That cold crust of late night pizza is no longer an excuse for breakfast.
Johnsonville takes the idea of portable breakfast and classes it up with this
delicious pizza recipe. Eggs, cheese, sausage, and tomatoes take center stage
to help start your day off right.

WHAT YOU NEED
1 pkg. (19 oz.) Johnsonville® Mild Italian Sausage Links
1 10-12” baguette, cut in two and sliced open, inside dough removed
3 Roma tomatoes, diced
1½ cups Fontina, mozzarella or Monterrey Jack Cheese, shredded
dried red pepper flakes
4 eggs, whole
pepper, to taste
1/3 cup shredded Parmesan cheese
2 Tbsp. fresh chives, chopped

PREPARATION
Position oven rack in center of oven and preheat oven to 400°F.
Cut baguette in half and then slice it open to create four equal open-faced
pieces. Remove the doughy center, leaving a half inch border close to the edge.
In a large skillet, sauté sausage until browned. Remove from heat, thinly coin
slice and set aside.

Top the baguettes evenly with 3/4 of the shredded Fontina cheese.
Shake on red pepper flakes to taste.
Place sausage pieces evenly on top around the edges.
Add the rest of the Fontina and the diced tomatoes.
Bake for 5-8 minutes and remove from oven.

Using the back of a spoon, lightly make 4 indentations in the center of the
baguettes not too close to the crust, pushing some of the ingredients to the sides.
Carefully crack an egg into each depression. Grind pepper on each egg, and top
with Parmesan Cheese.

Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is
still soft. Remove, sprinkle with fresh chives, cut and enjoy!