Breakfast Pepperoni Pizza

Breakfast Pepperoni Pizza

"Here's a fun breakfast idea from Joanne St. Angelo of East Providence, Rhode Island. Share one pizza for breakfast or have one each for a hearty dinner entree, Joanne suggests. TIP: To ensure creamy eggs, don't overcook them!"
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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. In a small bowl, whisk the eggs, onion and water. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set.
  2. Place the crust on an ungreased baking sheet. Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce. Top with scrambled egg mixture. Drizzle with remaining pizza sauce; sprinkle with remaining cheese. Top with pepperoni. Bake at 400 degrees F for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving.

Footnotes

  • Nutritional Analysis: 1/2 pizza equals 547 calories, 26 g fat (10 g saturated fat), 248 mg cholesterol, 1,142 mg sodium, 55 g carbohydrate, 2 g fiber, 24 g protein.

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Reviews

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I did not have a pre baked italian crust but I did have reduced fat whomp (refrigerated) biscuits so I used those instead. I just floured up my counter a bit and rolled out the biscuits slightly...

Easy and delicious! How can you go wrong with "pizza" for breakfast? Plus this was a great way to use up some leftover pizza sauce. I replaced the water with milk to get the eggs nice and fluff...

One Sunday wanted breakfast, had no bread, too lazy to make pancake batter up...thought of this recipe. I used fresh mozz and cheddar. I also used micro bacon(just sliced and added on top no coo...

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