Ruth’s breakfast pizza-pie
Twenty years ago, I was in my early 30s, working full time as an editor with two small children in daycare and little time for meal preparation. Some time that year, I clipped a recipe called Ruth Dodge-Ducharme’s Breakfast Pizza from a woman’s magazine. I think some key factors made me save the recipe: (1) it has relatively few ingredients, all of which I usually have in my frig, (2) it’s easy and quick to prepare, (3) it can be made ahead, and (4) everyone, our toddler children and my husband, liked it and ate it (a rare event back then).
Ruth called this dish a “pizza”, but it’s really more like a savory pie without the crust. All I know about Ruth is the barest of details included with the clipping: she lived on a dairy and hog farm in Darien, Wisconsin. I am grateful for her sharing her recipe. It works for breakfast, lunch or dinner and is wonderful as leftovers.
All these years later, I still fall back on this dish when time is tight or inspiration is lacking (like last night!). Everyone continues to be pleased to see it land on the dinner table. If you’d like the recipe, you can find it here.