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Before you jump to Betty's breakfast pizza recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to betty's breakfast pizza recipe. You can cook betty's breakfast pizza using 7 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Betty's breakfast pizza:
- Get 1 grands honey butter biscuts or any kind of premade biscuts of your choice
- Use 1 half roll of bob evans maple sausage
- You need 1 1/2 tbsp of flour
- You need 1 1/2 cup of milk
- Take 1 salt & pepper (adjust to your taste)
- Use 6 eggs scrambled
- Get 1 cup or more of any kind of shredded cheese ( i used smoked gouda, colby and mozzarella)
Steps to make Betty's breakfast pizza:
- Preheat oven to 350 grab a cookie sheet and line with parchment paper.
- Take biscuts and flatten them out join them biscuts together to form the crust, make sure to seal any gaps in the crust so gravy don't run thru
- Brown sausage (do not drain as for maple sausage dont make as much grease as regular sausage does)
- Sprinkle flour and mix till flour has soaked up the small amount of grease. ( make sure there are no lumps of flour)
- Add milk 1/2 cup at a time as gravy thickens continue to cook till desired thickness
- Scramble eggs untill almost done ( u want to leave the eggs a bit moist because they will finish cooking in the oven)
- Now time to assemble, spead sausage gravy over biscuts top with the scrambled eggs then cheese
- Put in the oven for 13-15 min allow to cool and cut…. enjoy
Loaded with crisp bacon bits, eggs and mozzarella cheese. Make This Easy Breakfast Pizza The Next Time You Have Overnight Guests. Quick tip: Use your favorite breakfast meat for this easy breakfast pizza—sausage, bacon, Canadian bacon, etc. Breakfast pizza is a great way to use up leftovers. Cube leftover frittata (or breakfast casserole) and put that on the pizza instead of the scrambled eggs, or swap the hash browns for leftover roasted.
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