Panko-Crusted Cheese & Sausage Deep-Dish Pizza Cups
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!
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| 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 |
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