Breakfast Pizza

This was another great “make ahead” meal for Tahoe.  One of the things I truly love about this recipe is its versatility.  Don’t like sausage?  Add more bacon.  Or just leave it out completely.  Not a fan of meat in general?  Remove the meat and add mushrooms and shredded potatoes.  You can even go “traditional” dinner pizza by adding Canadian Bacon and Pineapple for a Hawaiian theme.  Add some of the vegetable bounties of summer, zucchini, yellow squash, tomatoes, etc.  Take any of your favorite omelets and, you guessed it, turn it into a breakfast pizza!


10 slices of bacon
10 links pork sausage
12 eggs, beaten
2 (8 oz) refrigerated crescent roll dough (such as Pillsbury)
1/2 cup salsa (such as Muir Glen)
2 cups shredded cheddar cheese


Dice bacon and cook in a large skillet heated to medium-high, until browned.  Transfer to a plate lined with paper towels to drain and cool.

Remove sausage from casing.  Crumble sausage in same skillet used for bacon.  Cook until no longer pink in the center.  Transfer to plate with bacon to drain and cool.

Drain most of the grease from the skillet and return pan to medium heat.  Cook and stir eggs until scrambled.  Season with salt and pepper.

Preheat oven to 350°.  Roll out crescent dough to cover bottom of 9×13 cookie sheet.  Bake dough until golden brown, about 10 minutes.

Let dough cool.  Spread a layer of salsa onto baked dough; top with scrambled eggs.  Sprinkle crumbled bacon and sausage over eggs.  Top entire pizza with cheese.

Bake until cheese is melted and beginning to brown, about 10 minutes.  Cool, cut, and serve!

Serves: 8
Total time: 50 minutes

Breakfast Pizza

*Derived from

Pork Chops with Golden Apple Sauce

Still struggling with pork. Sigh. But I’m going to keep trying to work with it and I will start to get the hang of it. What I like about this recipe: it’s homemade apple sauce, that means you really taste the apples, cinnamon, ginger, and nutmeg; apples and pork just really pair well together, that savory / sweet combination is a true classic; I also liked that my son said, “oh wow, Mommy, you really did good on this one!” Ok, now what I didn’t like about this one: I can never get Rachel Ray recipes ready in 30 minutes. Going into it knowing that though, makes all the difference.

Pork 1


4 Golden Delicious apples, chopped
2 Tsp lemon juice
2 oz golden raisins (about a handful)
1″ piece fresh ginger root (I always substitute Gourmet Garden Ginger Spice Blend)
3 Tbs light brown sugar
2 cups all natural apple juice or cider
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbs olive oil
4 thin cut boneless pork loin chops (I discovered at the last-minute mine had bones, but they worked just fine)
Salt and pepper


Combine first 8 ingredients (up to the olive oil) in a medium pot over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally,  If sauce begins to splatter as it bubbles, reduce heat a little, but it needs to be allowed to reduce and form quickly.  Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat.  Add oil to pan.  Season chops on 1 side with salt and pepper.  Add chops to hot skillet, seasoned side down.  Season the opposite side of the chops with salt and pepper.  Brown and caramelize chops about 2 minutes on each side, then reduce heat to medium and cook another 5-6 minutes, turning occasionally, until juices run clear.  remove chops from heat and let rest a couple of minutes for juice to redistribute.  Top chops with generous portions of warm golden apple sauce.

Serves 6

Prep time: 10 minutes; Cook time 15 minutes

Pork 2

*Derived from Food Network (Rachel Ray)

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Bacon, Onion,and Mushroom Pizza

Who doesn’t like pizza?  And this is not your average pepperoni!  My kids were not crazy about it because of the onions.  My husband and I, though, really enjoyed it.  It was also really easy to put together and warmed up well in the toaster oven the next day for lunch.  Always a bonus!


1 (11 oz) can refrigerated French bread dough
2 tsp yellow cornmeal
2 cups sliced onions
1 (8 oz) pkg pre-sliced cremini or baby bell mushrooms
3/4 cup shredded cheddar cheese
6 bacon slices, cooked and coarsely crumbled


Find lengthwise seam in dough.  Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface.  Stretch dough on a lightly floured surface.  You can either make a 12″ round pizza or a rectangle one as I did.  Transfer to pizza pan or large baking sheet sprinkled with cornmeal.
Preheat oven to 425.
Heat large nonstick skillet over medium-high heat.  Add chopped bacon and cook through, remove to a paper towel and drain.  Next, add onion, sauté 8 minutes, stirring occasionally.  Remove to a bowl.  Add mushrooms and sauté until liquid evaporates.  Add mushrooms to onion mixture; toss.  Spread onion mixture evenly over dough, sprinkle with bacon and cheese.  Bake at 425 for 15 minutes or until crust is lightly browned.
Serves 6

*Derived from Cooking Light