LEFT-OVER BREAKFAST PIZZA

I can't remember if I've ever mentioned this on this blog or not, but I tell my family and friends that they must save some pizza for their next morning's breakfast!  It is simply wonderful with scrambled eggs!

Last evening, my family had a "goodbye" gathering for our granddaughter Katie Bug.  Today is moving in day at Tennessee Tech and we are going to sorely miss her!

Anyway, we saved half our Big Ed's Pizza for this morning's breakfast.

I sprinkled the pizza with jalapeno chips and put the pie on a cookie sheet and placed it in the oven for 10 minutes on 350 degrees.  That seem to be the right amount of time to crisp up the crust and get everything just hot enough.

I also had coffee ready and then scramble us two eggs for the side.

It's wonderful how jalapeno taste blends with the coffee, giving a fantastic taste combination that becomes addictive!  I usually have two cups!

So, the completed breakfast includes the pizza, eggs, and coffee.  Just the right start for the day!

I'm sorry to say that breakfast reminded me that Katie on her way to the "real world"!  I'm sure going to miss her.

A QUICK CHORIZO BREAKFAST WRAP

Open and squeeze one tube (approx. 2.7 oz.) of Ole’ Mexican Chorizo sausage into a medium skillet and heat it on low heat.

Cut into small pieces, enough onion to mix with the appropriate number of eggs you plan to cook. I cooked for two, so I used 3 eggs. The chorizo will make its own grease, but you will need to blot that out with a paper towel before adding the eggs.

Once the sausage is cooked through and the onion pieces are translucent, reduce heat and remove the skillet until you have seasoned the eggs with salt and pepper. Do not use as much as normal for scrambled eggs since the sausage contains a large amount of both!

Break the egg yokes and mix the chorizo, onions, and eggs into a batter. Put the skillet back on the heat and cook until eggs are done.

Hopefully, you have already prepared your coffee, and have placed one Ole’ Mexican Xtreme Wellness Tortilla wrap on a plate. I prepared 2 plates for the 3 egg scramble I made. I like to put a little Kraft Mayo with Olive Oil on my wraps!

Spread the chorizo and egg mixture evenly over the tortillas you have prepared and serve with hot black coffee!

A MEXICAN TWIST TO BREAKFAST PIZZA

I bought myself a new camera, not for Christmas, but for my wildflower and hiking hobby! So, this morning while we were engaged in cooking up a twist on our “breakfast pizza”, I made a few snaps of the yummy pizza being constructed!

The basics are the same, a roll of large Pillsbury “Big and Flaky” Crescent Rolls, a round pizza baking sheet or dish, some eggs, cheese, and some kind of meat!

While I gently coaxed the triangles of dough into the round shape of the Pampered Chef pizza dish, Judy chopped up some sandwich ham, cut and opened two rolls of Ole’ Mexican Food Chorizo Sausage, and half a small onion. In some EVVO she sautéed everything together until the onions turned translucent.

Having finished the dough, I then beat up 3 large eggs, added salt and pepper, and some diced jalapeños. I poured the mixture into the middle of the dough and worked it out evenly over the dough’s surface. I then took the skillet of ham, chorizo, and onions and sprinkled them over the beaten eggs. Finally, I layered on the Kraft Pizza Cheese!

I then popped the dish into a 375 degree pre-heated oven for about 20 minutes.

When the pie came out it had bubbled up in a few places, but as it began to cool it shrank back into a perfect pizza shape!

Let me tell you, coupled with our coffee, this was delicious!

We sat and watched CBS NEWS Sunday Morning, as we’ve been accustomed to doing since we were married almost 29 years ago! If you’ve never tried the taste of jalapeños with your morning coffee, you have missed an incredible taste sensation! The hot of the pepper and the coffee mingle romantically in your mouth…it can’t be described adequately, so just try…trust me!