Recipe courtesy of Ree Drummond
Cast-Iron Breakfast Pizza
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 22 g
- Cholesterol
- 237 mg
- Sodium
- 1317 mg
Mornings in the Drummond household are famously busy, and getting everyone fed and out of the house is often a major challenge. Enter the Cast-Iron Breakfast Pizza — a dish that feeds six and can be on the table in 30 minutes.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 22 g
- Cholesterol
- 237 mg
- Sodium
- 1317 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Press the biscuits into a 12-inch cast-iron skillet, making sure there are no gaps in between, creating the pizza base. Spoon over half the salsa and spread thinly, leaving a 1-inch rim uncovered around the edge. Sprinkle over the cheese and bake until the edges are golden and the biscuits are cooked through, 14 to 16 minutes.
- Melt the butter in a second skillet over medium heat, then add the ham, peppers and onions. Cook until the peppers and onions are browned and cooked through, 4 to 5 minutes.
- Remove the ham mixture from the skillet to a plate. Add the beaten eggs to the skillet, along with the salt and pepper, and cook, stirring, until light and fluffy, 3 to 4 minutes. Set aside.
- Remove the skillet from the oven. Scatter the ham mixture over the top, then likewise the eggs, arranging them all over the base. Garnish with more salsa and the green onions, then slice and serve.
