Your typical egg scramble + pizza essence
So this weekend, we made delicious french bread pizzas. Why were they extra delicious? We used frozen garlic bread, mmmmmm. But anyway, we had extra topping left over (Fiance always chops up bunches more than we need for french bread pizzas), so we packed them into a container to use for omelets or something during the week.
And then of course were out of eggs until today. Sigh. But is okay! Cuz yesterday I mentioned that my breakfast was 15 pepperonis (was out of like everything), and Fiance said I should put pepperonis in my eggs. Genius! So today, I cooked up some eggs and dumped in some of the toppings we chopped over the weekend (still have more, he chopped a bunch :D), tossed in about 7 pepperonis, and cooked until they were nice and tasty. Then topped with a bit of tomato sauce (my favorite is tomato basil) and pizza cheese. Voila, pizza scramble!
I am an avid Pinner. The other day I found this pin and thought it looked delicious. Tonight, I gave it a try and it turned out delicious!! I edited a few minor things from the original recipe, so I’ll post my version here. I thought the texture of the Doritos after cooking was a little off (they got fairly soggy), but Fiance liked them and I do think they helped to impart flavor. Might try it again with rice instead of Doritos, but we’ll see.
Doritos Casserole (8 servings)
- 2 cups Kroger Quesadilla Cheese
- 1 bag Kroger Brand Nacho Cheese Chips
- 1 medium onion, diced
- 1 container Dannon Plain Greek Yogurt
- 1 can Kroger Peeled Tomatoes with Jalapeno Peppers
- 1 can Campbell’s 98% Fat-Free Condensed Cream of Celery Soup
- 10 oz. Kroger frozen Boneless Skinless Chicken Breast Cutlets
- 1/2 Kroger 2% milk
- Onion Powder
- Garlic Salt
- Crushed Red Pepper
- Aluminum Foil
Step 1. Cook chicken. My trick to cooking frozen chicken is to put it in the skillet and then cover. Turn it a few times, but keep it covered the entire time. When it’s white all over the outside and it’s nearly done (it hasn’t started to brown yet), add seasoning. Cook on each side until it starts to brown, then let it sit a bit. After a few minutes, chop into small pieces. It should be cooked all the way through.
Step 2. While the chicken is cooking, plop all the other ingredients except the chips into a mixing bowl. Only use about 1-1 1/2 cups of the cheese–save the rest for topping.
Step 3. Add the chicken, and mix everything together. This will be the mixture layer.
Step 4. Preheat your oven to 350 degrees. Grease your baking pan (I used glass), then add a layer of crushed chips–about 2 cups. Next, add about half the mixture. Add the rest of the chips.
Step 5. Add the rest of the mixture.
Step 6. Top with the rest of the cheese.
Step 7. Cover with aluminum foil and bake covered for 30 minutes. It came out looking really gooey on top, so I ended up baking it around 6 extra minutes uncooked–but it never stopped being gooey. I then cut it into 8 portion sizes and scooped it out.
Step 8. Serve and eat! I let it sit for a good ten minutes or so, and it kept its shape pretty well. You never know with casserole how that’s going to work. Marvel at my gorgeous pink bowls :p
For those of you who are health conscious, below is the nutritional facts for one serving. Fiance and I ended up eating two for dinner tonight, but I would’ve been fine with fruit or some other side as well. Clearly not a particularly healthy dish, but delicious! (picture screenshot courtesy of the My Fitness Pal app–which is awesome for tracking caloric intake!)