Deep Dish Breakfast Pizza

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 started by gathering my ingredients and pre-heating my oven to 350°F.


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.


When the sausage was done, I seasoned the veggies with salt and pepper and cooked them for about 5 minutes until slightly tender before setting them aside as well.


I cracked the eggs into a large bowl, added the heavy cream, salt, and pepper, and whisked until fully combined.


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!

Deep Dish Breakfast Pizza

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6 slices

Serving Size: 1 slice

Deep Dish Breakfast Pizza

Ingredients

  • 12 eggs
  • 1/2c heavy cream
  • 1lb ground sausage
  • 6oz sliced white mushrooms
  • 1 medium yellow bell pepper
  • 1 medium red bell pepper
  • 1c shredded cheddar jack cheese
  • To Taste
  • Salt
  • Pepper

Instructions

  1. Pre-heat the oven to 350°F.
  2. Brown the sausage in a large pan until fully cooked; set aside.
  3. Slice the bell pepper and mix with the mushrooms; when the sausage is done, cook for 5 minutes until slightly tender and set aside.
  4. To a large bowl add the eggs, heavy cream, salt, and pepper; whisk until fully combined.
  5. Pour into the pan and cook on the stove for 5 minutes until set; transfer to the oven and bake for 20 minutes.
  6. Sprinkle the cheese on top of the eggs, spoon on the crumbled sausage, and top with the onions and mushrooms.
  7. Bake an additional 5 minutes.

Nutrtional Information

Per serving: 474 calories, 6g total carbs, 5g net carbs, 35g fat, 18g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/deep-dish-breakfast-pizza/

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2 Comments

  1. Sara

    This looks amazing! So glad you’re back! I’ve been doing low carb since about last September (doctor requested life style change – been best decision I’ve ever made!) and I finally got my husband on board a couple weeks back. I think I’m going to add this to our meal plan for the weekend as a surprise (he loves pizza!!!) – he’ll love it! Thanks so much for sharing!

    • Thanks Sara! Check out some of my other pizza recipes, too – they have a more authentic crust than this which is egg-based, although this is pretty low carb. I am glad you enjoy the recipe, thanks for stopping by!

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