Breakfast Pizza, Sausage Gravy, Spinach, Mushroom and Potato Frittata, Breakfast Burrito

Breakfast Pizza

  • 1 Pizza crust
  • 1 lb. breakfast sausage meat
  • 1 cup shredded Cheddar cheese
  • 3 eggs
  • ¼ cup milk
  • salt & pepper to taste
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp cornmeal, optional

Spray a pizza pan with cooking spray. Preheat oven to 375 degrees F. Place pizza crust on prepared pizza pan and sprinkle with the cornmeal, if using. Crumble the sausage meat in a skillet and cook over medium heat until sausage meat is no longer pink. Drain. Set sausage aside to cool slightly. Sprinkle the sausage and the shredded Cheddar cheese over the pizza crust. Beat the eggs, salt and pepper and milk together. Pour this mixture over the Cheddar cheese and sausage on the pizza crust. Sprinkle Parmesan cheese over the top. Bake pizza in preheated oven for approximately 25-30 minutes until it is golden brown. Allow pizza to stand for 10 minutes before cutting.

Sausage Gravy

  • 1 lb. breakfast sausage meat
  • 1 12 oz can evaporated milk
  • 3 Tbsp flour
  • 1 ½ cups milk
  • 1 teas butter
  • salt & pepper to taste

Crumble sausage in a large skillet over medium heat. Cook meat until it is no longer pink, about 10 minutes. Sprinkle the flour over the sausage and drippings in the skillet and cook and stir until sausage is coated. About 1 minute. Reduce heat to medium-low. Pour evaporated milk and then the milk into the sausage mixture and stir until thoroughly combined. Bring mixture to a simmer while stirring constantly. Add the salt and pepper and stir in the butter until it is melted. If your gravy is too thin add a little more flour while continuing to stir constantly. Serve sausage gray over biscuits, toast, pancakes, waffles or potatoes.

Spinach, Mushrooms and Potato Frittata

  • 6 eggs
  • 4 small potatoes, sliced
  • ½ cup fresh mushrooms, sliced
  • 1 cup fresh spinach, torn
  • 2 Tbsp diced onion
  • ½ cup shredded Cheddar cheese
  • 2 Tbsp olive oil
  • 1/3 cup milk
  • 1 teas minced garlic
  • salt & pepper to taste

Place the olive oil in a medium skillet and heat over medium heat. Add the sliced potatoes to the skillet, cover and cook for about 10 minutes. You want the potatoes to be firm, but tender. Add the mushrooms, spinach, onion and garlic and mix well. Season with salt and pepper. Cook this mixture until spinach is wilted, about 2 minutes. Beat together the eggs and milk in a medium bowl and pour the egg and milk mixture over the vegetables in the skillet. Sprinkle the Cheddar cheese on top. Reduce the heat to low. Cover the skillet and continue to cook frittata for 6-8 minutes or until eggs are firm.

Breakfast Burrito

  • ½ lb. bacon
  • ½ cup shredded pepper jack cheese
  • 6 eggs
  • ¾ cup refried beans
  • ¼ cup salsa
  • ¼ cup milk
  • 4 whole wheat tortillas
  • salt and pepper to taste

Place bacon in skillet over medium heat and cook until crisp. Remove bacon and drain on paper towels. Wrap the tortillas in foil and heat in the oven. Whisk together the eggs, cheese, milk and salt and pepper. Spray skillet with cooking spray and scramble the eggs to desired doneness. Heat the refried beans in a small saucepan. Spread the salsa over each of the warm tortillas. Spread the refried beans over the salsa. Divide the bacon and scrambled eggs into four portions and place on each tortilla. Roll the tortillas into burritos and serve.