I asked the kids what they wanted for Easter Dinner and they said Corn Dogs. Works for me!
Since we'll be having a simple dinner, I decided to make brunch for my family. For the record, Keith and I will NOT be having corn dogs, we're having pork chops and potatoes.
I decided on Breakfast Pizza. This could end up being our Easter Tradition because the kids loved it!
I used Grands! Refrigerated Biscuits for the base of our pizzas. I lightly floured my cutting board and rolling them out pretty thin, they will puff back up a bit while baking so don't worry that they are too thin. I greased a cookie sheet and baked them in a 350 degree oven for 8 minutes.
While they were baking, I made scrambled eggs and fried some sweet Texas onion and chopped portabello mushrooms in a little bit of butter. My husband and I love caramelized onion on just about anything!
Once the pizza bases were ready I poured a small amount of olive oil on them and then layered slices of provolone cheese on top. The onion and mushroom mixture was next and then some eggs. Lastly, I sliced up some prosciutto and added it to the top.
I put the pizzas back in the oven for about 5 minutes to melt the cheese.
I served the yummy little pizzas with some yogurt and fresh fruit.
Mommy had a little libation because it's Sunday. Keith was nice enough to pick up my favorite little bottles of prosecco but I forgot to get orange juice. I made do with a little sliced strawberry!