Bacon, Egg and Cheese Pizza

What could be more fun than pizza for breakfast!

This is based on a recipe by Brandi at From My Kitchen To Yours
and I made mine using a pre-made pizza crust, prepared salsa from a jar and pre-cooked bacon so it was super quick to put together.  It was one that we both loved and I will be adding this to the menu on a regular basis.


Ingredients:

• 4 large eggs
• 1/4 teaspoon Dill (optional) 
• 1 tsp butter or margarine or non-stick spray coating
• 1 cup salsa
•  3 Tablespoons crumbled bacon (approximately 6 slices)
• Pizza Crust (pre-make or use your own recipe or box mix)
• 1 cup shredded cheddar cheese

Pre-heat the oven to 350 degrees.

Break the eggs open in a bowl, add the dill and beat until well mixed.   

In a frying pan, either melt the butter or margarine or spray on the non-stick coating spray on medium heat.   Add the scrambled egg mixture and cook until mostly but not completely done.

Put the pizza crust on a baking tray and spread the salsa evenly over the top.

Add the scrambled eggs on top, distributing them evenly.

Then sprinkle the bacon crumbled over the top.

Sprinkle the cheese on top of that then bake for 10-15 minutes or until the cheese is melted (mine took about 12 minutes).   Cut into slices then serve.

Craft Fail - Cottage Cheese Quiche or Don't Substitute Biscuits for Pie Crust

You might not be able to tell from the photo, but everything except the very center of this alleged food item is hard as a rock.  The fatal mistake was I attempted to substitute biscuits from a tube for the crust instead of a pie crust that was called for in this Cottage Cheese Quiche over a Recipezaar.   The rest of the story is posted over where it should belongs over at Craft Fail.

Corn Dog Muffins

Would be good for breakfast, lunch or supper and great for kids as it is "portable". .

I found this recipe over at http://potsandplots.wordpress.com/2009/11/21/corn-dog-muffins/ and adapted it for our New Years Dinner.  The original recipe calls for 2 boxes of Jiffy cornbread mix, but my son is not a big fan of cornbread, so I used 1 box of cornbread and 1 box of baking mix.  Also I used Smoked Links instead of hot dogs. 














Makes 18 muffins
Ingredients:

• 2 boxes Jiffy mix cornbread (or 1 box cornbread & 1 box baking mix)
  
• 1 can creamed corn
• 2 eggs (or 1/2 cup egg substitute)
• 1/3 cup milk
• 1 package of hot dogs or smoked links
• Paper baking cups or non-stick spray coating
  

Preheat oven to 400 degrees.  Mix the Jiffy mix, creamed corn, eggs, and milk until well combined.  Put the mixture into the baking cups or muffin tins sprayed with non-stick coating until it is half way full.

Cut up the hotdog or smoked links into bite sized pieces and put several pieces into each muffin cup. 













Put in the oven and bake for 15 to 20 minutes.  Remove from oven and allow to cool a few minutes before serving.  Store any unused muffins in the refrigerator.

Pear Oven Pancake

Bake something inexpensive and different for breakfast!

This is based on a recipe from Erin Chase at $5 Dinners (she has a cookbook out called "The $5 Dinner Mom Cookbook that is filled with $5 dinners) that she got from the Carnation Holiday baking book and went over very well and there were no leftovers.  I can't say it is really a pancake - the consistency is somewhere between a quiche or flan and a pancake with a pear custard sort of flavor that was delicious.

http://www.5dollardinners.com/2009/12/pear-oven-pancake.html/comment-page-4#comment-34045
 Ingredients:

•  1/2 cup flour
• 1/4 cup Sugar
• 1/4 tsp salt
  
• 1 12 ounce can  Evaporated Milk
• 3 large eggs
• 1 ripe pear 
• Non-Stick Spray Coating 
• Pancake syrup (optional)
  

Topping

• 1/2 tsp cinnamon
• 2 TBSP Sugar 

Preheat the oven to 450 degrees.

Peel and core the pear, then slice it into thin pieces.

Pour in a medium to large bowl 1/2 cup flour.

Add 1/4 cup of sugar to the flour.

Add 1/4 tsp of salt to the flour and sugar and mix thoroughly.

In a separate medium bowl, a mix the can of milk and the three eggs together.  Pour this mixture into the flour/sugar/salt mixture and mix thoroughly.

Spray the pan you are going to use with a non-stick coating spray.  The original recipe called for a 9x9 inch round pan, but I used a slightly larger pan.

Pour the batter into the baking dish, then arrange the pear slices on top in a pinwheel pattern.

In a small bowl, mix the 1/2 tsp cinnamon and 2 TBSP of sugar together.

Scatter the topping mix over the top of the pear bake.

Bake 15-20 minutes (I baked for a little over 20 minutes) until it is golden brown and puffy.

I served ours warm with pancake syrup on the top.

Fresh Apple Cake

This recipe I found at My Kitchen to Yours had me at cake for breakfast - what could be better than that. 

 Ingredients:

Cake:

• 3 cups apple - diced
• 2 tablespoons sugar
• 2 teaspoons cinnamon
• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 2 1/2 tsp. vanilla
• 4 eggs
• Non-stick coating spray
  

 Glaze:

• 1 can vanilla frosting
• 2 tsp cinnamon
• 4 TBSP milk
  

 Preheat oven to 350 degrees.

The original recipe called for peeling and dicing the apples, I chose not to peel mine.  I used an apple corer then diced into small bite sized pieces.  I ended up using 4 medium apples to get 3 cups.














Add the 2 TBSP of sugar to the diced apples.

Add 2 tsp. of cinnamon

Toss the apples, sugar and cinnamon together until well coated.

 

In a separate large mixing bowl measure out 3 cups of flour.

Add 3 tsp. baking powder to the flour.

Add 1/2 tsp salt to flour and baking powder.

In a separate mixing bowl, add 1 cup sugar.

Add 1/2 cup brown sugar to the white sugar.

 Slowly add the 1 cup of oil (I used canola oil) and mix together until completely blended. 

 

Add the vanilla to the mixture

 Add the eggs, one at a time, blending throughly.

Add the 2 1/2 tsp. of vanilla to the sugar and eggs.

Add the sugar mixture to the flour mixture slowly and mix together until completely blended.

Add the apple mixture to the flour and sugar mixture and mix together until well mixed.

 The original recipe called for using a bundt pan.  I don't have one so I used a flan pan and a baking dish.  Coat the pans with a non-stick cooking spray.

Pour the batter into the pans.

As I used two smaller pans instead of a bundt pan, I only baked the cakes for 25 minutes.  For a bundt pan the recipe indicates 55 minutes.  Bake until the cake springs up in the center when touched, or use a toothpick and it is done when the pick comes out clean.

To make the glaze, mix the frosting, cinnamon and milk in a bowl and drizzle over the top of the cake(s).

EGYPTIAN FETA CHEESE OMELET ROLL

Sounds exotic, but only has 3-4 ingredients and takes under 10 minutes.

http://allrecipes.com/Recipe/Egyptian-Feta-Cheese-Omelet-Roll/Detail.aspx

4 eggs, beaten 1/2 teaspoon black pepper 3 tablespoons crumbled feta cheese 1 teaspoon milk (optional)

In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk (I did not use the milk in my version, just used the feta cheese).

(Sorry, the picture for this did not turn out).

Thourougly coat a large frying pan with non-stick coating, including the sides to ensure that you will be able to easily flip the sides when the time comes. Heat on medium high

Pour egg mixture into pan and tilt to ensure entire pan is covered with egg mixture.

Cook until it starts to get crispy on the sides and mostly done, then add feta cheese (or feta cheese mixture) to the center of the eggs.

Flip the left side over towards the center.

Flip the right half over the center

Cut in half lengthwise and serve.