Sheet Pan Breakfast Pizza

Breakfast pizza, need I say more? Buttery, flaky biscuit crust topped with scrambled eggs, sharp cheddar cheese and bacon.

One of my my favorite foods in the world that I can eat for breakfast without getting strange looks.

I love pizza, I could literally eat for every meal of the day. Its close to the perfect food because it has everything you need.

These pizza is different. The crust you does not have any yeast in it and you do not have to proof like you have to for regular crust.

Make the pizza the day ahead or the beginning of the week and chill it. You'll have breakfast for the whole week.

Also choose your own topping, I just so happen to like bacon, eggs and cheese. Try some sausage, bell peppers, onions or ham.

If it can last the whole week. This probably won't last me the weekend since my family loves pizza.

Recipes you may like:
Bacon and Cheddar Muffins
Maple Pumpkin Pie Cobbler
Sweet Potato Pancake Muffins

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Sheet Pan Breakfast Pizza

Time:
Prep- 10 to 15 minutes
Cooking- 15 to 20 minutes (for topping)
Baking- 20 to 25 minutes

Ingredients

16 ounces Refrigerated Jumbo Flaky Biscuits, not frozen
2 cups Shredded Cheddar Cheese, any cheese of your liking
8 ounces Bacon, cooked and chopped or any meat topping
8 large eggs
1/4 cup Whole Milk
1 teaspoon Fine Sea Salt
1/4 cup Unsalted Butter, divided
Ground Black Pepper, to taste

1. Preheat oven to 350 degrees and grease a jellyroll pan with butter, 16 by 11. Roll biscuit dough evenly on prepared pan. Set aside. Brush with a one to two tablespoons butter. Bake in the oven for 10 minutes.
2. While the crust is baking, cook bacon slightly under. It will cook more in the oven. Using the same pan cook 6 of the 8 eggs. Let both cool slightly.
3. Take crust out and let cool slightly.
4. Brush the last two eggs on top of the biscuit dough and sprinkle a 1/2 cup of cheddar cheese.
5. Evenly distribute scrambled eggs then bacon. Top with the rest of the cheddar cheese.
6. Bake in the oven to 10 to 12 minutes or until cheese is melted and dough is crisp on the sides. Rotate pan halfway through.
7. Remove and let cool on a wired rack for 10 minutes before slicing. If not consuming right away let cool completely and store in an airtight container.
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