Egg Breakfast Pizza

Egg Breakfast Pizza
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 pound ground sausage
  2. 2 (12 inch) prepared pizza crusts
  3. 12 eggs
  4. 3/4 cup milk
  5. salt and pepper to taste
  6. 1 (10.75 ounce) can condensed cream of celery soup
  7. 1 (3 ounce) can bacon bits
  8. 1 small onion, minced
  9. 1 small green bell pepper, chopped
  10. 4 cups shredded Cheddar cheese
Instructions
  1. 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.
  2. Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
  3. Beat eggs, milk, salt and pepper. Scramble eggs until firm.
  4. 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.
  5. Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Notes
  1. This recipe will make two pizzas.Each pizza will serve 3 to 4 people.
Rosemary Farm http://www.rosemaryfarm.com/

Burger Bread Pudding

Burger Bread Pudding
Serves 6
Simply delicious is what you'll get when you combine the basic preparation for a tasty dessert with the ingredients of the All-American classic burger!
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Ingredients
  1. 4 potato buns (torn into pieces or large dice)
  2. 1/2 pound thick sliced bacon (medium dice)
  3. 1 pound ground beef
  4. 1 1/2 cups red onion (medium dice)
  5. 2 1/2 cups sharp cheddar (grated)
  6. 6 Large eggs
  7. 2 cups whole milk
  8. salt and freshly ground black pepper
  9. 1/2 cup pickles (to garnish)
Instructions
  1. Preheat the oven to 375°F. Spray a 13X9 baking dish with cooking spray.
  2. Place torn bread on a sheet pan in an even layer. Drizzle with olive oil and toss to coat. Toast for 15 minutes until golden brown. Remove from the oven and place torn bread into a large mixing bowl. Set aside.
  3. In the meantime, in a large sauté pan over medium high heat, add bacon. Cook until crispy, stirring occasionally, about 5 minutes. Remove to a paper towel-lined plate and set aside.
  4. To the same pan, add the ground beef. Cook, breaking up the meat with the back of a spoon, about 5 minutes until meat is browned.
  5. Add the red onion and cook an additional 3 minutes, until the onions begin to soften.
  6. Pour the meat mixture over the toasted bread. Toss to combine.
  7. Add half of the bread mixture to the prepared pan. Sprinkle 1 1/2 cups of shredded cheese evenly over the top. Add the other half of the bread mixture to the top. Top with remaining 1 cup of shredded cheese.
  8. In a large bowl, whisk together eggs and milk. Season with salt and pepper. Pour the custard over the bread and gently press down. (At this point, you may wrap the dish tightly in plastic and refrigerate overnight.)
  9. Bake, uncovered for 30-35 minutes until golden brown. Remove from the oven and allow to set for 10 minutes for serving. Garnish with pickles on top.
Notes
  1. Tips
  2. - Substitute burger buns with any leftover bread.
  3. - Make the bread pudding for a party the night before. Bring to room temperature just before baking.
Rosemary Farm http://www.rosemaryfarm.com/

Savory vegetable pancakes with poached eggs

Savory vegetable pancakes with poached eggs
Cauliflower. This winter white beauty is the triple threat of the season: versatile, delicious and nutritious. Once overshadowed by its’ cruciferous cousin, broccoli, cauliflower can now claim center stage. A mix of both vegetables make these pancakes virtuous, and an egg on top adds a touch of decadence.
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Ingredients
  1. 1 cup flour
  2. 1/2 teaspoon baking soda
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 pinch cayenne pepper
  6. 1 cup cauliflower, finely chopped
  7. 1 cup broccoli, finely chopped
  8. 3 tablespoons parsley, chopped
  9. 1/4 cup green onions, sliced
  10. 3/4 cup cheddar cheese, shredded
  11. 1 egg
  12. 1 cup milk
  13. 4 eggs poached
  14. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
  2. Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
  3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
  4. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
  5. Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
  6. Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.
Rosemary Farm http://www.rosemaryfarm.com/