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Sausage and Scrambled Egg Pizza Recipe

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This recipe for Sausage and Scrambled Egg Pizza, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois and Howard Wiedenhoeft
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (13.8-ounce) can refrigerated pizza crust
1 pound hot ground pork sausage
6 large eggs, lightly beaten
1/2 teaspoon seasoned pepper
1 (16-ounce) jar salsa
1 (8-ounce) package shredded Mexican four-cheese blend
Sour cream (optional)

Directions:
Directions:
UNROLL refrigerated pizza crust, and press into a lightly greased 15- x 10-inch jelly-roll pan.
BAKE at 425 for 6 to 8 minutes. Remove from oven, and set aside.
BROWN ground sausage in a large nonstick skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels; set aside. Wipe skillet clean.
WHISK together eggs and seasoned pepper. Cook in a lightly greased skillet over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. (Do not stir constantly.) Remove skillet from heat.
SPOON and spread salsa evenly over partially baked crust; top evenly with sausage, scrambled eggs, and cheese.
BAKE at 425 for 12 minutes or until crust is deep golden brown. Serve with sour cream, if desired.

Number Of Servings:
Number Of Servings:
MAKES 8 SERVINGS
Preparation Time:
Preparation Time:
PREP: 5 MIN., BAKE: 20 MIN., COOK: 16 MIN.

 

 

 

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