TnF Farms Breakfast Pizza

I’m South Dakota born and raised prior to relocating to Florida with my wife. If you have spent any time in the upper Midwest, you know about a gas station chain called Casey’s. Casey’s pizza is surprisingly some of the best pizza I’ve ever had. It’s not even close to authentic Italian pizza. They just have really good Americanized pizzas you can order and pick up. The crust and sauce go together perfectly and they don’t skimp on toppings. Plus they offer grab and go slices if you’re going through at a meal time.

Casey’s breakfast pizza is incredible. Two slices on the way to work with a fountain pop was a regular thing for me. Especially when I was running late. I could talk my way out of trouble with my boss if I brought him a slice of Caseys’s. Someone asked me recently what I missed about South Dakota. Definitely not the snow and cold, but Casey’s breakfast pizza for sure! Casey’s breakfast pizza is pretty easy to replicate. Its a crust with an ooey gooey cheese sauce with breakfast meat, scrambled eggs and cheese.

The other day we decided to create our version of breakfast pizza to quell my cravings for a slice of Casey’s. It was pretty good. We made some tweaks this go-around with a friend of ours over. There’s nothing natural about that cheese sauce so we’re going to substitute made-from-scratch sausage gravy.

Let’s start cooking

Put two skillets on the stove. I start one at medium heat and leave the other off for now.

Preheat the oven to 400 degrees F and get out the pizza stone. I add a few drops of olive oil to the stone and rub it all over the surface then put a pizza crust on and set it aside. If you bought a prebaked crust like we did, your oven temperature may be different.

We’re going to start by browning up some TnF Farms breakfast sausage.

Once the breakfast sausage is cooked up, I add a few dollops of “pig butter” also known as bacon grease.

Faith has some serious made-from-scratch gravy making ability.

I’d marry her again just for her southern cooking skills. She slowly adds approximately a cup of all-purpose flour to the breakfast sausage and pig butter in the skillet while stirring it in. Important note: the flour needs time to cook into the grease to make a really good gravy. Let it sit and cook while stirring occasionally. Faith added some seasonings from the secret family recipe that I’m not allowed to share. She said some salt and pepper will make y’all a good gravy.

     

Time to turn heat on the other pan to medium and add a large pat of butter. I choose 6 TnF Farms non-GMO farm fresh eggs to wash up and whisk up.

I scramble up my eggs until they don’t look “wet” anymore and take them off the heat.

Faith adds approximately 3 cups of milk to the gravy. Then adds water to get it to the right consistency. This is actually way more sausage gravy than the pizza needs. Who has two thumbs and is getting biscuits and gravy tomorrow? THIS GUY!

We put a nice layer of the sausage gravy on to the crust. Then add the scrambled eggs and a generous layer of cheese. I do a decent base of mozzarella then some cheddar blend on top. “Waaah, that’s too much cheese” said nobody ever.

   

Pop the pizza in the oven for 10 minutes or until the cheese starts to get golden.

Let’s eat

We’re plated up. I added a little Himalayan salt and some ground pepper. We had a few cherry tomatoes left that we had as a side. The pizza was cut into 6 slices and there were no leftovers.