Pizza Joe’s breakfast menu is a creative fusion of classic Italian-American pizza and morning favorites, featuring items like breakfast calzones, pizza-style omelets, and dough-based breakfast sandwiches. These recipes are designed to be hearty, satisfying, and easy to prepare at home, using simple ingredients like pizza dough, eggs, cheese, and breakfast meats. Whether you’re feeding a crowd or just want a fun weekend breakfast, these dishes bring the pizzeria vibe to your morning table.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- 6 large eggs
- 1/4 cup (60 ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (120 g) shredded mozzarella cheese
- 1/2 cup (60 g) shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/2 cup (75 g) cooked breakfast sausage, crumbled
- 1/4 cup (40 g) diced red bell pepper
- 1/4 cup (40 g) diced onion
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 g) pizza sauce (optional, for dipping)
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while it heats. Otherwise, line a baking sheet with parchment paper.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper and onion, and sauté for 3-4 minutes until softened.
- Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are just set but still slightly soft, about 3-4 minutes. Remove from heat.
- Stir in the crumbled bacon, sausage, and half of the mozzarella and cheddar cheeses into the scrambled eggs. Set aside.
- On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12×16 inches (30×40 cm). Transfer it to the prepared baking sheet or pizza peel.
- Spoon the egg mixture down the center of the dough, leaving about 2 inches (5 cm) of space on each side.
- Cut the dough on both sides of the filling into 1-inch (2.5 cm) strips, angled outward. Fold the strips over the filling, alternating left and right, to create a braided appearance. Tuck the ends under to seal.
- Sprinkle the remaining mozzarella and cheddar cheese over the top of the braid.
- Bake for 20-25 minutes, or until the dough is golden brown and the cheese is bubbly. If using a pizza stone, slide the braid directly onto the stone.
- Let the breakfast braid rest for 5 minutes before slicing. Serve warm with pizza sauce on the side for dipping, if desired.
Tips
- Dough handling: If the dough is too sticky, dust it with a little flour. If it’s too tight, let it rest at room temperature for 15 minutes before rolling.
- Egg doneness: For food safety, ensure the eggs reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. The eggs will continue to cook slightly in the oven, so don’t overcook them on the stovetop.
- Substitutions: You can use any pizza dough you like, including whole wheat or gluten-free. For a vegetarian version, skip the bacon and sausage and add more veggies like mushrooms or spinach.
- Make ahead: The scrambled egg mixture can be prepared the night before and refrigerated. Assemble the braid in the morning and bake.
Serving Suggestions
Slice the breakfast braid into 4-6 pieces and serve with a side of fresh fruit or a simple green salad. It also pairs well with a dollop of sour cream or a drizzle of hot sauce for a little kick. For a complete Pizza Joe’s-style breakfast, serve with a side of home fries or roasted potatoes.
Variations
- Breakfast Calzones: Instead of a braid, divide the dough into 4 equal pieces, fill each with the egg mixture, fold over, and seal the edges. Bake at 425°F (220°C) for 15-18 minutes.
- Pepperoni and Egg Pizza: Use the dough as a pizza base, spread with pizza sauce, top with scrambled eggs, pepperoni, and mozzarella, then bake until the crust is crisp.
- Southwest Style: Add black beans, corn, and a pinch of cumin to the egg mixture. Top with pepper jack cheese and serve with salsa.
- Sweet and Savory: Add a drizzle of maple syrup over the finished braid for a sweet-savory combo that works surprisingly well.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, but the crust will be less crisp. For best results, avoid reheating in the microwave if you prefer a crispy crust.
Frequently Asked Questions
Can I use pre-cooked breakfast sausage? Yes, you can use fully cooked sausage links or patties, just crumble them and add directly to the egg mixture. If using raw sausage, cook it thoroughly before adding, until it reaches 160°F (71°C) internally.
Can I make this gluten-free? Absolutely. Use a gluten-free pizza dough and ensure all other ingredients are gluten-free. The cooking time may vary slightly, so check for golden brown crust.
Can I freeze the breakfast braid? Yes, after baking and cooling, wrap the braid tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) for 15-20 minutes.
What if I don’t have pizza dough? You can use crescent roll dough or puff pastry as a substitute, but note that the texture and flavor will differ. Puff pastry will be flakier and buttery, while crescent rolls will be softer.
Can I add more vegetables? Certainly. Mushrooms, spinach, and zucchini work well. Just sauté them with the peppers and onions to remove excess moisture.
Is this recipe suitable for a crowd? Yes, you can easily double the recipe and make two braids. Serve them on a large platter for a brunch gathering.
Related
- Grandma’s Stuffed Celery: Classic Appetizer Recipe
- Feta Egg Bites: Easy 20-Minute Recipe
- Easy Homemade Soft Pretzels (Sally-Style)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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