg Breakfast Pizza. They will call you a culinary wizard. They might even try to give you a shot of fireball.
Set a pizza stone in the oven and preheat the oven to 500°. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.
Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes. Remove the eggs from the heat. Stir in the remaining 1 tablespoon of butter and season with salt.
On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella.
Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling. Remove the pizza from the oven and spoon the scrambled eggs on top. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot. Garnish with chives, cut into wedges and serve.