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 https://www.rosemaryfarm.com/

Powerhouse Sandwich

Powerhouse Sandwich
Serves 1
Amp it up with this go-to grub. Packed with muscle-protecting protein and all your food groups, this delicious energy booster will increase your stamina for work, play, and everything in between.
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Ingredients
  1. 2 slices whole-grain bread
  2. 1 hard-boiled egg
  3. 2 slices extra-lean ham
  4. 1 large lettuce leaf
  5. 1 slice low-fat cheddar cheese
  6. 1 ounce low-sodium pickles, sliced
  7. Salt and pepper, to taste
Instructions
  1. Lightly toast both slices of bread.
  2. Peel the shell and slice your hard-boiled egg into pieces.
  3. Top toast with your fixings and enjoy!
Notes
  1. Bonus tip: Cheese, please! Make your slice low-sodium mozzarella for a great source of bone-building calcium.
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Rosemary Farm https://www.rosemaryfarm.com/

Daphne Oz’s Mexican Breakfast Sandwich

Daphne Oz's Mexican Breakfast Sandwich
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Ingredients
  1. 4 tablespoons olive oil, divided
  2. 4 eggs
  3. 1/2 cup shredded Monterey Jack cheese
  4. 1 onion, finely chopped
  5. 1 jalapeno, seeded and chopped
  6. 1 can pinto beans, drained and rinsed
  7. Salt and pepper
  8. 3 tablespoons mayonnaise
  9. 3 tablespoons ketchup
  10. 1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
  11. 1 avocado
  12. 4 English muffins, toasted
  13. 8 slices bacon, cooked
Instructions
  1. In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese.
  2. In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeno and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve.
  3. In a small mixing bowl, combine mayo, ketchup and adobo.
  4. To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin.
Rosemary Farm https://www.rosemaryfarm.com/