Who says you can’t have pizza for breakfast? This 2008 Grand Prize winning recipe puts a twist on this pizza pie by using a packet of Williams Country Gravy, and all the beloved breakfast ingredients. Leaving you to ask, why not pizza for breakfast everyday?
1 tube refrigerated pizza dough (13.8 oz)
1/4 cup milk
salt and pepper, to taste
1 tbsp. butter or margarine
1 pkg. Williams Country Gravy Mix, prepared according to package instructions
1 lb. Italian sausage cooked, drained and crumbled
2 cups shredded Mozzarella or Monterey Jack cheese
Preheat oven to 400° F.
Spray an 11 x 15-inch baking pan with cooking spray.
Press out dough to evenly cover the baking sheet. Bake 10 minutes.
Whisk eggs and milk together and season with salt and pepper. Melt butter in a skillet over medium low heat. Pour egg mixture into skillet and cook, stirring frequently and gently, until eggs are set. Remove from heat.
Spread prepared Williams Country Gravy over crust. Spread cooked sausage evenly over gravy, and then spoon scrambled eggs over sausage. Top with cheese.
Bake 10 to 12 minutes or until cheese is melted and lightly browned.
Cool slightly, then cut into wedges to serve.
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