Reviewed: Apr. 21, 2009

I gave this 3 stars because of the soggy crust and greasy from the sausage. I made it a second time and used a Boboli crust, white sauce instead of a tomato-based pizza sauce, used cooked turkey breakfast sausage (drained well), Veggie toppings of onion, bell pepper and mushrooms, scrambled the eggs only until moist, and topped with cheese. Big improvement!

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TRISH

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Reviewed: Mar. 28, 2009

My family and our friends love this recipe. We like onion and garlic so we added it and extended the cooking time to 20-25 min. Great recipe!

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Becky

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Reviewed: Mar. 3, 2009

Awesome! Used 5 eggs - leftovers good, too; texture is altered a bit, but flavor is enhanced. Only used 12 oz. of sausage and still had enough zest!

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Dana Cooks

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Reviewed: Feb. 12, 2009

very good...but 1 short of 5 *'s in my humble opinion...thanks for the recipe!

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Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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Reviewed: Jan. 10, 2009

I'm rating this 5 even though I altered it a bit out of necessity. I love sausage, but I had chicken breast from dinner the night before, so I shredded it up and used it instead of sausage. I added onion, and didn't have any tomatoes. I also used a blend of mozz and chedder cheeses. I used 6 eggs as suggested by other reviewers, and precooked the crust 5 mins as suggested also. It turned out great! Next time I will try with the sausage.

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mswilson

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

This is a great recipe. My husband loves it as well as my children. I followed the suggestion of another about cooking the crust 5 minutes before putting all the other ingredients on top. I didn't change any of the other ingredients. Great for any meal.

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Cathy Heald

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Reviewed: Mar. 8, 2008

Delicious! I used a no yeast pizza dough recipe, and sauteed onion & pepper w/sausage and mushrooms. I did not add tomatoes. I used cheddar cheese. I used the 4 eggs, but feel as though 6 would be a better amount. I also baked the crust 5 minutes before adding the toppings as recommended. Very very yummy!

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Dec. 29, 2007

First of all, I used the " Pizza Dough I" recipe on this website for the crust (with modifications suggested by LADYMHARRIS). I used pork butt instead of sausage because I didn't have any. I also added onions to the saute and left out the tomatoes (also didn't have any). I sprinkled a thin layer of mozzarella over the dough before adding the saute, and then added a layer of Muenster on top. My boyfriend and his sister could not get over how delicious this was. My very impressive brunch went over very well... and I will definitely be making this again!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 22, 2007

This was a great recipe... I will make it again and again. I think the recipe, as written, deserves five stars. If you change the recipe to make it lighter or change an ingredient, then it becomes a new recipe. You should not give this recipe fewer stars because of it! This one is great just as it is!

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kissthecook

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Reviewed: Nov. 22, 2007

I made this recipe for brunch. I used sausage, eggs and cheddar cheese. I used the Boboli ready made pizza crust. Very good, and I'm making it for day after Thanksgiving breakfast for my husband and parents.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 15, 2007

I only give this four starts because hubby liked it, but I thought the pizza dough, even though I cooked it ahead of time before adding the mixture, was way too soggy. If you make this, make sure you have a big crowd as leftovers are not gonna happen, too soggy for that.

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KimsKitchen3

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 3, 2007

This recipe was every bit as good as I expected it to be. I have never used packaged refrigerated pizza crust before, but it worked out wonderfully in this recipe. I did as another reviewer suggested and cooked the crust about 5 minutes to give it more crispness. It probably could have used another 2-3 minutes in addition (depends how crisp you like it). I couldn't find pizza blend cheese- used 1 cup mozzarella and 1 cup mild cheddar and it was perfect (I don't care for all cheddar on breakfast casseroles/pizzas). I did cook the sausage and mushrooms separately the night before to save time in the morning. I just reheated them in the microwave to warm it before adding it to the pizza. Four eggs really isn't a lot, so you could probably use six as someone else suggested and it would still turn out well. I baked for 15 minutes and it was perfect. This will be a recipe that will remain in my recipe collection. I was quite pleased with the flavor. You could easily adapt this recipe to ingredients of your liking or what you have on-hand.

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Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Aug. 26, 2007

The first few times I made this the crust was soggy, so I decided to bake the crust for approx 5 minutes before adding the ingredients. Turned out PERFECT! Great for team breakfast at work.

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Andie

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 25, 2007

I make this pizza alot..my family loves it. I alter the ingredients a bit for my picky son so I only add the sausage, black olives and forgo the tomatoes and mushrooms but it's still delicious and very easy.

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Puertoricangirl

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Warrenton, Missouri, USA

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Reviewed: Oct. 30, 2006

I'm giving this 4 stars rather than 5 because of the high fat content. I changed the recipe to make it healthier. I used 1/2 Jay's Signature Pizza Crust using whole wheat flour and prebaked 15 min. I made my own lean turkey sausage (1/2 package lean ground turkey, browned, drained, seasoned with fresh black pepper, sea salt, paprika, garlic powder, onion powder, red pepper flakes, oregano). To keep moist, I spread 4 oz roasted garlic tomato sauce on the crust before adding the turkey. I lightly scrambled 4 eggs and 8 oz egg whites (don't over cook). I put 1/4 C fat free mozzarella between the turkey and eggs to help it melt, and then topped it with 1/4 C reduced fat mexican style cheese (cheddar, mozzarella, colby, montery jack). Even with all these changes, the pizza came out delicious and hubby calls it a treat. With my changes: 128 Cal, 5.1 g fat, 1 g sat. fat, 141.5 mg chol, 270.9 mg sodium, 10.8 g carb, 12.5 g protein.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Aug. 25, 2006

This was great. I had to change a few things because I didn't have everything on hand. I added onions (about 1/3 cup, raw), instead of ground sausage, I had to use maple links - I sliced them thinly (about 8 of them), and used a blend of mozzarella and cheddar. I did have to cook it longer than suggested - I cooked it about 30 minutes. Easy and tasty recipe.

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IM COOKIN

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Reviewed: Jun. 7, 2006

This was really good, but I had to give it only 4 stars because I changed it a bit...I used spicy Italian sausage, red onion, and chopped black olives. I also used 6 eggs. It was yummy!!!

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Leslie

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 27, 2006

This recipe was served at our Ladies Church Brunch, and was so popular everyone was asking for the recipe. Chopped green pepper added for colour, and for extra "zing". Sooooooo good!

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M. Gail Thiessen

Cooking Level: Intermediate

Living In: Dawson Creek, British Columbia, Canada

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Reviewed: Apr. 4, 2006

this was very good and easy. You could also add some other toppings to give it more flavor.

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Jessica G

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Reviewed: Apr. 2, 2006

This dish got rave reviews at the baby shower brunch I went to. Several people asked for the recipe! Instead of plain diced tomatoes I used diced tomatoes with mild green chiles and it added a great "kick" to the dish. Thank you!

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Laura J

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