Scrambled Egg Breakfast Pizza

Remember how I said the hubs was upset that the breakfast pizza I made didn't 'look' like pizza? Well, I decided to try again and I'm so glad I did. I think we hit the jackpot on this one! It has all of his favorite things, white based sauce, scrambled eggs and BACON! He raved about this pizza and was actually telling other people about how good this pizza was! I felt so honored but I did have quite the struggle to get a decent picture of the pizza. Sorry, it tasted MUCH better than it looks, I promise.

Scrambled Egg Breakfast Pizza

Source: Macaroni and Cheese

Ingredients:

Favorite pizza crust (I used a loaf of frozen bread dough)

1/2 c part skim ricotta cheese

6 eggs

1/4 c milk

salt and pepper to taste

1-2 c shredded monterrey jack cheese (I used a mixture of cheddar and mozzarella)

1-4 c bacon crumbles (I used 3 strips of bacon and it was not quite enough...I'm thinking 5 slices next time)

Directions

Spray a large skillet with cooking spray. In a small bowl, add eggs, milk, salt & pepper to taste. Whisk together to break up eggs. Pour egg mixture in skillet and scramble eggs. Once scrambled, allow to cool about 5 minutes.

Preheat oven to 425 degrees.

Spray a round baking sheet with cooking spray and spread your pizza dough out into a circle about 12 inches or so. Spray dough with cooking spray (or brush with olive oil) and spread a thin layer of ricotta cheese, leaving about an inch of dough on the outer edge.

Top with scrambled eggs, bacon crumbles, & shredded cheese.

Bake for approximately 13 minutes, or until crust is golden brown.

Mini Frittatas with Ham and Cheese

I feel that all my brain power has been used up these past two weeks between sitting in a review course all weekend, putting the finishing touches on our Scholarly Project, submitting our Program Plan, Functional Job Analysis, Case Study and my Assistive Technology topic paper....and I still have that dang weighted blanket to finish. I cannot wait for school to be done!

So that's my excuse for not giving these little one bite wonders the proper introduction they deserve. These were very tasty and a huge hit with the hubs! Plus, they took less than 5 minutes to mix up and get into the oven! You really can't beat that. A great appetizer or brunch item!

Mini Frattatas

Source Elizabeths Edible Experience

Ingredients

Cooking spray

1/2 c finely chopped onion (I used dried minced onion)

2/3 c chopped reduced-fat ham

1/3 c shredded reduced-fat extra sharp cheddar cheese

1/8 teaspoon cayenne pepper (I left it out)

1/8 teaspoon dried thyme

1/8 teaspoon fresh ground black pepper

4 large egg whites

1 large egg

Directions

Preheat oven to 350 degrees. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add onion and ham to saute. Remove from heat and let cool while combining other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl. Stir with a whisk until combined. Add ham and onion mixture. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Each cavity will hold about 2 teaspoons. (Don't worry, they will puff up). Bake at 350 for 20 minutes or until set.

Breakfast Pizza

This is ANOTHER recipe that my mom would make occasionally when I was younger. So when I started cooking for my then boyfriend/now husband, I was so excited to serve him this. He was all jazzed too because he had been raving about a breakfast pizza that he had tried at a gas station (ick, only boys eat that food don't they?) However, when he came to dish up his 'pizza' he was upset because it, "doesn't look like pizza." I cook my breakfast pizza in a 9x13 inch pan because that's how the recipe told me to do it and I usually screw up when I don't follow the recipe.

Besides they make rectangle pizza don't they?

Anyways, if you think that you simply cannot eat breakfast pizza without it being in a pizza pan, then make it in a pizza pan. Really, it will taste the same and that taste is amazing!

I have made this for potlucks and it goes SO fast. Best part is, it's so easy!

....still can't believe my pizza lost to gas station food....

Breakfast pizza

Source: Mrs. O's mom

Ingredients

1 tube crescent rolls

1 lb pork sausage

1 cup frozen shredded hash browns-thawed

1 cup sharp cheddar cheese

5 eggs

1/4 c milk

Preheat oven to 350 degrees. Brown sausage. Pat crescent rolls into lightly greased 9x13 in pan (or pizza pan). Crumble on sausage. Add hash browns. Sprinkle on cheese. Beat together milk and eggs. Pour over top. Bake for 30 minutes

Strawberry Banana Oatmeal Brulee

Strawberries are my favorite fruit so anytime I can incorporate it into a recipe I am in love. I have also been trying to try some new breakfast recipes that aren't as heavy as a casserole. This oatmeal brulee was the perfect dish both because it was light and I got to use the kitchen torch the hubs gave me for Valentine's Day!

I thought this oatmeal was very good but it defiantly taste like original oatmeal. I am more of a maple and brown sugar kind of gal. So next time, I think I will try adding more brown sugar to bring out the taste.

Strawberry Banana Oatmeal Brulee

Source: Annie's Eats

Ingredients:

3 cups water

1/2 tsp salt

2 cups old fashioned oats

3/4 tsp brown sugar

1/2 tsp cinnamon

Pinch of ground nutmeg

Swirl of honey

1 banana, sliced thin

6-8 strawberries, sliced thin

Granulated sugar

Directions:

Combine water and salt in a medium saucepan and bring to a boil. Add the oats and reduce to medium heat. Cook for 5 minutes while stirring occasionally and allow liquid to become mostly absorbed. Remove from heat and stir in vanilla, brown sugar, cinnamon, nutmeg and honey.

Divide oatmeal between serving bowls. Top with sliced bananas and strawberries in an even layer. Sprinkle the sliced fruit with granulate sugar in thin layer. Heat with a kitchen torch until the surfaces are golden brown. Serve immediately.

Bacon, Egg and Toast Cups

Since the moment I laid eyes on these, I just knew I had to make them! We love breakfast foods but hate the mess and time required to use the electric skillet to make bacon, eggs and then toast. These little devils only dirty 1 fry pan (or I used my large soup pot to decrease the splatter) and a muffin tin. It was some of the easiest clean up I have ever done. When I saw this recipe I thought, "Yeah, I can probably screw it up," because I have been having quite a time with recipes lately. But guess what? I didn't and am so excited to make them again. I really can't explain how easy these were and how great they tasted! Plus, I think they are cute as sin!

Bacon, Egg and Toast Cups

Source:Annie's Eats

Ingredients

6 slices of bacon

6 slices of bread

shredded cheese

6 eggs

salt and pepper

Directions

Preheat oven to 400 degrees. Line 6 wells of a muffin pay with nonstick spray.

Cook bacon via your preferable method. Leave the bacon slightly undercooked as it needs to be bendable and will finish in the oven. Dab dry the grease after bacon is cooked on a plate of paper towels.

Cut out 6 circular rounds using either a 3 inch cookie cutter or the top of a glass. Place bread in muffin wells.

Wrap bacon around outside of muffin wells.

Sprinkle with shredded cheese.

One at a time, crack eggs over another bowl discarding half of the egg whites. Place yolk and other half of whites on top of shredded cheese. Be careful not to break the yolks!

Bake until eggs are cooked thoroughly or to your liking (6-10 minutes for runny and a little longer for hardened yolks) and bacon is crispy.

Run knife around edges and use another knife or fork to ease cups out of the muffin wells.

Season with salt and pepper and serve immediately. Enjoy!

Blueberry Streusel Muffins

One of my favorite memories growing up was when my mom would have the day off (usually the first or last day of school) and she would make us breakfast! Until she became her amazing Carmel rolls, 'blueberry muffins with the crunch on top,' was always the most popular request. Funny thing was, they were from a box! Those muffins never disappointed but for the past couple years I have been unable to find them in the store! Tragic, I know. Lately, I have been searching for some tasty breakfast foods that I can take to class with me and I can't stop thinking about those muffins! I did a quick search and of course I found a recipe on Annie's Eats that looked like it could do the trick! These were very easy and made amazing, moist cupcakes! I made a double batch and even had them for supper one night when the hubs was gone. Best part is, you don't even need to spread butter on to make them delicious! Great huh, I consider that calorie counting ;)

Blueberry Streusel Muffins
Source: Annie's Eats
yields 16 muffins

Ingredients
3 cups flour
1 1/2 cup sugar
1 teaspoon salt
4 teaspoons baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
2 cups blueberries

streusel topping
1/2 cup sugar
4 tablespoons and 4 teaspoons flour
4 tablespoons butter, cubed
1 1/2 teaspoons cinnamon

Directions
1. Preheat oven to 400 degrees and line 16 muffin wells with liners.
2. Combine flour, sugar, salt and baking powder. In a 2 cup measuring bowl combine vegetable oil, eggs and milk, enough to fill the bowl. Combine with flour mixture and proceed to fold in blueberries.
3. Fill muffin tins to top.
4. Make the steusel topping by combining the listed ingredients and mix well with a fork until mixture becomes crumbly. Sprinkle generously over muffins.
5. Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean.

Donut Muffins

I started out the Valentine's Day menu with these delights to tide us over and prepare for a large supper. These were easy and quick but lacked the donut taste I was looking for. They were very good, so don't get me wrong, but I think that because they are baked they lacked that extra goodness.

Donut Muffins

Source Mac&Cheese

Ingredients

3/4 cup sugar

1 egg

1/4 cup vegetable oil

3/4 cup milk

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Coating

2 tablespoons butter, melted

1/2 cup super fine sugar or powdered sugar

Directions

Lightly grease a muffin tin with vegetable spray

Combine sugar and egg until light in color. Add vegetable oil, milk and vanilla to sugar mixture.

In a separate bowl, combine flour, baking powder, salt and nutmeg. Pour into liquid mixture and stir.

Fill muffin cups 3/4 full and bake at 350 degrees for 18-20 minutes or until toothpick comes out clean.

Let cool in muffin pan for 10 minutes or so and remove from pan. Dab tops of muffins with butter and roll in sugar.

Fruit Bruschetta

I have had this recipe starred on my google reader for weeks now just waiting for the perfect time to make it. I am so glad I tried these! The other night I hosted a Thursday night/Fun night will some of my classmates as we don't have classes on Fridays. My best friend Jenna was looking for something she could bring and I was so excited to help her make this! Since we were making this for a crowd and I got an adorable fruit and veggie tray for Christmas, we decided to have a, "Build your own Bruschetta." The fruit you choose to use is up to you! We used our favorites and what was available. It was also my first experience with Greek Yogurt, which will be a great new favorite.

Build your own Fruit Bruschetta
Source: Annie'sEats

Ingredients:
Sliced bread rounds, we used french bread
grapes
kiwis
strawberries
raspberries
butter
cinnamon and sugar
Plain Greek yogurt

Directions:
Wash and slice fruits. Turn oven on to broil and place rack on top level. Lay bread rounds on cookie sheet. Butter bread rounds and lightly cover with cinnamon and sugar. Place in oven and cook until toasted (could take seconds to 1-2 mins). Remove from oven, top with thin layer of Greek yogurt and serve with fruits.

Sausage and Cheese Cresent Squares

I love breakfast foods, but we don't usually eat breakfast. So often we eat breakfast for supper and pretend like it's morning. Works, doesn't it? While trolling on the Pillsbury website, I came across several recipes that looked tasty, this being one of them. This was a great, quick and easy meal which will make a return to our menu list! It was fairly rich, so I may pair it with a lighter side next time and half the recipe.

Sausage and Cheese Crescent Squares
Source: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=18935

Ingredients:
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 lb pork sausage
1 package (8oz) cream cheese
2 cups shredded sharp Cheddar cheese

Directions:
1) Preheat oven to 375 degrees
2) Unroll can of crescent dinner rolls and flatten tightly to the edges of a 9x13 glass baking dish.
3) Brown pork sausage until no longer pink and drain excess drippings. Add cream cheese to pan. Cook over low heat until melted. Spoon evenly over crust in baking dish. Sprinkle with cheese.
4) Unroll second package of crescent rolls and place over mixture.
5)Bake 21 to 26 minutes or until golden bow. Cool for 15 minutes. Cut into small squares.

Strawberry Cream Cheese Muffins

I saw these posted on StephanieCooks, was so excited and made them the same night! I have been looking for a healthy-ish quick breakfast that I can grab on my way to class and with her reviews on these, they looked perfect. However, the original recipe called for raspberries which I am not as fond of as strawberries so I decided to change it up a bit. I also took her recommendations and made it with all whole wheat flour. The result was a bit more of a dense muffin than I was originally looking for, still tasty but much softer. So the next time I make this I plan to use the original 1/2 wheat and 1/2 all purpose. But like I said, they were still pretty dang good and have been great for curbing the morning growlies!

Strawberry Cream Cheese Muffins
Adapted from: StephanieCooks where it was adapted from Cooking Light

Ingredients:
1/3 cup 1/3 less fat cream cheese
2.5 tablespoons butter, softened
1/2 cup light brown sugar
3/4 teaspoon vanilla extract
1 large egg white
1/2 large egg
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup low-fat buttermilk
1 cup fresh or froze strawberries

Directions:

Preheat oven to 350 degrees
Combine cream cheese and butter in a large bowl. Beat with mixer at med-high speed until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and eggs; beat well.

Lightly spoon flour into measuring cups; pack and level with knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in strawberries.

Line 12 muffin cups with liners. Spoon batter evenly into liners. Bake at 350 for 25 minutes or until toothpick comes out clean. Remove from pans and cool on wire rack.