Pizza - It's What for Breakfast

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I really love making breakfast for the Worship team; it helps me try to challenge myself BIG TIME.  On this particular Sunday, I really tried to stretch and make due with what I had available, but still make something different.  Sooooo...I do what any red-blooded American Girl would do (unless it's all going into a soup!).  I MADE PIZZA!  I had The Hubster make the dough.  I did that for a reason:  HE'S THE BEST AT MAKING THE DOUGH.  This turned out great and we even had a little leftover to send with him for breakfast for the week!

THE HUBSTER'S HOMEMADE PIZZA DOUGH

2 cups all-purpose flour

1 tsp salt (he said to tell you it's a 'palm-full')

1 pkg fast-rising yeast

pepper (he said he sprinkles it over the top lightly)

Italian seasoning (quote, "I COVER THE FLOUR")

(maybe?) 1 tbs oregano

1 tsp red pepper flakes (same palm-full, according to The Hubster)

1 cup warm water

1 tbs extra virgin olive oil (evoo)

1 tbs honey

HIS INSTRUCTIONS: Combine all dry ingredients and mix.  Add warm water, then evoo, then honey.  Make sure the water is not too cool or it will not activate the yeast; or too hot or it will kill the yeast.  Mix with two fingers (to avoid getting your fingers covered in dough) until combined.  Dough will be sticky.  Cover with damp cloth, and let rise anywhere from 15 minutes-to-overnight.  Dump out onto a prepared baking sheet and sprinkle top with flour to help it not stick to your fingers while you press it out to the edges of the baking sheet.  Add desired ingredients to top and bake.

NOTES: I let this sit covered overnight with a damp towel.  It was so much easier to press into the pan in the morning and put the ingredients on top!  He says he puts the warm water first to help incorporate the evoo and honey.  I'm telling you people, it is SO TASTY!

BREAKFAST PIZZA

1 Hubster's Homemade Pizza Dough

extra virgin olive oil (evoo)

1 dz eggs

1/4 cup heavy cream

1 tsp mustard powder

6 pieces sandwich-sized pepperoni, diced coarsely

1 full 8-oz pkg shredded mozzarella cheese

garlic powder

pepper

parsley, chopped coarsely, for garnish

In a medium bowl, crack eggs, add heavy cream and mustard powder.  Sprinkle top with pepper and sea salt.  Mix until smooth and frothy.  Cook to a loose, wet scramble in a prepared pan, but DO NOT cook all the way through!  To the prepared dough, pour enough evoo to cover the top thinly (using your hands to spread it out).  Add almost-cooked eggs, pepperoni, and mozzarella cheese evenly to the top of the pizza.  Sprinkle liberally with garlic powder and lightly with pepper.  Bake at 350 degrees for 20-30 minutes, or desired crust-crispyness.  Sprinkle with parsley once cooled.

NOTES: I used the sandwich-sized pepperoni because that's what I had in the fridge.  You can use  bacon or ham......whatever you have on hand!  

Flaco Taco!

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SO!  Flaco Taco Breakfast Casserole.  In Spanish, that means Skinny (Taco Breakfast Casserole).  I made it for the Worship Team one Sunday morning, and it got pretty rave reviews, and that's a tough (or should I say spoiled?) crowd!  ESPECIALLY if the word 'skinny' is in it, hidden as it may may (try to) be behind a Spanish word-blanket.  

FLACO TACO BREAKFAST CASSEROLE

1 small pkg ground turkey

1 pkg your fave taco seasoning 

extra virgin olive oil (evoo)

1/2 small onion, diced

cooking spray

1 dozen eggs

1/4 cup milk

1 tomato, diced

1/2 bunch cilantro, chopped coarsely

4 tortillas, chopped into about 1/2-inch pieces (I used organic low-carb to help the "skinny"!)

1/2 cup shredded cheddar cheese

1 tbs cumin powder

1 tbs paprika

sea salt

pepper

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Preheat oven to 400.  In heavy pot (I use muh cast iron Dutch oven, of course), sprinkle enough evoo to cover the bottom and heat on medium.  Once heated, place ground turkey and onion in, and cook through.  Add your favorite taco seasoning with a splash of water and mix well (see notes).  Turn off heat.  Spray a 9x13 baking pan with cooking spray (see notes).  Into the pan, add your eggs, milk, tomato, cilantro, tortillas, cheddar cheese, cumin powder, paprika, and sea salt and pepper to taste.  Mix WELL by scrambling it all together with a fork until liquid is smooth and other ingredients are distributed evenly.  Bake in your preheated oven for 25 minutes.

NOTES: Try to find the taco seasoning with no MSG or chemicals.  If you can't locate organic or (real) all-natural, you can mix a tablespoon each of cumin, paprika, chili powder, onion powder, and garlic powder, and then a teaspoon of sea salt and black pepper.  I try to use organic ingredients whenever possible for clean-eating, and my cooking spray is included.  I buy the organic evoo local store brand.  It's fairly-priced, too!  If you want - and I think you do -  you can garnish with some sour cream and hot sauce.  WOO!

Over Easy

Breakfast for The Hubster to give him nourishment and motivation to get us packed and out to the beach for our annual 4th of July Beach Camping Date Night!  See that creamy yolk peeking out from under it's egg-white blanket, looking SO READY to be pierced with a fork and sopped up with that buttery Ezekiel English muffin?  Yea, baby.  Well, the trick is finesse.  Over easy eggs are just that  - OVER EASY! 

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EGGS OVER EASY

oil

eggs

sea salt

pepper

(Yep.  That's it)

Cover the bottom of a pan (see notes) with oil of your choice.  I prefer extra virgin olive oil.  Heat the oil on medium heat.  Crack your egg (see notes) into the heated oil.  Using your spatula, push the oil surrounding the egg over over the egg as it cooks with a small, sweeping motion.  Continue this process until the yolk is barely covered with a white, opaque film, and edges of egg are firm.  Carefully scoop egg out of pan with spatula, gently tilting it to drain excess oil (don't drop it!!)  Place on plate and sprinkle (ever-so-lightly!) with sea salt and pepper.

NOTES: I use my tiny cast-iron skillet for this one.  If you want to avoid shell in your egg once it hits the pan, an old trick is break it into a small bowl first, and THEN into the pan.  if you DO happen to get shell in it, use a half-piece of the shell in your hand and scoop it out.  Shell attracts shell like a magnet!