One cone, the ultimate breakfast sandwich – a mash up between Neapolitan pizza and everyone’s favourite: bacon and eggs! The second: ooey gooey good. Everything we love about a classic pepperoni pizza all wrapped up in a chewy cone. For a vegetarian version, use veggie pepperoni; it’s pretty convincing!
Pre-heat the oven to 350ºF (180ºC).Line a cookie sheet with parchment paper; set aside.
To DIY your own pizza cones, cut an aluminum tray or sheet pan into 9-inch x 9-inch squares. Roll each square into a cone shape, pinching the bottom tip of each to secure its shape. Wrap each cone with non-stick aluminum foil. Set aside.
Divide pizza dough into 4 tennis-sized balls. Lightly oil or spray your work surface.
Using your hands, roll out each ball of dough into 24-inch long “snakes”. Don’t worry if the dough shrinks in length a little once you remove your hands. Just keep re-rolling it out to 24 inches.
Roll each dough “snake” around an aluminum-wrapped cone.Once wrapped around the cone, tuck the end of the “snake” underneath the rest of the dough to secure to the cone.
Place cones on prepared baking sheet. Brush with oil or melted butter. Sprinkle with salt.
Bake for 25–35 minutes, or until lightly golden.
Preheat oven to 400ºF.
Lay bacon on a parchment-lined baking sheet. Bake until crispy, approximately 18 minutes. Transfer to kitchen towel and allow to cool.
In a bowl, whisk eggs with milk. Add in the salt, pepper, and basil.
In a large skillet over medium heat, melt the butter. Add the cut tomatoes.
Pour the egg-basil mixture into the skillet; stir.
Add the bocconcini; stir until cheese is heated.
Place one piece of cooked bacon into each cone. Using a long soda spoon, fill the cones with the stovetop mixture.
In a saucepan over medium-high heat, combine: pizza sauce, Italian herbs, pepperoni, red pepper, red onion, cherry tomatoes, jalapeno, and mozzarella. Stir and heat for 5 minutes.
Using a long soda spoon, fill the cones with the stovetop mixture.