Scrambled Egg Pizza

Bettie is a big fan of Breakfast Pizzas and often buys them by the slice on the weekend from our local Casey’s Convenience store. I felt there must be a easy way to make this and save a little money. Those pizza slices are expensive.

  The 2010 Better Homes and Gardens Red Plaid had a recipe with lots of room for variety so decided to try it.

  I used refrigerated  pizza crust instead of the frozen bread dough called for in this recipe. I wanted to make this simple to make on a lazy weekend morning. It was quite easy to make, and tasted very good. Lyle thought it was good also and this is not one of his favorite foods. 

  Try this using your favorite toppings. I used sausage but bacon would be good or Canadian bacon would be excellent or both. Change the cheeses or vegies to suit your family and you have a good healthy breakfast with not much work.

  Scrambled Egg Pizza

Oven: 375°  Makes 10 slices 

1 16-ounce loaf frozen bread dough thawed (or 13 ½ ounce refrigerated pizza dough)

1 cup chopped zucchini or green bell pepper

1 cup sliced fresh mushrooms ( I think canned would work just fine)

¼ teaspoon crushed red pepper (Optional, but do try it)

1 Tablespoon cooking oil

8 eggs

½ cup milk

1 tablespoon butter

1 ½ cups shredded cheddar or mozzarella cheese (6 ounces)

2 strips bacon crisp cooked and drained or 8 ounces cooked bulk sausage

  Grease a 13 inch pizza pan or cookie sheet. On a lightly floured surface, roll bread dough into a circle. Prick dough generously with a fork. Bake in a preheated 375° oven for 15 to 20 minutes, If using pizza crust follow directions on package.

  While this is baking cook vegetables you are using with the crushed red pepper flakes in hot oil 5 minutes or until almost tender. Remove and drain.

  In bowl beat together eggs and milk. In same skillet, melt butter pour in eggs and cook without stirring until they begin to set. Stir gently until they are scrambled but still moist. Do not overcook! Stir in your veggies.

  Sprinkle half of the cheese over the hot crust Top with the egg, veggie mixture, bacon or sausage and remaining cheese. Bake for 5 to 8 minutes more until cheese melts.

Per Slice: 290 cal, 16 g. Total fat, 451 mg sodium (will vary with meat used) 21 g. Carb., 16 g, protein