WEEKEND BREAKFAST PIZZA

I don't buy refrigerator (whomp tube) biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!"  Even Picky-picky Hubby gave double thumbs up which is rare!!

This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:

8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see  note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs  (don't be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese

Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.

Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).

Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.

In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything.  NOTE: Don't be tempted to add more eggs. It is going to SEEM like it isn't enough, but trust me...it is perfect.

Lastly, sprinkle the Parmesan cheese over all.  Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.

Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.

NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.

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NO FAIL HASHBROWNS FOR THIS WEEKEND

This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for pattys, but you can also spread the mixture out in a big frying pan, then cut into wedges for serving.

3 cups Simply Potatoes (see note below)
¼ cup very thinly sliced green onions (optional)
1/3 cup all purpose flour
1 egg (lightly beaten)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper (or to taste)

I use (the shredded hash brown style of) a product called Simply Potatoes (in my store they are sold in the refrigerated section above the eggs), but you can use THAWED Ore Ida shredded (loose) hash browns as well. I have tried fresh potatoes for this recipe and they do NOT work as well as Simply Potatoes or thawed Ore Ida shredded potatoes (fresh potatoes get mushy).

Gently toss the potatoes with the flour, salt and pepper (and onion if you are using it), then gently (I use my hands) mix in the lightly beaten egg. NOTE: I mix the salt & pepper into the egg to make sure the spices are distributed evenly throughout the potatoes.

Pre-heat your heavy frying pan to medium high and brush your skillet with a generous coating of vegetable oil (I like to use my electric frying pan).

Place 1/3 (lightly packed) potato mixture onto HOT, greased frying pan and then gently flatten the mound with your spatula, like this: Fry patties for 4 minutes, per side, or until they are golden brown and crispy.
Drain on paper towels, sprinkle with salt and serve immediately.
I love how these hash brown patties hold together, you can even pick them up and eat them like a commercial hash brown patty, but oh so much better tasting.

NOTE: 3 cups of THAWED Simply Potatoes or Ora Ida equal about a pound.

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THE ULTIMATE POPOVER

I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The pan makes a huge difference, not so much in the taste, but in appearance and how big the air bubbles are inside of the popover. These popovers could not be easier or cheaper to make, and they are such a treat, hot out of the oven with honey butter or strawberry jam!! If you do not have a popover pan, see note at the end of this post.

This recipe is fool proof as long as you follow it closely. Preheat your oven to 425 degrees. I put my popover pan in the oven while it preheats (do not grease before you preheat).
While your oven/pan is preheating, whisk together:
3 eggs
¼ teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)1 tablespoon melted butter

NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk).

After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth & creamy.

Take the popover pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of chilled butter (roughly ½ teaspoon but the exact size is not crucial) into the bottom of each hot cup. Fill each cup half way full (makes six big popovers).

Bake popovers at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 and bake for another 15 minutes. Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

NOTE: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.

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