05/17/2026
So i double my portions while cooking and made both of these happen.
A breakfast bowl for the week and 2 breakfast pizzas for freezer or road food for me.
*I USED 2LB SAUSAGE FOR BOTH RECIEPES 1LB EACH AND I USED 12 EGGS FOR BOTH LIKE A 8 BOWLS/4 PIZZA SPLIT
Ill post the reciepes seperate below
BREAKFAST BOWLS********************
Ingredients
• 1 bag potatoes obrien with peppers onions
• homemade seasoned salt and pepper
• 12 eggs
• Few scoops Cottage cheese for protein (optional)
• 4 oz freshly shredded cheddar cheese
• 1lb sausage with 6 pieces bacon
• 1 sausage gravy packet or 1 can libby sausage gravy
• 6 individual-sized tupperware or glass containers with lids
Instructions
• Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 30-40 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
• Meanwhile, crack eggs into a large bowl then season with salt and pepper and add cottage cheese whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
Cook meat accordingly
• Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
BREAKFAST PIZZA
Ingredients
2 pack Aldi flatbread or walmart crusts
• 2 Tablespoons olive oil
• 8 large eggs
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup milk
• 2 Tablespoons salted butter
• 15 ounce can Libby's Country Sausage Gravy or sausage gravy packet
• 2 cups shredded Colby jack cheese
• ½ cup real bacon pieces with 4 sausage links cut
Instructions
• Preheat oven to 425F degrees. Spray a large baking sheet (10"x 15") with nonstick cooking spray.
• Spread the pizza crust into the pan. Stretch it out to all the edges. Brush olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)
• Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.
• While crust is baking, start making the scrambled eggs. In a medium-sized bowl, add eggs, salt, pepper and milk. Whisk eggs really well for at least 2 minutes to combine.
• Preheat a pan on low to medium heat. Add butter. Once butter is melted, pour in the egg mixture. Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off heat.
• When crust is ready, remove it from the oven. Spread the sausage gravy evenly over the crust.
• Top the sausage gravy with scrambled eggs. Then top the eggs with shredded cheese. Finally, sprinkle the bacon pieces evenly over the cheese.
• Place baking pan back into the oven (middle rack) and cook at 425F degrees for another 6-7 minutes until everything is warmed through and cheese is melted.
• Slice into 12 slices. Then serve while warm.
Notes
• You can use a homemade pizza dough for this recipe or a store bought pizza dough ball. This can be made in a more traditional round shape if you prefer.
• Two cans of crescent roll dough sheets can be used instead of the pizza dough. Just make sure you push the seams together really well.
