Prep Time:
10 mins
Cook Time:
19 mins
Total Time:
29 mins
Servings:
4
Yield:
2 8-inch pizzas
Ingredients
- 1 (10 ounce) package mini 8-inch baked pizza crusts (such as Boboli®)
- ¼ cup sage pork sausage
- 2 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- ¼ cup half-and-half
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅛ teaspoon onion powder
- 3 large eggs
- 3 tablespoons shredded Swiss cheese
- 3 tablespoons shredded Cheddar cheese
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
- Place pizza crusts on a baking sheet.
- Bake in the preheated oven until lightly browned, about 5 minutes. Remove from oven and leave oven on.
- Heat a large skillet over medium-high heat. Cook and stir sausage until browned, 5 to 7 minutes. Remove sausage with a slotted spoon; drain on a paper towel-lined plate.
5. Reduce the heat of the skillet to medium-low. Melt 1 tablespoon of butter in the skillet. Add the flour and stir until it is dissolved to form a roux, about 1 minute. Add half-and-half; stir to remove browned bits from the bottom of the skillet. Cook and stir until the mixture thickens, about 2 minutes. Season gravy with pepper, salt, and onion powder.
6. Return the drained sausage to the skillet; stir to coat with the gravy. Remove from heat; divide sausage gravy evenly over the pizza crusts.
7. Melt the remaining butter in a small nonstick saucepan over low heat. Pour in eggs; cook and stir until scrambled, 3 to 4 minutes. Remove from heat; divide scrambled eggs evenly over the pizzas. Top with Swiss cheese and Cheddar cheese.
Bake in the hot oven until cheese is melted, 3 to 4 minutes.
Nutrition Facts (per serving)
| 407 | Calories |
| 23g | Fat |
| 35g | Carbs |
| 16g | Protein |
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