Up next in 10
Paula shares how she makes her breakfast casserole with us and her cousin Don. This breakfast casserole has a twist...it's pizza for breakfast! You can follow along with the recipe below:
Breakfast Pizza
Ingredients:
16oz bag of frozen shredded hash browns (uncooked)
4 tbs melted butter
Salt and pepper mixture and blend all together in a large bowl.
Directions:
1. Spray an 11"x17" cookie sheet with non-stick spray.
2. Add potatoes to your cookie sheet and press firmly to fill.
3. Cook crust at 350° until lightly browned, rotate the pan once during cooking.
4. Cook 1 pound of breakfast sausage.
5. Caramelize 1 large sweet onion in 2 tbs butter over low heat.
6. Add a pinch of sugar and salt to taste.
Grate
4oz Monterrey Jack cheese
8oz Sharp Cheddar
Beat 6 large eggs with ¼ cup heavy cream and 1/2 tsp salt
Add Cheddar Cheese to the potato crust
Add sausage over the cheese
Pour in egg mixture
Top with the onions
Bake at 350 for 15-20 minute until cheese is bubbly
Add the Monterrey Jack cheese to the top and return to the oven for 3-4 minutes.
Let cool for 5 minutes, then cut into squares and enjoy!
https://www.positivelypaula.tv/s2ep03
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0:00
hey y'all welcome to what's cooking with
0:02
Paula Deen today you know I had my
0:05
little friend Jenna own show and showing
0:08
everybody how she makes her breakfast
0:11
casserole and I said well I've made him
0:12
a thousand times so I thought well I
0:15
can't let Jenna get one up on me I got
0:19
to share with y'all how I make mine and
0:21
my cousin Don is still here mm-hmm and
0:25
he shows up just in time to eat
0:29
y'all take a look oh thank you rob it
0:37
looks wonderful it's been so long since
0:39
I've anything Vinnie's pizza oh my gosh
0:43
look at that thin crust y'all I'm
0:46
sitting here o at Vinnie van go-go's
0:49
pizza shop and everybody that comes and
0:52
visits this city is gonna wind up here
0:54
at Vinnie's it sits on Franklin Square
0:57
and they've got the best thinnest pizza
1:01
that you've ever put in your mouth oh my
1:05
gosh Oh Rob
1:09
good oh it's better than good
1:15
look how big it is so big this is one
1:20
slice it's delicious
1:28
do you cook this on a stone Rob brick
1:34
oven well you know what I've got this
1:39
pan at home and it this is just
1:42
triggering some folks use cast iron no
1:47
I've never used it but I did discover
1:50
from the owner Paul Miller
1:51
he told me the best way to reheat pizza
1:54
if you ever get good pizza like ours
1:56
frying then right a little crisp up the
2:00
ball right I use a lot of cast iron
2:02
- and I'm just sitting here side friend
2:07
ciphering thinking about my cast iron
2:09
but we shoot this close to us
2:10
so you can come and enjoy it yeah yeah
2:15
yeah I'm gonna need a box I will gladly
2:20
dress it up for you okay
2:23
they were white the rest of Michael I
2:28
will wrap it up for y'all gladly thank
2:31
you Oh Thank You Paula loved beanies
2:37
thank you very much and we appreciate
2:39
come back anytime you re well so welcome
2:42
and I will be back thanks
2:44
take care now remember y'all it's
2:48
Vinny's Vinny van Gogh goes downtown
2:52
City Market best pizza you'll ever ever
2:56
eat anywhere good morning y'all today
3:02
it's actually harvested Syd market the
3:05
other day and you know there's a place
3:08
it's been here a long time called Vinny
3:09
van Gogh goes and it's like a Savannah
3:12
Institute right down in City Market you
3:15
can go in there and get a pizza by the
3:17
slice in it is so good he's got that
3:20
real real thin crust and of course you
3:23
order one piece and it's like this big
3:25
it's like to maybe regular pieces of
3:28
someone else's pizza but anyway I had a
3:31
good time talking to the little manager
3:34
and just talking about pizza in general
3:36
so it got me to thinking so I said okay
3:40
let's let's maybe attack Pete's in a
3:43
little different form so that's what I'm
3:45
gonna do today I'm gonna make like a
3:48
breakfast pizza like but I'm not gonna
3:53
use like a pizza crust I'm gonna use one
3:57
of my favorite foods in the whole world
3:58
and that's a potato y'all I'm using just
4:01
a frozen hash brown and I've got some
4:05
melted butter here and I'm just gonna
4:07
pour this over the hash browns kind of
4:12
like if you were making a graham cracker
4:14
crust you know how you gonna put the put
4:16
the melted butter in it so that it will
4:20
kind of stick together so that's what
4:23
we're gonna do this first step before I
4:26
start mixing I want to salt and pepper
4:27
it some and I got some good stuff up
4:33
here I've got
4:34
my sausage and I've got a couple of
4:37
different kinds of cheeses so we're just
4:39
gonna mix that butter and that salt and
4:42
pepper up in these potatoes y'all just
4:50
want this and I might better spray my
4:53
pan because when I go to slice it I
4:56
don't want it I don't want it to stick
4:59
on me so let me give this a quick spray
5:05
and you notice we'll we're doing this
5:10
not on a round dish but on a rectangular
5:14
dish all right so here we go and I'm
5:20
just gonna Pat this down so it'll stick
5:23
together and you know forma a nice
5:26
cuttable crust now I've got my oven
5:29
preheating back here y'all at 350
5:32
degrees
5:33
so because it's sausage I think I'm
5:37
gonna pre cook it just a little bit now
5:40
if it is ground beef I probably wouldn't
5:43
you know I had it Vinny's I had their
5:47
pepperoni pizza and it's so so good but
5:54
you know there's I think they're coming
5:56
up with more ways to make pizzas all
6:01
different kind of combinations but I'm
6:04
I'm an originalist I just love pepperoni
6:10
I've also got some caramelized onions
6:12
back here y'all it's gonna be real good
6:16
on our pizza on our breakfast pizza
6:21
you know and I think I think this might
6:26
be one of those dishes that you can do
6:30
the night before do all the prep work
6:32
and just maybe save the scrambled eggs
6:39
but go ahead and pre cook your potatoes
6:42
a little bit and your sausage put it on
6:44
your pizza and then the next morning
6:47
just break your eggs and and finish it
6:50
up and that would save you some time
6:53
because sometimes breakfast can be one
6:56
of those meals where we're we're time
6:59
hungry it's hard sometimes start rather
7:05
day to eat a decent meal except maybe
7:09
the weekends you know that that's real
7:15
nice when we can get up and cook a
7:17
leisurely meal and and the family enjoy
7:20
it all right
7:22
so just for short recap I got my potato
7:26
crust cooking and I'm gonna rotate this
7:29
pan
7:30
[Music]
7:33
because sometimes your ovens have a
7:36
tendency to have hot spots I've got my
7:40
sausage gonna free cook it a little
7:42
while and then when we come back I'm
7:45
gonna bust my eggs and finish putting
7:49
this together and just so happens my
7:55
favorite cousin is here of this Jimmy so
7:57
I'm gonna have him come in and help he
7:59
and I love our time that we spend
8:02
together in in the kitchen he and I both
8:05
share a great love of family and in food
8:08
so I'm gonna see if he won't get in here
8:11
and help me so we'll be right back don't
8:14
get to meet dawn nurse
8:16
[Music]
8:18
the space that you live in really
8:20
affects the way you feel so my first
8:23
recommendation is start by updating your
8:26
window treatments with Smith & Noble
8:29
Smith & Nobles beautiful handcrafted
8:31
blinds drapes shades and shutters are
8:33
custom made just for you and they offer
8:36
different service options to fit your
8:38
needs to get started today contact Smith
8:41
& Noble to get my special limited time
8:44
offer 25% off on your window treatments
8:48
plus free design consultation create a
8:51
space that you're gonna love but details
8:55
about my special offer
8:56
go to Smith & noble.com slash Paula that
9:00
Smith & noble.com slash Paula or call
9:03
one eight hundred six five nine 3300
9:08
that's one eight hundred six five nine
9:11
3300 okay y'all welcome back I I
9:19
probably have let this crust cook about
9:23
15 minutes shown so little time lapse
9:27
but I think it's like just right my
9:33
potatoes have dried out which is what I
9:35
wanted see how they're kind of dry
9:38
looking and I think I hear done hey
9:43
Paula
9:44
this is my cousin gon hires and Don and
9:47
I've always been close we have since we
9:50
were little kids and you know he tells
9:53
his story about how I made his life
9:55
miserable I don't know that that's true
9:58
though well did I make you miserable you
10:02
just know how to get under somebody's
10:04
skin Oh yo I brother T's done and eat
10:08
when I'm hungry
10:10
so anyway Don grew up in Lakeland
10:13
Florida and of course I grew up in
10:15
Albany Georgia so yeah we only got to
10:17
see each other like a couple of times a
10:18
year couple three times a year but we
10:20
always had a good time yes and I don't
10:22
see how I could have warped you and made
10:23
you miserable just in a couple
10:25
it's a gear well Don lives in like down
10:30
around Crystal River and Homosassa nap
10:32
some of the most beautiful parts of
10:35
Florida and you know that's where
10:38
grandmama and granddaddy Paul had
10:40
Magnolia Lodge that beautiful hunting
10:42
and fishing lodge on the Crystal River
10:44
but I'm so glad you're here Don Don and
10:48
his wife Darlene they come up visit us a
10:50
good bit and they always spend Christmas
10:52
here with us and they usually stay here
10:54
in like three weeks
10:55
I want them fish just seems like every
11:04
month I know we have a good time but Don
11:09
is a great cook when I first got in the
11:13
food business at 42 done he didn't know
11:15
it and I didn't tell him but he was kind
11:17
of my food hero outside of my grandma
11:22
Paul she was she was queen of the
11:24
kitchen but don has always been a a
11:28
little more new vale he likes kind of
11:32
fancy stuff well I cook a plainer thing
11:36
so I don't know if you heard but I'm
11:38
making a sausage breakfast pizza so
11:42
anyway the other day I went down to City
11:44
Market mm-hmm and stopped being at
11:48
viennese yeah Oh had a piece of pizza
11:50
it's so good it's the best pizza in the
11:53
world it is so you know you just get to
11:55
thinking how can you do this or do that
11:57
or give things a new twist so we're
12:00
doing like a breakfast pizza but our
12:02
crust is these hash brown potatoes that
12:04
I put some butter and salt and pepper in
12:06
so why don't you start cracking these
12:08
eggs okay for me I can do that and I'm
12:10
gonna be I'm gonna be grating some
12:14
cheese okay I got a Monterey Jack here
12:18
and I've got a sharp cheddar
12:20
but when Don comes to visit darlings not
12:25
allowed in the kitchen no she can come
12:27
in and eat and she can wash their dishes
12:30
you got some shale I'm sure I'm not sure
12:33
dude I sure do go ahead and see my
12:35
fingers go no I did not see it yeah
12:38
Oh houses age I think they're perfect
12:41
okay all right let's put a little cream
12:43
in all right how about salt and pepper
12:45
okay do that so there you go
12:51
and I got the cheese grading right if I
12:57
put um the extra sharp cheddar on this
13:01
well I think so what do you think oh
13:03
absolutely yes
13:05
yeah and I'll let that cheese kind of
13:07
melt into her and it won't burn because
13:09
you're gonna have the eggs right yeah I
13:11
don't like my cheese to get mm-hmm brown
13:14
I really like to add my cheese like
13:16
right there at the last absolutely you
13:18
know so maybe this will will get the
13:21
cheese flavor but won't get like the
13:24
brown no no this will be like a little I
13:27
don't know sweater on it yeah all right
13:30
listen and let me get our sausage I'm
13:33
just gonna kind of evenly spread that
13:35
around this is gonna be good
13:37
oh it's gonna be delicious and like I
13:40
said I think you could change this
13:41
around and you know have it as a dinner
13:43
sure sure you can you know if you just
13:45
change your meats but do the potato
13:47
crust oh I'm taking your shells all
13:56
right now I'm just gonna pour this over
13:59
a crust that's just gonna be delicious
14:03
it's gonna homogenizing yes it's gonna
14:05
homogenize Don was the first family
14:09
member on the higher side y'all to
14:11
graduate from college and that just
14:15
impressed me beyond words that I
14:20
actually had a cousin that was a college
14:22
graduate because I've drove by college
14:25
one day get out and go in
14:30
so I mean you had no idea Don I would
14:34
never have told you you know what a hero
14:37
you were of my Oh paulien
14:39
I never told you never told you huh but
14:43
you you were in our um I just I've
14:48
always admired your smarts watching
14:50
jeopardy with Donais oh stop it
14:57
he's just smart Oh about to forget my
15:01
caramelized onions just delicious so
15:03
we're gonna bake this maybe for 20
15:05
minutes I don't know we'll just keep our
15:07
eye on it oh it smells so good damn it
15:09
smells good those caramelized onions
15:11
just smells incredible
15:15
all right so in the oven this goes Donal
15:17
ooh
15:18
and we don't bake that for how long I
15:22
don't know 15 or 20 minutes okay I don't
15:24
know we just gonna watch it sure and
15:27
then we don't come back and have some
15:31
sausage breakfast pizza with y'all we'll
15:34
be back in a minute
15:36
share some of your knowledge with us yes
15:40
[Music]
15:45
welcome back in case y'all have just
15:47
joined us done and I've been in here
15:49
making a sausage breakfast Pete so we
15:52
used hash brown potatoes as our crust
15:55
not not like a bread crust so it I mean
15:59
it looks good Joe and look at that look
16:04
at that
16:05
Oh Paula look at that all right now I'm
16:07
so glad Don that we put that cheese I am
16:10
tight on the potatoes yes and now I'm
16:13
gonna use it put a little Monterey Jack
16:15
O'Neill and we're in it back in the oven
16:18
mmm you know what that's called what
16:22
groceries oh yes it is called groceries
16:27
mmm that's good oh yeah yeah you know
16:31
and I think children would love this you
16:34
know they would yes and Jack would have
16:36
a ball yes and they would have fun
16:39
helping you yes
16:40
helping you make it so I mean this won't
16:43
take but a second can you grab that
16:46
oven door pie eater can this pans a
16:49
little slippery yeah okay
16:51
Oh hope I don't burn my eyelashes one
16:55
time I oh I had a gas oven and I opened
16:58
it up my square my false eyelashes and I
17:00
went to the bathroom and all I had was a
17:02
ring you burned all my false eyelashes
17:07
on speaking of eyelash hairs could I
17:11
tell you also story the day I wanted to
17:14
kill dawn higher so we were on a cruise
17:18
right Michael and I drew the short straw
17:21
and we had this little t90 cabin and
17:26
darling our cabin was not as big as this
17:33
countertop no and I was over there
17:36
fixing my face and I was curling my
17:39
eyelashes I had my eyelash curler here
17:41
and I was curling my eyelashes and for
17:46
some reason Don had to be right there
17:48
where I was for some stupid reason and
17:55
he bent down he raised up
17:58
I took every one of my eyelashes out
18:01
with that eyelash curler when he hit my
18:03
arm it snatched every one of my
18:06
eyelashes a and I was so upset because I
18:11
was coming back after the cruise and I
18:14
was fixing to shoot the pilot yes for
18:17
Paula's home cooking and I said now
18:19
ain't got an eyelash one on my right eye
18:21
I could kill you dawn hearts and you
18:24
said I'm so stupid I'm so stupid I said
18:26
yes you are stupid do you remember that
18:30
you don't have to agree when I said it
18:33
but we had a good time once I got over
18:36
the shock of having not eyelash one on
18:38
my right eye
18:38
I should have got you a patch Oh Paula
18:46
mm we've had some laughs over the years
18:49
that we have we we have there's no
18:52
question of Dawn's father Burnie uncle
18:55
Ernie mm-hmm was my daddy's older
18:58
brother and your daddy was a fabulous
19:02
cook he was but and you know he was in
19:06
the restaurant business there in Albany
19:08
and he opened up toasted pup and I found
19:11
a little thing of of matches the toasted
19:15
yes no yes yes I'm gonna have my safety
19:17
deposit box cuz you know yeah yeah it's
19:20
hosted pop oh my gosh and the food was
19:23
great he knew he could fry some fish and
19:28
fry some chicken oh he could you know I
19:33
got to get it up without
19:35
look at that piece of pizza y'all looks
19:40
pretty darn good
19:42
mmm had that nice crunch on the outside
19:45
mmm some hash brown yes why don't we
19:51
share a plate you want to you take the
20:04
wrong decision no I want you to have the
20:09
prettier piece oh okay I'll take it
20:13
oh my gosh Oh beautiful beautiful look
20:20
at that cheesy crust
20:22
I know you got your teeth in yeah oh
20:33
gosh from this angle it looks incredible
20:36
hmm I'm seeing cheese and onions and
20:39
crusty potatoes oh I want some more - OH
20:57
four more mmm
21:02
Donnell dishes
21:04
[Music]
21:09
all right now what do you think Jenna's
21:12
or Paulus they're both very very good
21:17
but I have to say mine was the best
21:24
sorry Jenna love ya bye bye yo the space
21:33
that you live in really affects the way
21:36
you feel so my first recommendation is
21:39
start by updating your window treatments
21:42
with Smith & Noble
21:44
Smith & Nobles beautiful handcrafted
21:46
blinds drapes shades and shutters are
21:48
custom made just for you and they offer
21:50
different service options to fit your
21:53
needs to get started today contact Smith
21:56
& Noble to get my special limited time
21:58
offer 25% off on your window treatments
22:02
plus free design consultation create a
22:06
space that you're gonna love but details
22:09
about my special offer
22:11
go to Smith & noble.com slash Paula that
22:15
Smith & noble.com slash Paula or call
22:18
one eight hundred six five nine 3300
22:23
that's one eight hundred six five nine
22:25
3300
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