Recipes Used:
Video Summary
In this video, I’m showing you how to turn the sourdough pizza dough from my last video into delicious freezer breakfast pizzas! I’m topping these 22 mini pizzas with homemade country sausage that I ground and seasoned myself, scrambled eggs made easy in my KitchenAid mixer, Orrington Farms country gravy mix (which I love because it’s gluten-free), and cheese. I brush the edges with garlic olive oil for extra flavor and add a little parsley for color. The best part is wrapping each pizza individually in foil and freezing them so I can just grab one in the morning, pop it in the air fryer for 15 minutes, and have a hot, homemade breakfast ready to go. I used 11 eggs for 22 pizzas (half an egg each), about 1.5 pounds of sausage, and made the gravy with 3 cups of water to 1 cup of mix. These are the perfect portion size for a quick breakfast without being too much food, and meal prepping them like this saves so much time on busy mornings!
Video Transcript
Hey everyone, welcome back. I’m Kari and this is Keep It Simple DIY. Today we are making sourdough breakfast pizzas. If you missed my last video, go check it out. That’s where we make the pizza dough, and that dough is actually sitting right out on my counter. I’m letting it cool completely.
In the meantime, I am getting all of the ingredients ready for the toppings. I do have some country sausage on the stove browning, and that is a country sausage that I ground up myself and put my own blend in. I’m still working on perfecting that, but that’s what we’re using today. I am about to get some eggs started, and then I’m going to be using this Orrington Farms country gravy mix. I have this mix because it’s gluten-free and it was hard to find gluten-free mixes when I needed to be gluten-free, and it tastes delicious. So we’re going to use this even though the pizzas, of course, are not gluten-free. That’s fine. And then I will also be topping the pizzas with cheese. So let me bring you on in. We’re going to mix up the eggs.
If you haven’t mixed eggs in your KitchenAid before, you need to try it. It makes it so easy. It’s the same amount of dishes to clean up whether you have like a fork in a bowl or a whisk and a bowl, same amount of dishes, but it does it all for you. So come on over.
How many eggs should I crack? I never know, and it always seems to work out decently fine, so I’m just going to start cracking and crack until my heart’s content. I decided to crack all the eggs that I had in my house, which is 11 eggs, and we do have 22 pizzas that we are going to be filling, so that is a half an egg per pizza.
I do like to add water to my eggs. I am going to add a little over a cup because the rule of thumb is one tablespoon of water or milk per egg, and I have 11 eggs, which is a cup and a tablespoon. I’m also going to add some black pepper and salt, and then we will whisk it up. Oh, that was too much salt. That’s all right, that’s what we’re doing.
That only took but 30 seconds, and now we’ve got our eggs ready. This sausage is just about cooked. I do want to give it time to cool before we put it on the pizzas. And the eggs will just take a second, breaking it into tiny chunks because since my pizzas are so tiny, I definitely don’t want to have like a huge chunk of sausage in my bite. Okay, turn that off and then I will move this one over. All right, let’s do it. Back on and add the eggs. That’s a little high. I will turn the stove down in a second.
I’ve got my water here. Well, the water’s not boiling yet, but it will be. Three cups of water and I’ve got about one cup of that mix for the gravy. I was really thinking about how much gravy I was going to need, and I think typically I use about a pint of sauce for one double recipe, so this is more than that. This is a cup more, but I don’t know. This is not like a spaghetti sauce, so I figured worst case is I have a little bit of extra of everything and I can make that into breakfast. And I’m just whisking this so there aren’t clumps. I’m going to turn this down. I’ll let that sit for a second while I stir up the eggs. And I’m also breaking up the eggs into really tiny pieces, just because I also don’t want a huge piece of egg on the little tiny pizza. Okay, everything’s going to cool, and once it’s cool, I will come back and assemble.
Everything has had a little bit of time to cool down. I’m going to take some olive oil and add some garlic powder into it, and I’m going to brush the crust of each of these just around the edge. Quite a bit of garlic. All right.
Next up, country gravy.
I did end up having probably about three quarters of a cup too much, so, or is that a cup? Probably would have been better to do a little bit less, but now we have gravy for anything else I want to eat with it. Okay, sausage.
This is one and a half pounds of sausage, and I just have a little tiny bit left in the bottom of the pan, so that worked out well. And now for the eggs.
And this is the perfect amount of eggs. They have a little tiny bit there that I could put on the pizzas, but I’m going to save that so I have at least a bite of it. Whoops, floor cheese.
You know what’s interesting is anytime I make breakfast pizzas, I put the cheese on top, but whenever I make any other pizzas, I put the sauce and then the cheese. I don’t know why I always seem to do it this direction with breakfast pizzas only.
Last step, I’m just going to add a little bit of parsley just for color.
Just one little mishap with the parsley, but otherwise, there they are. How I’m going to store these is I’m going to put each of them in foil individually, and then I will freeze them in my freezer because I’m planning on cooking one for breakfast tomorrow. And so if I remember, I will show you that.
All right, it’s the next morning and I’m opening up one of these frozen now. So I’m at my air fryer. I am literally, my air fryer’s disgusting, don’t judge. I’m going to stick it in and I’m going to push the pizza setting, and then I do like to lower the temperature a little bit just so it doesn’t get as browned. A lot of times they brown a bit on the top. I’m still working on perfecting the amount of time, but I’m going to have that go for 15 minutes and then I’ll check it. Okay.
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