Directions

1. 1

   Preheat your oven to 400°F. Heat a large skillet over medium-high heat and add the bulk breakfast sausage, breaking it apart with a spoon as it cooks. Once the sausage begins to brown, add the chopped onion and bell pepper, stirring occasionally until the sausage is completely cooked through with no pink remaining, approximately 6–8 minutes. Drain any excess fat if needed and set the mixture aside.

2. 2

   In a large mixing bowl, whisk together the eggs and milk until thoroughly combined and uniform in color. Generously coat a large skillet with cooking spray and place it over medium heat. Pour in the egg mixture and stir gently and continuously, breaking the eggs into small, soft curds until they are cooked through but still slightly moist, about 3–4 minutes. Season with salt and pepper to taste, then transfer to a plate.

3. 3

   Lightly spray a pizza pan with cooking spray to prevent sticking. Place the pizza crust on the prepared pan, gently stretching and shaping it from the center outward to fit the pan evenly. Bake the crust alone for 8 minutes until it is partially set.

4. 4

   Remove the crust from the oven and spread the sausage gravy evenly over it using the back of a spoon. Layer the cooked sausage and vegetable mixture over the gravy, distributing it evenly. Top with the scrambled eggs, spreading them in an even layer. Finally, sprinkle the shredded cheese over the entire pizza.

5. 5

   Return the pizza to the oven and bake for an additional 8–10 minutes until the crust is deep golden brown and the cheese is completely melted and bubbly.

6. 6

   Remove from the oven and allow to cool for 1–2 minutes. Cut the pizza into wedges and serve hot while all the toppings are at their best.