Breakfast Angels With Poblano Pepper Grits - NBC 5 Dallas-Fort Worth

Breakfast Angels With Poblano Pepper Grits

Etta's Place

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    Breakfast Angels With Poblano Pepper Grits
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    Breakfast Angels With Poblano Pepper Grits

    Breakfast Angels

    Scrambled egg breakfast pizza with poblano pepper grits and sausage
    Servings 4
     
    Breakfast Pizzas & Sausage

    1 pkg small 6”-8” Boboli Pizza Crusts (2/pkg)
    10 – 12 Eggs beaten
    Salt & Pepper to Taste
    ¼ Cup Chopped Red Bell Pepper
    ¼ Cup Chopped Green Bell Pepper
    Grated Cheddar Cheese
    4 Round Sausage Patties (cook these separately while scrambling eggs)

    Turn oven to broil.  In a frying pan softly scramble the beaten eggs, adding salt and pepper to taste.  Remove from hot pan into a mixing bowl.  Fold in the chopped peppers.  To make the pizzas, place pizza crusts on a cookie sheet.  Pat half the scrambled egg mixture onto each pizza crust.  Sprinkle with grated cheddar cheese and broil until cheese is just melted and crust is soft and warm.  Cut each crust into 4 pieces.  You should have 8 small triangles.  Place 2 triangles (center point to center point) in the middle of the plate.  These will be the wings of your angel.  Cook sausage patties according to package instructions.  Place a round sausage patty just above the touching triangles.  This will be your angel’s head.  Spoon the poblano pepper grits below the triangles and this will be the angel’s skirt.  Serve immediately.

    Poblano Pepper Grits

    2 1/3 Cups Water
    1 Extra Large Knorr Chicken Bouillon Cube
    ¾ Cup Quaker Quick Grits
    1/3 Cup Half –n- Half
    4 Medium sized Poblano Peppers Seeded and De-veined
     (Veins control hot/spicy flavor.  May leave some for heat)
    Herb-Ox Sodium Free Chicken Granulated Bouillon

    In a saucepan on stove top, put the Knorr Bouillon Cube in water and bring to a rolling boil.  Add grits, stir and turn down heat to medium.  Cook over medium heat until grits are swollen and soft.  Stir frequently as they tend to get clumpy if left to sit.  You may need to add a little water, but you want to keep them thick until peppers are added.  Meanwhile, in a blender or food processor, mix together the half –n- half and the poblano peppers, puree until a nice soft green mixture appears.  There will be small solid bits of pepper which add a nice texture.  Add to the grits, stir to consistency and heat the mixture back up.  At this point, it’s all up to you.  You can add a little more flavor by sprinkling in the Herb-Ox granulated bouillon. You can thin the mixture by adding a little hot water or thicken it by adding more grits.  Note:  if you add grits, be sure they are somewhat cooked first.  If you try to cook the grits in your saucepan with the original mixture, you’ll end up over cooking the original mixture.  Overcooking results in a dull green color.  This recipe can also be used with red bell peppers to make pink grits!