Today is Super Bowl Sunday here in the United States which is huge for football fans, and those of us like me… who just like to watch great commercials and eat snack food! Whether you are watching the big game or you just want an easy breakfast that you can hold in your hands without the fuss of utensils.

Try this sausage and breakfast pizza recipe from Betty Crocker, it’s sure to be a game-day pleaser, before all the festivities begin!

Sausage & Egg Breakfast Pizza 

Image via: Betty Crocker

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Ingredients

1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces

6 eggs, beaten

4 ready-to-serve pizza crusts, 6 inches in diameter

1 1/2 cups shredded Cheddar cheese (6 ounces)

Image via: Real Mom Kitchen

Directions

1. Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.

2. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

3. Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.

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Delight your guests by preparing a sumptuous game-day recipe in your party table. You will never be wronged with the party-ready pork empanadas. This recipe is so quick to prepare and easy to bake. So, get your kitchen ready and prepare all the utensils needed. Your big-game guests will love this one! Thanks Southern Living for this recipe.

Party-Ready Pork Empanadas

Image via: Southern Living

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Ingredients

• 1/4 cup slivered or sliced almonds
• 3/4 pound pork tenderloin (about 1 small tenderloin)
• 1 (1.25-oz.) envelope picadillo seasoning
• 1/2 medium-size sweet onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon olive oil
• 1/2 cup golden raisins
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup light sour cream
• 1/2 teaspoon pepper
• 1 (11-oz.) can refrigerated French bread dough
• 1 large egg, lightly beaten
• Vegetable cooking spray
• 1/2 teaspoon cumin seeds (optional)
• Salsa
• Garnish: lime wedges

Image via: Five and Spice

Directions

1. Heat almonds in a large nonstick skillet over medium-low heat, stirring often, 4 to 6 minutes or until toasted and fragrant.
2. Preheat oven to 375°. Cut pork into 1/2-inch cubes. Toss together pork and picadillo seasoning.
3. Sauté onion and pepper in hot oil in skillet over medium-high heat 5 minutes or until tender. Add pork mixture, and sauté 6 minutes or until browned. Stir in raisins and lime juice, and cook 30 seconds. Remove from heat. Stir in almonds, cilantro, sour cream, and pepper.
4. Unroll dough on a lightly floured surface. Gently stretch dough into a 14- x 12-inch rectangle. Spoon pork mixture onto dough, leaving a 1 1/2-inch border. Lightly brush edges of dough with egg, and roll up, starting at 1 long side and ending seam side down.
5. Carefully place dough, seam side down, on a baking sheet coated with cooking spray. Bring ends of roll together to form a ring, pinching edges together to seal. Lightly brush top and sides of dough with egg. Sprinkle with cumin seeds, if desired.
6. Bake at 375° for 18 to 22 minutes or until golden brown. Serve warm with salsa. Garnish, if desired.

This should serve at least eight persons. You will be amazed to see how these pork empanadas become the party favorite.

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