Freezer-Friendly Chicken Breakfast Pizza
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein
Ingredients
Scale
- 1 large pre-baked pizza crust (or two individual-sized crusts)
- 1.5 cups cooked chicken breast, shredded or diced
- 6 large eggs, lightly beaten
- 1/2 cup country gravy or white b chamel sauce
- 2 cups shredded cheddar cheese (or a Mexican blend)
- 1/4 cup green onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- In a medium skillet over medium heat, melt the butter. Add the beaten eggs, salt, and pepper. Cook the eggs until they are just set but still slightly moist. It is important not to overcook them at this stage, as they will cook further when the pizza is baked or reheated.
- Place your pre-baked pizza crust on a baking sheet. Spread the country gravy or white sauce evenly across the surface, leaving about half an inch around the edges for the crust.
- Distribute the soft-scrambled eggs evenly over the sauce. Follow this with a layer of the cooked chicken pieces. Sprinkle the shredded cheese generously over the top to help hold the ingredients in place.
- If you are eating the pizza now, preheat your oven to 400 F (200 C). Bake for 10 to 12 minutes, or until the cheese is bubbly and the edges of the crust are golden brown. Top with fresh green onions before slicing.
- If you are saving the pizza for later, do not bake it yet. Allow all the cooked toppings (eggs and chicken) to cool completely to room temperature. This prevents the crust from becoming soggy during the freezing process.
- Once cooled, wrap the pizza (whole or in individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. Label with the date and store in the freezer for up to three months.