Perfect for a quick pick-me-up

Sometimes meals can be elaborately planned and extravagant. Typically Sunday brunch is around here, even if we let DoorDash handle the extravagance. My better half really enjoys her savory and sweet brunch items, so there’s usually bacon and eggs and fruit and some sort of pancake or waffle concoction.

And then there are Sundays when you look up and realize that it’s after 2pm, and your wife’s standing 3pm engagement (that had been on hiatus for the holidays) is back on the calendar.

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Collected Recipes

Breakfast pizza

Author: John R Cooking Method: Baking Courses: Breakfast, Main Course Recipe Keys: B breakfast sausage E eggs

Difficulty: Beginner Cook Time 50 mins

Servings: 6

Description

From the King’s Kouples-Hope-You Can Cook-Book, compiled by the Hope Lutheran Church of St. Louis, MO. Undated cookbook. Recipe is attributed to Marilyn Willians.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb bulk pork breakfast sausage
• 1 package refrigerated crescent rolls
• 1 cup frozen hash brown potatoes (loosely packed)
• 1 cup shredded cheddar cheese
• 5 eggs
• ¹⁄₄ cup milk
• ¹⁄₂ tsp salt
• ¹⁄₈ tsp pepper
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. In a skillet over medium-high heat, cook sausage until browned, using spatula to separate into smaller chunks. Drain excess fat.

3. Separate crescent rolls into 8 triangles. Place on an ungreased 12″ pizza pan with long edges pointing towards the center. Press over bottom and up sides to form crust, patching any perforations. Spoon drained sausage over crust, then sprinkle with potatoes and top with shredded cheddar cheese.

4. Beat together eggs, milk, salt, and pepper until well combined, then pour into pizza crust. Top with Parmesan cheese. Place in oven for 25-30 minutes to bake. 

Rate this recipe:

If I had gluten-free refrigerated crescent rolls¹ and the forethought to have looked up a recipe like this, I might have made it. Alas…

The good news is that I had all of the ingredients for gringo breakfast tacos².

Take sausage and cook it in a skillet over medium-high heat, then drain the excess grease. Add eggs and milk, mixing together well to get the eggs beaten. As the eggs set, scrape off the bottom of the skillet and fold together. Add a couple large handfuls of cheese and cook together until eggs are done and cheese is melted. Serve with tortillas (microwaved or heated on a griddle).

Verdict:

Taste: 8/10. Sometimes something simple like this just hits the spot.
Availability: 9.8/10. I don’t always have these ingredients available to me, but it’s rare that I don’t.
Story: What story?

Administrivia:

Slowly (and I mean SLOWLY) working on catching up on the backlog here. I found this post hard to finish because there really wasn’t a “hook”.

There are also improvements going on behind the scenes here. *knocks on wood* Hopefully in the next couple weeks the landing page will look far better than it does now.

1. https://www.johncooking.com/2024/01/14/whiskey-tango-foxtrot-is-a-runza/ ↩︎
2. Too simple for a recipe card all of its own. ↩︎