Well it's been a long time. I've got about 1 week left of school-- and then I'm done for the spring semester-- phew! Now it's crunch time with papers, presentations, posters, and wrapping up some graduate assistant activities. Needless to say... I am ready for summer time.
So I find that sleeping in an extra 15 minutes is more intriguing than getting up 15 minutes early to make eggs for breakfast...so on Sundays I make the gigantic breakfast pizza in my most enormous, non-stick pan (I'm not sure what the diameter is... it's more than a foot... maybe 14-16"). It's super easy- you just cook all the stuff, throw in some eggs and let everything heat until the eggs are set... then you cut it up like a pizza, wrap in foil-- and put in the fridge or freeze for the week (or two!). This is inspired by the CF Breakfast pizza they had on the journal awhile ago... but I tweaked the ingredients.
Breakfast Pizza
Cook this in a big, non-stick pan (or perhaps a greased regular pan):
- 1# breakfast sausage (or whatever kind of sausage you want)
Once it's mostly cooked, add:
- 3 poblano peppers, diced
- 1/4 onion, diced
Cook that stuff until they're starting to get softer... add:
- 1 cup chopped mushrooms
- a can of black olives
- diced tomatoes (1 tomato is usually enough for me)
- 2 medium-size sweet potatoes, cut (microwaved and diced... or baked if you have time)
Let all the stuff cook... and add (or subtract) whatever ingredients prefer! I've added roasted red peppers, sundried tomatoes, banana peppers.... whatever is in the cabinet that I need to get rid of
Once all your stuff is cooked:
- beat a dozen eggs together, pour over the batter. It should bind everything together... depending on how many veggies you put in you may need anywhere from 10-14 eggs.
Here's what it'll look like:
Let the eggs cook on low until they are set on top. Then-- (this is key)-- let the pizza and pan cool down until the pizza pulls away from the pan. Take a big cutting board that covers the top of your pan (or mostly covers), and flip the pizza onto the cutting board.... slice into 6-8 slices (depending on the size of your pan... or size of your appetite). Wrap each slice in foil-- and throw either in the fridge or freezer! I usually put 3 in the fridge for Mon-Wed and the rest in the freezer... then on Wed I pull out 2 more slices for Thur/ Fri.
I generally just reheat in the microwave for ~60 seconds... I may or may not put cheese on there occasionally. That may require an additional 20-30 seconds in the microwave...
I hope this simplifies your morning routine! I know during the week, especially when I'm busy, it's tempting to stop at Starbucks and get an egg sandwich... which inevitably leaves me feeling guilty and less than satisfied. A little labor in the kitchen on Sunday will save you lots of time during weekday mornings (plus this is way more delish than some nasty sammie that makes you feel like garbage!).
Go forth and enjoy. :-)
