Tuesday, April 6, 2010

Breakfast Pizza and Pineapple Biscuits...

Usually we have an Easter brunch instead of an Easter dinner. But this year we decided to have more of a traditional Easter dinner so we made a simple breakfast instead of brunch. We had 2 things that were AMAZINGLY good! Breakfast Pizza and Pineapple Upside Down Biscuits...Yum, yum:-)
We all loved the pizza. Usually, we have an egg/sausage casserole but a few of us think it is sometimes a little soggy with the bread on the bottom. This wasn't soggy at all. We made a few tiny changes and will include them in the recipe. Originally, this was a Taste of Home recipe...we think:-)
Breakfast Pizza Ingredients
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage (we used maple flavor. Sage would be good too.)
1/4 cup onions (if you like)
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs (perfect amount...don't worry)
1/4 cup milk
1/4 teaspoon pepper
pinch of salt
1/4 cup grated Parmesan cheese
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. ***We pre-baked the crust for 6 minutes to make sure it was cooked well...and it was PERFECT.
In a skillet, brown sausage and onions over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. (27 minutes was perfect in our oven. After 20, we covered the crust with foil as it was getting too brown. Turned out perfect!)
Let stand 10 minutes before cutting. Serves 8
*Don't worry if the crust is kind of thin. Just make sure the whole pan is covered and form a crust so your toppings don't overflow.
**We added the onions for flavor. Next time we might throw on some red peppers or bacon. Basically, you can add whatever you like in an omelet. Our mom thinks it would be great with bacon, mushrooms and swiss cheese...but no thanks:-)
Now for the biscuits... Do you like Pineapple Upside Down cake? We don't...but for some reason we LOVED these biscuits:-) Yes, the recipe is one of Paula Deen's. Maybe not the healthiest cook in America... but every once in awhile, we all need to splurge, right? Go ahead...have one!
Pineapple Upside Down Biscuits by Paula Deen
Ingredients 1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature (we cut this amount almost in half)
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)


Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups.

Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.

Place 1 biscuit in each cup on top of sugar and pineapple mixture.

Spoon 1 teaspoon reserved pineapple juice over each biscuit.

Bake for 12 to 15 minutes, or until golden.

Cool for 2 minutes.

Invert the pan onto a plate to release the biscuits. (we used a cookie sheet) Serve warm.

So that's it from our kitchen today.

These 2 recipes will be a big hit when you make them. They were for us:-) And here is a pic of our favorite Easter Bunnies... Happy Belated Easter from the Blondes in the Kitchen! XOXOXO