Mini Breakfast Pizzas

I am always trying to come up with new and exciting things for weekend breakfast.  I know, I keep talking about my love for weekend breakfasts but it runs deep, what can I say?  

These Mini Breakfast Pizzas are so tasty and while look a little labor intensive, are quick to whip up.  They would be perfect for a casual brunch with a side of fruit.  You could always change up the ingredients to customize them to your taste as well.  Ham, onions, peppers, Swiss cheese, the sky is the limit! 

I started by prepping the sausage.  I ended up using pre-cooked turkey sausage.  I love keeping this stuff on hand for quick breakfasts.

While it is pre-cooked, it does look a little gray so I usually pop it in a skillet for a few minutes to brown a bit...

Meanwhile, I mixed up a few eggs with some Season All Salt and freshly cracked black pepper

See, doesn't that sausage look much better?  I removed it from the pan and set aside for the time being

I added the eggs to a different pan (there were plans for the sausage pan..just wait)

And gave them a quick scramble.  Set aside for the time being...

And make the country gravy.  Super easy, 2 tablespoons of butter and two of flour in the pan I cooked the sausage in...cook it for just a few minutes and pour in the milk.  Wow I was bad at taking pictures that day!

Anyway, give it a good stir and add a good amount of salt

And lots of black pepper.  Give it a stir and a taste.  Add additional salt or black pepper.  Also, feel free to add more milk to thin it out a bit if it is looking a little thick.

Now for the assembly.  I placed large refrigerated biscuits on a cookie sheet and pressed down gently to flatten

Spooned on the gravy...

Added the eggs

Sausage

And a bunch of cheese

Ready to hit the oven!

Out they came all golden, melty and deeeeelicious

I served these with a little additional gravy since you really don't use that much

I have to say, these were a HUGE hit and worth the little bit of effort.  Perfect for entertaining if I do say so myself.



Mini Breakfast Pizzas 
(Makes 8 breakfast pizzas)

1 1/2 cups of cooked sausage
5 eggs
1/4 teaspoon Season All Salt
1/8 teaspoon black pepper
Cooking spray
2 tablespoons butter
2 tablespoons flour
2 cups milk (plus additional to thin out, if needed)
1 teaspoon salt (plus additional to your taste)
1/2 teaspoon salt (plus additional to your taste)
8 large refrigerated biscuits
1 1/2 cups shredded cheese of your choice

Start by preheating the oven to 350 degrees.

Cook the sausage to the directions on the package.  Set aside for now.

In spray a different pan with cooking spray and preheat on medium heat.  Combine the eggs, Season All Salt and black pepper in a small bowl.  Once the pan is hot, pour eggs in and scramble.  Do this by cooking on medium heat and scraping, scraping, scraping.   That is they key to fluffy scrambled eggs.  Once the eggs are almost all the way cooked, remove from the heat.  They will continue to cook while they sit and in the oven.

In the pan you cooked the sausage in, add the butter to melt.  Once melted, sprinkle in the flour and combine.  You will want to stir with a whisk, cook for 2 minutes or so.  After 2 minutes, pour in the milk while whisking to combine.  Once combined, add the salt and pepper.  Stir and taste.  Add additional salt and pepper to taste.  If the gravy is thick, you can stir in additional milk until you reach a gravy type consistency.  Note that it will thicken a bit during assembly and in the oven.  Set aside for now.

Take out the biscuits and place on a cookie sheet leaving at least 2 inches between them.  Gently press down with your fingers and flatten.  Next, take a spoonful of gravy and use that as the "pizzas" sauce.  Add the eggs and sausage next.  Sprinkle the top with a good amount of shredded cheese.

Bake in the oven for about 20 minutes or until golden brown on the edges and the cheese is melted.

Serve with additional gravy for dipping.

Enjoy!

Recipe by: Mrs. Schwartz

Sausage, Potato and Beer Cheese Soup

I don't even know where to start with this soup.  It is so freaking good.  I made it on a whim on Sunday night and Mr. Schwartz and I were both blown away.  Like we actually didn't talk the whole time we scarfed it down.  I wish I was kidding.  

Surprisingly I made it with healthy(ier) things like skim milk, chicken sausage and low fat cheese.  I promise I doesn't taste low fat at all!  Also, it takes less than a half an hour to whip up.  Try this now and feel free to write me a handwritten thank you note with the tears of joy you shed while eating it. Yeah, it's that good.

Start by chopping up an onion.

Melt a little butter and pop it in a large Dutch Oven or soup pot.  Add the onions (not pictured) and saute for about 3 minutes or so.

This is the sausage I used.  Holy Moley you guys, I love this stuff. 

Cut it into cute little half moons.

Add the sausage to the pot and give it a quick stir.  Let this cook while you work on the potatoes...

Potatoes worked.  As in I peeled, washed and diced them up.

Add them to the pot as well.  Stir again.

Pour in some low sodium chicken broth.

And a bottle of beer.  Oh I love Spotted Cow.  My friend Amy hooked me up when she came back from Wisconsin.  My little bootlegger.  Shhh...don't tell anyone.

Cook for about 10 minutes or so, until the potatoes are tender.

Combine milk and flour to make a slurry and pour into the pot.  Give it a stir and it should thicken things up nicely.

Season with a little salt

And lots of pepper.

Add the cheese and that is it!

How easy is that!?

The answer is: easy.

And delicious.


Sausage, Potato and Beer Cheese Soup

1 tablespoon butter
1 medium onion, chopped
13 oz of smoked sausage (I used chicken sausage) cut into half moons
3 medium potatoes, peeled, washed and chopped
1 32 oz box of chicken broth
1 bottle of beer.  I loved the flavor Spotted Cow gave the soup.
1 1/2 cups milk (skim is totally okay!)
1/3 cup flour
2 cups sharp cheddar cheese + additional for topping (low fat is okay!)

Start by adding the butter and onion into a large Dutch Oven or soup pot on medium high heat.  Let saute for about 3 minutes.  Add the sausage and let cook for 3-4 minutes while you peel and chop the potatoes.  Add the potatoes, chicken broth and beer.  Let cook for about 10-15 minutes or until the potatoes are soft but not mushy.

Combine the milk and flour in a glass and make sure to use a fork to remove any lumps.  Pour into the pot and give it a good stir.  When it heats back up it will thicken the soup, be sure to continue to stir.  Once the soup is hot and bubbly again, add the cheese and stir until creamy and combined.

Garnish with additional cheese and enjoy!

Recipe by: Mrs. Schwartz

Breakfast Enchiladas

I'm always looking for new ideas for breakfast.  On weekdays I eat the most boring breakfast ever: one Luna Bar and a skim latte.  While tasty and quick, on the weekends I long to eat something different, something that actually has a bit of substance to it.  I was thinking the other Saturday about what I had on hand and was all ready to rock out these Grilled Breakfast Burritos except with sausage.  But, when I went to look for tortilla shells, this little can of enchilada sauce caught my eye.  Boom, breakfast enchiladas were born.  

These little buggers come together very quickly and reheat like a dream.  I actually froze two of them and reheated them for lunch today.  They tasted just as good as the day I made them.  Give these a try, I have a feeling you will have a new breakfast favorite. 

Start by cracking a few eggs in a bowl

Whip them up with a little milk

Scramble them up on medium high heat stirring the whole time.

Oh and brown up some breakfast sausage too…kinda forgot to take a picture of that.

Once both the sausage and eggs are cooked, combine them in the same pan.

Then set up your assembly line.  Be sure to spray your pan with non-stick cooking spray.

Spoon a bit of the egg and sausage mixture onto the middle of the tortilla.

Sprinkle on a little cheese and roll it up

Be cool and don't pay attention to the size of the tortillas and find out that they don't fit after you roll them up. Fun stuff.  Either way, place them in the pan seam side down.

Pour over a small can of enchilada sauce.  I used red but my dad, who demanded that I text him the recipe when I sent him a picture of the finished product, used green.  

Sprinkle a bit of cheddar cheese on the top

Bake for about 25 to 30 minutes at 350 and they will come out all bubbly and delicious.

The perfect breakfast.

I'll take a bloody too please.

Breakfast Enchiladas

6 eggs
Splash of milk
1 pound of sausage (I used the reduced fat kind)
6 large tortilla shells
2 cups shredded cheddar cheese, separated
1 10 oz can of enchilada sauce (red or green)

Start by preheating the oven to 350 degrees.

Crack the eggs into a medium bowl and use a fork to whip them up a bit.  Splash two tablespoons or so of milk and whip again.  Pour into a large skillet and cook on medium high heat stirring the whole time until they are fully cooked.

While the eggs are cooking, cook the sausage until it is no longer pink.  Add the sausage to the egg pan.

Remove the egg and sausage mixture from the heat and set up an assembly line.  Place a tortilla shell down on your working surface and spoon in 1/6 of the egg and sausage mixture.  Sprinkle on the cheddar cheese and roll up.  Place in a 9x13 baking pan that has been sprayed with non-stick cooking spray, seam down.  Continue with the remainder of the tortillas.

Pour the enchilada sauce over each of the rolled tortillas.  Place in the oven and bake for 25-30 minutes or until the sauce is bubbly and the cheese is melted.

Enjoy!

Recipe by: Mrs. Schwartz