Item 1080 - Chorizo, Crumble, CKD
Chorizo Breakfast Quesadilla
Polidori Sausage links sliced and folded into melted cheese with scrambled eggs, salsa in a flour tortilla
Made with: Item #1020 – Chorizo, Link, CKD, 5:1, 6”, Skinless
Category: Breakfast
Polidori Sausage and Fingerling Potato Breakfast Pizza
Start your day with a burst of flavor with the Polidori Sausage and Fingerling Potatoes Breakfast Pizza recipe. This delightful breakfast creation combines savory Polidori breakfast sausage, crispy fingerling potatoes, and perfectly melted cheese on a golden pizza crust, making it a hearty and indulgent morning treat.
Made with:
Breakfast Links
Breakfast Links
20 minutes
30 minutes
50 minutes
Ingredients:
- 1 lb. Fingerling potatoes
- 1 lb. Polidori Breakfast Sausage links
- 2 tbsp. Canola oil
- 1 tsbsp. Parsley chopped
- Ground black pepper
- 1 10-inch Pre-baked pizza crust
- 4 oz. Cheddar cheese shredded
- 4 oz. Mozzarella cheese shredded
- 4 large Eggs
- Spinach leaves (optional) torn into pieces
Directions:
- Preheat convection oven to 375 F. or conventional oven to 400 F.
- On sheet pan, make a bed of kosher salt. Immerse potatoes in salt and place in oven. Bake, turning once, for 30 to 45 minutes or until soft on the outside and not quite done in the middle.
- Heat a large, nonstick skillet over low heat; add canola oil and potatoes. Cook over low heat about 25 minutes until golden brown and cooked through, stirring every few minutes. Stir in butter, parsley and salt and pepper to taste.
- While cooking potatoes, in separate pan thoroughly cook the Polidori Breakfast Sausage links. Slice after cooking.
- Place pizza crusts on baking sheets. Combine cheddar and mozzarella; sprinkle evenly over crusts, leaving a ¼-inch rim around edge.
- Make 4 small nests in the cheese on each quadrant of each crust; break one egg into each nest. Distribute cooked potatoes and Polidori Breakfast Sausage over pizza.
- Bake pizzas 15 to 20 minutes until egg whites are cooked through and yolks are still runny.
- To serve, cut pizzas into 4 wedges with one egg in each. Garnish with torn spinach leaves, if desired.
More recipes
Easy Polidori Sausage Gravy and Biscuits
Indulge in comfort food at its finest with the Easy Polidori Sausage Gravy and Biscuits recipe. This classic Southern dish features savory Polidori sausage Hatch Breakfast Sausage smothered in rich, creamy gravy, served over freshly baked biscuits for a satisfying and hearty breakfast or brunch option that's both quick to make and incredibly delicious.
Made with:
Hatch Breakast
Hatch Breakast
30 minutes
30 minutes
1 hour
Ingredients:
- 16 oz can Jumbo buttermilk biscuits (refrigerated)
- 1 lb. Polidori Hatch Green Chili Sausage casings removed
- 1/4 cup Flour
- 2 1/2 cups Milk
- Salt and pepper to taste
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange biscuits 1 to 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven until golden brown, about 13 to 15 minutes.
- Meanwhile, cook sausage in a large skillet over medium heat, breaking into crumbles until thoroughly cooked.
- Stir in flour until well combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more minutes. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
More recipes
Polidori Sausage and Fingerling Potatoes Breakfast Pizza
Prep time: 20 mins
Cook time: 30 mins