This delicious treat is a variation of my crazy egg pie. You can make it if you don't have enough eggs (6-9) or bread/cracker crumbs for the crazy egg pie. The pizza version also cooks much faster than the pie.
The first time I made it was the morning after Passover had ended, and I had exactly two small onion and red pepper potato pancakes leftover. For this recipe, I used a freshly grated potato, instead. Both pizzas were delicious and this is a great way to use leftovers that are normally too few for a whole meal or side. Serve any time of day. Tastes great plain or with sour cream or salsa.
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8 small slices
- 3 eggs
- 1/4 cup onion, chopped
- 3 breakfast links of turkey sausage, cubed
- 1 potato, grated
- 1/4 cup green bell pepper, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup mozzarella cheese, shredded
- Sprinkle of salt
- Sprinkle of pepper
- Oregano, optional
- In frying pan, cook onions and a little butter or margarine on medium heat. Don't completely cook onions.
- After a couple minutes, add sausage to get a nice brown before your pan gets too crowded. If your sausage is frozen like mine was, you don't have to completely cook it in this step as it can finish in the oven.
- When sausage is brown (or earlier if you don't have a preference about the sausage), add grated potato. Sprinkle with salt and pepper. Cook and stir occasionally until potatoes are no longer raw. Reduce to low heat to keep from burning.
- In mixing bowl, beat three eggs with electric hand mixer for approximately 5 mins. Make sure yokes and whites are fully combined and egg batter is bubbly.
- Grease a pie dish (I use Pyrex). Do this quickly or in advance while ingredients are cooking. If too much time passes, your egg batter loses its bubbles.
- Fold your fresh parsley into your egg batter. Turn pan off, remove from heat and add green pepper. Stir to combine all ingredients one last time. (Cooking your peppers in the pan and then baking also will make them mushy.)
- Pour a small amount of batter into pie plate and tilt plate to spread. Use just enough egg to coat bottom.
- Place ingredients from frying pan into pie plate and distribute flat and evenly. Pour remaining egg batter over ingredients. Top with cheese.
- Place pie plate on pizza pan or cookie sheet and bake in 400 degree oven for 10-15 minutes. Baking time will vary on ingredients and thickness of all ingredients combined. Keep an eye on your pizza.
- Bake pizza under broiler for 60-90 seconds for a beautifully, bubbly, cheesy top.
- Slice and serve.
How to Make This Egg Pizza Your Own
My husband loves oregano and Italian seasoning, which can sometimes be a little too strong for me. But if you want this pizza to lean more towards an authentic pizza taste, use them. If you prefer more of an omelet, omit them.
Fresh tomatoes also really complete this pizza, but I was out (serve with ketchup if you love it on eggs and omelets as I do). Make this dish your own by adding your favorite pizza toppings. Use leftover meat and veggies. Experiment and have fun.
I cook every day and find myself reinventing ways to cook with eggs and potatoes. They're two of my favorite staples, for sure! This dish is easy to play around with and hard to screw up. I eat my egg pizza with grated Parmesan shake cheese, the same way I eat my regular pizza. Enjoy!
Pamela Oglesby from Sunny Florida on April 27, 2012:
Looks good. Thanks for the recipe.