This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.
I feel like we’ve talked about this before, but I really love breakfast food. And of course, breakfast food isn’t just for breakfast time. Our sheet pan breakfast pizza is perfect for any time of day.
My boys love helping in the kitchen. Pizza is a great way to get the kids involved because there’s pretty much no way to screw up a pizza. And what kid doesn’t love pizza?
If you’re into making your own dough, go for it. I choose to keep my life as simple and manageable as possible, so I opt for that fantastic refrigerated stuff that comes in rolls. It’s a lifesaver when it comes to saving time! Oh, and since it’s already in a rectangle, it’s perfect for our sheet pan pizzas!
Right now at Harris Teeter, you can get 1 free carton of one-dozen grade-A large eggs when you purchase 2 Sargento® Shreds. This coupon is only available from March 28, 2018-April 10, 2018, so you should probably get on that!
We go through a ton of eggs at our house (again, we really love breakfast food), so being able to get them for free is a big win!
Sargento® cheese and eggs are the perfect solution to make breakfast prep/time easier and more enjoyable.
What I really love about Sargento® cheese is that it is always shredded fresh off the block, of real, natural cheese!
- 1 refrigerated pizza dough
- ¼ cup mayo
- ¼ cup honey mustard
- 1 cup Sargento® Shredded Sharp Cheddar Cheese - traditional cut
- 1 cup Sargento® Shredded 4 State Cheddar Cheese - traditional cut
- ¼ lb. ground sausage, cooked and crumbled
- 6 eggs
- salt and pepper
- Preheat oven to 400 degrees F.
- Line sheet pan or cookie tray with parchment paper.
- Roll out dough onto parchment lined tray.
- Mix mayo and honey mustard.
- Spread onto pizza dough, leaving an edge for crust.
- Top with Sargento® Shredded Sharp Cheddar Cheese.
- Sprinkle sausage over cheese.
- Spread remaining cup of cheese over sausage.
- Crack 6 eggs over pizza.
- Bake about 20 minute, until eggs are done to your likeness.
- Top with fresh parsley (if that's your thing).
If you’re thinking the layer of mayo and mustard mix is a little weird, just try it! It adds a nice little zesty sweetness to the pizza!
Don’t have time to make breakfast pizza during the week? It’s great for Saturday morning or a Sunday brunch!
My tip for adding the eggs to the top of the pizza is to use a cookie (or biscuit) cutter. I couldn’t find my circle one, but the heart worked just fine. I put the cookie cutter on top of the pizza and cracked the egg into the cookie cutter. Sure, the egg is going to spread a little, but it definitely helps hold the yolk in the general area of where you want it.
If this sheet pan breakfast pizza were just for adults, I would have stopped around the 20 min. mark of baking so that the yolks of the eggs were not completely cooked. I think it would make an excellent fork and knife pizza at that point.
For the kids though, I wanted it to be as close to regular pizza as possible, which means picking it up without runny egg yolk coming off. To make sure the eggs were cooked through, I baked an additional 2 minutes.
They say breakfast is the most important meal of the day and this is one heck of a delicious way to start your day!
To make this quickly on a busy morning, you can pre-cook your sausage the night before. Speed and convenience is also a big reason we use the refrigerated dough.
There’s nothing difficult or fancy about this recipe, which is what makes it so great! The kids can help and you can alter it to suit your family’s likes.