Breakfast Pizza



  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits, separated into 20 biscuits
  • 1 pound bulk pork sausage
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 large onion, diced
  • 4 1/2 teaspoons butter
  • 12 eggs
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese


  1. Cover the bottom of a greased 13-inch by 9-inch baking pan with biscuits; set aside.
  2. Crumble sausage into large skillet; cook over medium heat until no longer pink.
  3. Drain; place sausage in a bowl and set aside.
  4. In the same skillet, sauté mushrooms and onion in butter for 3-5 minutes or until tender; add to the sausage.
  5. In a large bowl, whisk eggs.
  6. Coat skillet with cooking spray.
  7. Add eggs; cook and stir over medium heat until nearly set.
  8. Add sausage and vegetable mixture; cook and stir until completely set.
  9. Spread egg mixture over biscuits.
  10. Sprinkle with cheese.
  11. Cover and bake at 400° for 12 minutes.
  12. Uncover; bake 10-13 minutes longer or until cheese is melted and biscuits are golden brown.

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