Breakfast Pizza Wreath

There's nothing more special than Christmas morning. I know a lot of people who like to wake up early to open presents, but that's never been the case with me. It's the one day of the year when I know I don't have anywhere to be, and I can stay under my heating blanket for as long as I want.

Since there's no rush, there's plenty of time to create fun Christmas morning breakfast. There are a lot of tasty breakfast options, but I try to stick with the holiday theme as much as possible.

The Christmas morning recipe I'm featuring this year is a Breakfast Pizza Wreath. I'm not sure why I didn't think of this sooner. I mean, pizzas already kind of look like wreaths when you're hungry enough. All I had to do was use a circle cookie cutter to take out the center. It doesn't get easier than that.



I also created a bow out of red peppers, and I really think that completed the look. Another unnecessary but cool idea is to add a little dill around the edges. I recently decided that dill is the most underrated, festive-looking herb.

Of course, you can add whatever toppings you please, just like you would with a regular pizza. I see a lot of people commenting on my recipe video that gravy would be a good substitute for pesto as well.

Breakfast Pizza Wreath

Ingredients

• 1 pizza crust (Wewalka Bistro Pizza Dough is my favorite)
• 6 eggs
• 1/2 pound bacon
• 1/2 pound breakfast sausage
• 1/4 cup pesto
• 2 cups mozzarella cheese
• 1/2 cup parmesan cheese
• 1 red bell pepper
• Dill, if desired

Directions

1. Heat oven to 400 degrees Fahrenheit; unroll pizza dough and pre-bake for about 8 minutes or until lightly browned
2. Cook scrambled eggs, bacon, and sausage; set aside
3. Spoon pesto over pizza crust, and top with mozzarella cheese, scrambled eggs, bacon, and sausage.
4. Top with parmesan cheese.
5. Bake an additional 6 to 9 minutes or until crust is golden brown and cheese is melted.
6. Cut end of red bell pepper so it looks like a boy, and add to pizza with dill to make it look like a festive wreath.

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Cajun Shrimp and Sausage Foil Packets

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I was at the grocery store with my mom recently to pick up ingredients for this amazing foil packet dinner when I noticed the shrimp was from Indiana.

Luckily for my mom (wink wink), I know a lot about Indiana shrimp, so of course, I was very eager to share that knowledge with her!

Did you know that Indiana produces some of the best shrimp in the world? I realize that sounds like a crazy claim to make about our landlocked state, but it’s true! Just like soybeans and corn, shrimp is produced in indoor shrimp farms throughout the state. The shrimp grow and develop in large above ground pools.

There are about a dozen shrimp farms in the state, and RDM Aquaculture is the largest. They sell about 250,000 shrimp each month! Farm-raised shrimp is supposed to be a good alternative to wild ocean shrimp because of the growing concern of water pollution.

I was feeling pretty proud about this spiel until I realized the sign said the shrimp was actually from India, not Indiana. Oh well. Onto the recipe!

These foil packet dinners with shrimp, sausage, corn and potatoes are so tasty! And there are minimal ingredients – the flavor comes from just a little creole seasoning and butter.

I have a few tips before you try out this great recipe!

First of all, I recommend sticking each ear of corn in the microwave for about 30 seconds. Otherwise, the cob will be very hard to cut through.

Also, I recommend microwaving the potatoes for about 1 minute before you cut them and put them in the foil packets. This is because the potatoes will take longer to cook on the grill than everything else.

Also, my dad brought to my attention that apparently a new study shows cooking with aluminum foil can cause health issues. I’m not sure if there’s any merit to this, and it’s predominantly with acidic foods. But if you’re uncomfortable cooking your food straight on the aluminum foil, just lay a piece of parchment paper in the foil packet before adding your ingredients.

Also, just to clarify, everything goes into the foil packet raw and it cooks on the grill!

Cajun Shrimp and Sausage Foil Packets

Yield: Makes about 4 foil packets

Ingredients

• 4 ears of corn on the cob, shucked and cut into thirds
• 1 pound red potatoes, cut into fourths
• 1 pound uncooked shrimp, peeled and deveined
• 1 pound Andouille sausage, cut into 1-inch chunks (turkey sausage works well too)
• 4 Tablespoons Challengebutter
• 3 Tablespoons Cajun / creole seasoning (I use Tony Chacheres Creole Seasoning)
• Parsley for garnish, if desired
• 4 teaspoons minced garlic

 Directions

1. Preheat grill to 400 degrees
2. Cut 4 sheets of 12-inch aluminum foil and spray with non-stick cooking spray
3. Evenly distribute corn, potatoes, shrimp and sausage into the center of each foil packet
4. Sprinkle 2 teaspoons creole seasoning evenly over ingredients in each foil packet and add 1 Tablespoon of butter and 1 teaspoon of minced garlic to each center
5. Seal foil packets by folding up the sides over the ingredients and sealing edges, allowing some room for heat circulation
6. Place foil packets on the grill and cook for about 12 to 15 minutes or until shrimp are no longer pink and veggies are cooked
7. Garnish with parsley and serve immediately

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Breakfast Pigs in a Blanket

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

This time of year I'm always looking for new brunch and breakfast ideas with Mother's Day and Father's Day coming up. I look for easy recipes that can be prepped in just a few minutes and made ahead of time, ad this recipe for Breakfast Pigs in a Blanket definitely fits the bill.

All you need is one can of refrigerated cinnamon rolls and sausage links. You ca use regular sausage or turkey sausage. Personally, I prefer the sausage that's already cooked because it makes the prep even easier. Then you just take a cinnamon roll, unravel it, and cut it into 3 or 4 equal parts. (Obviously you can get a higher yield if you cut it into 4 parts, but if you don't have many sausage links, you can just cut it into 3 parts.) And then just wrap the cinnamon roll around the sausage.

After the Pigs in a Blanket finish cooking, I like to add a maple glaze on top. It's just a few ingredients (butter, maple syrup, powdered sugar), but it makes a huge difference in taste!

And that's it! The result is a portable treat that's the perfect combination of a little salty and a little sweet. The yield is pretty large, so these would also be great for a tailgate or bridal shower or other brunch function with a big group of people.



Breakfast Pigs in a Blanket
Yield: Makes between 15 and 20 Pigs in a Blanket
Ingredients

• 1 can Grands Cinnamon Rolls (you can use another cinnamon roll brand as long as it unravels)
• 15 to 20 sausage links
• 4 Tablespoons Challenge butter
• 1/4 cup maple syrup
• 1 cup powdered sugar

Directions

1. Heat oven to 325 degrees Fahrenheit; line baking sheet with parchment paper and set aside
2. Unravel each of the 5 cinnamon rolls and cut into 3 or 4 equal pieces
3. Wrap one piece of dough around each sausage link and place on baking sheet
4. Bake between 20 to 25 minutes, or until cinnamon roll starts to turn golden brown
5. Mix together butter and maple syrup; slowly add powdered sugar and mix until combined and there are no lumps
6. Drizzle glaze over pigs in a blanket and serve

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