Breakfast Pan Pizza

A simple yet delicious homemade pan pizza that is topped with your favorite breakfast foods.

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servings

Prep Time 30

Cook Time 15

Total Time 45

Ingredients

Sausage and Gravy

1 lb ground sausage
⅓ cup flour
2 cups half and half (or heavy milk)
½ tsp season salt
½ tsp pepper

Scrambled Eggs

8 whole eggs
¼ to ½ cup milk

Misc Ingredients

2 cups shredded cheese
½ pkg bacon bits (3.5 oz pkg) (⅓ cup chopped bacon)
1 pizza dough

Instructions

If needed, start by making or preparing your pizza crust. I use a homemade batch, but you can use store-bought if you want.
Preheat your oven to 450º Fahrenheit.
Brown the ground sausage in a skillet over medium heat. Do not drain the grease. Once brown, add the flour and stir until it absorbs most of the grease. Continue cooking for 2 to 3 more minutes, stirring consistently. Slowly pour in the half and half and the seasonings. Whisk to mix. Bring the mixture to a boil, stirring frequently. Reduce the heat and continue cooking and stirring until the gravy thickens up to your liking. Note: It will thicken a bit after cooling. Set aside but keep warm.
Make the scrambled eggs. Whisk together the eggs and milk until combined. Cook over low heat until the eggs have firmed up. Set aside.
If you are using raw bacon, cook that as well. (I use bacon bits to make the process a bit easier.) Drain off any fat and chop into bite-sized pieces.
Assemble the pizza. Add the sausage gravy first, then the eggs. Top with shredded cheese and the bacon bits or chopped pieces.
Bake in a preheated oven for 15 minutes or use the instructions for your particular pizza crust. Allow to cool slightly, then cut and enjoy!

Notes

Store any leftovers in an enclosed container in the refrigerator and consume within 2 to 3 days. You can also freeze the baked pizza. Allow the pizza to cool to room temperature, then wrap it in foil or store it in freezer-safe ziplock bags. Freeze for up to 3 months.