Do your kids ever “volunteer” you to do something?
Christopher has a teacher who lets them have a Christmas breakfast every year. Earlier this week, Christopher came home and said, “Hey, Mama, you know that breakfast pizza that you made last year? Everybody asked if I could bring that again. I told them you wouldn’t mind.”
I usually don’t mind doing things like that, but this has been an incredibly crazy, busy week. I love that the kids liked the pizza enough to remember it and ask for it, but there are times when I wish I was allowed to just send a box of doughnuts!
No, I don’t.
I’d have this guilt and I’d feel like people were judging me. Seriously? What kind of woman is she? Who just sends a box of doughnuts to school with their kid?
So Breakfast Pizza it was!
I really do love this recipe and it’s really easy. It gets a little hairy when he gets ready to transport it to school. This year, Christopher requested that I make two of them since not everyone got some last year. I ended up buying a couple of cheap pizza pans so I wouldn’t mind if they got left behind. After baking the pizzas and letting them cool a little, I sliced them and wrapped them in foil – pan and all. Whew!
The only tricky part is pressing a rectangle of pizza dough into a round shape. It does take some patience. I used my trusty baker’s roller:
and my fingers. You want to make sure that you press any tears back together. You really don’t want the egg to seep through.
- 1 tube of Pillsbury refrigerated pizza dough
- 1 pound of ground sausage – I use Jimmy Dean
- 3-oz. bag of bacon pieces – NOT bits
- 10 eggs
- 4 cups of shredded cheese – I used a Mexican blend.
- seasoning of choice – I used Cajun seasoning
Preheat the oven to 400 degrees.
Crumble sausage into a skillet and brown, stirring with an occasional chopping motion to break the clumps apart. When browned, drain in a strainer or on paper towels.
Press pizza dough onto a 16-inch pizza pan. Top with bacon bits and spread evenly. Top with sausage and spread evenly.
Break eggs into a bowl and whisk with whatever seasonings you would use for scrambled eggs. Pour over the meat, trying to stay away from the edges of the pizza crust.
Bake for 15 minutes and remove from the oven. Top evenly with cheese and return to the oven for 10 more minutes.
Remove from the oven and cut into slices.
Well Duh #1: You can use cubed ham instead of sausage.
Well Duh #2: I used a teaspoon of Slap Ya Mama Cajun seasoning.
Well Duh #3: You can vary the cheese you use. I would not use mozzarella. I think mozzarella needs the acidity of a tomato-based sauce. I would use something along the lines of cheddar, Colby Jack, or something similar.
Well Duh #4: I didn’t use the thin crust pizza dough. Just the regular. I don’t think the thin would roll out enough to cover the pan. I could, of course, be wrong!
Well Duh #5: You can also make the crust out of 2 cans of Grands biscuits. Just flatten them a little and press them together. Pizza crust is just easier!
Apparently the pizza was a big hit. Both pans came home empty and I got several messages from teachers and parents asking for the recipe.
That really doesn’t happen when you send a box of doughnuts.