Morning Terrace Pizza

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"These breakfast pizzas pack eggs and sausage into hollowed out baguettes for a satisfying meal." — The Kitchen at Johnsonville Sausage

Directions

Position oven rack in center of oven and preheat oven to 400 degrees F.
Cut baguette in half and then slice it open to create four equal open-faced pieces. Remove the doughy center, leaving a half inch border close to the edge.
In a large skillet, saute sausage until browned. Remove from heat, thinly coin slice and set aside.
Top the baguettes evenly with 3/4 of the shredded fontina cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top around the edges. Add the rest of the fontina and the diced tomatoes. Bake for 5-8 minutes and remove from oven.
Using the back of a spoon, lightly make 4 indentations in the center of the baguettes not too close to the crust, pushing some of the ingredients to the sides. Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan Cheese.
Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, sprinkle with fresh chives, cut and enjoy!

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Footnotes

Note: Always cook sausage to internal temperature of 160 degrees F (70 degrees C).

Reviews More Reviews

Jun 16, 2012

I used a day old french bread loaf to make this recipe. No fontina cheese, I used mozzerella instead and half the amount called for. This was INHALED by my husband and kids in literally 15 minutes. My husband was actually offended that there wasn't more. To say this was a huge hit would be an understatement. This was very easy to make and quite cost effective. Next time, I'm going to try to make this with homemade turkey sausage (like ground turkey spiced to taste like breakfast sausage) and maybe fill it out a bit with more chopped vegetables.

—Sarah Jo

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Mar 14, 2013

This was very good! I used Johnsonville chicken chipolte fully cooked sausage. My kids like scrambled eggs and will never eat sunnyside-up eggs so I whisked the eggs before adding them ontop and pushed them into the topping ingredients with a fork making sure all the eggs seeped in. I used mozzarella instead of fontina and green onion instead of chives! I baked this in homemade semolina bread rounds. We all loved this and had it for dinner instead of breakfast!

—Lillian

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3 Ratings

Mar 07, 2013

My grocery store had only the ground sausage (weird), so I substituted that for the links. This was good: The flavors are perfect, and they are a convenient breakfast option. However, I think that I have a few tips that will help the next person to make the recipe. Unlike the first reviewer, I used a baguette as the recipe called for. This was a BAD move. The bread was so skinny that the egg yolks were cooked through before the whites were set, and some of the white spilled out onto my sheet pan. When I make them next (because I will!), I will use French bread and make battlements of tomato and sausage so that my white can really spread out. Maybe add some bacon, too.

—ilkaisha

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Nutrition

Calories
1027 kcal
51%

Carbohydrates
53.2 g
17%

Cholesterol
382 mg
127%

Fat
65.2 g
100%

Fiber
2.8 g
11%

Protein
55.1 g
110%

Sodium
2441 mg
98%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Morning Terrace Pizza

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1027
Calories from Fat: 587

% Daily Value *
Total Fat 65.2g 100 %
Saturated Fat 27.5g 137 %
Cholesterol 382mg 127 %
Sodium 2441mg 98 %
** Potassium 339mg 9 %
Total Carbohydrates 53.2g 17 %
Dietary Fiber 2.8g 11 %
Protein 55.1g 110 %
Sugars 4.7g
** Vitamin A 26 %
** Vitamin C 12 %
** Calcium 52 %
** Iron 44 %
** Thiamin 52 %
** Niacin 84 %
** Vitamin B6 15 %
** Magnesium 16 %
** Folate 90 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.