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

Chicken Sausage Breakfast Burritos

I have been thinking lately, breakfast might be my favorite meal.  Not my weekday breakfast which consists of a Luna bar and iced latte every day.  No joke, every.single.day.  While that is pretty decent (otherwise why would I eat it every day) I'm a fan of weekend breakfast.  I have more time to make something, it could be sweet or savory or…both.  Either way, I love weekend breakfast.  

I made these breakfast burritos the other weekend and we fell in love.  I usually have some type of turkey sausage in the freezer or fridge for weekend breakfasts but I was all out.  What's a girl to do?  Well I found these chicken sausages in the freezer and bam, breakfast came together in a snap.  Of course you could substitute with any type of meat or leave the meat out all together.  I'm sure your family will enjoy these as much as we did.  

 Here is the type of sausage we used.  It was really good and slightly spicy.  NOTE: this is not a paid advertisement. I just actually liked these.

 Anyway, cut the sausage into small half moon pieces.  Set aside for the time being.

 Chop up an onion, red, white or green is just fine.

 Chop up a pepper as well.  I used a red bell pepper but you could use any type of pepper you prefer.

 Into a saute pan they go with a drizzle of oil.

 A quick stir and I let them cook for a little while

 Meanwhile, I started to work on the eggs.  I cracked 3 eggs into a medium bowl and seasoned with black pepper and seasoned salt.

 Once the peppers had a chance to cook a bit, I added the sausage to get some color on it.

 Then I got back to work on the eggs, I added a splash of milk as well and gave them a whisk.

 Into a sprayed skillet they go.

 On medium heat, I scraped, and scraped, and scraped the pan.  It is the secret to fluffy eggs….low, slow, and keep scraping.

 Like so.

 See!? Fluffy, delicious eggs.

 After the sausage has had some time to get color on it like so...

 Add the sausage, onion and pepper mixture to the eggs.

 Give them a quick toss and it's time to assemble.

Take a warm tortilla and layer in the eggs, sausage, onions and pepper.

 A sprinkle of cheese

 And drizzle of either taco sauce or salsa tops it off.

The perfect, portable weekend breakfast. 

Look at all that flavor. 

I love those because your can customize them to your likes and also to whatever you have in your fridge.  

Chicken Sausage Breakfast Burritos

Drizzle of canola or vegetable oil 

1/2 large onion (red, white or green), diced

1 pepper (red, green, yellow, orange, whatever you choose), diced

2 large links of sausage, cut into half moon pieces 

3 eggs

1/4 teaspoon seasoned salt

1/8 black pepper 

Splash of milk

Cooking spray 

4 tortillas (flour or corn)

1 cup Monterey Jack cheese (or whatever cheese you have on hand) 

Taco sauce or salsa for topping

Start by preheating a medium sized skillet on medium high heat, add the drizzle of oil.  Once hot, add the onion and peppers.  Sauté for 3 minutes or so or until they start to become tender.  

Meanwhile, whisk the eggs, seasoned, black pepper and splash of milk in a medium bowl.  Pour the eggs into a sauté pan on medium heat, sprayed with cooking spray.  Using a heat safe spatula, babysit the eggs and keep scraping, and scraping, and scraping until the eggs are fully cooked.  

While babysitting, add the chicken sausage to the pan with the onion and peppers and let cook on high heat to add a little color to the sausage.  

Once the eggs are cooked, add the sausage and veggie mixture to the eggs.  Stir to combine.  

To assemble the burritos, add the egg mixture to a tortilla, sprinkle with cheese and drizzle with taco sauce or salsa. 

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