My recipe creativity comes from all of the place. Sometimes I see a recipe or I eat something new and I immediately start thinking of 10 different ways I can re-invent it. Other times it just comes to me, or is a play on something else I’ve previously created.
Well folks, for this recipe my imagination got ahead of me, and I started thinking of all these crazy ideas of what I could do with a meatza. For those of you who do not know, a MEATZA is just like a PIZZA, except it uses meat as it’s crust. Urban Dictionary’s definition is: A low carb craze where traditional pizza crust is replaced with a crust made of ground meat and then topped with traditional pizza toppings.
If you Google “meatza”, you’ll get links for a variety of Paleo and Gluten Free blogs with recipes. In fact, it was on one of those blogs where I originally discovered what a meatza is. Most of those recipes are for regular pizza toppings, which is perfect for a dinner or lunch meal and I’ve definitely made it before. But then the imagination started to churn and I began to think… a meatza could be for breakfast too! And oh, wouldn’t it be cool if it was a sweet and savory meatza with three kinds of meat, eggs and fruit? Oh my!
So then I had to name this creation….
One Sunday morning as Jeff and I were doing one of our “walk and talks” he asked his typical question, “What’s for breakfast?”
I replied with, “You remember that meatza that I made a couple of weeks ago? Well, it’s like that but different!”
“You had me at meatza, but go on,” he said with his eyes already glistening.
“Just imagine an Italian sausage base, with eggs mixed with maple syrup on top of that, with a layer of pepperoni, then a layer of cinnamon covered pears and apples, and topped with a layer of bacon on crack!” I dramatically explained.
“I think I’m in Heaven! Is it ready yet??”
And that, my friends, is when I came up with the creation and name, Breakfast Meatza Heaven.
BREAKFAST MEATZA HEAVEN
Serves 8-12 depending on size
- 3 lbs ground Italian sausage (nitrate-free and no sugar added)
- 1/2 onion, chopped
- 2 doz + 2 cage-free brown eggs
- 2 TB pure maple syrup +1 TB extra
- 1/2 cup unsweetened vanilla coconut or almond milk (you can also use plain and add a tsp vanilla extract)
- 1 tsp garlic powder
- 1 tsp ground pepper
- 4 oz package nitrate-free turkey pepperoni slices
- 1 organic apple
- 1 organic pear
- 1-2 TB ground cinnamon
- bacon on crack, cut into small pieces
- If you haven’t already, make your Bacon on Crack (click here for directions).
- Preheat oven to 450 degrees.
- Put the Italian sausage, chopped onion, and 2 eggs into a large bowl and mix using your hands. You can use a spoon, but I find that it mixes better if you use your hands.
- Once mixed, put the meat in a large baking dish that has been sprayed with coconut oil or olive oil spray. Flatten the meat out so it is one height and covers the entire bottom of the pan.
- Once the oven is preheated, bake your sausage for 15 minutes.
- While that is baking, in a large bowl whisk the 2 dozen eggs and then add the maple syrup, almond milk, garlic powder and pepper and whisk again.
- When the sausage is done cooking, don’t be surprised that the meat shrunk a little. Not a problem! You actually want that because it will give room for the eggs to get underneath. Drain the extra fat/grease from the baking dish and then brush the meat with about 1 TB of maple syrup.
- Lower the heat in the oven to 400 degrees, then pour the egg mixture over the sausage, put the pan back in the oven, and bake for another 10 minutes, or until the eggs have begun to set, but still moist on top.
- While the eggs are baking, core and thinly slice the pear and apple, and then toss them with the cinnamon so they are completely covered.
- Once the eggs are slightly set, remove from the oven (remember to close the door!) and make a layer of pepperoni, then a layer of the pear and apple slices, and finish it off with a layer of the bacon on crack pieces. If you can, try to press the top layers under the egg, so they are moist and won’t burn.
- Put the pan back in the oven and bake for another 15 minutes or until the eggs are completely done and the meat and fruit are crispy but not burnt.
- Allow to cool for about 5 minutes before you cut into it and devour!
- If you do have any remaining, put the pieces into individual plastic or glass containers to store in the fridge. To reheat, remove the lid and heat in the microwave for 2 minutes at 70% power. You may need to add a little extra time if it’s a larger size piece.