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Breakfast Pizza

Breakfast Pizza

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RED BARON ® Sausage Scrambles CC

Yield: 2 10-inch or 6 6-inch pizzas

Dough from Serious Eats

Dough:

  • 400grams (14 oz, about 2½ cups) bread flour
  • 10grams (.35 oz, about 2 tsp) kosher salt, plus more for sprinkling
  • 4grams (.15 oz, about 1 tsp) instant yeast
  • 275grams (9.5 oz, about 1 cup plus 3 TBS) water
  • 8grams (.25 oz, about 2 tsp) extra-virgin olive oil

Toppings:

  • cooked sausage gravy (see below)
  • scrambled eggs
  • hash brown potatoes or tater tots (optional)
  • 8oz grated full-fat mozzarella cheese, shredded
  • 8oz grated cheddar cheese

Special Equipment:

  • Digital scale with gram measurements, cast iron skillet or mini pizza pans

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising.

Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. The dough should rise dramatically and fill the bowl.

Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour olive oil in the bottom of two 10-inch cast iron skillets, six 6-inch pizza pans or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath, and the dough is evenly spread around the pan.

Top each round of dough with sausage gravy, spreading the gravy with the back of a spoon into every corner. If using, sprinkle potatoes over pizza. Spread evenly with mozzarella and cheddar cheese, letting the cheese go all the way to the edges. Season with salt.

Transfer pan to oven and bake until top is golden brown, and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes.

Using a thin spatula, loosen pizza and peek underneath. If the bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each one into six slices and serve immediately.

Sausage Gravy

Yield: 4 Servings

Scott Nowell, Adapted from many

From a bunch of recipes, but mostly Ree Drumond’s. I remove the sausage before making the gravy so I can portion it for other uses such as breakfast pizza 😊

  • 1lb pork breakfast sausage
  • ¼cup AP flour
  • 2-2½cups whole milk
  • ¼tsp seasoned salt
  • salt and pepper to taste

Heat a 10- to 12-inch skillet over medium-high heat. Crumble sausage into skillet and brown until no longer pink. Remove to bowl.

Reduce heat to medium-low and sprinkle flour into remaining fat. Stir and cook for a minute or two to form roux.

Stir in milk and cook until gravy thickens. Add seasoned salt and adjust seasoning with salt & pepper.

Return cooked sausage to pan and stir for sausage gravy.

For breakfast pizza don’t return sausage to gravy, sprinkle on pizza.

Patatas A La Importancia

Patatas A La Importancia

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Yield: 4 Servings

Spain on a Fork

Spain
The name Patatas a la Importancia translates to Important Potatoes. The reason for this kind of a weird name? The potatoes are treated like a main ingredient here. Really taking this potato dish to the next level in deliciousness.

  • ⅓cup extra virgin olive oil
  • 2medium sized Yukon gold potatoes
  • 2cage-free organic eggs
  • ¼cup AP flour
  • ½onion finely diced
  • 3cloves garlic finely minced
  • 1TBS corn starch
  • ½tsp sweet smoked Spanish paprika
  • ½cup white wine
  • 3cups vegetable broth
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Slice 2 Yukon gold potatoes into rounds that are a ¼ inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a ¼ cup of AP flour, season with sea salt & black pepper and mix.

To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash.

Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done.

Using the same pan with the same heat, add in ½ finely diced onion and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 TBS of corn starch and a generous ½ tsp of sweet smoked paprika, mix until well combined, then add in ½ cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while.

After about 25 minutes and almost all the broth has been incorporated into the potatoes and they are fully cooked through, remove from the heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

My Breakfast Burritos

My Breakfast Burritos

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Yield: 6

Scott Nowell

A decent breakfast burrito. Used home fries for first go and they don’t have enough crunch. Well-seasoned hash browns or tater tots are better.

Sausage, Egg, & Cheese Burrito:

  • 6eggs, scrambled, seasoned
  • salt & pepper
  • Butter, as required
  • 1lb uncased mild Italian sausage
  • hash browns or tater tots as required
  • onion, bell pepper & jalapeno mix, sauteed
  • Tex-Mex cheese, shredded
  • 612-inch tortillas

To serve:

  • hot sauce

Scramble eggs until medium, season with salt and pepper and set aside to cool.

Cook sausage, set aside.

On warm 12-inch tortilla, put eggs down middle. Top with meat, potatoes, pepper mix and cheese. Don’t overfill, the burritos become too big to roll and handle.

Fold in ends of tortilla/burrito and roll sides to cover.

Place seam side down in a hot pan to brown lightly.

Serve, refrigerate or freeze as desired.

To reheat:

For one refrigerated burrito, place on a microwave safe plate and cook for 45 seconds. Flip over and cook for another 45 seconds.

For one frozen burrito, place on a microwave safe plate and cook for 45 seconds. Flip over and cook for another 45 seconds. Repeat until hot.

Crustless Spinach Quiche

Crustless Spinach Quiche

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Yield: 6
All Recipes

Cheesy, savory quiche is the perfect addition to any brunch menu. It’s easy to make, takes less than an hour, and it’s a crowd favorite. When you’re in need of a crustless quiche that will brighten up your breakfast or brunch, turn to this tried-and-true recipe.

  • 1TBS vegetable oil
  • 1medium onion, chopped
  • 1(10 oz) package frozen chopped spinach – thawed, drained, and squeezed dry
  • 5large eggs, beaten
  • ¼tsp salt
  • ⅛tsp ground black pepper
  • 3cups shredded Muenster cheese


Preheat oven to 350°F. Lightly grease a 9-inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.

Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended. Pour into the prepared pan.

Bake in the preheated oven until eggs have set, about 30 minutes.

Remove from the oven and let cool for 10 minutes before serving.

Buttery Breakfast Strata

Buttery Breakfast Strata

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serves 8 – 10
adapted from NY Times

Using croissants as the bread component gives this strata a wonderful buttery taste. The mild nuttiness of the Gruyère compliments it well.  Prepare the day before and bake to serve.

  • 1lb croissants (about 5 to 7), split horizontally into 2 pieces
  • 1TBS extra-virgin olive oil, more for baking dish
  • 1bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
  • 1lb sweet Italian sausage, casings removed
  • 2tsp finely chopped fresh sage (or 1 tsp dried)
  • 8large eggs
  • 3cups whole milk
  • 1cup heavy cream
  • 8oz Gruyère, finely grated, not shredded (about 2 cups)
  • 1¼tsp kosher salt
  • 1tsp black pepper


Heat oven to 500°F. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.

In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes.  Remove from the heat.

In a large bowl, toss together croissants and sausage mixture.

In a separate large bowl, whisk together eggs, milk, cream, 1½ cups cheese, sage, salt and pepper until well combined.

Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.

When you’re ready to bake the casserole, heat oven to 350°F. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is set, golden brown and firm to the touch, 45 to 55 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Denver Omelet

Denver Omelet

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Yield: 4 Servings
Adapted from Chef John / Food Wishes

This classic American-style omelet is firmer and more caramelized than the softer French omelet, but every bit as delicious, and prefect for your next “breakfast for dinner.”

  • 1TBS butter
  • 3large eggs
  • ⅓cup grated cheddar cheese
  • ¼cup diced smoked ham
  • 2TBS finely diced onion
  • 2TBS finely diced green bell pepper
  • salt and freshly ground black pepper to taste
  • pinch of cayenne, optional


Beat eggs, but not too much. Over beating makes them watery.

Heat butter in a pan over medium heat. Add ham, pepper, onion mixture and cook until veg are soft. Reduce heat to medium low. Add eggs, mix lightly and let cook from the bottom. Sprinkle the cheese when the top is still liquid. Give a sprinkle of cayenne if desired. Continue cooking until top is top looks wet, but is no longer runny. Fold in half using spatula.