Pizza…mmmmm! Is there anyone who doesn’t love, or at least like pizza? And what’s better than leftover pizza for breakfast? You know you love leftover pizza. You can deny it, but The Goddess knows the truth!You’ve heard The Goddess mention in passing, just how much she likes pizza for breakfast…you remember, don’t you? Pizza Eggs? Stove-Top Pizza? I tell you, pizza just gets better when it has a chance to unwind, and the flavors have a chance to “get to know” each other. Or maybe, I just like the fact that I can wake up to an all-ready prepared breakfast. Who knows? But, I digress—
I think I may have mentioned that Panera™ makes a new line of breads that are now sold in supermarkets. They have several kinds, but the one I chose was their Panera™ at Home® in the Tomato-Basil version. Just to be clear, I have no skin in this game by endorsing Panera™. We just really like this bread…makes great grilled cheese, by the way (their multi-grain is pretty great, too).
Anyway, it was leftover pizza for breakfast that made me start to think about this sandwich. This combines the flavors in pizza or in the pizza we like—herbs, bell peppers, onions, mushrooms and cheese, glorious cheese. And why wouldn’t Tomato-Basil bread be perfect for this sandwich-of-my-dreams? The Spicy Honey, being the free-thinker that he is, wanted to have his version swaddled in a flour tortilla. And The Goddess, seeing an opportunity for another possible option, thought, “Why not?”
This makes enough for two people and in terms of ingredients, the sky really is the limit But, this is what we wanted, on this particular morning. This will be on our “Quick Supper” menu, too. I think kids would love this sandwich. Please, let me know how your wee ones react.
One thing—make certain you have your mis en place, “en place” before you start. It’s a good idea to beat the eggs with the dry herbs about 5 minutes before you begin, allowing them time to reconstitute and release their flavor.
This goes together too quickly to allow you to be dicing or shredding while some things are cooking. It took 2-3 minutes from hitting the skillet to hitting the bread/tortilla. For the burrito, I brown the burrito by placing it fold-side down, and cooking until lightly browned and crisp. Flip and brown the second side.
That’s it! This makes enough for 2 people and I’m wondering if the “pizza patties” can be made ahead and reheated. What say you?
Pizza Breakfast Sandwich
- Vegetable oil
- 5-6 strips bell pepper (I used unthawed, frozen strips)
- 4-5 mushrooms, coarsely chopped
- 2 scallions, including about 2 inches of the green, thinly sliced
- 1 good handful of shredded or diced of cheese (see the NOTE)
- 2 eggs, slightly between
- Salt and freshly ground black pepper
- Dried herbs and garlic powder (see NOTE)
- Good-quality pizza sauce or pasta sauce
- Crushed red pepper flakes or sriracha to taste (optional)
- 4 slices bread or 2 burrito-sized flour tortillas
Beat the eggs with the salt, pepper, herbs and garlic powder. Heat a skillet over medium heat. Start toasting the bread. Drizzle about 2 teaspoons of oil in the skillet; toss in the peppers and mushrooms. Sauté for about 60 seconds, then toss in the scallions. Continue to cook for about 30 seconds. Toss in the cheese dices, cook for about 15 seconds, then pour the egg mixture over. Cook for about 30 seconds, then fold the mixture over unto itself. Divide the mixture in half and then flip each portion over and cook until done.
Smear one side of the toast with about 2 tablespoons of sauce and place the egg/pizza mixture on top; serve immediately.
For the tortilla: Reheat the skillet over medium-low heat. Smear about 2 tablespoons of sauce in the center of the burrito, place the pizza/egg mixture on top. Fold the sides in, then fold up the bottom flap and fold done the top flap to completely enclose the filling completely. Drizzle about 1 teaspoon of oil in the skillet; place the sandwich, fold-side down and cook until lightly browned and crisp. Flip and brown the second side. Serve immediately.
NOTE: Our supermarket sells bags of the end pieces of cheese from the deli. They are random types of cheese, in random sizes, so I just tear them into smaller pieces about the size of pinto bean. You want them to hit the skillet and just begin to melt before you pour on the eggs. For the herbs, I used about 1/4 teaspoon each of dried oregano, marjoram, basil and about 1/8 teaspoon garlic powder. You could absolutely substitute Italian or pizza herbs, about 3/4 teaspoon. Beat the herbs into the eggs; let the mixture stand for about 5 minutes to allow the herbs to reconstitute.
Pizza Breakfast Sandwich Recipe©Marcia Lahens 2018. All rights reserved.
See…how easy was that? The Spicy Honey loved the “breakfast burrito”. Talk about fusing cultures. You could absolutely add chopped pepperoni, but add at the beginning, as you want some of the fat to render out of the pepperoni, then add the peppers and mushrooms. You could absolutely add some sliced black olives, as well.
About the cheese…Many supermarkets sell cheese this way. It is intended for mac’ and cheese, but I always have a bag or two in the fridge for just such things as this, or to toss into soups, stuff into burger…you see the possibilities. Keep in mind that these are random types of cheese and sometimes there is pepper-Jack mixed in, so if you aren’t a fan of heat, then avoid those. The pieces are also randomly sized, so you’ll need to tear them up into bits about the size of a pinto bean. You can absolutely use coarsely shredded cheese. I use a good handful, but use more or less and use a blend of cheeses, if you prefer.
I must admit that I didn’t think these would have a particularly pizza-like flavor, but they did certainly have some of the wonderful flavors of good pizza. I think pesto could be really nice smeared on, instead of the sauce…or along with the sauce. Can you really have too much of a good thing?