Breakfast Biscuit Pizza #BreadBakers

This hearty, rib sticking, breakfast is just what you need before a winter's day activity of xcountry skiing, snow shoeing, or sledding.  These are all great activities we can enjoy while still social distancing.

The Bread Bakers are sharing Pizzas today........

My friend Karen of Karen's Kitchen Stories is hosting Bread Bakers today.  She asked us to share pizza recipes saying.....

"Bake your favorite pizza.. pan pizza, grandma pizza, deep dish pizza, Chicago style pizza, flatbread pizza, Detroit Style Pizza, English muffin pizza, Neapolitan pizza, and/or grilled pizza (or any other type of pizza). In other words, share your favorite pizza recipe."

 

I have shared quite a few pizza recipes on my blog.  In fact, I did a year of Pizzas in 2014, making a new pizza each month.  Some of my favorite pizzas that I have shared and that I make time and again are the Cheeseburger Pizza, Chicago Style Pizza and the Grilled BBQ Chicken Pizza.

I also have a favorite Easy Weeknight Pizza Dough that I can make in a short amount of time and top with whatever I have on hand when a pizza hankering hits.  Lately, when I have planned pizza for dinner I have used my sourdough discard to make a Sourdough Pizza Crust.....so good.

The crust for today's pizza is buttermilk biscuit dough pressed into a cast iron skillet and baked for just a short while before adding the toppings.

While the biscuit is baking, you can start on your sausage and bacon gravy.  I added some chopped chard to the gravy for some extra color and nutrition.

Remove the pan from the oven and use a wooden spoon to make indentations in the biscuit.  There were three of us eating so I only made 3 indentations.  If you are feeding four there is plenty of room for another. 

Divide the gravy sauce between the indentations, sprinkle with tomatoe and crack an egg on top.  Return it to the oven until the eggs are set to your liking.  I baked it for another 15 minutes because we like our whites set and our yolks runny.

This is the first time I have made this pizza so it was not one of my favorites but it is absolutely one of my favorites now.  

Lets take a look at the other pizzas being shared today..............

• Aglio e Olio Pizza from The Wimpy Vegetarian
• Barley Flour Vegetarian Pizza from Cook with Renu
• Breakfast Biscuit Pizza from A Day in the Life on the Farm
• Deep Dish Hawaiian Pizza from Making Miracles
• Dessert Apple Pizza from Magical Ingredients
• Grilled Fruit Pizza from A Messy Kitchen
• Individual Deep Dish Pizzas from Karen's Kitchen Stories
• Jerk Chicken Sausage Pizza from Passion Kneaded
• Langallo (Hungarian Pizza) from Palatable Pastime
• No-Knead Thin Crust Margherita Pizza from Sneha's Recipe
• Pizza Empenadas from Ambrosia
• Quattro Stagioni Sourdough Pizza from Food Lust People Love
• Sourdough Pizza from Zesty South Indian Kitchen
• Valentine's Hearts from Culinary Adventures with Camilla

Breakfast, Brunch, Biscuit, Skillet Meal, Eggs, Sausage, Bacon, Gravy

Breakfast, Brunch

American

Yield: 3 servings

Author: Wendy Klik

Breakfast Biscuit Pizza

This hearty, rib sticking, breakfast is just what you need before a winter's day activity of xcountry skiing, snow shoeing, or sledding. These are all great activities we can enjoy while still social distancing.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 c. flour
• 1 t. baking powder
• 1 t. baking soda
• pinch of salt
• 4 T. cold butter, cubed
• 1/2 c. buttermilk
• 4 oz. bulk breakfast sausage
• 2 strips thick cut bacon, diced
• 2 T. flour
• 1 c. milk
• salt and pepper, to taste
• 1/2 small onion, diced
• 1 bunch chard leaves, chopped
• 1 tomato, seeded and diced
• 3 eggs

Instructions

1. Place the flour, baking powder, baking soda, salt and butter into the bowl of a food processor and pulse 2-3 times until the butter is pea sized.  Add the buttermilk and pulse 2-3 times until incorporated. Turn into a cast iron skillet and press into the bottom and partially up the sides.  Bake in a preheated 400* oven for about 10 minutes.
2. Meanwhile, brown the sausage and bacon in a large skillet over med high heat until bacon is crisp and fat is rendered.  Remove with a slotted spoon to a paper towel lined plate.
3. Drain all but 2 T. fat from the skillet and return to heat.  Whisk in the 2 Tablespoons of flour.  Once incorporated whisk in the milk.  Cook and stir until smooth and thickened, season with salt and pepper.  Return bacon and sausage to the gravy.  Stir in the chard and cook until wilted.  Remove from heat.
4. Remove biscuit from oven and, using the back of a wooden spoon, make three indentations in the biscuit.  Fill each with a third of the sausage gravy and sprinkle with tomatoes.  Break one egg on top of each filled indentation.  Return to the oven and bake for another 15 minutes or so, until the eggs are cooked to your preference.

Notes:

Adapted from a recipe found at Cuisine at Home, Issue #79

Calories

620.64

Fat (grams)

35.76

Sat. Fat (grams)

16.87

Carbs (grams)

48.33

Fiber (grams)

3.15

Net carbs

45.18

Sugar (grams)

4.89

Protein (grams)

26.79

Sodium (milligrams)

1587.48

Cholesterol (grams)

275.30

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