Emeril is one of my favorite chefs. Almost every recipe of his that I’ve tried has turned out great. This one was no exception.
I will add a couple of notes here however:
Emeril’s 2 can’s of low sodium beef broth, 29 ozs or 8/10 of a liter, are not near enough liquid to make this soup. With the amount of meat and vegetables that go into this, it’s almost too thick to be a stew with that amount of liquid. Even more true if you use dry pasta in the recipe.
Bottom line; plan on having about twice that much to get the soup at the consistency in the picture above, or at least be ready to add water.
You also might want to make a little more meatballs than the recipe calls for. This made a crock put full, as you all can see. That’s about 8 decent sized bowls of soup. There were only a couple of pieces of meatball left by the time we got to the last two bowls.
OH… and if you’re using a crock pot and dry pasta… The pasta will NOT be cooked in 15 minutes like Emeril says… More like somewhere around an hour and a half. I *did* add that in late also. Past experience has taught me that slow cooker soups tend to dissolve pasta if it’s added in right at the get go.
I almost forgot…
A bowl of the soup finished, and topped with freshly grated Parmigiano Reggiano, and served with some garlic Parmigiano Reggiano toasted bread on the side. 🙂
I got bored with the idea of a normal sausage and eggs breakfast for dinner, While digging for ideas I remembered an OLD recipe for Breakfast Pizza. My mom originally found this in the newspaper or a magazine back in the 1980s.
History aside, let’s answer the obvious question for some of you: What the heck is a breakfast pizza?
You use croissant roll dough for the crust, then pile on sausage, eggs, cheese and shredded potatoes, and bake. 🙂 The original recipe is pretty simple and designed to be thrown together quickly.
1 Pound of bulk pork sausage (I like Jimmy Dean sage sausage)
1 package of refrigerated crescent rolls (Pillsbury or similar)
1 cup frozen loose pack hash brown potatoes, thawed
1 cup of shredded cheddar cheese (8 ounces) – can use Monterey Jack, Swiss or a Blend)
1/4 Cup of Milk
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
2 Tablespoons of grated Parmesan cheese (Parmigiano-Reggiano if you want to do it right. Trust me, there IS a difference)
In a skillet, cook sausage until browned, then drain off excess fat. I put the sausage on a plate with a couple of paper towels underneath it. 😉 Place the dough in an ungreased 12 inch pizza pan with points towards the center (see pic below). Press over bottom and up sides to make a crust. Make sure to seal perforations.
Note; I used a skillet since I didn’t have a pizza pan. A round casserole dish or similar should also work as long as it’s 12 inches in diameter. I also used cooking spray on the pan.
Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese (or cheese of choice). In a bowl, beat together eggs, salt, pepper and milk. Sprinkle Parmesan over all.
Finally, bake at 375 degrees Fahrenheit for 25 to 30 minutes.
Aside from some small commentary, that’s the recipe verbatim from the original article. Here’s a couple of observations from my first time remaking this in decades:
1: Make sure that the hash browns are indeed thawed. If you add them frozen, they’ll be very mushy. In fact you may want to try partially cooking them first if you want a more crispy texture.
2: If you use pre-packaged crescent rolls or croissant dough, the “Grands” (large) size rolls will make a thicker crust. I prefer the regular size. My personal advice would be to stick with plain ones also. If you go with buttery flavor, etc… you’re going to have really greasy crust that tastes like pure butter. We did regular and it was still a bit too close to that for me. My next experiment will be using Phyllo dough instead. There are several options a creative cook can play around with here,including making croissant dough from scratch.
3: As with any recipe, you can always adjust the seasoning. The original is not much salt and pepper, but it’s easier to add later than to take away after too much has been added. I personally like about double the parm cheese in the recipe also. It would be easy to throw some bacon or turkey bacon in the mix also. As a final note, I used 6 eggs, not 5 with no adjustments to cooking time (done in 30 minutes).
Regardless of whether you do it the easy way above or get closer to cooking from scratch, this is a hearty, flavorful meal that should easily feed a family of four. It only took 2 slices to make me full.
A quick apology to those on the metric system also. The measurement conversions should be fairly easy for you to look up online though.
After a few heavy posts, I decided to do something lighter and do a food post. In the US, “breakfast bowls” have become popular at the grocery store. Eggs with cheese, potato and some sort of meat (usually mystery meat, lol) all in a bowl that can be microwaved and ready to eat in a minute or two.
I came up with the idea before those ever hit the market, and yes as my headline indicates, the idea was born out of my inability to fold an egg and make a proper omelet, LOL.
Not exactly sexy or refined, but it’s a relatively easy breakfast or (more often here) breakfast for dinner. Eggs, cheese (typically Cheddar – and not Re-Farmer’s cat of that name 😀 ), sausage and hash browns
There’s a couple of tricks to get this to turn out correctly.
First I add a bit of milk to the eggs and then thoroughly mix them in a food processor. Great flavor and fluffiness that way. 🙂
Next is combining things. I start the eggs then add in the shredded cheese. After the eggs are mostly solid, I add in the sausage. That way any remaining grease doesn’t ruin the eggs. As a note here, I cook the sausage and then let it drain on a paper towel covered plate to reduce the greasiness. The hash browns go in right as the eggs are finishing. That keeps the eggs from making the hash browns soggy.
One of these days, I’ll buy a couple cartons of eggs and learn to make proper omelets and crepes. In the mean time, here you have a hearty and rustic meal all in one. 🙂 I actually call them ‘scrambles’ not omelets also, hehe.
ADDENDA: I forgot. I also cut the tater tots in half before adding to the eggs so that they’re more “bite sized” with egg and sausage also on the fork. If you’re dainty, you may even want to quarter them after cooking.