Panko-Crusted Cheese & Sausage Deep-Dish Pizza Cups

Panko-Crusted Cheese & Sausage Deep-Dish Pizza Cups
Prep Time
20 min
Cook Time
24 min
Yield
8
Recipe by: 2018 America's Best Recipe Contest Illinois Winner, Julie B.

In Chicagoland pizza is taken seriously! Thin, thick, stuffed or deep dish, all of these inspired this Panko-Crusted Cheese & Sausage Deep-Dish Pizza Cups with an Eggland’s Best twist!

Make This Recipe

Ingredients

SAUCE:

1/2 cup canned, crushed tomatoes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

6 oz Italian sausage, cooked and crumbled

3/4 cup shredded mozzarella cheese, divided

PIZZA CUPS:

2/3 cup milk

4 large Eggland’s Best eggs

1/4 cup grated Parmesan cheese

1 tablespoon finely chopped parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 cup panko breadcrumbs

8 slices ciabatta bread, about 1/2" thick

TOPPINGS:

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

Preparation

To make the sauce, stir together the crushed tomatoes, basil, oregano, crushed red pepper, salt, black pepper, garlic powder and onion powder in a small bowl.

Add in the sausage and 1/2 cup of the shredded mozzarella cheese; mix well.

To make the pizza cups, whisk together the milk, eggs, Parmesan cheese, parsley, salt, black pepper, and garlic powder in a large bowl. Pour into shallow dish or pie plate.

Place breadcrumbs in a shallow dish or pie plate.

Spray 8 jumbo size muffin cups with non-stick cooking spray.

Cut each slice of bread in half and briefly dip both sides of each bread half in the egg mixture and then into breadcrumbs, coating both sides.

Gently press 2 bread half slices into the bottom and up the sides of each muffin well forming a cup, overlapping the bread as needed and making sure there are no gaps (It’s okay if the bread tears. Once baked, cups will hold together.)

Bake 7-9 minutes or until eggs are partially set and bread springs back when pressed in the center. Remove from oven.

Divide sausage mixture evenly between the muffin cups, about 1 1/2-2 tablespoons each.

Top with remaining 1/4 cup mozzarella cheese and the diced green and red peppers.

Bake 15 minutes or until golden brown and cheese is melted. Remove from oven and let sit 5 minutes before removing pizza cups from the pan.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 154
Fat 8 g
Saturated Fat 4 g
Cholesterol 107 mg
Sodium 467 mg
Carbohydrates 12 g
Dietary Fiber .7 g
Protein 10 g