The weekend was rainy and dreary. Not much was accomplished Saturday as I’ve been fighting allergies since last weekend when the sun peeked out and warmed our area for a few days. That’s all it took. The trees in front of my house are budding despite the digression back to seriously cold temps again. My allergies are showing me no mercy. It has happened to me every single March since we moved here 20 years ago.

Yet I still love it here. Not as much as I loved Southern California, but it’s home now. And despite the elephant currently sitting on my chest, I got up and about Sunday. . . only much more slowly than my usual frantic pace.

The slow pace of Saturday started kicking my creative juices into gear. So I finally cooked something. Since the merger at work, my job has been plummeting into the depths of madness and insane hours not leaving much time to enjoy my favorite pastime.

Don’t get me wrong. . . I’ve been eating. I just haven’t been eating much that’s homemade and delicious.

However, today, as I mosied through my day cleaning, doing laundry, doing my taxes – all that exciting stuff – completely off schedule, I decided to throw together something breakfasty/dinnery. (Not sure what to call that one. It’s not Brunch. Could it be Brinner, or possibly Brupper for the Breakfast/Supper combination?) Nonetheless, I made a Breakfast Pizza. I’d seen Rachael Ray make this once and I happened to have everything I needed. This is what you need.

BREAKFAST PIZZA

1 lb. Italian sausage, crumbled
1 cup Pepperoni, chopped
2 cloves garlic
1 small onion, chopped
1 (8 oz) can tomato sauce
1/2 tsp oregano
1/2 tsp basil
12 eggs
Salt to taste
1/2 cup milk
1 1/2 cups shredded cheese (whatever kind you like)
1/2 cup Parmesan cheese

Preheat oven to 400 degrees. Crumble and brown sausage in a large, nonstick, oven-safe skillet for about 7 – 8 minutes. Throw in the pepperoni and cook about 5 more minutes.

While the meat is browning, saute garlic and onion for about 5 minutes. Add the tomato sauce and bring to a bubble. Season with oregano and the basil.

In a large mixing bowl, beat together the eggs and milk. Add salt and pour over skillet with the sausage. Let the eggs let over a medium-low heat, then transfer the pan to the oven for about 10 – 12 minutes. Remove from the oven and top with tomato sauce and cheeses. Return to the oven for 3 – 4 minutes until cheeses are melted.

Remove pizza from the oven and cut into wedges.

I should have topped with some basil or something to dress it up, but I don’t need fancy for just little old me.

It was actually pretty good. I made mine with spicy Italian sausage cuz that’s how I like it. I’d make it again. Probably next time for a brunch. Which reminds me. . . Mother’s Day is around the corner. I realize that it’s two months away, but the way time flies lately, it might as well be two WEEKS away.