We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Main course
This is a great way to use up leftover pizza. Perfect for breakfast, brunch, lunch or dinner.
16 people made this
- 3 slices leftover pizza
- 2 tablespoons milk
- 3 eggs
- 1 teaspoon Italian herb seasoning
- 1/8 teaspoon onion powder
- salt and black pepper to taste
- 2 tablespoons vegetable oil
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Scrape the cheese and toppings off the pizza base, it may help to heat the pizza in the microwave. Discard the pizza base. Heat the toppings and milk in a small saucepan over medium heat. Stir until the topping and milk combine, it should be a soft clumpy consistency. Remove from the heat.
- Heat oil in a frying pan over medium heat. Whisk the eggs, Italian herb seasoning, onion powder, salt and pepper in a bowl. Pour in eggs and cook without stirring for 1 minute. Add the pizza toppings to the eggs; cook, stirring constantly, until eggs reach the desired consistency.
Reviews & ratingsAverage global rating:(19)
Reviews in English (17)
by Sarah Jo
Pizza eggs! You know, I've been making these ever since I heard about it from my favorite show, Weeds. One of my most favorite breakfasts since then and my kids especially go nuts over this. My husband likes his with leftover meat lovers, my kids like theirs with leftover pepperoni but me? I like it with leftover veggie pizza. I don't add italian seasoning to mine but it's all a matter of taste and what you prefer. Really yummy treat for the morning. NOTE: I do not take the toppings off my pizza. I just cut up the whole piece and warm it in the pan with a little butter before adding the eggs. If you do this, you might find that one piece will be plenty.-28 Jun 2010
OMG - who knew pizza and eggs could make such a wonderful combination! This was so good and what a great way to use up leftover pizza - besides the obvious of just eating cold or reheating it and eating it. I omitted the oil as I never cook my eggs in oil, but other than that I didn't change a thing. We had leftover sausage and pepperoni pizza and boy was this an unexpected treat. You could easily but this inside a tortilla for a really awesome breakfast wrap! This recipe is a definite keeper!-23 Feb 2011
1st time I heard of this was on the tv show weeds. Love it and gives me something to do with the left over pizza cause the crust gets to nasty on the 2nd day to eat. I sometimes add a little extra pizza sauce into the eggs too.-18 Feb 2011
Sausage and Scrambled Egg Pizza
Sausage and Scrambled Egg Pizza is a delicious choice for a weekend breakfast.
Yes, this is pizza that you eat for breakfast! It’s made sort of like traditional pizza. Chunky salsa acts as the sauce on this breakfast pizza, and then it’s topped with crumbled pork sausage, lightly scrambled eggs and cheese. It’s baked on a pizza stone, and it’s cut into slices just like the pizza you eat for dinner.
- 3 tablespoons unsalted butter, cubed, divided
- 6 large eggs, beaten
- ½ teaspoon kosher salt
- 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup), divided
- 1 tablespoon finely chopped fresh flat-leaf parsley
Melt 1 tablespoon of butter in a large nonstick skillet over medium-low. Add eggs and cook, stirring eggs and shaking skillet often, until eggs form small curds and start to set, about 10 minutes. Remove from heat. Add salt, ⅓ cup of cheese, and remaining 2 tablespoons cubed butter stir until cheese and butter are melted. Serve and top with remaining cheese. Sprinkle with parsley.
Breakfast pizza made with naan bread is a crazy good way to start the day
No need to have leftover pizza for breakfast anymore. Make the real thing and pile it high with all kinds of breakfast goodies. It’s a feast for the eyes, and taste buds too.
This pizza has all the goodness of an omelet with an added bonus of your being able to eat it with your fingers. And you know what my fave part is? Well, besides all of it, my fave part is the touch of garlic that’s on the crust. Yes, garlic for breakfast is a good thing and so is pizza for that matter.
It’s a great make-ahead breakfast too. Just make the pizzas (without baking them), store in the fridge, and then bake them in the oven just before serving. What a crazy good way to start the day.
Must-Try Egg Recipes
Egg Burji &ndash Indian style spicy scrambled eggs
My Childhood Breakfast or After School Snack
We call this sweet scrambled eggs as Ande ka Meetha at home. My mom makes this very often to go along with piping hot rotis in breakfast. Sometimes, she makes this as our after school snack.
Scrambled eggs with ghee bread toast has always been my favorite Sunday breakfast recipe. Even lil&rsquoM loves this and Allhumdulliah she helps me in making these during Sundays.
Scrambled Egg Breakfast Pizza
Roll out biscuits on stone cooking dish or greased pan.
Cover unbaked biscuits with eggs, meat/onions, and cheese.
Bake according to biscuits directions.
Don't be afraid to experiment with this one. Sprinkle on chopped peppers, crumbled bacon, anything you like.
Mr Breakfast would like to thank themecusa for this recipe.
From Chef's Wife
|Rating (out of 5):|
I followed the directions just as you put them out Eggs , mead and onions on top of egg then I add my favorite cheese. Wow what a great breakfast. And My husband who is a picky eater and a prof. chef loves it.
Comment submitted: 7/22/2008 (#5944)
Maybe you could have elaborated a little, we add garlic salt and you need to tell folks the cheese (we use moz) goes on the top like a pizza, the way it reads, sounds like you mix with everything else. Thanks tho, we forgot what temp to bake at. The other thing is that the eggs sometime takes a little longer to bake, so periodically we stick a fork in all over and wiggle to make sure they distribute and bake evenly! Good Stiff!
I made this dish this morning but I tweeked it a little by adding 4 mild green chillies. My husband loved it. Thank you for the recipe.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:10:21:20:36 :C:
Heat oven to 400 degrees F. Lightly spray large cookie sheet with nonstick cooking spray.
Unroll dough. Cut dough into 4 equal pieces place on sprayed cookie sheet. Press out each piece of dough to form 6x5-inch rectangle.
With fingers, create slight rim on edge of each dough rectangle. Bake at 400 degrees F. for 11 to 15 minutes or until golden brown.
Meanwhile, melt margarine in large nonstick skillet over medium heat. Add bell pepper and onion stir-fry cook 3 to 5 minutes or until tender, stirring occasionally.
In medium bowl, combine eggs, milk, salt and ham beat well. Add to skillet cook 4 to 5 minutes or until thoroughly cooked and eggs are set but still moist, stirring occasionally.
Spread each baked crust with mustard-mayonnaise sauce. Spoon egg mixture evenly over sauce. Serve warm.
How to Make It
Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly diner-style scrambles do not fear heat.
While butter melts, break eggs into a small bowl. Use a fork to beat them like they owe you money until completely blended and slightly frothy. Stir in the pepper and salt.
Add egg mixture to pan start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form--exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set--there's an eggshell-thin line between fluffy, firm eggs and tough, dry ones--pull the pan from the heat and slide the eggs onto your plate.
My taste buds love savory food, so the extra paprika, garlic, and other seasonings in the Baby Bam really kicked Lagasse's eggs up another notch for me.
Of all the recipes, this was definitely my favorite. And luckily, I have plenty more homemade Baby Bam in my cabinet to whip these up many more times.
My other top recipes were Flay's, which resulted in creamy and buttery eggs, and Ramsay's, which led to eggs that would taste incredible on toasted sourdough.
The remaining recipes all had redeeming qualities, though, and I'd certainly try many of them again with a few changes.