BACON AND EGG PIZZA
If you've ever had a hankering for pizza for breakfast, this recipe is exactly what you need. With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn't need tomato sauce to give it pizazz. The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, pizza and calzones, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
- Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
- Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
- On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
- Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
- Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 36 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 1075 milligrams, Sugar 2 grams, TransFat 0 grams
BACON & EGGS PIZZA
I tried a breakfast pizza at a resort buffet and wanted to adapt it for home. I'm pleased with the results. It's a fun alternative to the more typical egg bakes. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary., In a small bowl, whisk the eggs, Parmesan cheese and seasonings until blended. In the same skillet, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set., Place crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.
Nutrition Facts : Calories 465 calories, Fat 26g fat (12g saturated fat), Cholesterol 190mg cholesterol, Sodium 1152mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
BACON AND EGG PIZZA
This recipe was given to me by one of the teachers in our school who is a great cook!! Everyone looks forward to eating the things she makes.
Provided by Trisha W
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Unroll crescent roll dough into one long rectangle.
- Press onto the bottom and 1/2" up the sides of a greased 13x9" baking pan.
- Seal the seams and perforations.
- Mix together the bacon through the milk and pour on the crust.
- Sprinkle with parmesan cheese.
- Bake, uncovered, at 375*F for 25-30 minutes or until eggs are completely set.
BACON AND EGG 'PIZZA' BAGEL RECIPE
Take ten minutes out of you day to try our Bacon and Egg 'Pizza' Bagel Recipe. This pizza inspired dish is topped with a cream cheese spread, eggs, bacon, Parmesan, tomato and dill weed. Kick the day off in a whole new way with out Bacon and Egg 'Pizza' Bagel.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook eggs and bacon in small skillet sprayed with cooking spray on medium heat 2 min. or until eggs are set and bacon is heated through, stirring occasionally.
- Spread bagel halves with reduced-fat cream cheese; top with eggs and remaining ingredients.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 610 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 5 g, Protein 18 g
EVERYTHING BAGEL BREAKFAST PIZZA
When your favorite over-the-top breakfast meets pizza, it makes for a dining experience you'll crave at any time of day.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a pizza stone or inverted rimmed baking sheet on the lowest rack of the oven and preheat to 400 degrees F.
- Set a cooling rack inside another rimmed baking sheet, spread out the bacon and bake on the stone or baking sheet until cooked and crispy, 20 to 22 minutes. Crumble and set aside on a paper towel-lined plate.
- Increase the oven temperature to 500 degrees F.
- Dust a piece of parchment lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Sprinkle with the Cheddar and bacon. Brush the crust with the butter and sprinkle with the bagel seasoning.
- Slide the pizza on the parchment paper onto the stone or baking sheet and bake until the cheese is melted and the crust is almost golden, about 6 minutes. Remove from the oven.
- Using the back of a spoon, make 5 small wells in the cheese and bacon and break an egg into each of the wells. Bake until the eggs are just set, about 5 minutes.
- Garnish the pizza with the chives and serve with hot sauce.
BACON, EGG AND CHEESE BAGELS
Steps:
- Place two oven racks in the middle positions. Preheat the oven to 375 degrees F.
- Arrange the bacon on 2 sheet trays. Using a pastry brush, brush both sides with the sambal. Bake, rotating the sheet trays and flipping the bacon, until golden brown and crispy, 25 to 35 minutes. Remove from the oven and place the bacon on a paper towel-lined plate or on a wire rack set over a baking sheet to cool and drain off excess oil.
- For the eggs: Brush the bottoms and sides of two 8-inch square baking pans with the melted butter. Set aside.
- Put the flour in a medium bowl and whisk in the milk a little at a time until smooth. Add the eggs, salt and pepper and whisk until smooth. Pour into the prepared baking pans and sprinkle the scallions over the top. Scatter the cream cheese evenly on top. Bake until the eggs are just set and the edges have just begun to pull away from the sides of the pans, 20 to 25 minutes. Finish with flakey salt. Cut each pan of eggs into 4 squares, for a total of 8.
- To assemble: Place each bagel cut-side up on a sheet of foil large enough to wrap the whole bagel. Add a slice of American cheese to each bottom half. Top each with a square of eggs. Top each with a slice of cheese and 3 slices of bacon. (Add ketchup and hot sauce too, if you like.) Wrap the bagels up in the foil. Slice and serve immediately with ketchup or hot sauce if you wish.
- In a large bowl, combine the flour, brown sugar, salt and yeast . Add the water and 1 tablespoon of the barley malt and mix to form a stiff dough. Turn onto a floured surface and knead until smooth and slightly sticky. Transfer to an oiled bowl, then cover with plastic wrap and refrigerate overnight.
- Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 8 equal parts and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
- Arrange the oven racks in the upper middle and lower middle positions. Preheat the oven to 450 degrees F.
- Bring a large pot of water to a boil and add the baking soda and remaining tablespoon barley malt. Line two baking sheets with parchment paper and grease them well. Lay out a clean kitchen towel near your pot of boiling water.
- Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer to the baking sheets.
- Brush the bagels with the egg white and sprinkle with the sesame seeds and salt. Bake the bagels for 10 minutes, then switch the positions and rotate the pans and bake until golden brown, 6 to 8 more minutes. Let cool slightly and enjoy!
PIZZA BAGELS RECIPE BY TASTY
10 minutes to homemade pizza bagels! Ours are bigger (and better!) than the store-bought kind. Keep it classic with pizza sauce, mozzarella, and pepperoni, or swap in your favorite sauce and topping combo.
Provided by Tasty
Categories Dinner
Time 10m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 450°F (230°C).
- On a cutting board, arrange the bagel halves cut side-up. Spread 2 tablespoons of pizza sauce in an even layer over each half, then top each with 1 tablespoon of mozzarella and 1 tablespoon of mini pepperoni.
- Place the bagel halves on a rimmed baking sheet and bake until the cheese has melted, about 8 minutes. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, Sugar 2 grams
BACON, EGG, AND SPINACH BREAKFAST PIZZA
No-guilt pizza for breakfast? Yes! Use a CAULIPOWER® pizza for a delicious and easy breakfast the whole family will love.
Provided by Linda T
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Pizza Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.
- Bake in the preheated oven for 13 to 15 minutes.
- Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.
- Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.
- Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.
- Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.
Nutrition Facts : Calories 250.9 calories, Carbohydrate 21 g, Cholesterol 35.5 mg, Fat 12.9 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 4.6 g, Sodium 445.3 mg, Sugar 2.2 g
BACON, EGG, CHEESE BAGEL
This is my attempt at a copy of the "Arches" breakfast sandwich. My son always requests this on our day off together and when my wife is off on Saturdays she looks for it too.
Provided by Dads Cooking
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- I do all of this on an electric skillet which makes it quick and easy. Set the skillet to about 300 degrees F.
- Cook bacon on the side of skillet closest to electric plug. (this is hottest side).
- Crack egg into cup and pour about a tbsp of milk into the egg, add pepper if you like.
- Beat the egg/milk until it is uniform.
- Pour onto other side of the skillet.
- Allow it to cook until the top is solid enough to flip, then flip to other side.
- Place bagel into toaster. (I like to time it so that the bagel gets done when the egg does so that I can put the cheese on the bagel and put the egg on top of it to melt the cheese.).
- Place bacon on top of egg.
- "Sauce".
- Mix Mayo and mustard in a 2 to 1 ratio. I use 2 tsp Mayo to 1 tsp mustard. I also add pepper to it and mix.
- Spread onto bagel and enjoy.
Nutrition Facts : Calories 912.9, Fat 55.1, SaturatedFat 21.5, Cholesterol 298.7, Sodium 1878.1, Carbohydrate 65.1, Fiber 2.6, Sugar 1.1, Protein 37.1
BACON 'N' EGG BAGELS
Better than fast-food fare, these savory sandwiches with veggie cream cheese and zesty olives will have mouths watering in the morning. "For a change of pace, prepare them with other cream cheeses or speed things up by using precooked bacon warmed in the microwave," advise Chris and Jenny Thackray of Corpus Christi, Texas.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard. , Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.
Nutrition Facts :
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