Ingredients
Equipment
Method
- Preheat oven to 425F degrees. Spray a large baking sheet (10"x 15") with nonstick cooking spray.
- Spread the 13.8 ounce tube refrigerated pizza crust into the pan. Stretch it out to all the edges. Brush 2 Tablespoons olive oil evenly on top of the crust. Poke the crust really well with a fork to keep it from puffing up too much.
- Bake the crust for about 7 minutes on a middle rack until it starts to turn light brown.
- While the crust is baking, prepare the scrambled eggs. In a medium-sized bowl, combine 8 large eggs, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/3 cup milk. Whisk well for at least 2 minutes.
- Preheat a pan on low to medium heat. Add 2 Tablespoons salted butter. Once melted, pour in the egg mixture. Gently scramble the eggs slowly until softly scrambled and fluffy. Turn off heat.
- When the crust is ready, remove it from the oven. Spread the 15 ounce can Libbys Country Sausage Gravy evenly over the crust.
- Top the sausage gravy with the scrambled eggs. Then, top the eggs with 2 cups shredded Colby jack cheese. Finally, sprinkle 1/2 cup real bacon pieces evenly over the cheese.
- Place the baking pan back into the oven (middle rack) and cook at 425F degrees for another 6-7 minutes until everything is warmed through and the cheese is melted.
- Slice into 12 slices and serve while warm.
Notes
This recipe is adaptable for various dietary needs. Consider using gluten-free pizza crust and sugar-free sausage gravy for gluten-free and diabetic-friendly options.