Bacon Egg Breakfast Bread

Bacon Egg Breakfast Bread

Bacon and Egg Breakfst Bread

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!

Bacon Egg Breakfast Bread

 

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!

Bacon and Egg Breakfast Bread Collage

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Bacon Egg Breakfast Bread

Bacon and Egg Breakfst Bread
  • Author: Marty Boyd
  • Yield: 6

Ingredients

  • • 1¼ teaspoons dry yeast
  • • 1 teaspoon sugar
  • • ⅔ cup warm water
  • • 1½ cups flour+, plus extra, for dusting
  • • 1 teaspoon table salt
  • • 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
  • • 1/4 teaspoon dried re pepper flakes
  • • 2 tablespoons basil leaves, chopped

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.

Notes

You may want to broil for just a few minutes to achieve a really golden top.

 

Asparagus Ham Lasagna

Asparagus Ham Lasagna

Asparagus Ham Lasagna 1

Easter Sunday………Families, faith, and of course food! Every Easter, all the Aunts, Uncles, and cousins would squeeze into my Grandma’s tiny little house for a huge Easter feast at the center of which was my Grandma’s ham. It was always huge, you know so she could send some home with everyone. She saved margarine and cool whip tubs all year so she could send left over holiday food home.

Back then the take home was for ham sandwiches or scalloped potatoes and ham. So in tribute to the left over ham……..Asparagus Ham Lasagna.When you buy a ham,buy a bone-in ham. You can use the left over ham for sandwiches, scalloped potatoes and ham, or Asparagus Ham Lasagna! The bone makes a nice pot of October Beans Southern Style

Since spring and Easter go hand and hand, and asparagus is associated with spring, and Easter is associated with ham………not sure where I was going with that but…..the combination of asparagus, ham, and swiss cheese is delicious!!! Adding pasta is like icing on a cake. 

The nice thing about lasagna is that you can make it and bake it, you can make it and bake it the next day, or you can make it and freeze it for a meal when you don’t know what to fix.

Add some crusty bread and a nice green salad and its a feast that is sure to please.

Asparagus Ham Lasagna Collage

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Asparagus Ham Lasagna

Asparagus Ham Lasagna

Springtime Lasagna

  • Author: Marty Boyd
  • Yield: 6

Ingredients

  • 1 pound asparagus, trimmed
  • • 1/2 package no cook lasagna noodles
  • • 4 tablespoons butter
  • • 1 small onion, finely chopped
  • 1 clove garlic minced
  • • 1/3 cup flour
  • • 4 1/2 cups milk
  • • 2 1/2 cups swiss cheese shredded
  • • 1 teaspoon grated nutmeg
  • • Salt and pepper to taste
  • • 1 pound sliced ham, thin slices ( I used left over from a spiral cut ham)

Instructions

  1. Preheat the oven to 375 degrees .
  2. 2. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in 1 cup of swiss cheese and half of the nutmeg; season with salt and pepper.
  3. 3. Spread about 1/3 cup of the cheese sauce in a baking dish. Layer 3 noodles on the sauce and top with 3/4 cup cheese sauce. Place half the ham and asparagus on top and 1/3 of the remaining swiss over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, swiss and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.

 

Potato Crusted Breakfast Pizza

Potato Crusted Breakfast Pizza 

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.

Potato Crust Breakfast Pizza Collage

 

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Potato Crusted Breakfast Pizza

Potato Crusted Breakfast Pizza

Breakfast Pizza……..

  • Author: Marty Boyd

Ingredients

  • Crust:
  • 1-20oz package Simply Potatoes, shredded hash brown style
  • 1 egg
  • 1/2 cup 6 Cheese Italian shredded cheese
  • 1 teaspoon Italian seasoning
  • Topping:
  • 1 1/2 cups 6 Cheese Italian shredded cheese
  • 6 slices applewood smoked bacon diced and cooked
  • 4 eggs
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 450*
  2. In a large bowl mix the hash browns, 1 egg, 1/2 cup cheese and 1 teaspoon Italian seasoning until well blended.
  3. 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.
  4. Bake crust in preheated oven for 20 minutes.
  5. Remove crust and top with 1 1/2 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.
  6. remove from the oven and sprinkle with chopped parsley and cut into wedges to serve.

Notes

You may add more eggs depending on the number you wish to serve.