Sleepovers are always fun around here! My two daughters get together regularly with their "cousins" whom they have known since birth, and they giggle and sing and dance and just run around being rowdy young teens/tweens! They performed a little dance routine before going to bed and I had to slip in and take away phones and ipods after 1:00 a.m. :-)
When they woke, I surprised them with breakfast pizza! This was something I had been toying with in my mind for a while, and I thought they would probably be too groggy to notice any mess ups! So guinea pigs they became today! They were mighty pleased and went in for seconds, so it's a keeper ~LOL!
This was super easy and something that you could get the kids involved in helping to make if they are up when you are making it! Best of all, this is super budget friendly as well. It is meatless and only requires a few simple ingredients to make.
7 eggs, beaten
1 t. sea salt
1/2 t. cracked pepper
1 t. Italian blend seasoning spices
1 T. butter
1/2 c. jar Alfredo sauce
1/2 c. jar marinara
1 large container crescent rolls
1/2 c. shredded part skim mozzarella
1/2 c. Parmesan, divided
fresh tomato slices and basil to garnish
I usually have all these ingredients on hand and they are all relatively inexpensive -- especially when you get the rolls on sale and use a coupon. For the sauces, I just buy generics for dishes I am only adding them to-- rather than a high dollar one that I might use with a few fresh ingredients on a pasta dish.
In a 12 " skillet, heat olive oil and butter until bubbly on medium high heat. Turn heat down to medium low and stir in eggs that have been beaten and seasoned with salt, pepper, and Italian spice blend. Use a rubber spatula and continue to slowly stir eggs until they are "soft" set and not runny. Turn off heat.
Spoon on the two sauces, and the mozzarella and half of the Parmesan cheese. Take out the crescent dough and spread over the top pulling and tucking as needed. Take a fork and poke air holes all over the top. Place in a 350 degree preheated oven and bake for about 15 minutes or until the pastry has a nice golden color and is firm to the touch. Remove from oven and let rest a couple minutes.
Cut into pie shapes and serve flipped over with extra Parmesan, sliced tomatoes, and fresh torn basil. This was really yummy with the buttery flavors of the crescent and the Italian seasonings.