Southwest Breakfast Pizza
by Hannah McClure
It’s that time of year when your flock starts laying more and your soon with more eggs than you know what to do with. For us, that means breakfast becomes a meal made not only for breakfast but for lunch and dinner as well, depending on our schedule and moods. This southwest breakfast pizza recipe is perfect for all meals of the day. Serves wonderfully with a side salad, fresh fruit, or fresh mixed vegetables.
Ingredients:
- 1 par-baked pizza crust of choice (homemade or store-bought)
- 6 large fresh eggs
- 1/4 cup whole milk
- 1 tablespoon Southwest seasoning OR Mrs. Wages Salsa Ranch dry mix
- 1/3 cup each red and orange bell pepper diced
- 6 slices cooked bacon
- 1 cup four-cheese Mexican blend
- 1 tablespoon melted bacon grease or olive oil
Let’s bake!
- To par-bake your crust, prepare as directed on a parchment lined baking sheet. Poke with a fork to prevent bubbling. Bake at 350 degrees F for six to eight minutes.
- While crust is baking, cook bacon and dice bell peppers. Once pizza crust is par-baked, remove from the oven and let cool while preparing eggs.
- In a small/medium bowl, mix together eggs, milk, and southwest seasoning/salsa ranch dry mix till well blended. Cook egg mixture like you would scramble eggs.
- Brush par-baked crust with melted bacon grease or olive oil
- Evenly top par-baked pizza crust with cheese, cooked eggs, diced bell peppers, and cooked bacon.
- Bake in the oven at 350 degrees F for six to eight minutes more until cheese is melted and crust is golden brown.
- Cut and serve alone or with a side salad, fresh fruit, or fresh mixed vegetables. Enjoy!
*Fun fact: Par-baking is also called “blind baking” and is a process commonly used for pie crusts or bread/dough. With pies, it is the process of baking a crust before filling with fruit, custard, pudding, or ice cream. With bread/dough, it is the process of partially baking and the rapid freezing breads and dough to eliminate the problem of freezing unwanted water in the bread. For this recipe, we par-bake and use instead of freezing.
Originally published in the April/May 2022 issue of Backyard Poultry and regularly vetted for accuracy.
