Breakfast Pizza

Crust:
1 pkg. (22-24 oz.) hash brown patties, thawed
1 egg, beaten
salt & pepper to taste

Topping:
1 pkg. sausage gravy, prepared according to package directions
1 lb. ground pork sausage, browned and drained
8 eggs, scrambled and seasoned to taste
1 1/2 c. shredded cheese (your choice)

Preheat oven to 400 degrees.

In large bowl, break hash brown patties into small pieces. Add egg, salt, and pepper; mix well. Press into large rectangular dish and flatten evenly. Bake 20 minutes.

Top baked hash brown crust with gravy, sausage, eggs, and cheese; bake additional 8-10 minutes. Serve immediately.

Optional toppings: bacon, ham, green onions, onion, bell pepper, fresh mushrooms, etc. Add whatever you like! You can also top individual servings with salsa and/or sour cream.

Yields 8-10 servings.

Florentine Scrambled Eggs

The original recipe, Florentine Scramble, is from Sandra Lee's Semi-Homemade Cooking Made Light cookbook. I made changes to suit the tastes of my family.

8 eggs
1 tsp. Italian Seasoning Mix (I use Pampered Chef's brand.)
1 Tbsp. fresh grated Parmesan cheese
1/3 c. frozen chopped spinach, cooked
1/4 c. red bell pepper, diced
olive oil

In small bowl, stir together eggs, seasoning, and cheese; set aside.

Squeeze excess water from spinach and put in microwave-safe bowl; stir in tomatoes. Cover and microwave on HIGH for 1 minute; set aside.

Heat medium skillet over medium heat until hot; spritz with olive oil. Scramble eggs until almost done; add spinach mixture. Fold until combined and eggs are just cooked.

Serve hot with buttered toast and fresh fruit.

Brunch Cups

12 refrigerated biscuits
1 lb. ground sausage, browned and drained
6 eggs, scrambled
shredded cheddar cheese

Preheat oven according to directions on biscuit can.

Flatten biscuits and mold into muffin cups in pan; fill with sausage, egg, and cheese. Bake according to directions on can.

*Include whatever ingredients you have on hand: bacon, ham, peppers, onions, tomatoes, mushrooms, etc. Another option is to use refrigerated crescent rolls instead of biscuits. If you have any filling ingredients left over, wrap then in flour tortillas and have breakfast burritos another day.