Tag Archives: Memphis

The BEST Breakfast Pizza You’ll Ever Eat (And You Don’t Have To Eat It For Breakfast!)

7 Jun

Upon the  suggestion by a fellow foodie and friend, we recently went to brunch at Hi-Tone in Memphis. Hi-Tone is not a typical place you would ever think of going to brunch. When you walk in, you get the instant vibe that the night before (well, probably even that very morning) the stage was rocking and the dance floor was packed with young hipsters having a great night.

How do you know they had a great night? Well they are still there, sipping on mimosas and bloody mary’s, and eating the most delicious brunch I’ve had in a while.

I can’t attest to anything else (besides the bloody mary’s…yum!) on the menu at Hi-Tone, but the breakfast pizza is legit. So legit, that I decided to try to recreate it at home. The result? Straight up awesomeness.

We ate this pizza for dinner and then ate the leftovers the next day for breakfast. I wish we still had some…

Breakfast Pizza

Servings: 4-6
Time: 30 minutes
Level: Medium

1 box pizza dough mix, made according to package directions (I used Jiffy)
1 package of peppered gravy, made according to package directions (you won’t use all of the gravy)
1/2 c. sharp cheddar, shredded
5-6 slices of bacon, crumbled (I used turkey bacon)
1/3 c. peppers and onions, frozen
5 eggs
1 tbsp. milk
salt and pepper, to taste

Preheat oven to 425°. Roll out dough as thinly as possible. Bake for 3-4 minutes. Remove pizza dough from oven and top with prepared gravy, enough to cover like regular pizza sauce would.

Top with 1/2 of the shredded cheese and all of the bacon.

Bake pizza for 15-20 minutes until golden brown on the edges and cooked in the center. Meanwhile, whisk eggs, milk, and salt and pepper in a small bowl and set aside. In a skillet over medium heat, sauté peppers and onions until thawed. Add whisked eggs and scramble. When pizza is done, top with scrambled eggs and then with remaining cheese. Bake for an additional 3-5 minutes, until cheese melts. Yum!

Tips
– Try using sausage or ham instead of bacon.
– The peppered gravy package can be found on the same isle and section as taco seasoning packets, chili starters, and pesto/other pasta sauce starter packets.
– You WILL have left over gravy… stay tuned to see what I made with mine!
– Use egg whites to make it healthier.
– Make it vegetarian by leaving off the meat or adding Morning Star sausage.

Advertisements

Chicken Torta

9 May

A torta is basically a sandwich. This Cuban/Mexican sandwich can be made using any type of protein. Chicken, steak, pork, and even scrambled eggs can top this veggie packed delight.

I decided to try and recreate this delicious torta after eating one with friends at Las Delicias. Las Delicias makes the BEST tortas. The one I had the other night was made with eggs… yum!

Tonight’s version is made with chicken. Either way, it is oh so good and you MUST try one soon.

Chicken Torta

Servings: 2
Time: 15 minutes
Level: Easy

chicken, cooked and shredded (enough for 2)
1/3 c.  enchilada sauce
1/4 c. refried beans
sour cream
2 soft but crusty rolls or baguette
avocado slices, optional
tomato slices, optional
onion slices, optional
jalapeño slices, optional

Heat chicken with enchilada sauce. Cook until meat is thoroughly saturated with sauce.  Spread refried beans on one side of the split bread and spread sour cream on the other. Toast until slightly crispy. Top bread with meat and veggies.

Yum!

Tips
– Try different meats and sauces. You could use leftover fajita meat that has been marinated and cooked… that would be yummy.
– If you choose to use scrambled/omelet eggs, you can omit the enchilada sauce. Add a little hot sauce or salsa to your eggs instead.
– I topped mine with hot sauce.
– I used a whole wheat baguette but it wasn’t soft enough and made the sandwich messier than normal.
– I served mine with a side of corn, bell peppers, onions, and  jalapeños seasoned with a little salt, cumin, garlic powder, and chili powder.

%d bloggers like this: