I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.
Of course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce. Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up. Also make my breakfast po boy and my egg McMuffin casserole.
Servings 4 servings
- 1 tube refrigerated pizza crust
- 1/2 cup coarsely chopped bacon
- 6 eggs beaten
- 4 ounces cream cheese cubed
- 2 cups shredded pepperjack cheese
- 1/4 cup thinly sliced red onion
- Fresh chopped cilantro if desired
Open dough and prepare per package instructions but bake only 4-6 minutes until the crust just starts to ge crusty. Remove from oven.
Cook bacon over medium heat in a large skillet.
Drain all but 1 teaspoon of the drippings.
Add eggs, lower heat to medium low, and cook, stirring constantly, until just starting to set.
Remove from heat and sprinkle egg over cooked dough.
Drop cubes of cream cheese onto crust. Add the pepperjack, red onion and bacon.
Return to oven and bake 10-13 more minutes or until the cheeses have melted and the crust is crunchy and golden brown.
Remove from heat and garnish with cilantro.
I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).
Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!
Also try my cowboy breakfast sandwiches.
Country Ham Egg Muffin
Servings 4 sandwiches
- 4 English muffins split
- 1/2 cup unsalted butter melted, divided
- 8 thin slices smoked ham
- 4 large eggs
- 1 teaspoon fresh thyme chopped (or a few pinches of dried thyme)
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup mayonnaise
- Louisiana hot sauce
- 4 thick slices American cheese
Preheat oven to 375 F.
Brush the insides of the muffins with 1/4 cup of the butter.
Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
Add the ham and brown on both sides. Remove.
Add remaining butter to the skillet.
Crack eggs into 4 silicon ring molds.
Sprinkle with thyme, salt and pepper.
Reduce heat to low and cook for 2 minutes or until the whites are almost done.
Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
Spread mayonnaise on the muffin halves.
Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.
I’ve always wanted to make my own biscuits from scratch. I finally stepped up to the challenge after watching Trisha Yearwood make these black pepper biscuits on her TV show. I figured heck, I can do that. So I did. And I was so happy that I did. These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.
The key to these black pepper biscuits is the butter. Make absolutely sure you cut the butter into small pieces. Big ones will not do. I cut the 6 tablespoon chunk into teaspoon pats first, then I cut each pat into 9 small pieces. That worked perfectly for me. If you leave the butter too big your biscuits might just fall apart. At the least you’ll have a hard time forming them into biscuits to start with. So, smaller is better! And when they come out of the oven all hot and yummy, drizzle them with my black pepper honey.
If you want that great homemade biscuit flavor but without the work, try my bread machine southern biscuits too!
Black Pepper Biscuits
Servings 10 -12 biscuits
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter cut into very small pieces, keep in freezer until ready to use
- 1 cup buttermilk
- 1 tablespoon heavy cream
- Finely ground black pepper
Preheat oven to 450 F.
Sift the flour, baking powder, salt and baking soda into a large bowl.
Add the butter cubes. Break up any pieces that stick together. Use your fingers to combine the butter with the flour mixture.
Add the buttermilk and stir until a dough forms.
Lightly pack the dough with your hands and place onto a lightly floured surface. Use the palms of your hands to flatten out into a 1" thick shape.
Use a 2 1/2" biscuit cutter to cut the dough into rounds. Transfer to a baking sheet lined with a silicon mat or parchment paper. Use any remaining dough scraps by pressing them back together with your hands and cutting more biscuits.
Brush the tops of the biscuits with the heavy cream and sprinkle generously with the black pepper.
Bake until starting to turn golden brown, 10-12 minutes.
Only 1 in every 5 of my attempts to bake from scratch comes out successful. That’s up from 1 out of 6 a few years ago, but still not anything to brag about. So, the more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these southern biscuits. They have a great buttery flavor, light texture and smell absolutely divine. Now, they aren’t super light and flaky like dough you’d make by hand (if you weren’t me that is) but they are a great substitute for those biscuits you get in a tube, that’s for sure!
You can substitute maple syrup for the honey and end up with the perfect biscuit for a sausage breakfast sandwich. And of course, bread machine southern biscuits are perfect for the best thing ever made, deep fried biscuits. Oh yes!
Slather these bad boys with some bacon jam and you’ll be in for a real treat!
Bread Machine Southern Biscuits
Servings 10 -14 biscuits
- 2/3 cup milk
- 2 large eggs lightly beaten
- 1/3 cup unsalted butter softened
- 1 tablespoon honey
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 3 teaspoons yeast
Place in the ingredients into your bread machine in the order suggested by the manufacturer. For mine, I begin with the wet ingredients and then add the dry.
Process on the dough cycle until done.
Remove dough from bread machine and roll out until 1/2" thick. Try to not over-work the dough.
Cut into desired sizes and transfer to a buttered sheet pan.
Let rise in a warm place until doubled, about an hour.
Preheat oven to 425 F.
Bake biscuits for 15 minutes or until lightly golden in color.
One of the first recipes I made out of John Currence’s Big Bad Breakfast: The Most Important Book of the Day was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny!
These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.
Homemade Frosted Corn Flakes
Servings 4 cups
- 2 1/12 cups cornmeal
- 1/2 cup masa
- 6 tablespoons sugar divided
- 1 tablespoon vanilla extract
- 1/4 teaspoon Kosher salt
- 2-4 cups boiling water
Preheat your oven to 250 F.
Line a baking sheet with parchment paper. Lightly spray the paper with non-stick spray.
Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as possible (mine was a bit thick, but you're aiming for 1/8" if possible).
Sprinkle the batter with the remaining sugar.
Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
Remove from the oven and let cool.
Break up the corn into bite-sized pieces. It's like breaking up brittle, but you want smaller pieces.
Return to the oven and bake another hour or until fully dried.
Remove and let cool completely. The flakes will get a bit crunchier after cooling.
Keep in an airtight container.
There is truly no gravy like this country sausage gravy. It may seem like a lot of ingredients, but it is beyond worth the time. Creamy, meaty (sausage AND bacon!) and packed full of great flavors. Amazing flavors, unlike any gravy I’ve ever had.
I like to make this gravy in a large cast iron skillet over charcoal. There’s just something about being outside early in the morning cooking up a big batch of gravy for breakfast over a hot charcoal fire. Of course you can cook it just as easily on the stove top.
I usually serve this gravy over biscuits, but it would be incredible on a chicken-fried steak. For that matter, it’d be incredible on anything that requires sausage gravy.
Country Sausage Gravy
Servings 4 servings
For the gravy
- 4 slices thick-cut bacon
- 1 pound bulk pork sausage crumbled
- 1/2 stick unsalted butter
- 1 small red onion chopped
- 1 tablespoon garlic minced
- 4 tablespoons or more all-purpose flour
- 2 cups or more milk
- 1 chicken bouillon cube crumbled
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley chopped
- 2 tablespoons green onion chopped
- Hot baked biscuits
- Chicken-fried steak
Note: You can make this wonderful gravy on the grill (using direct and indirect cooking) or stove.
Heat a large (cast-iron is best) skillet over lit charcoal (direct heat) or on the stove top over medium-high heat.
Add bacon and cook until crispy. Remove to paper towel-lined plate.
Add the crumbled sausage and cook until browned, stirring often. Remove to a large bowl. Crumble the bacon and add to the cooked sausage.
Add the butter to skillet and melt.
Add in the onion and cook until just soft.
Add the garlic and cook for 1 minute.
If cooking on the grill, move the skillet to indirect heat. On the stove, reduce heat to medium-low.
Add flour, a little at a time. Mix, and add more flour. Cook until blonde in color. If too thin, add a bit more flour.
Add the milk 1/2 cup at a time, mixing. Continue cooking until thickened.
Add the chicken bouillon cube and stir.
Add in the sage, thyme, and cayenne. Mix well.
Add salt and pepper to taste, along with the Worcestershire sauce, parsley, and green onion.
Add in the sausage and bacon mixture. Stir and add more milk if the gravy is too thick.
Serve over hot biscuits or chicken-fried steak.
Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy®. Incredibly easy. No clean-up. Totally delicious.
I was very happy with these sausages. I mean, sure, they’re just breakfast sausage links, but the casings get nice and crunchy while the meat stays very tender and juicy. They were really, really great. Surprisingly good, and all I had to do was lower them into my Big Easy® and hang out for about 15 minutes. Done.
I cooked the sausage using the basket that comes with the Big Easy®. You can cook more using the bunk bed basket, but you won’t be able to double the amount since the bunk bed is a little smaller. Don’t try and cram the sausages in or they won’t cook consistently.
Did you know you can make your entire breakfast on your Big Easy, not just sausage? Make bacon, breakfast cups and even eggs!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Breakfast Sausage Links on the Char-Broil Big Easy®
Servings 4 -5 servings
- 1 12 ounce package link breakfast sausages
Fire up your Big Easy®.
Add the sausage links to the basket. Try not to crowd them.
Lower basket into cooker and cook 15-20 minutes or until done, 160 F.
These low-carb breakfast cups are the perfect fast morning meal. I usually make a batch on Sunday for the week’s breakfasts. You can mix them up so you don’t get bored. Add chopped spinach. Or mushrooms. Substitute bacon for the sausage. Use egg whites instead of whole eggs. Add a splash of milk. Add some hot sauce. You name it. You can’t go wrong with breakfast cups made on the Char-Broil Big Easy.
You can just as easily bake these breakfast cups in the oven, but I love my Char-Broil Big Easy, and I love cooking with it, so I tossed them into the cooker. For cooking in the oven bake them at 350 F until done.
These cups keep well in the freezer, so make extra and keep some on hand for those days when you just want to grab a quick breakfast. Toss them into the microwave for 30 seconds or so, and it’s time to eat!
Did you know you can make your entire breakfast on your Big Easy? Make bacon, breakfast sausage and even eggs!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Breakfast Cups on the Char-Broil Big Easy
You'll need 6 3.5 ounce ramekins and the Big Easy Bunk Bed
for this recipe.
Servings 6 servings
- 8 large eggs
- 1/2 pound bulk breakfast sausage cooked, crumbled
- Handful cheddar cheese
- Your favorite seasoning
Fire up your Big Easy.
Spray ramekins with non-stick spray.
Crack eggs into a large bowl. Use a fork to beat them.
Add in the sausage and cheese, along with your favorite seasoning to taste.
Use a fork to combine everything.
Divide mixture between the ramekins.
Place 3 ramekins in the Big Easy basket and the other 3 in the bunk bed. Lower into the Big Easy and cook for 20-30 minutes or until the eggs are done. I test them using a toothpick. If the toothpick comes out clean, they are done.
Remove from the Big Easy and let cool before handling. The eggs should pop right out of the ramekins. If not, run a knife along the edges to loosen them then turn them over to remove the egg mixture.
Quick-and-easy biscuits and gravy is a common meal in our household. A tube of biscuits, a roll of sausage, a little flour, salt and pepper, and milk and 15 minutes later you’ve got breakfast. Well, this biscuits and Tasso gravy isn’t that version of biscuits and gravy. This is beyond that. Way, way, way beyond it. Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.
The original recipe calls for using creme fraiche, which I could not find the day I went to the market. I ended up substituting sour cream, which has a different texture and slightly different taste, but the end result was still fantastic.
I made the Tasso on my Weber Smokey Mountain smoker. It takes a few days to prepare, but oh is it ever worth the time.
Biscuits and Tasso Gravy
Servings 4 -5 servings
For the gravy
- 4 tablespoons unsalted butter
- 1 cup Tasso diced
- 4 tablespoons all-purpose flour
- 3 cups half and half
- Kosher salt to taste
- 4 teaspoons fresh-squeezed lemon juice
- 4 dashes hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 cup Creme Fraiche
For the biscuits
- 1 tube your favorite biscuits
For the gravy
Melt the butter in a large sauce pan over medium-high heat.
Add the Tasso. Saute until the Tasso starts to brown.
Stir in the flour and continue stirring for two minutes.
Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
Stir in the creme fraiche and serve over biscuits.
I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time and toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything.
I recall breakfasts like this from when I was a kid, at a diner in the town where my grandfather lived. The cook there would throw everything onto a flat top and in just seconds you had a hot breakfast on your plate. It was cheap and it was good, but I think I probably skipped the mushrooms as a kid.
Also try my Kentucky farmhouse scramble.
- 1 tablespoon butter
- 6 eggs
- 1 pound bulk sausage
- 1/2 cup chopped sweet onion
- 1/2 cup sliced fresh mushrooms
- 4 tablespoons vegetable oil
- 3 cups shredded Russet potatoes
- 1 cup shredded extra sharp cheddar cheese
- Salt and pepper
Melt butter in a large skillet over medium-high heat.
Crack the eggs into a large bowl and scramble with a fork. Pour into the skillet, season with salt, and cook until done, scrambling them as they cook. Remove.
Crumble sausage into skillet and cook until done. Remove to a paper towel-lined plate.
Add onions and mushrooms to the skillet and cook until they are tender. Remove to a bowl.
Add the oil and potatoes to the skillet. Season with salt. Do not stir. Let them cook until well browned on one side.
Flip the potatoes and cook a few more minutes until just starting to brown.
Add the eggs, sausage, onions and mushrooms. Mix all ingredients together.
Sprinkle with cheese and season with salt and pepper. Cover and cook until cheese melts. Serve.