BACON & EGGS PIZZA
I tried a breakfast pizza at a resort buffet and wanted to adapt it for home. I'm pleased with the results. It's a fun alternative to the more typical egg bakes. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary., In a small bowl, whisk the eggs, Parmesan cheese and seasonings until blended. In the same skillet, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set., Place crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.
Nutrition Facts : Calories 465 calories, Fat 26g fat (12g saturated fat), Cholesterol 190mg cholesterol, Sodium 1152mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
BACON AND ONION PIZZA WITH MAGIC EGGS
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 5 servings
Number Of Ingredients 10
Steps:
- For the pizza: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- Place a large saute pan over medium heat. Add the bacon and onions. Cook, stirring occasionally, until the bacon fat has rendered and the onions soften, 8 to 10 minutes. Continue cooking, stirring frequently, until the bacon is crispy and the onions take on some color, about 6 minutes more. Remove from the pan with a slotted spoon and set aside.
- To assemble the pizzas, lay the bread rounds on the prepared baking sheets. Divide the sour cream over each piece of bread, leaving a small rim exposed to serve as a crust. Divide the cheese and the bacon mixture over each piece. Sprinkle with salt and pepper.
- Bake until crispy around the edges and the cheese melts, 8 to 10 minutes.
- For the magic eggs: Place the shredded cabbage in a microwave-safe bowl with about 1 1/2 cups water. Cover with a damp paper towel and microwave for 2 to 3 minutes so the cabbage steams and releases its juice into the water, turning it purple.
- Place 4 egg whites into 4 small bowls. Pour 1 tablespoon colored water into each egg white. Whisk vigorously (using a whisk, not a fork) to fully incorporate the water into the egg white. Watch the color change before your eyes! Place the saute pan used to cook the bacon over medium heat. Add the egg whites, keeping them separate, and cook until almost firm, about 2 minutes. Use a rubber spatula to release the sides of the egg whites from the pan. Place 1 egg yolk in the center of each egg white. Cook to desired doneness, about 1 minute more. Repeat with remaining egg.
- Place 1 egg on top of each pizza. Sprinkle with the arugula and flakey sea salt. Slice into quarters and serve immediately.
SUNNY'S EASY BACON 'N' EGG BREAKFAST PIZZA
Provided by Sunny Anderson
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F or prepare the grill for indirect cooking at 450 degrees F. If using a pizza stone, position it on the center rack in the oven.
- Flatten and form the pizza dough into a circle and place in an ovenproof nonstick pan. Bake or cook on the grill or put the dough directly on the grill grates over indirect heat. Cook until the dough becomes rigid and slightly golden, about 10 minutes. Remove and set aside.
- Break up the bacon into small bite-size pieces into a small bowl. Mix in the marinara sauce, sambal and maple syrup.
- Add the sauce to the partially baked pizza round, then add the cheese, making a bit of a well in the center. Crack and add the eggs to the well. Place back on the grill over the indirect heat or in the oven and cook until the eggs are set, about 10 minutes. Remove the pan from the grill or oven and season the yolks with fresh black pepper and a pinch of salt. Remove the pizza from the pan, slice into four pieces and serve warm.
EGG BREAKFAST PIZZA
This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.
Provided by John Gaignat
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
- Beat eggs, milk, salt and pepper. Scramble eggs until firm.
- Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
- Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 38.7 g, Cholesterol 266.3 mg, Fat 38.2 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 16.5 g, Sodium 1424.1 mg, Sugar 3.3 g
BACON AND EGG BREAKFAST PIZZA
My husband has been trying to get the pizza place down the street to serve breakfast pizza. When he told me his idea, I came up with this bacon and egg version, but I put sausage on his half. It's great with the spicy salsa! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the yeast, sugar, salt and 3/4 cup flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest for 10 minutes., Grease a 14-in. pizza pan; sprinkle with cornmeal. Roll out and transfer dough to prepared pan; build up edges slightly. Bake at 400° for 13-15 minutes or until edges are lightly browned., Meanwhile, in a small skillet, melt butter over medium heat. Whisk the eggs, salt and pepper; add to skillet. Cook and stir until just set., Spread salsa over pizza crust; layer with meats, egg mixture and cheese. Bake 5-6 minutes longer or until cheese is melted.
Nutrition Facts :
BACON BREAKFAST PIZZA
I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. -Cathy Shortall, Easton, Maryland
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 352 calories, Fat 20g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 842mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
BACON AND EGG PIZZA
If you've ever had a hankering for pizza for breakfast, this recipe is exactly what you need. With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn't need tomato sauce to give it pizazz. The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, pizza and calzones, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
- Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
- Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
- On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
- Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
- Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 36 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 1075 milligrams, Sugar 2 grams, TransFat 0 grams
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