Two pizzas can be made using this recipe. I accidentally came up with it by mixing a number of things. We prepare it on the weekends for brunch or breakfast at the lake. You can change the toppings. Typically, I cook one bacon and one sausage. 3 to 4 persons can be fed by each pizza.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound ground sausage
- 2 (12 inch) prepared pizza crusts
- 12 eggs
- ¾ cup milk
- salt and pepper to taste
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (3 ounce) can bacon bits
- 1 small onion, minced
- 1 small green bell pepper, chopped
- 4 cups shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
- Beat eggs, milk, salt and pepper. Scramble eggs until firm.
- Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
- Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Nutrition Facts
| Calories | 628 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 266 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 17 g |
| Sodium | 1424 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome recipe that was a big big hit for 2 different brunches. The soup I almost didnt use, but that would have been a big mistake. The hot Italian sausage version was more popular. I didn’t cook it prior as instructed because the 25 minute baking was sufficient. Instead of onions and peppers, I used mushrooms and tomatoes. (The tomatoes are a must in my opinoin).. used one vine tomato for 2 pizza’s. (Dice it small)I used slightly cooked bacon instead of bacon bits I also only used 9 eggs for 2 pizza’s and that was more than sufficient. If reheating, use an airfryer for a quick easy way to enjoy with a crisp crust.
Very good base recipe. I used my own homemade sausage gravy for the sauce instead of the canned soup. Overall a very good breakfast pizza
My partner absolutely loved it! I went without the cream of celery since I didn’t have any and am not trying to make extra trips to the grocery store during these times. Used pre-cooked chicken sausage too. It was a quick and easy bake!
I’d never tried breakfast pizza before, so I used this recipe as a template. I was NOT interested in using the soup, so I didn’t . I had artisanal flat bread, so that was the crust. Enough for a hearty breakfast for two. I chopped about a tbsp of onion and green pepper and sautéed them, then scrambled with THREE eggs. I sprinkled mozzarella dices on the flatbread, then the egg mixture, then a handful (maybe 1/8 cup) of bacon pieces. I topped with sliced fresh mozzarella from a ball, and some halved cherry tomatoes. I seasoned with Italian herbs, garlic powder and red pepper flakes. Ten minutes in a 450° oven and we were happy breakfast pizza eaters.
Great recipe to start with and add ingredients you prefer. It’s a go-to keeper for me!
I used this recipe as a base and made some adjustments. Not many though. First off, I made smaller portions, a personal pan pizza rather than 2 pizzas. Instead of bacon, green onions and cheddar cheese. I used pancetta, spinach, mushrooms, fresh garlic and mozzarella. I did use the cream of celery, I picked out the celery bits, but I did not a lot of the milk and egg mixture because I didn’t want to it to feel like a quiche. After baking I placed two fried eggs on top so that when you ate it, you could smear the yokes on the pizza. The recipe itself was awesome and with few alterations to make it your own, it was excellent still! I highly recommend this and am looking forward to making it again!
This is a wonderful and versatile recipe! I used two mini Boboli so that we could vary toppings by preference or dietary need. I didn’t pre bake the crust but probably will next time. I also substituted thick white milk gravy for the cream soup to cut down sodium levels. Next time I think I will try using whole eggs instead of scrambled like ToastyMama did in her picture. This will be a staple recipe at our house!
very good I used the sausage gravy instead of cream of celery soup
We made this for dinner tonight was a high hit. we grilled the fresh made cruiser from our bread machine and then I added seasoned pepper, garlic powder & sage to the soup milk mix. Layered peppers & onion (cooked) then whole eggs bacon bits, prosciutto, green onions, & roasted tomatoes. Took it back to the grill until eggs were committed through. Super crusty crust and so many flavors. We did a few less toppings for the kids, a big salute for a redo soon.
Super delicious. I am making it again, tomorrow, for my teen niece and nephew
This was alright but next time I’d just do quiche for about the same taste with a better texture and less work. I did fried eggs instead of scrambled (just cracked them raw onto the pizza) and they ended up over done.
Have been doing a different version of this recipe for years. Used sausage gravy in place of the celery soup. Used larger crusts 1 can of sausage gravy per crust or if you have time make your own is always best. 1lb of bacon and 1 lb of sausage split between both pizzas. What isn’t eaten freeze it and eat it when you are in the mood for it again. Have never had this version, gave it 4 stars because I don’t care for celery soup on a breakfast pizza to me it just doesn’t sound right.
Great basic recipe. I didn’t have any bacon or sausage so I loaded my pizza up with veggies. Zucchini, mushrooms, peppers, onions and garlic. Celery soup was a nice touch. Never would have though of that. Didn’t have enough cheddar cheese so used some cheddar and some mozzarella. Baked it on my stone for about 15 minutes. Then topped with diced tomatoes. Yummy! Nice crunchy crust. Thanks for the idea!
We’ve made this several times now & it’s so yummm! I made the pizza crust myself (the bread machine did most of the work! LOL). I didn’t have any Cream of Celery soup the first time so substituted alfredo sauce and it was so good we just make it that way every time. I freeze it in individual portains so my family can just grab it quick to take with them to work. I added onions on both and mushrooms on one. Thanks for the recipe… it’s a staple in our house now! 🙂
Love the recipe, but at 15 minutes, my crust was burnt. Would definitely decrease the time or lower the temp.
Great pizza! Used fresh pizza dough from the local Italian bakery. Puffed up very high – poked it to flatten, and poked several other holes to let gravy permeate the “deep dish” crust. Used country gravy mix instead of soup mix, added minced parsley and fresh sage to eggs, with a good dash of siricha sauce. Nuked onion shreds in butter while cooking eggs. Had a package of cooked bacon on hand, so sliced it on top of egss after adding onions. Used colby-jack cheese to top it off. My executive chef friend loved it and said she was going to make it a special at her restaurant.
Was sooo good. Everybody loved it!
I scaled this down to make one pizza. And I thought the sound of putting the milk and cream of celery soup mix as the base sounded odd, so I used a small can of sausage gravy that I had. I also omitted the green peppers and onions, due to the kids not liking them. And I have to say, this was amazing! Loved the sausage gravy as the base, I think it made the pizza shine. I will definitely make this again. One pizza was plenty for our family of four. I used a premade Boboli crust, so I did not preheat it. I just spread the gravy on the crust, added all the toppings, and baked it. I also only used about 1 1/2 cups of cheese. This would be really great for a nice brunch with some fruit salad on the side. Again, I loved this!
I made this pizza for a morning Sunday School party and it was a huge hit. My pizza crusts were medium in size so I split the sausage between the two pizzas. I also only used 1/2 cup of the cream of celery soup on each pizza. I will make it again!
Love it!
To save a trip to the grocery store, I used crumbled crisp bacon I had cooked, cream of mushroom soup instead of cream of celery, red bell pepper instead of green, and Mrs. Dash Original Seasoning instead of salt, but those were the only changes I made. The pizzas were delicious! I’m eager to make them for my daughter and her family next time they come to spend the weekend.