Recipes from the Garden: Breakfast Pizzas

In the story, I've mentioned two (three) different pizzas. The first two are more savory, and the other is a sweet.

Savory Breakfast Pizza

I first encountered breakfast pizza while visiting my dad's family in Kansas one year. One of his sisters, I think, had come up with this, and I figured out how to make it when we got home.

Ingredients:
packaged crecent roll dough (like Pilsbury's)
1 pound ground breakfast sausage OR 1 pound bacon, chopped into bits
bag of frozen potatoes (we like o'brien potatoes, but plain hashbrowns, tater tots, or fries work as well)
1 dozen eggs
shredded cheese

Preheat oven to 350F, or whatever the package directions on the crescents says. Spray the bottom of a casserole with non-stick spray, or line with parchment paper for easier clean up. Place crescent rolls in bottom of dish, creating a crust that goes slightly up the sides of the dish. Bake until slightly golden brown.

While the crust bakes, brown up sausage or bacon in a large skillet. Drain, if necessary. To the hot pan and meat, add the frozen potatoes and let cook through. While that's working, beat the eggs with a splash of milk. When the potatoes are warmed through, pour the eggs over and get them started cooking through.

Pour the meat, potatoes, and egg mixture over the baked crust. Top with shredded cheese, and put back into the oven until the cheese is melted through and the eggs are cooked through, about 15-20 minutes.

I like to top mine with salsa and sour cream, but it's also tasty with just a bit of salt and pepper.

Fruity Breakfast Pizza

This recipe I think came courtesy of my grandmother.

Ingredients:
packaged sugar cookie dough
tub of whipped cream cheese
fresh fruit: we like strawberries, bananas, mandarins (canned are easier), and kiwi, but use whatever is in season/sounds good

Preheat oven according the package directions for sugar cookie dough. Line a sheet pan with parchment paper for easy clean up/non-stick. Roll the cookie dough into a large cookie to fit the sheet pan. Bake until lightly golden brown. This is best done the night before, so it has time to cool.

Once the cookie crust is cool, spread with the whipped cream cheese (whipped is easier to spread, but use whatever you have on hand or whatever you prefer). If using a more solid cream cheese, you could cut it with a bit of sour cream to lighten it up and add a different tang.

Slice your fruit into bite-sized pieces and arrange in rows on the pizza. Cut the pizza into small squares (it's very rich) and serve.

This pizza also makes a nice light dessert. We don't make it as often because my dad really prefers the meat version, but it makes a nice change. Maybe I'll do it this weekend while I can still find fresh strawberries that are close to in season. ^_^