Breakfast Pizza

I am not sure if I have mentioned this before, but we are HUGE breaky people!! My husband is always looking for different breakfast ideas. While googling one day, he found a breakfast pizza. I took the inspiration and made it my own. Very, very good!! This would be a great dish for brunch, or when serving multiple people breakfast. You can easily make it your own with whatever toppings you like. This is what I used.

Ingredients:

• 1 tube refrigerated pizza dough
• 6 eggs
• 1/3 cup milk
• 1 cup salsa
• 8 slices of bacon, cut into peices and cooked
• 1 cup cheese

Directions:

1. Roll out dough on a baking sheet. Coat with oil, and bake at 400* for 8 minutes.
2. Meanwhile, beat eggs and milk. Make scrambled eggs.
3. Top dough with salsa, scrambled eggs, bacon and cheese.
4. Bake for an additional 5-7 minutes, or until cheese is melted.

Restaurant Worthy French Toast

Since Aiden has been home, my husband has been amazing - not that he wasn’t before, but he is really shinning now!! He tries to let me sleep in on the weekends, and makes me breakfast when he isn’t working. So this past weekend (after he let me sleep in for an hour), I decided *I* would make him breakfast!! I always make a pretty mean breakfast, but this one was restaurant worthy! Cinnamon French toast (on a fresh Italian loaf) with icing sugar, real maple syrup and bacon.  YUMMY!!

Ingredients:

-          5 slices of Italian bread (1 inch thick)

-          4 eggs

-          ½ cup milk

-          2 tbsp cinnamon

-          2 tbsp butter

-          Icing sugar

-          Maple syrup

Directions:

1. In a large bowl beat eggs, milk and cinnamon
2. Heat butter in a large frying pan
3. Dip bread in egg mixture to coat both sides
4. Fry coated bread over medium heat (flipping once) until cooked
5. Top with icing sugar and (real) maple syrup

Breakfast Skillet

We love going out for breakfast. We went to this little family restaurant in our hometown and they served a breakfast skillet. My husband fell in love again! I have made it 3 times (trying to perfect it), and it is starting to taste a lot like the original.

Ingredients:

-          2 large potatoes, peeled and cut into quarters

-          ½ onion

-          5 slices of bacon crumbles

-          ½ cup ground sausage (or breakfast sausages cut into small pieces)

-          4 eggs

-          ½ cup cheese

Directions:

1. Process potatoes and onion in a food processor
2. Cook bacon and sausage in a large skillet, drain
3. Add potato mixture and cook until golden brown
4. In a separate skillet cook eggs over easy
5. This will make two (hearty) breakfast skillets!
6. Plate potato and meat mixture, top with cheese and finally with two eggs
7. Serve with toast and enjoy :)

Cheese and Mushroom Oven Omelette

Usually for Mother’s Day we invite both our mothers over for brunch (along with siblings, my grandma, and my step-dad). We have done it for the past two years and it has gone over well. (Although this year I think we will be doing two separate dinners because my mom is coming over Saturday to help with my garage sale). I found this great cookbook at a garage sale a couple years ago called Treasury of Country Heritage Meals & Menus, and found this great mushroom and cheese oven omelette that I usually make for the brunch. Well my husband and I have found to love this great breakfast meal, so I made it last weekend.

Ingredients:

-          2 tbsp butter

-          2 cups fresh sliced mushrooms

-          6 eggs

-          1/3 cup milk

-          2 tbsp flour

-          1/8 tsp pepper

-          1½ cups shredded cheddar cheese

-          6 slices crumbled cooked bacon

Directions:

1. Heat oven to 350^oF
2. In a medium skillet, melt butter and add mushrooms. Cook until mushrooms are tender. Drain and set aside
3. In a medium bowl whisk eggs, milk, flour and pepper
4. Stir in 1 cup of cheese, bacon and mushrooms
5. Pour into buttered 9-inch square baking pan
6. Sprinkle with remaining cheese
7. Bake for 20 – 25 minutes until eggs are set in centre

Ham and Egg Crepes (with Hollandaise Sauce)

We have had a pretty good week food wise!!! But when I go to bed at 7:30 I just can’t seem to find the time to blog! Hopefully next week will be a little better!!

Last weekend we went to Cora’s for breakfast. It was so nice! Very tropical, everything had mounds of fresh fruit. My husband got an omelette crepe with Hollandaise Sauce, and loved it! Fast forward to this week, I was checking out a blog I like Cooking for the Hungry Husband, and found this interesting recipe (ham and egg crepe squares). I decided to give it a try with a little twist…with Hollandaise Sauce!! It was a hit, my husband loved it!! This will defiantly be a repeat! (Just a warning, this recipe calls for tons of eggs!!)

My only problem was trying to get the crepes to fold. I think next time I will use a larger frying pan when making the crepes. What I did this time was use tooth picks to hold it in place. Needless to say it was still amazing!!

Enjoy!



While cooking



With Hollandaise Sauce

Crepes

Ingredients:

-          1¼ cup milk

-          ¾ cup flour

-          2 tbsp sugar

-          3 eggs

-          2 tbsp melted butter (or oil)

-          ¼ tsp salt

Directions:

1. Mix all ingredients together and let sit for 15 minutes. (Or if you do this ahead of time, let the mixture refrigerate overnight or for 2 hours)
2. Heat a medium sized skillet with a tsp of butter (or oil). Add ¼ cup mixture. Allow mixture to set (about 3-4 minutes) and flip.

Side Note: This recipe yields close to 9 crepes; I made 3 and put the rest in the fridge for tomorrow.

Ham and Egg Crepes

Ingredients:

-          Depends on how many crepes you plan to make. You will need one of each for each crepe.

o       Crepes

o       Eggs

o       Ham (I used leftover ham from dinner one night – I just sliced it up with our food slicer)

o       Hollandaise Sauce (see below)

Directions:

1. Preheat oven to 350^oF
2. On a rimmed cookie sheet, place your crepes, and top with a slice of ham and an egg
3. Fold the edges of the crepe up to make a little pocket (this is where I had to use tooth picks!)
4. Bake until yolk sets (approximately 12 minutes)
5. Top with Hollandaise Sauce and serve

Hollandaise Sauce (recipe from Allrecipes.com)

Ingredients:

-          4 egg yolks

-          3½ tbsp lemon juice

-          1 pinch pepper

-          1/8 tsp Worcestershire Sauce

-          1 tbsp water

-          1 cup butter, melted

-          ¼ tsp salt

Directions:

1. This requires a double boiler (if you are like me and do not have one, it is easy to make. Use a small pot filled with water and put a stainless steel bowl on top. Make sure the water does not touch the bowl)
2. Turn burner on medium/high so water boils
3. In the bowl, whist egg yolks, lemon juice, Worcestershire Sauce and water
4. Slowly add melted butter (1-2 tbsp at a time) until all the butter is used up (continue to whisk)
5. If the sauce is too thick, add 1-2 tsp of hot water
6. Whisk in salt and remove from heat