Breakfast Pizzas
I remember growing up eating the red barron breakfast pizza or sometimes called scrambles. They were savory, salty, and unmistakably bacon-y. I think red barron discontinued or stopped making them and I set out to remake the recipe. I found that some short cuts, like using pre made Pillsbury mini pizza doughs from the biscuit section of the grocery, not only sped up the process but also really contributed to the similar flavor. The gravy is made with the rendered bacon fat to amp up the bacon flavor. These also hold beautifully in the fridge or freezer and reheat in a toaster oven for easy weekday morning breakfasts or feeding a crowd. I double this recipe and freeze them.
This recipe works best with little "containers" to keep the pizza together. I use either 4 inch springform or tart pans, but you could use none and they'll just spread a little on the pan while baking.
Breakfast Pizzas
I remember growing up eating the red barron breakfast pizza or sometimes called scrambles. They were savory, salty, and unmistakably bacon-y. I think red barron discontinued or stopped making them and I set out to remake the recipe. I found that some short cuts, like using pre made Pillsbury mini pizza doughs from the biscuit section of the grocery, not only sped up the process but also really contributed to the similar flavor. The gravy is made with the rendered bacon fat to amp up the bacon flavor. These also hold beautifully in the fridge or freezer and reheat in a toaster oven for easy weekday morning breakfasts or feeding a crowd. I double this recipe and freeze them.
This recipe works best with little "containers" to keep the pizza together. I use either 4 inch springform or tart pans, but you could use none and they'll just spread a little on the pan while baking.
Cooking Instructions
- 1
Dice the bacon and cook over medium low heat until the fat is rendered and the bacon is beginning to crisp. Don't over cook it to full crispness as its going to be cooked again in baking.
- 2
While the bacon is cooking, whisk the eggs, half and half, salt, and pepper.
- 3
Melt the butter in a non stick skillet over medium low heat and then add the eggs. Scramble the eggs and then remove from heat.
- 4
Turn the bacon heat off. Remove the bacon with a slotted spoon to a bowl with a paper towel to drain.
- 5
Grease the bottom of the pans (if using) with the bacon grease using a silicone brush.
- 6
Drain the the bacon grease to a small glass bowl reserving any of the bits in the pan.
- 7
Return 2 Tbsp of the fat to the pan to make the gravy. Add the flour and return heat to medium low.
- 8
Cook the roux 1-2 minutes until it's foaming but still light tan.
- 9
Add the milk in small amounts, whisking to remove the lumps.
- 10
Add the remaining milk, salt, pepper, and sage and bring to a bare simmer to thicken.
- 11
Preheat oven to 400F.
- 12
Cut a 1 gallon ziplock's 3 sides off to create a rolling mat.
- 13
Pop the can of crusts, and place one crust in between the plastic sheets. Roll to approximately 4 inches and the place in a baking pan if using
- 14
On each pizza add 2 heaping Tbsp of gravy and spread to edges.
- 15
Evenly distribute the eggs on top next.
- 16
Evenly distribute the bacon on top next.
- 17
Add approximately 1 Tbsp of cheese onto each pizza and use your fingers to spread everything flat.
- 18
Bake in a 400F oven for approximately 15-20 minutes or until the tops of the cheese are just starting to turn golden.
- 19
Remove from the pans when cool enough to touch and cool on a wire rack. Serve immediately, or freeze and save for the future.
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