I’m not going to repost the breakfast pizza recipe but these are much better pictures than I posted before. I only had my iphone available for pictures the last time we made this. As I stated in the previous post, the recipe is versatile. Here is one example of a different flavor combination for the pizza. We replaced the pork sausage with Chorizo (which is basically the same thing but it has some awesome mexican spices). We used a mexican cheese blend and replaced the hash browns with diced red bell peppers. I also sprinkled some dried cilantro on top to complement the mexican spices. I’m at home with my parents and I have access to a wider selection of kitchen accessories, which is why we were able to create a round pizza this time. Its a fairly simple recipe to whip up, so if you don’t mind waiting 25 minutes for the pizza to cook, I highly recommend giving it a chance!
The Last Breakfast :( September 24, 2009
This is a recipe that Jeremiah and I created ourselves on his last morning here in Annapolis. He drove up to Newport, RI for a temporary job as a tutor at the Naval Academy Prep School (NAPS). This occasion was especially sad because I will be leaving for Pensacola before he returns. We decided that instead of heading out to eat (which we seriously considered) it would make more sense for us to cook something together. We have discovered that when we combine Jeremiah’s creativity with my knowledge of cooking (somewhat limited at this point), we can create some pretty amazing meals. They tend to have a spicy southwestern flavor so that must be our style. This dish was created by what we had on hand that needed to be used up.
Diverse Breakfast Scramble
1/2 can whole kernel corn
1/2 yellow onion
1/2 cup milk
cilantro, salt, pepper to taste
dash of hot sauce
1 cup shredded cheese, divided
frozen hash browns
Jeremiah cooked up the scramble. He threw the tomatoes, corn and onion into the skillet to cook a bit first, then added the egg milk and spice mixture with half the cheese and then scrambled the eggs. Meanwhile, I browned up the frozen hash browns, I don’t think I did it quite right since they didn’t turn brown. It was my first time. Once the eggs were done we plated the hash browns and topped that with the egg mixture with a sprinkle of cheese over the top. The result was surprising good. Next time I’d like to try my own hash browns the pre-made frozen kind was a bit bland. I would also probably use more eggs next time but we only had 3 left. We added milk to increase the volume enough to feed us both. 🙂
Once I double check the amounts of each ingredient (Jeremiah did all the measuring when I wasn’t looking). I’ll put together a nutritional profile for this recipe.
Breakfast Pizza September 7, 2009
I’m planning to try cooking up a breakfast pizza this morning. This will be a new recipe (I’ve never done a pizza) but my boyfriend is back in town and will be helping me out 🙂 I’ll update this post once I get him out of bed and we actually make the pizza! Happy Labor Day.
~*2 hours later*~
This pizza is AWESOME!
I spent a bit of time last night searching for a good breakfast recipe to make with my boyfriend. He was gone for two weeks visiting his family in Pittsburg, KS and Coffeyville, KS. His grandma gave him a cookbook (Seasoned with Love) that was compiled from real small town family recipes in Frontenac, Kansas. From the introduction,
“Many of these recipes are special because they are original recipes of our deceased mothers, grandmothers and others… Some of the recipes are treasured family keepsakes and some are new; however, they all reflect the love of good cooking.”
There was no “breakfast” section but I came across this recipe in the main dishes chapter. As I will probably continue to do… I did not follow the recipe completely. This time I actually had all the the ingredients and intended to follow it, but we both forgot to add the potatoes. So the photos are of a potatoless pizza. We used an italian sausage and an italian four cheese blend (mozzarella, asiago, mild cheddar, provolone). I had a carton of extra large eggs so I did 4 eggs and one egg white to lower the volume level. We also do not have a round pizza pan, just a small ancient cookie sheet that we cover with tin foil for sanitary reasons.
The pizza is incredibly good! Its also a very flexible idea, you could make this with any meat and any cheese, maybe add some vegatables or extra spices. The possibilities are endless.
Here is the recipe from Seasoned with Love (Frontenac, Kansas 1992)
1 lb bulk pork sausage
1 (8) pkg. refridgerated crescent rolls
1 cup frozen loose pack hash brown potatoes, thawed
2 Tbsp. grated Parmesan cheese
1 cup shredded sharp Cheddar cheese (4 oz) or Mozzarella, Swiss or Monterey Jack cheese
1/2 tsp each salt and pepper
1/4 cup milk
In a skillet cook sausage until browned and drain off excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12 in pizza pan with points toward the center. Press over bottom and up sides to form crust. Seal perforation. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan cheese over all. Bake in 375 oven for 25 to 30 minutes. Makes 6 to 8 servings.
Lega Simone/ Pittsburg, KS