1 / 1
Biscuit-Crust Breakfast Pizza
Fluffy scrambled eggs, savory pepperoni, and melted Italian cheese pile high on a tender biscuit crust in this morning twist on a classic. You'll skip the yeast and rising time entirely by using a quick biscuit mix for the base, keeping the morning stress-free. A layer of rich pizza sauce ties the savory breakfast flavors to their traditional roots. Finish it off with fresh basil for a bright, herbal note that cuts right through the richness.
Equipment
- Oven
- Skillet
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 biscuit mix and hot water in a medium bowl, stirring vigorously to form a soft dough. Dust your fingers with a little extra biscuit 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.
- 3Bake the crust for 10 to 15 minutes until it turns golden brown.
- 4While the crust bakes, whisk the eggs, milk, and pepper together in a large bowl until smooth. Fold in the diced pepperoni and sliced green onions.
- 5Melt the butter in a 12-inch nonstick skillet over medium heat. Pour in the egg mixture 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 on top and sprinkle with the shredded Italian cheese blend.
- 7Bake for another 3 to 5 minutes until the cheese melts completely. Garnish with fresh basil leaves before slicing.
Notes
- Make ahead: You can whisk the eggs and chop the pepperoni and onions the night before to save time in the morning.
- Swap: Substitute cooked, crumbled breakfast sausage or bacon for the pepperoni if you prefer.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or toaster oven to keep the crust crisp.