Sausage and eggs make everyone’s favorite pizza breakfast-ready.
15 mins
15 mins
Serves 8
1 lb. | Owens Regular Roll Sausage |
1 pkg. | refrigerated pizza crust dough (13.8 oz) |
8 oz. | pre-sliced mushrooms |
1 cup | diced tomato |
2 cups | shredded pizza blend cheese |
4 large | eggs |
1 | Preheat oven to 400F. |
2 | Unroll dough and press into a 12" circle on a baking sheet or pizza pan. |
3 | Fold edge over 1/2" to make a thick crust. |
4 | Crumble and cook sausage and mushrooms in medium skillet until browned. |
5 | Drain sausage on paper towels. |
6 | Spread sausage, mushrooms and tomatoes over crust. |
7 | Top with shredded cheese. |
8 | In small bowl, whisk eggs until well combined and pour over pizza. |
9 | Bake 13 to 15 minutes or until eggs are set and crust is brown. |
Calories | 460 |
Total Fat | 27.4 g |
Cholesterol | 159g |
Sodium | 1071 mg |
Total Carbs | 26.8 g |
Dietary Fiber | 1.2 g |
Protein | 27.4 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.