GREEN EGGS AND HAM BREAKFAST PIZZA
I was looking for something creative to make for my students on Dr. Seuss' birthday this year (Read Across America Day). I threw this together, and I got 25 thumbs up. Hopefully others enjoy it. Using egg whites was a personal preference- Feel free to experiment with regular eggs.
Provided by Loves2Teach
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Unroll crescent rolls onto a lightly greased cookie sheet (or use Reynolds non stick foil). Be sure to press the seams together well, and to roll up the edges about 1/2 an inch to form the crust.
- Mix the eggs in a bowl with the milk and 3-4 drops of green food coloring.
- Mix the ham in another bowl with 2-3 drops of food coloring.
- Carefully pour the egg mixture onto the crescent roll dough.
- Sprinkle on the ham evenly on top.
- Then cover with cheese.
- Bake at 350 for about 15 minutes, or until the crust is brown, and the cheese melts.
- Be sure to seal the dough well, I did not the first time, and the egg seeped under the crescent crust. It still tasted great though :).
Nutrition Facts : Calories 172.6, Fat 5.2, SaturatedFat 2.2, Cholesterol 28.2, Sodium 404.2, Carbohydrate 20.8, Fiber 1.4, Sugar 1.8, Protein 10.1
GREEN EGGS AND HAM
Steps:
- To assemble 1 open-faced sandwich, preheat the oven to 425 degrees F or turn the broiler to low.
- Set the focaccia on a baking sheet or in an ovenproof dish. Dot it with dollops of ricotta, drizzle with 1 tablespoon of the pesto, and top with pecorino and the prosciutto cotto.
- Either crack the egg directly on the top and bake until the egg is set, about 10 minutes, or prepare a sunny-up and bake the pizza bianca separately until slightly crisp on the edges, then lay the egg on top.
- To finish, top the egg with remaining 1 tablespoon pesto, plenty of pecorino, and a pinch of chile flakes. Cut it in half if you intend to share, but don't feel bad if you scarf this down solo.
- Measure 275 grams of water into the bowl of a stand mixer fitted with the dough hook and add the yeast. Disperse with your hand, then add 25 grams olive oil, the flour, and sugar. Mix briefly on low speed to combine the ingredients, then let rest (autolyse), covered, for 20 minutes.
- Sprinkle with the kosher salt and add the remaining 25 grams water. Mix on speed 1 (low speed) for 5 to 7 minutes, until the dough begins to pull from the sides of the bowl and appears shiny and smooth.
- Turn the dough out onto a greased baking sheet and cover loosely with well-oiled plastic. (The easiest way to oil a sheet of plastic is simply to drag it across the greased baking sheet.)
- Let the dough rise for 1 hour; it will be quite puffy and fill nearly three-fourths of the baking sheet. (This first rise on the baking sheet uses gravity to help spread and stretch the dough.)
- Gently remove the plastic and use well-oiled fingertips to poke the dough and stretch to fill the pan. (This step fulfills the same purpose as a punch down or pre-shape in some of our other breads. You're taking away some of the gas while encouraging the dough to take its final shape.)
- Preheat the oven to 425 degrees F. Cover the focaccia with well-oiled plastic, and let it proof for 45 to 60 minutes, or until the dough fills the entire pan. Gently remove the plastic and give the dough one last well-oiled poke.
- Sprinkle with the oregano, rosemary, and fennel pollen (if using). Drizzle with the remaining 15 grams olive oil. Bake for 25 minutes, or until golden. Sprinkle with the Maldon salt.
- To make the ricotta, in a large saucepan, combine the milk and cream and bring to 180 degrees F over medium heat, being very careful not to let it boil. Add the salt, lemon zest, lemon juice, and vinegar and stir to combine. Remove from the heat and set aside to rest 10 minutes.
- Set a colander over a large bowl and line the colander with cheesecloth. Using a measuring cup or a large ladle, give the pot another good stir. You will see that the curds and whey have separated. Gently ladle the curds into the colander. If you're going for ultimate richness, try not to break up the curds as you make this transfer.
- Let the ricotta drain in the fridge for about 2 hours, then remove it from the cheesecloth and store it in an airtight container in the fridge, where it will last for 7 days. (If you like, drain some of the whey from the bowl and reserve it for another use, such as a great probiotic lemonade.)
- In a blender, puree the olive oil and basil at high speed. Do not let it go too long or the heat from the blender will turn the basil brown. Add the pine nuts and puree another 1 minute, or until smooth. Pour the basil puree into a bowl and stir in the pecorino, lemon zest, lemon juice, and garlic. Season with salt to taste and store in the fridge in an airtight container for up to 4 days, or freeze for up to 30 days.
GREEN EGGS AND HAM PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450˚ F. Line 2 baking sheets with parchment paper. Divide the pizza dough into 4 pieces and roll each into a ball. Gently stretch each ball of dough into an 8-inch round, leaving a thicker crust around the edge; transfer to the prepared baking sheets. Prick the center of each dough round with a fork. Bake until lightly golden, about 10 minutes.
- Meanwhile, thinly slice the mozzarella and dice the ham.
- Brush the crusts with 2 tablespoons pesto, leaving a 1/2-inch border; top with the mozzarella and ham. Crack 1 egg on top of each pizza and return to the oven until the crust is browned and the egg whites are set but the yolks are still runny, 12 to 14 minutes. Top with the remaining 3 tablespoons pesto and sprinkle with Parmesan.
GREEN EGGS AND HAM CASSEROLE
Make and share this Green Eggs and Ham Casserole recipe from Food.com.
Provided by lets.eat
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl beat the eggs. Add the spinach, ham, bread cubes and the seasoned salt. Mix well.
- Pour into a 8x8 casserole dish that has been sprayed with no-stick spray. Sprinkle with the shredded swiss.
- Bake at 375' for 20-30 minutes, or until set.
Nutrition Facts : Calories 296.2, Fat 16.7, SaturatedFat 6.5, Cholesterol 457.5, Sodium 899, Carbohydrate 7.6, Fiber 1.4, Sugar 1.7, Protein 27.9
HAM AND EGG PIZZA
I make the most of a convenient prebaked pizza crust to create this recipe. Tasty toppings such as scrambled eggs, diced ham, crunchy water chestnuts, fresh tomatoes, ripe olives and shredded cheese provide plenty of pizzazz and a pretty presentation.-Carol Smith, Wichita, Kansas
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the ham, water chestnuts, olives and onions in butter until heated through. In a large bowl, whisk the eggs, water, salt and pepper; add to skillet. Cook over medium heat until eggs begin to set, stirring occasionally., Place crust on a pizza pan or baking sheet; top with egg mixture. Sprinkle with tomato and cheeses. Bake at 425° for 7-10 minutes or until cheese is melted.
Nutrition Facts :
EGG BREAKFAST PIZZA
This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.
Provided by John Gaignat
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
- Beat eggs, milk, salt and pepper. Scramble eggs until firm.
- Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
- Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 38.7 g, Cholesterol 266.3 mg, Fat 38.2 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 16.5 g, Sodium 1424.1 mg, Sugar 3.3 g
HAM 'N' EGG PIZZA
I like to fix this fun dish when we invite our children and grandchildren for brunch. There's never a slice left! The recipe is quick and easy to prepare, using refrigerated crescent rolls to form the crust. The ham makes it hearty.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Press onto the bottom and 1/4 in. up the sides, sealing seams and perforations. Bake at 375° for 5 minutes. , Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 1155mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein.
EGGS BENEDICT BREAKFAST PIZZA
Super easy to make with all the great flavor of Eggs Benedict. Feed a crowd.
Provided by LOU SAN ANTONIO
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly.
- Preheat an oven to 400 degrees F (200 degrees C). Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust.
- Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.
- Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.
Nutrition Facts : Calories 300 calories, Carbohydrate 12.4 g, Cholesterol 173.3 mg, Fat 21.3 g, Protein 13.7 g, SaturatedFat 8.7 g, Sodium 728.6 mg, Sugar 2.8 g
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