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?

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?

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