I've always loved breakfast foods, and when Red Baron came out with their quick fix biscuit style breakfast scrambles I fell in love. They're so yummy and fill you up. The only problem is they're a bit expensive. So I'm going to solve that problem by making my own!
This is a meal in itself so no menu for the night.
1 Boboli pizza crust
1 lb ground breakfast sausage
1 pkg of mixed cheese
salt & pepper
Preheat the oven to 450'
- Heat large skillet to medium high. Add the ground sausage and cook until fully cooked.
- Remove sausage from skillet with a slotted spoon, allowing the grease to remain in skillet.
- If you need more grease/butter add a few tbsp of butter. We're making a roux so that we can make our gravy. Gradually add a tbsp of flour and mix. Your flour-grease mixture should look like peanut butter, so gradually keep working to get that consistency.
- After you've achieved your "peanut butter" slowly add 1 cup of milk to the skillet, using a whisk, stir the milk in. Keep adding milk 1 cup at a time until you've gotten a smooth gravy consistency. You might want to make it thicker than you usually prefer since it will be the sauce on your pizza.
- Salt & pepper your gravy to taste.
- Add the sausage back into the skillet.
- Place the pizza crust on a baking sheet and bake for about 5 minutes, this will harden the crust up so you don't end up with soggy pizza.
- After crust has harden remove from oven and set aside.
- Scramble your eggs, adding salt & pepper to taste. Add a splash of milk and a handful of cheese.
- With a fresh skillet, cook your scrambled eggs.
- When done remove them from heat and drop handfuls of egg on the pizza crust, leaving at least a 1 inch border.
- Next spoon your sausage and gravy on top of the eggs and crust, leaving the same 1 inch border.
- Finally generously layer cheese on top of the gravy and eggs. You want the cheese to form a nice top layer barrier.
- Place in oven and back for 15 to 20 minutes, or until cheese has melted and the gravy is bubbly.
- Remove from oven and allow plenty of time to cool!
Photo courtesy of CookingLight.com