Breakfast Pepperoni Pizza Recipe

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Breakfast Pepperoni Pizza Recipe
Breakfast Pepperoni Pizza Recipe photo by Taste of Home
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Breakfast Pepperoni Pizza Recipe

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5 1
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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!
Recommended: Pizza-Flavored Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 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.
Originally published as Breakfast Pepperoni Pizza in Cooking for 2 Fall 2005, p49

Nutritional Facts

1 each: 547 calories, 26g fat (10g saturated fat), 248mg cholesterol, 1142mg sodium, 55g carbohydrate (3g sugars, 2g fiber), 24g protein.

  • 2 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
  1. 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.
  2. 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.
  3. Bake at 400° for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving. Yield: 2 servings.
Originally published as Breakfast Pepperoni Pizza in Cooking for 2 Fall 2005, p49

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