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Sausage and Egg Breakfast Pizza

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

15 mins

Total time

27 mins

Ingredients

1 Kinnikinnick Pizza Crust - thawed (150 g)
2 turkey breakfast sausages - cooked/ chopped (gluten-free) (50 g)
4 cherry tomatoes – assorted colours/halved (44 g)
¼ small bell pepper - thinly sliced (45 g)
3 red onion rings - sliced thin (30 g)
⅓ cup shredded mozzarella cheese - reserve 1/2 (40 g)
2 medium eggs (90 g)
Optional: garnish with fresh basil

Directions

Preheat oven to 435°F (223°C).
Place thawed Kinnikinnick Pizza Crust directly on baking tray.
Sprinkle thawed pizza crust with ½ of the cheese. Top with vegetables and sausage.
Nestle 2 onion rings side by side towards center of pizza (reserve remaining onion).
Carefully crack an egg in each of the onion rings.
Bake pizza in preheated oven for 12 minutes.
Remove pizza from oven. Top with remainder of onion pieces and reserved cheese.
Return to preheated oven and bake until egg white is cooked (approx. 3 - 5 minutes).
Remove from oven and let rest for 2 minutes before slicing.
Top with fresh basil if desired.
Yields 1 individual pizza

Tips & Variations

Change your cheese or sausage for a different taste.
Use medium sized eggs (not large). It is important that the egg stay within the onion ring so it doesn’t run off the pizza during cooking.

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