Sunday breakfast has alway been a big deal for Tim and I. When we were first dating, we went to breakfast every Sunday morning. We had a favorite place and we had a favorite waitress………..we were Sunday morning regulars………..fast forward three years, we are now an old married couple and we tend to stay home more.
But, Sunday breakfast is still a big deal. We have the usual bacon and eggs, or french toast, or pancakes. But, sometimes we try something new and today was a ‘try something new day’!
I suppose, you could consider this a pizza, but I prefer to call it a Breakfast Bread. Eggs, bacon, and cheese fancied up with cherry tomatoes,basil, and spiced up with just a touch of pepper flakes!
Yeast dough is scary for a lot of you……….don’t be afraid!!!! It is really easy. The dough takes just a few minutes to put together, it has a short knead time (I use my Kitchen-aide mixer, it takes all the work out of it). The rise time gives you time to prep the other ingredients. If you are really afraid of the dough, you can use a pre-made, but give the dough a try you will not be sorry.
Tim and I really enjoyed this Bacon Egg Breakfast Bread……..it will join the list of our Sunday favorites!
• ½ tablespoon olive oil, plus extra, for drizzling
• 4 eggs
• 8 slices applewood smoked bacon, cooked and crumbled
• 4 ounces cherry tomatoes
• 1 cup grated swiss
• ¼ teaspoon dried re pepper flakes
• 2 tablespoons basil leaves, chopped
Preheat oven to 425°F.
Place the yeast, sugar and water in a large bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour, salt into yeast mixture, add oil and mix to combine. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough back in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
Roll the dough out on a lightly floured surface to make a 10 inch circle. Transfer to a deep-sided 10 inch cast iron skillet ( you can also use any deep baking dish) lined with parchment paper and push dough up sides.
Crack the eggs onto the dough and top with the bacon and tomatoes. Sprinkle with the cheese, red pepper flakes flakes and basil. Drizzle with olive oil and bake for 15-20 minutes or until golden. Serves 4-6.
You may want to broil for just a few minutes to achieve a really golden top.
Shhh! ……….I don’t want to say this too loud, but I think the weather is taking a turn ……for the better 🙂
That means its time to dust off (maybe you will still have to shovel,depending on where you live) the grill. An nice burger on the grill would really hit the spot, huh????
Maybe this Apple Bacon Chicken Burger would be just the ticket. I said it a million…slight exaggeration …….times but I love ground chicken for a burger in place of turkey. For me, it has a better flavor, but if you are a lover of the turkey, please substitute it in this recipe.
As anyone who has used ground chicken (or turkey) knows it can be a little dry, but in the case of this burger the add ins make it nice and juicy. One other tip, I know its poultry and you do need to cook it through, but do not over cook it. If you do, no matter what you have added, it will be dry. A little bit of bacon, onion, sage and maple syrup add a nice flavor to the burger and a topping of Maple Dijon sauce and grilled granny smith apples and wow!!!
Tim and I love burgers and we will be adding more burger’s like the Apple Bacon Chicken Burger as the weather improves………we may even end up with our first e-book on Burgers……….Boyd’s Book of Burgers…….I like the sound of that . So stay tuned for more burger recipes and maybe that e-book.
Sunday morning breakfast at the Boyd’s…………Pizza????? Pizza you say……..not the kind that is cold and left over from the night before, but a hot from the oven breakfast pizza. Potato Crusted Breakfast Pizza!
It’s everything from breakfast formed into a pizza. Hash browns (crust), topped with eggs, bacon, and cheese. I have seen recipes for breakfast pizza before, but always on a bread type crust………….. I guess that is like toast? But I liked the idea of crispy hash browns, with a nice egg on top, and smokey bacon. The cheese is just an added bonus, after all who doesn’t like cheese. Tim put salsa on his, I’m that ketchup on eggs crazy person, so that was my choice, but we both tasted pre-condiment and it was great. So, whatever your condiment choice, Potato Crusted Breakfast Pizza is a nice change of pace for your Sunday breakfast.
1-20oz package Simply Potatoes, shredded hash brown style
½ cup 6 Cheese Italian shredded cheese
1 teaspoon Italian seasoning
1½ cups 6 Cheese Italian shredded cheese
6 slices applewood smoked bacon diced and cooked
½ teaspoon Italian seasoning
Preheat oven to 450*
In a large bowl mix the hash browns, 1 egg, ½ cup cheese and 1 teaspoon Italian seasoning until well blended.
On a pizza stone or cookie sheet sprayed with non-stick spray shape the potato mixture into a circle making a lip around the outside edge to form your crust.
Bake crust in preheated oven for 20 minutes.
Remove crust and top with 1½ cups Italian cheese, the 4 eggs, cooked bacon and sprinkle with Italian seasoning . Return to the oven for an additional 15 minutes or until the eggs are cooked to your desired donees. 15 minutes makes the eggs over medium.
remove from the oven and sprinkle with chopped parsley and cut into wedges to serve.
You may add more eggs depending on the number you wish to serve.