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Breakfast Pepperoni Pizza

 Breakfast Pepperoni Pizza
Here's a fun breakfast idea from Joanne St. Angelo of East Providence, Rhode Island. “Share one pizza for breakfast or have one each for a hearty dinner entree,” Joanne suggests. TIP: To ensure creamy eggs, don't overcook them!
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 Eggland's Best Eggs
  • 1 green onion, chopped
  • 2 teaspoons water
  • 1 teaspoon butter
  • 1 prebaked mini pizza crust
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup pizza sauce
  • 12 slices pepperoni

Directions

  • In a small bowl, whisk the eggs, onion and water. In a small skillet,
  • heat butter until hot. Add egg mixture; cook and stir over medium
  • heat until eggs are partially set.
  • Place the crust on an ungreased baking sheet. Sprinkle with about 2
  • tablespoons cheese and drizzle with about 2 tablespoons pizza sauce.
  • Top with scrambled egg mixture. Drizzle with remaining pizza sauce;
  • sprinkle with remaining cheese. Top with pepperoni.
  • Bake at 400° for 10-12 minutes or until crust is slightly crisp.
  • Let stand for 5 minutes before serving. Yield: 2 servings.
Nutritional Facts: 1/2 pizza equals 547 calories, 26 g fat (10 g saturated fat), 248 mg cholesterol, 1,142 mg sodium, 55 g carbohydrate, 2 g fiber, 24 g protein.

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Breakfast Pepperoni Pizza (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.