mmm

My family always loves this recipe.

Deliciousness!

We love breakfast and we are always looking for something different

love it :excited

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.

A quick great start to the day, even good for a lunch or light dinner!!

I wanted something sweet but not too sweet for a holiday breakfast, and something easy peasey. (I would probably add cinnamon or nutmeg next time I make it.)

Had a great slice of Breakfast pizza one morning, so Kevin and I just had to make one of our own.***You can make this pizza being stuffed crust or omit the string cheese and just have regular non-stuffed crust breakfast pizza!*** Either way this pizza is mouth-watering, 100% satisfying, and very easy to make! Even better....did you have some bacon & sausage left over from breakfast this morning or even yesterday morning? Great way to use up a few leftovers!

Needed a quick savory fix. What could be be better?