Search thousands of recipes reviewed by home cooks like you.

Morning Terrace Pizza

Morning Terrace Pizza

The Kitchen at Johnsonville Sausage

The Kitchen at Johnsonville Sausage

These breakfast pizzas pack eggs and sausage into hollowed out baguettes for a satisfying meal.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1027 kcal
  • 51%
  • Fat:
  • 65.2 g
  • 100%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 55.1 g
  • 110%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 2441 mg
  • 98%

Based on a 2,000 calorie diet

Directions

  1. Position oven rack in center of oven and preheat oven to 400 degrees F.
  2. Cut baguette in half and then slice it open to create four equal open-faced pieces. Remove the doughy center, leaving a half inch border close to the edge.
  3. In a large skillet, saute sausage until browned. Remove from heat, thinly coin slice and set aside.
  4. Top the baguettes evenly with 3/4 of the shredded fontina cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top around the edges. Add the rest of the fontina and the diced tomatoes. Bake for 5-8 minutes and remove from oven.
  5. Using the back of a spoon, lightly make 4 indentations in the center of the baguettes not too close to the crust, pushing some of the ingredients to the sides. Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan Cheese.
  6. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, sprinkle with fresh chives, cut and enjoy!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lillian
4

Lillian

3/14/2013

This was very good! I used Johnsonville chicken chipolte fully cooked sausage. My kids like scrambled eggs and will never eat sunnyside-up eggs so I whisked the eggs before adding them ontop and pushed them into the topping ingredients with a fork making sure all the eggs seeped in. I used mozzarella instead of fontina and green onion instead of chives! I baked this in homemade semolina bread rounds. We all loved this and had it for dinner instead of breakfast!

Sarah Jo
4

Sarah Jo

6/16/2012

I used a day old french bread loaf to make this recipe. No fontina cheese, I used mozzerella instead and half the amount called for. This was INHALED by my husband and kids in literally 15 minutes. My husband was actually offended that there wasn't more. To say this was a huge hit would be an understatement. This was very easy to make and quite cost effective. Next time, I'm going to try to make this with homemade turkey sausage (like ground turkey spiced to taste like breakfast sausage) and maybe fill it out a bit with more chopped vegetables.

lovestohost
1

lovestohost

10/30/2013

I must admit, I was dreading making these pizzas, because of my general apathy towards eggs. However, I was tasked w/making Johnsonville recipes and was pleasantly surprised with this outcome; these are DELICIOUS!!! I made as written, though I did add a bit of fresh mozzarella that needed using and used precooked ground sausage in place of links. Our grocery store also stopped carrying fontina, so I used fresh grated asiago in it's place. From a sausage AND egg hater, these are great! I'm looking forward to making these for breakfast the next time we have overnight guests. THANKS for the recipe!

Similar recipes