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.
Maybe my site should have been called What the “Forks” for Dessert?……..hmmmm. My renewed love of baking has me making desserts……ALOT!!!!!
After making Corned Beef Tacos and Rueben Pizza, I had one Guinness Stout beer left from all the corned beef I cooked………Just toss the corned beef into a cockpot and cover it with the beer……..no muss…….no fuss. Except for that extra beer. Tim and I are teetotalers, so what to do with that beer? Chocolate Stout Bundt Cake……… who would think a chocolate cake made with beer………..not me!
Pinterest is a wealth of information. I came across a recipe for a Chocolate Stout Cake. The original recipes was from Fine Cooking, but I tweaked it just a bit…….I really did not think a beer in a dessert would taste very good, what a surprise …….even the batter was yummy. I know, you are not suppose to eat stuff with raw eggs in it, but in my life time I have eaten copious amounts of raw batter dough, and lived to tell the tale.
But seriously, the elderly, infants, and those with impaired immune systems should not eat any foods with raw eggs in them due to the risk of Salmonella.
Back to my little cakes………..they came out moist and the beer must have made the chocolate………more chocolaty. I made mine in individual size, but you can make one big cake in a regular size bundt pan if you wish. A simple chocolate glaze makes the Chocolate Stout Bundt Cake an elegant looking, chocolate dessert fit for St Patty’s Day or anytime you want a fancy dessert.
1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
⅓ cup dark molasses
1⅔ cups all-purpose flour
¾ cup unsweetened natural cocoa powder (extra for dusting the pans)
1-1/2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoons salt
1¼ cups unsalted butter, softened at room temperature
1-1/2 cups packed light brown sugar
3 large eggs
6 oz. semisweet chocolate, very finely chopped
For the glaze:
¾ cup heavy cream
6 oz. semisweet chocolate
Pre-heat the oven to 350ºF. Spray a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) with cooking non stick cooking spray and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
In a small saucepan bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Cream the butter in a large bowl on medium speed ( stand or hand mixer) until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy. Scraping the bowl as needed. Beat in the eggs one at a time. On low speed, alternate the flour and stout mixtures. Scraping the bowl as needed.Then beat at medium speed until the batter is smooth. Stir in the chopped chocolate.
Spoon the batter into the prepared pan (or pans), spreading evenly. Tap pan on table a few time to remove air bubbles. Bake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (about 25 -30 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.
Make the glaze:
Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
So, what to do, what to do……..it snows…..every other day, and when its not snowing,it’s sub-zero and not fit for man nor beast! But the blessing in this, is that, well really there are two blessings…….. Snow Days …..yeah! and Baking….yeah!
I have a renewed joy in baking these days. There was a time when baking was not on the top of my list. See, I was a bakery manager at a local grocery store for a number of years, and after awhile the joy of it kinda disappears.
I always joked that I was a “fake and bake” baker. So many of the products you buy in grocery stores these days come par baked or totally baked and you finish the process or combine items to makes what really can be some amazing items. I remember one of my regular customers asking about the cream puffs that I sold like crazy. She thought that I made them myself, when in reality, the shell of the cream puff came pre baked and frozen, so all I had to do was thaw them, cut them in half, use the bavarian cream filling from the 35# bucket, melt frosting from another bucket and drizzle it across and……. oh la la a cream puff. Continue reading “Almond Poppyseed Cupcakes-Almond Buttercream Frosting”