Description
Spin-off from a restaurant that used to be in Ipswich, Mass. Delicious, portable breakfast sandwiches.
Ingredients
- 1 whole Double Batch Of Pizza Dough
- 1 pound Maple Breakfast Sausage Or Bacon
- 6 whole Eggs, Lightly Beaten
- Salt And Pepper, to taste
- 1 cup Cheddar Cheese, Divided (to 2 Cups)
Preparation
Thaw (if using frozen) or prepare your pizza dough. Set aside.
Preheat the oven to 400 degrees F.
Cook the sausage and/or bacon as directed on the package. Set aside.
Beat the eggs and season with salt and pepper. Make scrambled eggs in a pan over medium heat. When they reach your desired level of doneness, set aside.
Make an assembly line–put the sausage or bacon on one plate, the eggs on another and the cheese on a separate plate. Get a baking sheet and set it next to the plates.
Pull off even sized pieces from your pizza dough and flatten with your hand. Put about a tablespoon of egg in the center of the pizza dough. Top with a half slice of bacon or about a tablespoon of sausage. Sprinkle cheese on top. Seal the edges of the dough to form a ball. Set the bundle, sealed side down, on the baking sheet and continue with all of the dough.
Bake the bundles for about 20 minutes, or until the dough is golden brown.
You can keep these in the fridge for up to a week, reheating in the morning as needed, or eat right away.
Enjoy!
