Raise your hand if you like cold pizza. Lame. Cold pizza is grody. No. Thank. You. Guess what? I’m married to a man who likes cold pizza – God is funny like that. But, on the flip side, I don’t like my pizza piping hot. I kinda like it warm…so that the cheese doesn’t burn the roof of my mouth. I have issues with waiting until food cools down…that’s normal, right?
Lots of people like pizza for breakfast. They grab a leftover piece out of the fridge and head to work…or class. When I was in college, lots of my friends ate cold pizza for breakfast. Not me – no way. I had higher standards than that – Toaster Strudels, baby…they are classier than Pop Tarts. 😉
I’m a huge fan of Better Homes and Gardens cookbooks (affiliate link butt covering per the FTC). This is yet another one from my mother-in-law. I’m telling y’all…she’s always sending me these subliminal messages that say “Make me chocolate cake.” Or maybe there was a note in there that said that…anyway, I’m taking the hint.
If you are ever stumped for ideas for a wedding gift, this cookbook is where it’s at. It comes in second only to my favorite cookbook of all time. Any homemaker would be tickled to have this in her arsenal. Do you know I also have one of the original Better Homes cookbooks? My grandmother gave it to me – I’ll be featuring it one day. It’s currently displayed in my kitchen for decoration.
I’ve been making this recipe for Barry and myself for a while now – Barry LOVES IT. So, when I came across the Breakfast Pizza recipe in this cookbook, it reminded me that I have never blogged this one…bingo, baby. I didn’t use this particular recipe – it’s just a springboard for my imagination – kinda like commercials.
This recipe is Gluten-Free, as there is no crust – the “crust” is an egg base. It’s pretty firm, so if you cut your slices smaller and don’t load on the toppings, you can eat it with your hands. But I use a fork – because I’m weird like that. I always eat pizza with a fork. ALWAYS. Stacy –> OCD.
If a crust-less breakfast pizza is against your religion, I’ve got you covered with my other breakfast pizza version from my former SAD ways. You can just use whatever crust you want.
So, the base for this pizza is egg. You’ll bake it like a quiche – I always like to bake until it’s totally done. That takes about 15 minutes…because I don’t want runny eggs. Runny eggs make me runny away.
While my eggs are baking, I’m sautéing my toppings. Because I hate putting raw toppings on pizza – they just end up being crunchy, which isn’t cool with me. For this pizza I like to fry up some sausage, onions, and green peppers. Bacon is a good option too – God bless Bacon. Amen.
Whatever you like on your pizza, you can add to your breakfast pizza. Pepperoni is cool…ham and pineapple would be kickin’ awesome. Aloha. In separate news, did you know that plural of pepperoni is pepperoni? Yeah – it messed with my head too.
When you top the pizza you just stick it back in the oven until the cheese is melted – because we already sautéed the toppings. Booya.
Breakfast Pizza (GF)
- 6 eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pizza sauce
- Mozzarella cheese
- Sausage, bacon, or ham, cooked and chopped
- Sautéed onions, peppers, and/or mushrooms
- Beat eggs with salt and pepper.
- Pour into greased 9 inch pie plate.
- Bake at 350 for about 15 minutes or until eggs are set.
- Top with sauce and other desired toppings.
- Return to oven for about 5 minutes to melt cheese.
Yield: 3 servings