Every Wednesday, Jon has a group of guys over in the morning, which means every Wednesday, I get to make breakfast. Neither of us are much of breakfast eaters, so the only time I get to make it is when we have some sort of company. I love breakfast, and I always remember so when I make it. When we were younger, we often had breakfast for dinner, in which our plates were laden with waffles, sausage and hashbrowns, and the whole lot of it drenched in suryp. My parents were never much of breakfast eaters, so I suppose breakfast for dinner was my mom’s outlet to make such foods. We ought to have breakfast for dinner more often, but we don’t…so here’s to Wednesday mornings.

This is Breakfast Pizza; forgiving, and flexible, it is a great breakfast, brunch, or breakfast-for-dinner meal.

Breakfast Pizza

serves 12.

2 croissant packages

1 lb. sausage, turkey sausage, groung beef, or diced ham

1 t. salt

5 eggs

1/2 c milk

1 1/2 c frozen hashbrowns, defrosted

1 c shredded cheddar, colby jack, pepper jack, or mozarella cheese

one cup each of two of the following: chopped tomatoes, choppes bell pepper, chopped onion, chopped mushrooms, chopped asparagus, chopped squash or more meat.

Cook sausage, potatoes and vegetables in a skillet.

Grease a 9×13 pan and unroll croissants. Place croissants in pan and pinch edges together to form croissant “crust.” Allow crust to come up the sides of the pan 1 inch.

Drain skillet contents of grease and pour over crust.

In a bowl, whisk salt, eggs and milk until combined.

Pour egg mixture over meat and vegetables and top with cheese.

Bake at 375 for 15-25 minutes, until eggs are cookes and cheese is melted.