Over a Cup: Breakfast pizza: for the family on the go

This spring when we moved cows to summer pasture, I made a new breakfast casserole.

As I’ve written before about such early morning workdays, there just isn’t much time for a sit down breakfast. In fact, it would be hard to even gather everyone up for breakfast.

So as family members come into the house they grab some food, often which is microwaved, and they’re off again. And I have to prepare accordingly.

So I’m always on the look-out for new breakfast recipes. This week’s recipe came from a clipping in my “to try” file and was adapted to what my family likes. It’s great for early morning work days because a family member can cut a slice and sit down to eat it or devour the slice on the run.

To make “Breakfast Pizza” you will need the following ingredients: 1 (8-ounce) tube crescent rolls, 1 pound of sausage (or cut-up pieces of ham or bacon or a combination of meats), 1 cup shredded hash brown potatoes, 1 cup shredded cheddar cheese, 7 eggs (beaten), 1/4 cup milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.

The original recipe suggested putting chopped pimientos or fresh oregano on the top. I didn’t use either ingredient. The next time I make the recipe I’m going to add some mushrooms and sliced black olives, but I haven’t tried these ingredients yet.

Preheat the oven to 375 degrees. Grease the pan.

A note here: The original recipe called for using a pizza pan. I used a 9x13-inch pan instead because I thought the eggs might run over onto the oven.

Cook the sausage (or bacon) in a skillet until browned. Drain and set aside.

Separate the crescent rolls. Arrange them in the bottom and up the sides of the pan to make a crust. If you choose to use a pizza pan, place the points of the rolls to the center of the pan. (That’s why crescent rolls were selected for this recipe, but they can be used to make a nice crust in either pan.)

Spoon the sausage and/or other meats over the crust. Sprinkle with the hash browns, followed by the cheese. Combine the eggs, milk, and seasonings. (The original recipe called for less eggs, but 7 eggs worked best for our family. You can also use Egg Beaters.)

Pour the egg mixture over the other ingredients. If you choose to use chopped pimientos or fresh oregano, sprinkle them on top.

Bake at 375 degrees. The time, according to the original recipe is 25 minutes, but you will probably have to bake it longer because of the additional eggs. Bake it until the eggs have set up.

After breakfast on cow-moving day, there was one piece of this casserole left. I wrapped it in aluminum foil and later on I took it out and microwaved the leftover. It heated up fine.

The next time I make this dish for my family, I’ll prepare two casseroles.

If you have recipes that you’d like to share, call me at 824-8809 or send recipes to me at Box 415, Craig, CO., 81626.

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