I’m sure I’ve said it several times before, but I really do enjoy making food that can be re-purposed for other meals later in the week. I think that’s why I love casseroles so much – leftovers last for days and are always good re-heated. I love making a big brunch-style breakfast Sunday morning and then portioning out the leftovers for weekday breakfasts and lunches that require absolutely no effort. This breakfast pizza is all that and more, and is another great recipe base that you can customize to you and your family’s tastes. Now that I am back in the Chicagoland area, I wanted to pay homage to my roots and try to make a low carb version of one of my favorite foods, deep dish pizza.
I decided to use sweet Italian sausage for this recipe, but you could use mild or spicy sausage, or ground breakfast sausage, too. I cooked the sausage in a large pan until crumbled, and then set it aside. While the sausage cooked, I sliced the bell peppers and mixed them in the with mushrooms.
Next I added the eggs to the same pan and cooked them on the stove for 5 minutes until set, before transferring them to the oven for 20 minutes. I sprinkled a generous handful of cheddar jack cheese onto the eggs, then spooned on the crumbled sausage. I topped the pizza with the peppers and mushrooms and returned it to the oven for about 5 minutes to bring everything together. The pizza tastes great and the base holds up under the weight of the toppings, though this is definitely a fork and knife meal. I love the combination of sausage and peppers, and love mushrooms on my pizza, but you could add anything! This is a great way to get in extra fat and protein without boosting your carb numbers too high, and I love how easy it is to re-heat in the microwave the next few days. If you customize this recipe, let me know what toppings you added to yours!