Easy Breakfast Pizzas
This taste treat uses a couple of recipes we have posted before on Biblical Prepping, so get ready for a virtual scavenger hunt so you can track down what you will need to assemble your breakfast pizzas.
Dry Soup Mix
Enough scrambled eggs for the number of people you are serving.
1/2 to 1 lb of turkey sausage meat, raw.
Cheese - Kroger slices worked easy for this recipe.
Mix together a small batch of creamy soup mix according to your jar instructions. For ours, I made 14 ounces of milk plus 1/4 Cup of dry soup mix. I was looking for a thick sauce that wouldn't run off under the broiler later!
In a small saucepan, brown together a little bit of diced onion or rehydrated diced onion and your ground turkey sausage meat. Once the meat is cooked through, add the soup mixture. Bring to a boil, boil until thickened, stirring constantly.
Reduce heat to low and allow to stay hot. Stir occasionally to keep from sticking. This may also thicken the gravy a bit more as it cooks down. It will also allow the sausage flavor to more thoroughly permeate the gravy mixture.
Scramble your eggs and cook them thoroughly. Turn off heat, but allow them to stay hot on the burner.
To whip ours up, we had Flat breads left over from the night before. We placed the breads on a baking sheet. Then spread a little sausage gravy on the breads, ensuring you save enough to put on top of the eggs in a moment. Place scrambled eggs on top of the first layer of gravy. Make sure to split evenly among your bread rounds. Top the eggs with a dollop of sausage gravy, ensuring to give each serving a nice dollop. Spread lightly over the eggs. Now, top each with a slice of cheese.
Turn on the broiler and pop the baking sheet under the broiler just until the cheese is melted. Serve hot! And Enjoy!
- Judith Garton, Author
A quick note: Did I take any photos? Of course not! I forgot - until it was too late and we had eaten our brunch! Maybe next time I will remember.
A friend recently shared a FANTASTIC recipe for an easy-to-whip-up flatbread that has become something we throw together several times a week. This recipe is yeast free and turns out great every single time - well, at least for us it does!
After sharing the recipe with others, I discovered a lot of people who eat Weight Watchers or keto are familiar with a similar recipe.
I love recipes where you are able to take one food or product and use it through the week or even longer. This often makes your life easier and provides you with quick and easy solutions. This is great especially during spring and summer when people are involved in a lot of activities and family events. You may have already seen me share my all time favorite Dry Soup Mix recipe from Make-A-Mix Cookery. This flat bread recipe is in the same category as the soup mix - just think of the possibilities!
We have already used these flat breads for wraps, tuna melts, quick pizza crusts, grilled chicken sandwiches, dipping in soups, even for making breakfast pizzas. One morning we even ate them as a simple peanut butter sandwich! I often think of something like this being what they would have eaten as part of the Feast of Unleavened Bread during the Exodus in the Bible. However, in their case it would have been TWO ingredient bread as they didn't have baking powder around then!
I have included at the bottom of this article, the original THREE Ingredient recipe we used. However, we did change things up a little bit to fit the ingredients we keep available in our kitchen. These changes made ours into FOUR ingredient flat breads!
- 1/3-2/3 Cup Kefir used instead of Yogurt
- 3 Tbsp full fat sour cream
- 1 Cup Whole Wheat flour, instead of white
- 3 tsp baking powder, increased from 2 because we used whole wheat flour
First mix together the sour cream and 1/3 Cup of Kefir in a small bowl. Mix well. Set aside. Also set aside the additional 1/3 Cup of Kefir, in case you need added liquid. In a large bowl, mix the baking powder and whole wheat flour.
Gently pour the Kefir mix into the dry mix, and stir together with a rubbery spatula. Mix until it all pulls together and kefir mix is absorbed into the flour mix. You may need to get into that dough with both hands to be able to work it to the right consistency. It should be slightly sticky, but easy to work for rolling out.
If dough is too dry, add a little of that reserved kefir mix. Ensure you have it all mixed in and then, divide dough into 6-8 pieces. With a rolling pin, place one ball of dough on parchment, and roll into a round, about 6-8 inches diameter. Remember to roll thin enough to cook through when placed in hot skillet. This will also help form nice air bubbles in the dough while cooking. You DO want those bubbles!
Heat a large skillet on medium heat. If you have a cast iron skillet, I did feel this worked the best. I did try a non-stick griddle as well as a stainless steel pan. But the cast iron seemed to cook most even and swiftly. Remember the cast iron can run hotter, so you may need to lightly lower the temperature to stop any oil from scorching.
Brush both sides of the dough flat with EVOO, toss into hot skillet. Allow the bread to brown nicely and bubble up. Takes 2-3 minutes, then gently flip it in the skillet and allow 2-3 minutes on the second side, until lightly browned and cooked through. Remove from hot pan to cooling plate. Repeat this process until all dough balls have been cooked. Stack them gently on a plate and keep warm to serve.
Repeat this process with each dough ball.
Can be stored in room temperatures for up to 3 days. To reheat, Place on flat pan in pre-warmed oven.
These were delicious, too, smeared with pressed garlic mixed with a little EVOO, then sprinkled with a little Parmesan cheese!
Give them a try when you have time and ENJOY!
- Judith Garton, author
Dry Soup Mix - A Kitchen Staple
Last year I did a video on one of my favorite kitchen staples - Dry Soup Mix. I love to keep this recipe mixed up in a jar in the fridge because it is so versatile and comes in very handy. Think of anything creamy that you serve in the kitchen, and this recipe is the perfect go-to replacement for the sauce part of your recipe.
This is the base for most of my Pot Pie recipes, but it also works great for: Potatoes Au Gratin, Scalloped Potatoes, creamy chicken casserole, tuna casserole, creamed chip beef on toast, sausage-gravy and biscuits, as well as creamy soups. I list a number of creamy soup options in the recipe/blog to stir your ideas. I have even known some to use it to make Alfredo sauce. Just add a little sour cream for richness, and cheese!
I invite you to mix up a jar of dry mix, store it in YOUR fridge, then imagine
Dry Soup Mix
2 Cups Dry Milk
1 Cup Flour
1 Tbsp Bullion of choice (Chicken, vegetable, or beef)
1 Cup butter, softened (or 1/3 Cup EVOO)
Mix dry ingredients together thoroughly. Cut in butter or oil until well mixed. Place in a jar or container in the refrigerator – labelled. Store for up to 3 months in the refrigerator.
Eliason, Karine, et al. “More Make-a-Mix Cookery.” Amazon, H.P. Books, 1980, www.amazon.com/Make-Mix-Cookery-Make-Mixes/dp/0895860074.
I had several families ask if there is an alternative to making such a large batch of soup mix. Concern was expressed about the shelf storage in the fridge being only 3 months. For this, I have three suggestions:
a) PLEASE look at where you are already using creamy sauces, and try this mix in place of your regular sauce. If you get used to using it, you will use it more quickly. This is why so many ideas are included in this recipe page - to spark your imagination!
b) Feel free to split the mix into storage containers, and freeze it. Freezing it can help you increase your shelf life - stored in the freezer, this mix can last up to one year. Please remember things like power outages or defrosting your freezer may decrease the time you can store.
c) OR Cut the recipe in half to start with. Making it smaller will help you use it faster.
Hope these ideas help!
2 ½ Cup broth or water, boiling
2 Tbsp Dry Creamy Soup Mix mixed into ¼ Cup water, add to boiling liquid, and stir.
Bring to rolling boil, and boil to thickened. Reduce heat to low, add 1 Cup milk, if desired.
Heat through and add your favorite veggies or use to make a pot pie.
This base recipe may be used to create various types of creamy soups.
Cream of Asparagus – add 1 Cup of frozen asparagus to the finished cooked soup
Cream of Broccoli and cheese – add 1 Cup frozen broccoli to the cooked soup.
Cream of Mushroom – this soup is best when you add a bit of powdered,
dried mushrooms to the dry mix, then dried mushroom chunks to the soup (add a bit more liquid to the soup).
Creamy Potato Soup – add 1-2 Cups cooked potatoes to the cooked soup.
Creamy Corn Chowder – add 1-2 Cups frozen corn to the cooked soup.
For these soups, you can easily use dehydrated or freeze-dried vegetables in place of frozen. Either re-hydrate first or add additional liquid to the soup and allow them to re-hydrate as they cook and absorb liquid. They are better in the soups if they are
Pot Pie Filling
Make the basic recipe above. Add mixed vegetables of your choice. A bag of mixed frozen veggies is quick and easy. Add diced meat of choice, too, if desired. Pour into your prepared crust, top with second crust, and bake as usual.
Potatoes Au Gratin or Scalloped
Use this mix to make the base for your scalloped potatoes or Au Gratin potatoes.
Base recipe also great for making Creamed Chip Beef on Toast
Creamy Tomato Soup
1 – 28 oz can of crushed tomatoes, pureed
1 ½ to 2 Cups water or broth
Add these to a pot and mix well. Bring this to a boil over medium-high heat. Add 1-2 Tbsp sugar to taste. Take 2 Tbsp of dry Creamy Soup Mix and add into ½ Cup water. Mix well. Add to the hot soup in the pot and whisk well. Allow to boil and thicken. Turn off heat and stir until boiling stops. Gently stir in 1 Cup milk. If necessary, gently reheat to heat through.
For a Casserole
If using this mix in a recipe where you would normally use creamy canned soup, you can easily substitute the prepared creamy soup, and then just reduce the amount of liquid. This may take a little bit of practice to get your casserole the way you like it, but it is well worth it.
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.