Eggsperimentation!

OK, yeah, I know. It's not even original. Sometimes you just go with the classics, though. :)
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Several years ago, we had to work on a Saturday to do a major software upgrade; the installation and testing were going to take most of the day, so the head of IT kept us fed.  For breakfast, in addition to the usual assortment of bagels, he had something the breakfast shop called "Breakfast Pizza".  It turned out to be a buttery biscuit base with scrambled eggs and sausage toppings. Once I had made Alton Brown's biscuit recipe, the buttery taste made me think of that "pizza", so I decided to try to make one of my own.  It wasn't quite what I was after, but it's a step in the right direction.  I'll give you what I did, then below tell how I plan to change it next time out.

Breakfast Pizza, version 1

1 recipe Alton Brown's biscuits

6-8 strips bacon

1 - 1.5c cheddar cheese, shredded

8 eggs

Cook the bacon, cut into pieces, and set aside. Preheat the oven to 450°. (1)

Prepare the biscuit recipe and spread it out in the bottom of a greased 9x13 baking dish(2). Top with 2/3 of the shredded cheddar and the bacon.   Scramble the eggs and pour into the pan, then top with the remaining cheese. Bake for 12-15 minutes until the biscuit is cooked and the egg set.

It turned out quite tasty, but the dough really rises a lot. Also, the egg cooked up more like a quiche than scrambled eggs (which I should have expected, really). Next time I think I'll only use half of the dough recipe in a 9x9 pan, then add the first bit of cheese and start the baking. While it's in the oven, I'll cook the eggs in a pan to get them mostly set as scrambled eggs. At about 8 minutes I'll pull the pan out, add the eggs and bacon (or maybe sausage), and return it to the oven to finish everything off. It'll take a bit of timing to do right, but I think it'll be worth it.  I'll report back when I try it.
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(1)  I cooked the bacon in the oven (laid out on a cooling rack set over a cookie sheet to catch the drippings, oven set at 450°), so that it was already hot enough for the biscuits.

(2) This is easier said than done. The dough is too wet and sticky to roll out, but too thick to spread like a cake batter. Use a silicone spatula and be patient. It won't be smooth, but you can get a pretty even layer if you work at it.