Bacon and Eggs Pizza gives a whole new meaning to having pizza for breakfast!
This recipe works really well if you make the toppings and dough the night before. That means that you’ll just need to get up, roll out the dough, top it and throw it in the oven. The worst part is trying to cook bacon to save it for later. Wow, that’s super tough, but you can do it!
Homemade Pizza Dough
I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!
Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.
This recipe calls for one-half the pizza dough so you’ll be able to use the other half for another pizza.
Because tomatoes are so wet, I’ve suggested Roma tomatoes. Before you use them, scoop out the insides. That’s where most of the water resides. Just scoop that out and discard. You’ll be using only the meat of the tomato.
If you like, you can pre-cook your pizza dough a little before adding the toppings. It wasn’t necessary for this thinner crust but, if you prefer a thicker crust, it may not cook all the way and will be a little “doughy” in the middle.
2Roma Tomatoesseeds scooped and discarded then chopped
Make pizza dough according to instructions or use a pre-purchased pizza crust, if you prefer. Note that, if using the pizza dough at the link, you will need to start several hours earlier or the day before.
In skillet on medium low heat, melt butter, about 2-3 minutes.
In medium bowl, briskly whisk together eggs and milk until thoroughly mixed.
Add egg mixture to butter and cook the eggs just until done, stirring slowly throughout. Don't allow to overcook, about 6-10 minutes.
Make Cream Sauce
Place butter in small saucepan on medium heat until melted, about 1-2 minutes.
In small bowl, mix together cream, flour, salt and pepper, until smooth and lumps are removed. Add to saucepan and cook until thickened, stirring often, about 5-6 minutes.
Preheat Oven to 425°.
Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
Evenly spread the sauce on the dough with the back of a spoon or spatula.
Evenly distribute scrambled eggs, crumbled bacon, onions, tomatoes and cheeses.
Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces. If desired, garnish with chopped green onion, freshly cracked pepper and red pepper flakes.
Bringing the wonderful taste of crab rangoon to a dinner roll!
I love crab rangoon but I don’t really enjoy frying it. I think I probably get enough fried foods as it is. Enter the crab rangoon crescent roll!
I know there’s some controversy about using real crab or imitation crab. I really don’t mind imitation crab. It’s always in the refrigerator because it’s a quick and delicious snack, low in calories and low in fat.
I had to pick one or the other for the calorie count, though. So, the calorie count uses imitation but you are welcome to make your own choice, of course.
This just melts in your mouth. It’s delicious with that warm cream cheese. So yummy!
Use a pizza cutter to cut the piece of pastry into three even pieces. There are two sheets of this puff pastry in the box so you’ll have six rectangles.
Cut each rectangle diagonally to form a triangle. As you can see, I wasn’t perfectly accurate with my cutting!
Put a nice dollop of crab mixture on each triangle, at the wide end.
Then roll up to the point.
Brush each roll with some melted butter then put them in the oven for about 20-23 minutes.
It’s entirely possible that you may want to make your entire meal only on these rolls. Enjoy!
Mix together cream cheese, imitation crab, green onion, worcestershire and garlic powder. Set aside.
Place small amount of flour on the working surface to help with sticking. With pizza cutter, cut puff pastry into three even strips then make a diagonal line across each strip. (There will be two pieces of puff pastry in the box and you will have 6 triangles out of each, for a total of 12.)
Place a good rounded tablespoon of cream cheese mixture at widest edge of triangle and roll up.
Place parchment paper on baking sheet and spray with cooking spray.
Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch.
If you’ve been following me for long, you probably know that I love to cook and my son, Christian, has developed quite a flair for cooking as well. We decided that it would be fun to share some of our cooking experiments and today, I’m sharing this yummy Gluten Free Spinach Mushroom Quiche recipe.
I usually have all of these ingredients readily available in my pantry and I love quiche! I make it frequently and I will sometimes make two at a time to freeze them in portions so I can have quiche any time I want.
You’ll need just a small amount of gluten free baking mix. I used Gluten Free Bisquick. You can easily substitute regular Bisquick for this recipe.
The only cheese I had today was colby/jack. Also try all cheddar or Parmesan. Delicious!
Mix your ingredients by hand. It will only take a couple of minutes and you don’t want to pulverize the vegetables.
Smooth the top. Just look at that beautiful green! The spinach gives this a wonderful, appetizing color.