Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Spray a large baking sheet (10"x 15") with nonstick cooking spray.
- Spread the refrigerated pizza crust onto the prepared baking sheet, stretching it to cover the entire surface. Brush the crust evenly with 2 tablespoons of olive oil. Use a fork to poke holes all over the crust to prevent it from puffing up too much during baking.
- Bake the crust on the middle rack for about 7 minutes, or until it just begins to turn light brown.
- While the crust is baking, prepare the scrambled eggs. In a medium bowl, combine the 8 large eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/3 cup of milk. Whisk well for at least 2 minutes until thoroughly combined.
- Heat a skillet over low to medium heat. Add 2 tablespoons of salted butter. Once the butter is melted, pour in the egg mixture. Gently scramble the eggs, moving them slowly until they are softly scrambled and fluffy. Avoid cooking them too quickly to prevent a rubbery texture. Turn off the heat.
- Remove the partially baked crust from the oven. Spread the 15-ounce can of sausage gravy evenly over the crust.
- Top the sausage gravy with the scrambled eggs. Then, sprinkle the 2 cups of shredded Colby jack cheese over the eggs. Finally, evenly distribute the 1/2 cup of real bacon pieces over the cheese.
- Place the baking pan back into the oven on the middle rack. Cook for another 6-7 minutes, or until the cheese is melted and everything is warmed through.
- Slice the breakfast pizza into 12 slices and serve warm.
Notes
This breakfast pizza is a versatile dish. Feel free to add your favorite vegetables like bell peppers, onions, or spinach to the egg mixture or as a topping.