Baconandeggpizza Recipes

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.

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.

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
• Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
• Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.

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.

Steps:

• Unroll crescent roll dough into one long rectangle.
• Press onto the bottom and 1/2" up the sides of a greased 13x9" baking pan.
• Seal the seams and perforations.
• Mix together the bacon through the milk and pour on the crust.
• Sprinkle with parmesan cheese.
• Bake, uncovered, at 375*F for 25-30 minutes or until eggs are completely set.

Steps:

• Cook off the bacon, crumble and set aside.
• Scramble up and cook the eggs and set aside.
• Unroll crescent rolls onto a jelly roll pan or a cookie sheet with 1" sides and par-bake it for half the time the package calls for.
• Dice and saute the onions and peppers until semi-soft and set aside.
• Melt the butter on low and then blend in flour, salt, pepper, garlic powder and onion powder.
• Cook on low heat stirring until the mixture is smooth and bubbly. Remove from heat stir in milk and bring to a boil stirring constantly for 1 minute and let stand for a few minutes to thicken.
• Then pour the white sauce mixture over the par-baked crescent roll, top with scrambled eggs, bacon, onions, peppers and both cheeses.
• Bake in oven for the remaining crescent package time or until crust is cooked and cheese is melted. Cut into squares and serve!

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.
• Bake in the preheated oven for 13 to 15 minutes.
• Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.
• Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.
• Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.
• Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.

Steps:

• Heat oven to 400ºF.
• Whisk eggs, milk and onions until blended; pour into medium nonstick skillet. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Remove from heat.
• Place crust on baking sheet; spread with salsa. Cover with 1/2 cup cheese, 2/3 of the bacon and egg mixture; top with remaining bacon and cheese.
• Bake 10 min. or until cheese is melted.

Steps:

• Heat oven to 375°F.
• Place pizza crust on foil-covered baking sheet; top with bacon, tomatoes, vegetables and cheese.
• Beat eggs and water with whisk until well blended; carefully pour over crust.
• Bake 15 to 20 min. or until eggs are set and crust is lightly browned.