Recipe by John Gaignat
"This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people."
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2 (12 inch)
prepared pizza crusts
salt and pepper to taste
1 (10.75 ounce) can
condensed cream of celery soup
1 (3 ounce) can
green bell pepper, chopped
shredded Cheddar cheese
This was a great recipe. For my own personal tastes, I made it with the following changes: I used 1 prepared pizza crust and did not precook it. I beat the eggs and added the chopped onion and pepper and cooked/drained/crumbled sausage (I used hot sausage) plus the bacon bits and a little bit of Picante sauce to give it a kick. I pan fried the egg mixture so it was solid but not fully cooked. Then, I used the cream of soup (any of the Campbell's cream soups worked well) as my sauce (only about 1/2-3/4 can was used). I layered the cooked egg mixture with the Cheddar cheese (2 layers of each). Then cooked according to the dough's directions. Each slice was very filling and all the ingredients were mixed together instead of layers of the ingredients. Very delicious. Everyone asks me to make it over and over again.
The picture shows fried eggs on top, which would be very tasty. Directions are only for scrambled eggs.
This was fun to make, solid recipe! I made two of these for a company brunch for about 25 people ... they were devoured in about an hour! I used COUNTRY GRAVY instead of the soup. I also used PILLSBURY PIZZA CRUST that you can get from the biscuit isle at the grocery store and re-rolled it to fit my pizza pans. Good work, John.
This was really good!! I was a bit conecerned about the cream of celery soup, but it was delish!! I used turkey sausage, fat free cream of celery & omitted the bell pepper. I also decided to add my onion to the eggs while scrambling them. I will definitely make this again!
(Oh, & I only made 1 pizza - sausage)
I was not about to throw some bacon bits in with celery soup and call it a day so... I halved the recipe to make 1 pizza, used a pizza crust mix instead of a pre-made crust. REAL maple bacon!!! Omitted the green peppers (just because I was out but next time if I have them I will certainly toss them in) sauteed the onion, of which I used sliced pearl onions. And last but in my opinion the winning change... I made my own white sauce as if I were making Cream chip beef on toast. Heres how to do it: Melt 2tbs butter, over med high heat add 1 cup of milk and 2 heaping tablespoons flour whisk and cook over med heat until thick. Add salt and pepper to taste. Everyone ate it up exclaiming over how good it was. "Much better than the schools breakfast pizza" says the 8 yr old =)
I love this, but I made some changes to better suit our tastes. I didn't want to use 12 eggs, so I just topped the pizza with 4 raw ones (made some wells in the cheese to hold the egg) also omitted the milk and cream of celery soup altogether and increased the temp of the oven to 500 to make sure the eggs were done. Very versatile recipe - thank you!
Replace the cream soup with homemade breakfast gravy! I precooked the onion and bell pepper so they wouldn't weep water when baking. I added the the precooked onion and bell pepper to the eggs, before lightly scrambling. I use real bacon bits and lightly sprinkled on top of both pizzas. Just before serving, sprinkle the top of pizza with diced tomatoes.
Excellent! I only made one, and I used real bacon on it. For the soup I used 'Cream Soup Base' from this site. My crust was 'Pizza Crust I' also from this site--it bakes up nice and thick. I only prebaked it for 5 minutes and I don't think it was quite enough; the bottom was pretty pale while the toppings were golden and delicious. Nonetheless it was cooked through and I got a compliment from DBF :) Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Breakfast Pizza
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 344
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