Breakfast Pizza

Portion Size: 1 Pizza
Open Recipe PDFEmail Recipe PDF
Breakfast Pizza

DIRECTIONS

  1. Mix eggs with green and red peppers and sausage crumbles. Cook to a soft stage scramble.
  2. Lay flatbread out on parchment-lined sheet pans.
  3. Divide cooked egg mixture to spread evenly over each flatbread.
  4. Combine mozzarella and cheddar cheese and sprinkle ¼ oz. over each flatbread.
  5. Bake at 425° F for 8-10 minutes until the cheese is melted.

INGREDIENT

Eggs, large, beaten, or frozen

50 SERVINGS

MEASURE: 25 ea.
WEIGHT:

100 SERVINGS

MEASURE: 50 ea.
WEIGHT:

INGREDIENT

Pasturized eggs, thawed

50 SERVINGS

MEASURE:
WEIGHT: 2 lbs. 11 oz.

100 SERVINGS

MEASURE:
WEIGHT: 5 lbs. 6 oz.

INGREDIENT

Green bell peppers, diced

50 SERVINGS

MEASURE: 1 c. 6 oz.
WEIGHT:

100 SERVINGS

MEASURE: 3 c. 2 oz.
WEIGHT:

INGREDIENT

Sweet red peppers, diced

50 SERVINGS

MEASURE: 1 c. 6 oz.
WEIGHT:

100 SERVINGS

MEASURE: 3 c. 2 oz.
WEIGHT:

INGREDIENT

JENNIE-O® Turkey Sausage with Spicy Italian Seasoning, #639630, thawed

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs. 4 oz.

INGREDIENT

Whole grain flatbread, 1 oz.

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:

INGREDIENT

Mozzarella, LMPS, shredded

50 SERVINGS

MEASURE:
WEIGHT: 13 oz.

100 SERVINGS

MEASURE:
WEIGHT: 1 lb. 10 oz.

INGREDIENT

Cheddar cheese, yellow, shredded

50 SERVINGS

MEASURE:
WEIGHT: 13 oz.

100 SERVINGS

MEASURE:
WEIGHT: 1 lb. 10 oz.
NUTRIENTS PER SERVING
Calories 212 cal
Fat 11 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 120 mg
Sodium 523 mg
Carbohydrates 15 g
Dietary Fiber 3 g
Protein 14 g
1 serving provides 2 oz. meat/meat alternate, 1 oz. equivalent servings bread/grain.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Breakfast Pizza

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 Pizza
 
Breakfast Pizza

DIRECTIONS

  1. Mix eggs with green and red peppers and sausage crumbles. Cook to a soft stage scramble.
  2. Lay flatbread out on parchment-lined sheet pans.
  3. Divide cooked egg mixture to spread evenly over each flatbread.
  4. Combine mozzarella and cheddar cheese and sprinkle ¼ oz. over each flatbread.
  5. Bake at 425° F for 8-10 minutes until the cheese is melted.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Eggs, large, beaten, or frozen 25 ea. 50 ea.
Pasturized eggs, thawed 2 lbs. 11 oz. 5 lbs. 6 oz.
Green bell peppers, diced 1 c. 6 oz. 3 c. 2 oz.
Sweet red peppers, diced 1 c. 6 oz. 3 c. 2 oz.
JENNIE-O® Turkey Sausage with Spicy Italian Seasoning, #639630, thawed 3 lbs. 2 oz. 6 lbs. 4 oz.
Whole grain flatbread, 1 oz. 50 ea. 100 ea.
Mozzarella, LMPS, shredded 13 oz. 1 lb. 10 oz.
Cheddar cheese, yellow, shredded 13 oz. 1 lb. 10 oz.
 
NUTRIENTS PER SERVING
Calories 212 cal Fat 11 g Saturated Fat 4 g
Trans Fat 0 g Cholesterol 120 mg Sodium 523 mg
Carbohydrates 15 g Dietary Fiber 3 g Protein 14 g
 
1 serving provides 2 oz. meat/meat alternate, 1 oz. equivalent servings bread/grain.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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