I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
1/4 c milk
1 tsp rosemary
salt and pepper
- Preheat oven to 400º.
- Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
- Transfer the sausage to a plate covered in paper towels to soak up the oil.
- Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
- Sprinkle the sausage evenly over the crescent dough.
- Distribute the cheese over the sausage.
- In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
- Pour the egg mixture over the top making sure the pizza is evenly covered.
- Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
- Remove form oven and allow to cool for 5 minutes before slicing and serving.
Recipe adapted from Bran Apetit.
This is one of those recipes I found on Pinterest and have been meaning to make for quite some time. I only wish I would have made it months ago! It was absolutely delish! Being a semi-frequent low-carb eater I am always looking for new and exciting breakfast recipes. This was completely decadent and unlike anything I had ever had before. The portobellos have this great earthy flavor that is perfectly complemented by the sallty prosciutto, and if you cook them just right you get a nice little bit of yolk to sop up with the mushroom. So I If you are looking to make a fabulous breakfast then give this recipe a try. It would be the perfect dish to serve mom for Mother’s day!
Note: If you end up with shallow mushrooms the eggs may try to slide out of the caps when you put them in, so if you have the ability to examine the underside of the mushrooms look for ones that have a deeper well and are even in depth.
2 large portobello mushrooms (4”–5” in diameter)
salt & pepper
3 ounces of sliced prosciutto
1 tbsp fresh chopped parsley
- Wash the portobello caps and pat dry.
- Using a spoon scrape out the stem and all the gills creating a well in the mushroom cap.
- Rub the mushrooms with olive oil and then season with salt and pepper.
- Line each mushroom cap with a couple of slices of the prosciutto making sure to go up the sides. (This will help keep the eggs in if your well isn’t quite large enough to hold two eggs.
- Place the mushrooms in a glass baking dish.
- Carefully crack two eggs into each mushroom cap.
- Carefully place the baking dish in the oven and bake for 20–30 minutes. (Cooking time will depend on the thickness of your mushrooms and how you like your eggs cooked.)
- Remove the eggs from the oven and garnish with the chopped parsley and additional salt and pepper.
Recipe adapted from Paleo Spirit.
I recently started following this fabulous gourmet blog called C’est la Vie Cuisine. On the day I found out I would be receiving leeks in my next produce box Lucie posted a recipe for leek quiche. I knew it was meant to be! I adapted her recipe (see the original here) based on what I had on hand and by adding in some extra eggs and cheese to accommodate a deeper pie dish. This recipe turned out great! I served it for dinner with some breakfast sausage and toast but it can be enjoyed for any meal. One of the many fabulous reasons I love quiche! This recipe was so easy and really tasty! The caramelized leeks and onions take on a nice sweet flavor making it a fabulous complement to salty breakfast meat like sausage or bacon.
Leeks are a part of the onion family and are very mild and sweet in flavor. The leek basically looks like a HUGE green onion. Leeks are known for being very low in calories and having wonderful health benefits. They are high in dietary fiber, potassium, iron, magnesium, calcium, phosphorous, folic acid, and vitamins A, B, C, and K.
Notes: Leeks can have a large amount of soil and dirt between the layers so after you slice them make sure to wash them thoroughly. I submerge them in water and use my hand to swish them around. The leeks float to the top and the dirt sinks to the bottom. I then use a salad spinner to help remove all the excess water.
You can omit the piecrust all together to create a low-carb version of this recipe. To do this, grease your pie dish and whisk the mozzarella in with the egg mixture. Bake time will be the same.
3 tbsp butter
1 yellow onion, chopped
3 leeks, white and light green parts only, thinly sliced (see above note about washing)
1 tbsp garlic
1 sheet of refrigerated piecrust at room temperature
salt and pepper
1/2 c half and half
1 c mozzarella
- Preheat oven to 400º.
- In a larger skillet melt the butter over medium-high heat.
- Add the onion, leeks, and garlic to the skillet.
- Cook stirring frequently until the onions begin to caramelize, about 15 minutes.
- While the leeks and onions cook gently press the crust into your pie dish.
- In a medium-mixing bowl whisk together your eggs and half and half until well incorporated.
- When the leeks are done cooking season with salt and pepper and gently fold the cooked veggies into the egg mixture.
- Sprinkle half of the mozzarella into the bottom of your pie dish.
- Add the egg mixture to your pie dish and top with remaining mozzarella.
- Bake the quiche in the oven for 30–35 minutes or until the middle is firm.
- Allow quiche to cool for 5 minutes before slicing and serving.
Adapted from C’est la Vie Cuisine.