Everything you love about breakfast on a Breakfast Pizza! This Breakfast Pizza had scrambled Eggs, Sausage, Bacon & cheese! Great with a dash of hot sauce!

This week has been insane. Not only has this week been insane but I’ve been completely and utterly overwhelmed.  I had to get on a family member this week and tell them to let go of the extreme “woe is me” speech that I had heard for the hundredth time and promptly let them know that they aren’t the only person in our family that’s suffered in their life time.

I know, I know….it sounds harsh but it’s not like it was just a random “let me tell you about my crappy day.” It was much more than that and it’s the same things I’ve been hearing for years. I literally can’t take it anymore.  But the reason that I bring this up is because that when I went on about how they weren’t the only person that has suffered before I was met with a comment of but “I’d had to deal with this and I’ve had to do this and I’ve had to deal that this” to which I replied that I too had gone through things like that as well on top of dealing with health issues and other personal issues and I picked up my big girl panties and did what I had to do and that they could to.

This was met with “well, I didn’t know y’all had been through anything bad because you from the outside everything looks perfect.”

THIS is why I brought this up, that sentence right there.

I had no idea that I was under any obligation to tell anyone about hardships or bad things or health issues that go on in my house.

Come on People! Don’t assume that everyone’s life is picture perfect. I’ve talked to y’all about some health issues, I’ve talked to you briefly about issues Thomas has when he first got out of the Military and PTSD. I’ve shared deaths with y’all and when we lost our home (FOUR TIMES IN THE PAST 6 YEARS).  But I don’t share every bad thing that happens to us.

So I want to know how you feel about sharing bad stuff. I know we share good stuff with our friends and family but I don’t always feel the needs to pick up the phone or send a text to every member of my family or everyone on my friend’s list when something bad happens to me. Well, I don’t really do that every time something good happens either haha.

If we had hardships I don’t feel like I HAVE to tell anyone other than my husband. When bad stuff does happen there was about 5 or 6 people that I’ll tell but I don’t feel like I need to go down the family tree or friends list announce everything.

Do you?

Perhaps I should share some more negative things on the blog, hu?

haha I mean that seems to be how everyone keeps up with me. Just kidding. I don’t want my blog to turn into something negative. I don’t want to be a negative Nancy or total buzz kill in my blog posts. That’s why I post about things that make me happy, that’s why I post about my travels and about the foods we love. I love to write about things that make me happy, that’s what I love sharing with y’all.

But I know that some family members and some friends/people that know me in real life, see this great life that I write about or post photos about and YES it’s great and I LOVE my life but there are still things that suck and we still have crappy days and we have crappy things happen to us just like everyone else.

It’s not that I’m trying to hide negative things that go on in our life, I just don’t feel like I need to dwell on them or broadcast all of the bad stuff to everyone.  Our lives are not perfect y’all.

Yes I get to travel but it’s work. Yes, it’s fun and I’m grateful and I’m so glad that I get to jet off sometimes to new and exciting places but it’s work y’all.

I post about things I love but that doesn’t mean that we don’t get hit with things that suck. I feel like the day and age that we live in, if we don’t broadcast it than it must not be happening.

haha but yeah…what does that have to do with breakfast pizza? Well, like I said at the beginning of this post, this week was a hot mess. I literally did this breakfast pizza last minute for this blog post today.

I didn’t plan on it being done last minute that’s just how it worked out.

I flew home from Florida Sunday, still suffering from my kidney stones, and then I was right up bright and early Monday morning to pick up recipe supplies for the week. I was working in the kitchen, photographing recipes and writing for the blog until almost midnight. Then Tuesday, I was up bright and early and headed to my day job…you know the one I have to go to every day and spend 9 hours a day at… haha. Well I between #BrunchWeek and other obligations for recipe development and photogrpahy, I had a post that HAD to go live every single day this week.

That meant that since I was traveling last week, every evening after work this entire week, I’ve gone straight home to work on blog stuff, get photos ready, write posts, edit post and do everything else that had to do with getting a blog post and recipe ready to go. So each night this week I’ve been up late and then I’ve been starting the whole process all over again the next day…9 hours of office job, eat dinner at the computer and work, work, work, work, work until bed. THANK GOD that Thomas understands and loves me haha.

So this week was rough and we had cold breakfast pizza for dinner because that’s what I made and photographed as soon as I got home from the office!

Well…at least today is Friday!  When I get home from work today, I’m going to drop on my couch and I’m not moving until Thomas makes me get up to go to bed!

OH and PS, I had original wanted to be all Betty Crocker like and make a homemade pizza crust for this but yeah……. I used refrigerated pizza dough. It was delicious!  BAM!

 

Brunch Week Sponsor Items Used in this Recipe:

• Cabot’s Extra Sharp White and Yellow

Breakfast Pizza #BrunchWeek

Read for more Brunch recipes and the giveaway? You’ve come to the right place!

a Rafflecopter giveaway

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September,  making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up
• Blueberry Lemon Smoothie by Casa de Crews
• Brunch Sangria Mimosas by The Crumby Cupcake

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy’s Recipes and Writings
• Breakfast Pizza by Big Bear’s Wife
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie
• Cheddar Cheese Scones by My Catholic Kitchen
• Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor’s Adventures
• Cinnamon Pancetta Waffles by The Texan New Yorker
• Citrus Rolls by Feeding Big and More
• Orange Poppy Seed Pancakes by From Gate to Plate
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings
• Sharp White Cheddar Biscuits by Family Around the Table

BrunchWeek Fruits, Vegetables and Sides:

• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm
• Cheesy Potato Hash by Gluten Free Crumbley
• Kale and Apple Slaw by Palatable Pastime
• Key Lime Parfait by The Redhead Baker
• Lemon Blueberry Parfait by Tara’s Multicultural Table

BrunchWeek Egg Dishes:

• Baked Egg and Cheese Boats by Pink Cake Plate
• Breakfast Enchilada Bake by Making Miracles
• Cheddar & Sausage Frittata by The Chef Next Door
• Mini Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking
• Southern Eggs Benedict by The Barbee Housewife
• Tomato Basil Cheddar Eggs by {i love} my disorganized life

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections

BrunchWeek Desserts:

• {Gluten-Free} Lavender & Lemon-Glazed Madeleines by Culinary Adventures with Camilla
• Apple Fritter Rings by The Healthy Fit Foodie
• Individual Fresh Strawberries and Cream Pie by Rants From My Crazy Kitchen
• Lemon Meringue Crepe Cake by The Suburban Soapbox
• Sugar Cookie Strawberry Shortcake by Jane’s Adventures in Dinner

Linking this up to Meal Plan Monday on Christy Jordan’s Southern Plate