Cooking Exceptionally With Gin Lee

Skillet Breakfast Pizza Today, I would like to introduce to you all my mouthwatering Skillet Breakfast Pizza! This unique dish is sure to bring your family together for a delicious meal. Picture this: country sausage gravy as the sauce, scrambled eggs, and cheese all piled on top of a homemade country-style biscuit crust. It's simply irresistible and a definite favorite in my family. Trust me, you won't want to miss out on this breakfast pizza! Ingredients: 1 cup of self-rising flour, plus 2 tablespoons for the gravy 1/4 cup of cold butter 1/3 cup of evaporated milk for the dough, plus 1 cup of evaporated milk for the gravy 1/2 pound of country sausage 6 eggs, scrambled 1 cup shredded pepperjack cheese Kosher salt and freshly ground black pepper, to taste Instructions: In a bowl, add 2 tablespoons of self-rising flour, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the 1/3 cup of evaporated milk until a soft dough forms. Press the dough into a well-gr...

Hashbrown Breakfast Pizza Ingredients: 2 potatoes, peeled and grated 12 pepperoni slices 4 eggs 1/4 cup of grated American cheese 1/2 teaspoon of seasoning salt 1/2 teaspoon of freshly ground black pepper 1/2 teaspoon of smoked paprika 1/2 teaspoon of onion powder 2 tablespoons of canola oil for the skillet Instructions: Peel and rinse 2 large potatoes (I used Russet potatoes). Then grate them. Place the grated potatoes in a bowl of cold ice water for ten minutes to soak. Add 2 tablespoons of canola oil for the skillet and allow it to get hot over medium-high heat. Drain the water off the potatoes. Then pat them dry with a clean paper towel. Sprinkle 1/2 teaspoon of seasoning salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of onion powder over the grated potatoes. Flip the potato pieces with your hands so that the spices are mixed well. Then transfer the seasoned potatoes to the skillet. Allow the bottom of the hashbrown to brown even...