Breakfast Pizza and Scones

So I am woefully behind on posting about MONTHS worth of awesome food. I can't decide if I even care - I use this blog to remember things we liked and kind of keep track of recipes, so I think I will post them eventually. It's not like it even takes me that long, I just get super duper lazy. Like even the act of typing is too much work for me after Annie goes to bed some nights :)

Even though I have some meals from before this, I wanted to make sure to share this breakfast pizza and snickerdoodle scones recipe because they are both just so yummy! We had Rebekah, Rett and Adelaide over for brunch (which I mentioned in this post) and served these two things plus fruit and coffee. There were also bloody marys involved for some (Ben).

Our new(ish) kitchen cart - why didn't we get this years ago?! Much more useful and gives us shelving for our many appliances so we can fit more in our tiny tiny kitchen

The breakfast pizza is a recipe I got from my mother-in-law - this was served at our gift opening brunch the day after our wedding, and I've made it several times since then. It is really easy to prepare and I have yet to meet anyone who doesn't like it!

Breakfast Pizza Recipe
1 lb bulk pork sausage
1 pkg. crescent rolls (8 pack)
1 c. frozen hash browns -thawed (you can also just use a grated potato which is what we used this time)
4 oz. (1 c.) grated cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. parmesan cheese

Brown sausage and drain. Separate crescent rolls and place on ungreased 12 inch pizza pan, Press over bottom and up sides to form crust. Spoon sausage over crust and sprinkle with thawed hash browns. Sprinkle cheese over hash browns. Beat together eggs, milk, salt and pepper. Pour over top and sprinkle with parmesan cheese. Bake for 30 minutes at 375. Serves 6-8 (or 4 if you are pigs like us)

To go with the pizza, I knew I wanted to make scones since they are so easy! For some reason, I just kind of assumed I'd have the requisite ingredients for some scone recipe, and I planned to make some variety of cinnamon scones - if you work in downtown Minneapolis, the cinnamon scones at Cafe Patteen are seriously SOOOOOOOO GOOD. They are WORTH the walk halfway across downtown - Ben used to work in that building and when we carpooled I'd walk right by it every day. I only indulged a few times but may have to make a trip over there again soon because wow - those are some damn good scones - probably because they are clearly baked right there that morning!

OK, now that I got that out of my system! I couldn't find cinnamon chips, so I settled for the Snickerdoodle Scones from Annie's Eats. Then when I read the actual recipe, I saw it called for Cream of Tartar, which I didn't have - I looked up some substitutions online, but I don't really like to mess around with substitutions when baking so as not to screw something up, especially since we had company. I decided to just use the base scone recipe from the Chocolate Chip Scones, and follow the instructions to form into a round, top with cinnamon and sugar, and cut after baking as directed in the Snickerdoodle recipe. This worked out great! These were super easy since you didn't even have to cut in butter. I was skeptical that these would even work out since the recipe seemed to be missing something (butter? egg? I don't know) but they worked out great and will likely be my go-to scone base from now on since it was that easy!