Saturday, April 11, 2015
When I was growing up, my mom made Breakfast Pizza. It was a special-occasion thing, usually while we were camping or on the boat. There were always plenty of leftovers and it tasted even better straight from the fridge.
I've been meaning to make it for my own kids, but never quite got around to it. Then Hubby made lasagna from scratch last week and we had plenty of leftover cheese. I Googled and found plenty of breakfast pizzas, but nothing like the kind Mom used to make. So I improvised from memory.
We've got a big family and I wanted leftovers for midnight snacking, so I used our biggest lasagna pan. If you want a smaller batch, just use a smaller baking dish and adjust the amounts.
Unroll two tubes of crescent rolls and press them into the bottom of the pan. Sprinkle with a drained can of sliced olives, a drained can of sliced mushrooms, and sliced little smokies, Cover with a mix of shredded cheddar and mozzarella cheese.
In a separate bowl mix seven or eight eggs and a dash of milk with salt and pepper.
Pour the egg mixture evenly over the cheese, making sure that it soaks into all of the gaps and open spots. Bake at 375 degrees until the eggs are cooked. Mine took about 45 minutes.
For faking it from memory, I think I came pretty close to the original.