HAM 'N' EGG PIZZA
I like to fix this fun dish when we invite our children and grandchildren for brunch. There's never a slice left! The recipe is quick and easy to prepare, using refrigerated crescent rolls to form the crust. The ham makes it hearty.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Press onto the bottom and 1/4 in. up the sides, sealing seams and perforations. Bake at 375° for 5 minutes. , Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 1155mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein.
CHEESY HAM & EGG SANDWICHES
I turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado-mayo and ketchup, too-on the homemade biscuits. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. In a large bowl, combine biscuit mix, cheese, ham and 1/2 teaspoon pepper. Add milk; mix just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush with melted butter; sprinkle with remaining pepper. Bake 12-14 minutes or until golden brown., Meanwhile, for eggs, in a bowl, whisk eggs, milk, pepper and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat., Split warm biscuits in half. Layer bottoms with egg mixture and toppings as desired. Replace tops.
Nutrition Facts : Calories 430 calories, Fat 25g fat (12g saturated fat), Cholesterol 198mg cholesterol, Sodium 1058mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
HAM AND EGG BISCUIT PIZZAS
Categories Cheese Egg Breakfast Brunch Bake Kid-Friendly Ham Bell Pepper Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large skillet cook the bell peppers and the onion in the butter over moderate heat, stirring, until the vegetables are softened, stir in the ham, and remove the skillet from the heat. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.
- Make the biscuit dough:
- In a bowl whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk and stir the mixture until it just forms a dough. Gather the dough into a ball, on a lightly floured surface knead it gently 6 times, and cut it into 6 equal pieces. Roll each piece of dough into a 7-inch round, for a 1/2-inch-high rim on each round by turning in the edge of the dough and pinching it until the shell measures 5 inches, and transfer the shells to a buttered large baking sheet.
- Divide the Münster among the shells and top it with the bell pepper mixture, making a well in the center. Crack and drop an egg carefully into the well of each shell. Bake the pizzas in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until the egg yolks are just set, and garnish them with the watercress.
HAM AND EGG BISCUIT PIZZA
Make and share this Ham and Egg Biscuit Pizza recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook peppers and onion in butter until vegetables are softened; add ham and remove from heat.
- (may be made 1 day in advance) Make dough: Sift together flour, baking powder and salt; add butter and blend until it resembles coarse meal.
- Add milk and stir until mixture just forms a dough.
- Gather into a ball.
- On a lightly-floured surface, knead dough 6 times and cut into 6 equal pieces.
- Roll each piece into a 7 inch round, form a ½ inch high rim on each round by turning edge of dough up and pinching until shell measures 5 inches.
- Transfer to a buttered, large baking sheet.
- Preheat oven to 425 degrees F.
- Divide cheese among shells and top with bell-pepper mixture, making an indentation in the center.
- Crack and drop an egg carefully into each indentation.
- Bake in middle of oven for 12-15 minutes, or until yolks are just set.
Nutrition Facts : Calories 761, Fat 46.4, SaturatedFat 26.4, Cholesterol 337.5, Sodium 1170.9, Carbohydrate 55.7, Fiber 3.1, Sugar 4, Protein 30.2
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