Breakfast Pizza

This hearty and savory breakfast entree is an often-requested favorite of our regular guests.
It can be varied according individual taste ( vegetarian) and availability of garden fresh herbs and vegetables.

• 1 package (12 ounces) Italian Sausage or equivalent
  1/4 cup chopped white onion
  1/4 cup chopped green pepper
  1 - 2 lb. bag frozen diced potatoes
  Salt
  Pepper
  Thyme
  Sage
  7 eggs, beaten
  1 Tube of 8 extra large ready to bake biscuits (e.g., Pillsbury Grands)
  1 Medium tomato, diced
  Grated Colby/jack cheese
  2 cups mild tomato salsa

Cook sausage with onion and green pepper until sausage is no longer pink. Do not drain. Add potatoes and cook until tender. If potatoes start to dry out, add a little cooking oil. Season mixture to taste. In a separate pan, scramble eggs. Roll individual biscuits between waxed paper to 6" rounds. Arrange biscuit rounds on a non-stick baking sheet. If biscuits stick to your sheet, try a little cooking spray. Add a layer of the sausage mixture. Add a layer of the scrambled eggs. Sprinkle with tomato and cheese. Bake at 425º for ten minutes or until biscuit is golden brown. Sprinkle pizza with a little more cheese, drizzle with mild tomato salsa, and serve.

Preparation Time: 35 Minutes Number of Servings: 8 individual pizzas
Pan Size: Medium Skillet, Large Skillet, 2-14X16" baking sheets

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