Today I'm sharing another recipe I've been making for a coon's age. I usually remember a recipe's origin, but I haven't a clue where I found this one. These days everything's at our fingertips, but 30 years ago we relied on ourselves, friends and family and old fashioned cookbooks for discovering recipe inspiration. Either way, this one has stood the test of time and I make it whenever I have extras. You can easily add more ingredients if you have more to feed and this heats up beautifully the next morning if you have leftovers. I usually serve it with biscuits, bacon, and fruit. It's also really yummy in a warm tortilla with homemade salsa!
It doesn't have a crust per-say, but it's always been known as Breakfast Pizza around here.
Breakfast Pizza
1# hot bulk breakfast sausage
1 package O'Brien Hashbrown Potatoes
1/3 C chopped green chilies
8-12 eggs
1 Tbsp Worchestershire
Pepper/Salt
Grated Cheese
*Brown sausage in large skillet. I use a 14" pan. Add potatoes while sausage browns. Once the sausage and potatoes are cooked, stir in green chile. In a separate bowl, whisk eggs, Worchestershire, pepper, and salt together. Poor over sausage/potato/chile combination when potatoes and sausage are cooked through. Stir gently until eggs begin to set. Turn heat down to low and cook until eggs are cooked through. Sprinkle with cheese. Cut into wedges.
Leftover eggs are generally not appealing, but this is good if you've got leftovers!
