AMAZING BREAKFAST PIZZA

According to Junior and Junior Too, I’ve finally mastered the pizza (yeast tends to stump me). However, Junior Too advised me to stick to pizzas like this one and my taco pizza and leave traditional pepperoni and supreme pizzas to pizza joints, Freschetta, and Digiorno. Sniff…some habits are just hard to break.

PIZZA DOUGH (or you can buy pre-made):

1 cup warm water

1-1/2 tsp yeast

2-3/4 cups all-purpose flour

1 tsp sea salt

3 tbsp olive oil + 2 tsp olive oil (divided)

PIZZA:

1 cup mozzarella cheese

1/2 cup parmesan-romano-asiago cheese blend

1 cup chopped grape tomatoes

5 slices turkey bacon, fried to slightly crisp and chopped

1 green onion, sliced thin

6 eggs

1 tsp minced fresh parsley

Optional: tabasco or other hot sauce

1) PIZZA DOUGH: Add warm water and yeast to small bowl, stir gently, and let sit 10 minutes

2) To large bowl, add flour, salt, and 3 tbsp olive oil; stir to combine; pour in water-yeast mixture and stir well to combine; turn dough into a lightly oiled bowl, cover, and let rise 1 hour

3) Preheat oven to 475 degrees

4) Lightly oil large pizza pan with 1 tsp olive oil; on floured surface, roll out dough to fit pan; transfer dough to pan; brush surface of dough with remaining 1 tsp olive oil

5) Sprinkle mozzarella and parmesan-romano-asiago cheese over dough, followed by tomatoes, bacon, and green onion

6) Crack 6 eggs on pizza and sprinkle with fresh parsley; bake in oven 10-12 minutes and serve

Servings: 4 (but don’t be too hungry)

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BACON-SPINACH SHIRRED EGGS

This was one of those breakfast-themed dinners of which my guys are so fond. And they were not at all disappointed with this recipe which is amazingly tasty–better yet, easy to put together. Though I served it in individual casserole dishes, it works equally well in a large casserole dish. Enjoy!

Bacon Spinach Shirred Eggs

spray olive oil

2 cups baby spinach

8 eggs

4 strips bacon, fried and chopped

1/4 cup half-and-half

sea salt

ground black pepper

paprika

1/4 cup shaved Parmesan cheese

1) Preheat oven to 375 degrees; lightly coat casserole dishes with spray olive oil

2) Assemble individual servings as follows, dividing ingredients equally between dishes; place spinach in bottom of dish, crack 2 eggs on top, scatter with bacon, drizzle with half-and-half, and lightly sprinkle with salt, pepper, and paprika

3) Bake eggs in oven 20-25 minutes until whites are firm and yolks are set to your preference; scatter Parmesan cheese over top and bake additional 2 minutes until cheese melts; remove from oven and serve (see…easy!)

Servings: 4

SAUSAGE-CHEESE BREAKFAST CASSEROLE

Yes, it’s another crowd-pleasing breakfast casserole–a special request from Junior who surprised us with a visit home from university. Though I made this in individual casserole dishes, it can be prepared in a large baking dish, but you’ll have to adjust the cooking time upward a bit. Was Junior happy with his special request? Oh, yes, and those two extra individual casseroles will soon be installed in his dorm room fridge. Go mom!

Sausage Cheese Breakfast Casserole

3 cups milk

12 eggs

1 tsp ground mustard

1/2 tsp ground black pepper

1/2 tsp sea salt

French bread loaf, cubed (about 10 cups)

10 oz fully cooked turkey sausage crumbles (I used Jimmy Dean brand)

1-1/4 cup sharp cheddar cheese, divided

 1/4 cup chopped fresh parsley

1) To large mixing bowl add milk, eggs, mustard, black pepper, and salt; whisk to combine

2) To a separate large mixing bowl, add bread cubes, sausage, 1 cup cheese (reserving 1/4 cup), and parsley; pour egg mixture over top and gently mix; cover bowl with plastic wrap and refrigerate 2 hours (or overnight if you think farther ahead than I do)

3) Heat oven to 350 degrees

4) Lightly oil 6 individual casserole dishes; divide egg-bread mixture between casserole dishes and bake in oven 40 minutes until golden brown and just firm in center; scatter reserved 1/4 cup cheese over casseroles and bake additional 3-5 minutes until cheese melts; remove from oven and dig in!

Servings: 6-8

MIXED BERRY-RICOTTA-SOUFFLE OMELETTES

Anything with berries lights my guys’ appetites. Yes, they hesitated when I told them I was stuffing an omelette with those juicy beauties, but–hey– they gave it a try. And loved it. Thumbs up!

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1 cup part-skim ricotta cheese

10 egg whites

2 tbsp honey

2 tsp cornstarch

1 tbsp vanilla extract

4 tsp butter, divided

2 cups mixed berries (I used frozen and thawed)

1) In small bowl, beat ricotta cheese until smooth; set aside

2) In large bowl, beat egg whites until they form soft peaks; gently fold in ricotta cheese, honey, cornstarch, vanilla extract until just combined

3) To large, non-stick skillet, add 1 tsp butter and melt over medium heat; spread one-fourth of omelette mixture in skillet (about 8″ diameter, leaving a minimum 1″ clear around edges); cook 3-4 minutes until lightly browned, flip and cook 2 more minutes; scatter one-fourth of mixed berries over top, fold omelette over, and cook additional 2 minutes to warm berries through; transfer omelette to plate and repeat for remaining three omelets (Note: to speed process, use two skillets; and, yes, you may need to send the omelettes on a quick trip to the microwave before serving); serve with or without maple syrup

Servings: 4

BLACK BEAN-FETA SOFT BREAKFAST TACO

Don’t let the name fool you. This is dinner–in a big way. Not only is this breakfast taco fabulously easy and quick to prepare, but it’s incredibly tasty.

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Olive oil spray

4 large flour tortillas

2 tbsp olive oil, divided

8 eggs

1/2 tsp sea salt

1/4 tsp ground black pepper

3 green onions, sliced thin

1 cup diced red bell pepper

1-15 oz can black beans, drained and rinsed

1/2 cup salsa

1/2 cup crumbled feta cheese

1 tbsp cilantro, finely chopped

1) Spray olive oil over large skillet and heat over medium-high; warm tortillas, both sides, until lightly golden; set aside

2) In medium-sized bowl, lightly beat eggs with salt, pepper, and green onions

3) Add 1 tbsp olive oil (reserving 1 tbsp) to same skillet and heat over medium; pour in egg mixture and, stirring occasionally, cook until scrambled and just done; remove from heat, cover, and set aside

4) Add reserved 1 tbsp olive oil to small skillet and heat over medium-high; add red bell pepper and black beans and cook, stirring often, 3 minutes; stir in salsa and, when warmed through, remove from heat

5) Assemble breakfast tacos as follows: divide egg mixture between flour tortillas, top with black bean mixture, feta cheese, and cilantro; serve

Servings: 4

SCRAMBLED EGG FAJITAS

Love, love these Scrambled Egg Fajitas. Though I made them for dinner, I’ll definitely be serving them for breakfast in the future. Not only are they easy and fairly quick to assemble, but talk about yum (and clean plates)!

Egg Fajitas

Olive oil spray

8 corn tortillas

1 tbsp olive oil

5 green onions, chopped

2 tbsp diced jalapenos

1/2 tsp sea salt

1/4 cup chopped fresh cilantro

8 eggs, lightly beaten

1 cup chopped tomatoes

1 avocado, pitted, peeled, and sliced thin

1) Preheat oven to 200 degrees

2) Lightly spray both sides of each corn tortilla with spray olive oil; cook tortillas in large skillet over medium-high heat, about 30 seconds each side; stack on oven-safe plate, cover with aluminum foil, and place in oven to keep warm

3) To same skillet, add 1 tbsp olive oil and heat over medium-high; add green onions, jalapenos, sea salt and, stirring often, cook 3 minutes; reduce heat to medium and stir in cilantro

4) Pour beaten egg into skillet and cook, stirring often, until eggs are nearly set; stir in tomatoes and cook until eggs are set, about 1 minute; remove from heat and serve with warm corn tortillas and sliced avocado; enjoy!

Servings: 4

SAUSAGE GRAVY BREAKFAST CASSEROLE

Junior likes breakfast casseroles. Junior likes sausage gravy. Mom decided to combine the two and we are talking tasty! Though some breakfast casseroles can be on the dry side, not this one. The hot sausage gravy-soaked bread cubes keep the casserole moist and make it extra yum.

Sausage Gravy Breakfast Casserole

4 sausage patties

2 tbsp flour

3-3/4 cups milk, divided

1/2 tsp sea salt

1/4 tsp ground black pepper

4 cups cubed french bread

10 large eggs

3/4 cups grated cheese (I used triple cheddar blend)

1) Preheat oven to 375 degrees; lightly oil 9×13″ baking dish

2) To large skillet over medium-high heat, add sausage patties and cook 2-3 minutes each side until cooked through; remove patties from skillet, finely chop, and set aside

3) To rendered fat in skillet (you should have about 2 tbsp; if not, add a bit of oil) over medium heat, add flour and whisk continuously until well combined; gradually whisk in 3 cups of milk (reserving 3/4 cup) and continue whisking and breaking up lumps until mixture is smooth and thick; stir in salt, black pepper, and chopped sausage; remove from heat

4) Spread bread cubes over bottom of baking dish and pour sausage gravy over them; let soak 10 minutes

5) Meanwhile, beat eggs and reserved 3/4 cup milk in large bowl; pour egg mixture over sausage gravy-soaked bread cubes and bake in oven 45-50 minutes until just done in center; sprinkle cheese over top and cook additional 2-3 minutes until cheese melts; enjoy!

Servings: 6-8