Sausage-Crust Breakfast Pizza
505Calories
32gProtein
40gFat
2gNet Carbs
Per serving · recipe makes 4. Scale any portion and auto-track it in the app.
Ingredients
- 1 lb raw pork breakfast sausage
- 4 oz shredded mozzarella
- Eggs
- 2 oz cheddar
- Salt
Method
PREP
- Heat the oven to 400F. Press 1 lb raw pork breakfast sausage evenly across a parchment-lined sheet pan or a 12-inch cast-iron pan, right out to the edges, about a quarter-inch thick.
COOKING
- Bake the crust on its own 12 to 15 minutes, until cooked through and visibly shrunken from the sides. Tip off the pooled fat - there will be a lot - but do not blot the surface dry.
- Scatter 4 oz shredded mozzarella over the crust, then use the back of a spoon to press 4 shallow wells into the cheese and crack an egg into each. Add 2 oz cheddar around the eggs.
- Return it to the oven 8 to 10 minutes, until the whites are set and the yolks are still soft.
FINISH
- Rest 3 minutes, then cut into 4 quarters, one egg per slice. Makes 4 servings; a serving is 1 quarter.
💡 Pro-Tip: Par-bake the meat crust before anything goes on top of it. Topping raw sausage means the cheese and eggs finish long before the meat does, and you end up pouring rendered grease over cooked eggs. Pull the pan while the yolks still jiggle - they firm up during the rest.
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