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Pepperoni Breakfast Pizza
Fluffy scrambled eggs and savory pepperoni join forces on a quick baking-mix crust to reinvent your morning routine. You'll skip the yeast and rising time entirely, pressing a simple two-ingredient dough right into the pan. While the base bakes until golden, a quick scramble on the stove gets the toppings ready. A layer of rich pizza sauce and a generous handful of melted Italian cheese tie everything together. It's a hearty, savory start to the day that easily doubles as a fun weekend brunch.
Ingredients
- 1½ cups Original Bisquick ® mix
- ⅓ cup hot water
- 8 eggs
- ¼ cup milk
- ⅛ teaspoon pepper
- 1 cup diced pepperoni (from 6-oz package)
- 2 medium green onions, sliced (2 tablespoons)
- 1 tablespoon butter
- ½ cup pizza sauce (from 8-oz can)
- 1½ cups finely shredded Italian cheese blend (6 oz)
- 1 tablespoon sliced fresh basil leaves, if desired
Instructions
- 1Preheat the oven to 425°F and coat a 12-inch pizza pan with cooking spray.
- 2Combine the baking mix and hot water in a medium bowl until a soft dough forms. Dust your fingers with a little extra baking mix, then press the dough evenly across the bottom and up the sides of the prepared pan to create a crust with a raised edge. Pressing the dough with floured hands prevents sticking and ensures an even base.
- 3Bake the crust for 10 to 15 minutes until it turns golden brown.
- 4While the crust bakes, whisk the eggs, milk, and black pepper together in a large bowl until smooth. Stir in the diced pepperoni and sliced green onions.
- 5Melt the butter in a 12-inch nonstick skillet over medium heat. Pour the egg mixture into the skillet and cook for 3 to 5 minutes, stirring occasionally until the eggs are firm but still moist. Don't overcook them here, as they'll continue cooking in the oven.
- 6Spread the pizza sauce evenly over the partially baked crust. Spoon the scrambled egg mixture over the sauce and sprinkle the Italian cheese blend on top.
- 7Bake for an additional 3 to 5 minutes until the cheese melts and the pizza is heated through. Garnish with sliced fresh basil right before serving.
Notes
- Variations: Swap the pepperoni for cooked sausage, sliced olives, or your favorite cheese blend to customize the flavors.
- Technique: To easily slice the basil into thin ribbons (a chiffonade), stack the leaves, roll them tightly like a cigar, and slice across the roll.
- Make ahead: You can whisk the eggs and chop the pepperoni and onions the night before to save time in the morning.