SCRAMBLED EGGS & BACON CALZONE
A refrigerated pizza crust is baked around a mixture of scrambled eggs and bacon in this fun and easy Sunday-morning egg bake.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Whisk eggs, milk and pepper in medium bowl until blended; stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until set but top is still moist, stirring occasionally; set aside.
- Unroll pizza crust onto baking sheet sprayed with cooking spray; pat into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with egg mixture and cheese. Fold long sides of dough over filling, slightly overlapping edges in center; pinch seams and ends together to seal.
- Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
CHICKEN BACON RANCH MINI CALZONES RECIPE BY TASTY
Here's what you need: rotisserie chicken, ranch packet, red onion, bacon, mozzarella cheese, cheddar cheese, egg, water
Provided by Pierce Abernathy
Categories Appetizers
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut pizza dough into 8 sections on a floured surface.
- With one section, roll out dough until flat and circular.
- In a medium bowl, mix together the chicken, ranch packet, red onion, and bacon.
- Place a slice of mozzarella on the rolled out dough. Top with 2-3 tablespoons of the chicken mixture.
- Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
- Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with cheddar cheese.
- Bake calzones at 400°F (200°C) for 15-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 5 grams, Fat 10 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
SCRAMBLED EGGS WITH BAY SCALLOPS AND BACON
Provided by Jason Epstein
Categories breakfast, brunch, dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
- Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
- Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
- Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
- Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
- To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
- Serve with toasted brioche and chilled prosecco.
Nutrition Facts : @context http, Calories 1037, UnsaturatedFat 34 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 32 grams, Sodium 1373 milligrams, Sugar 3 grams, TransFat 1 gram
REHEAT-AND-EAT BREAKFAST CALZONES
Meal prepping for breakfast tends not to include eggs, besides hard-boiled ones, because scrambled or fried eggs don't hold very well in the fridge or freezer. I started thinking about how to solve this problem, and it turns out calzones do the trick. Wrapping a chorizo hash, eggs and cheese filling in my yogurt flatbread dough or store-bought pizza dough creates steam inside, so the filling is gently reheated and feels like you made it fresh, even though these can be made up to 2 to 3 months in advance! Plus, the calzones are great for grab-and-go, whether for adults heading out the door to work or kids heading to school.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 8 calzones, plus additional chorizo hash
Number Of Ingredients 11
Steps:
- Heat a medium skillet over medium heat and add the chorizo. Cook until seared on the first side, about 2 minutes; the chorizo will release its own fat to cook in, but if your skillet is dry, add a splash of oil. Use a wooden spoon to break up the chorizo into smaller pieces and continue to cook until browned all over and cooked through, 3 to 4 minutes. Remove to a paper towel-lined baking sheet.
- Add 1 tablespoon oil to the skillet and reduce the heat to medium-low. When the oil is hot, add the potatoes, bell peppers, onions and 3/4 teaspoon salt. Cook, stirring often, until the potatoes are almost cooked through and the peppers and onions are soft, about 10 minutes. Add 1/2 cup water to deglaze the skillet and continue to cook until the water evaporates and the potatoes are tender but still hold their shape, 3 to 4 minutes.
- Remove from the heat and stir in the parsley and reserved chorizo. Season the hash with more salt to taste. Reserve half of the mixture for breakfast with fried or scrambled eggs and use the remaining mixture to make the calzones. The extra hash can be refrigerated in an airtight container for up to 4 days and reheated in a skillet over medium heat.
- Heat the remaining 1 teaspoon oil in an 8-inch skillet over medium-high heat, swirling the oil to coat the bottom and sides of the skillet. Meanwhile, whisk the eggs and 1/4 teaspoon salt in a medium bowl. When the skillet is hot, pour in the eggs; you should hear a loud sizzle as the eggs hit the hot oil. Cook the eggs for 1 minute, then use a rubber spatula to push the cooked eggs towards the center. You want to cook the eggs more like an omelet rather than breaking them into pieces like scrambled eggs. Continue to gently push the cooked eggs towards the center and allow the liquid eggs to flow underneath to cook through, 1 to 2 minutes. Transfer the eggs to a plate and let cool. Once cool, divide into 8 pieces.
- Lightly flour a clean work surface. Divide the dough into eight 2-ounce pieces. Roll each with a rolling pin into a round measuring about 5 inches. To the center of each round, add 2 tablespoons of the chorizo hash, 1 piece of the egg and 1 tablespoon of the Cheddar. Lift the top of each dough round up and over the filling to create a half-moon shape. It's OK if the top of the dough doesn't meet the bottom edge completely; simply press them together where they meet and then roll the bottom dough over the top to create a seal. Continue to roll the edges together until they are tightly sealed so it looks almost like a rope around the outer edge of each calzone.
- Transfer the calzones to a parchment paper-lined baking sheet. Place in the freezer until frozen, about 2 hours. Store the frozen calzones in a resealable freezer bag for up to 2 to 3 months.
- When ready to bake, preheat the oven to 425 degrees F. Line a second baking sheet with parchment.
- Remove the calzones from the freezer, place directly on the lined baking sheet and lightly brush with oil. Bake from frozen until the dough is cooked through and golden brown (the Yogurt Flatbread Dough will brown all over whereas pizza dough will brown more in spots, like a pizza crust), 23 to 25 minutes. Let cool slightly before serving.
EGGS-TREMELY" GOOD CANADIAN BACON SCRAMBLE
Make and share this Eggs-Tremely" Good Canadian Bacon Scramble recipe from Food.com.
Provided by southern chef in lo
Categories Breakfast
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray large skillet with cooking spray.
- Add mushrooms and onions to skillet; cook and stir on medium heat 5 minutes or until vegetables are crisp-tender.
- Beat eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 minutes or until egg mixture begins to set but top is still moist, stirring occasionally.
- Stir in Canadian bacon; continue cooking 2 minutes or until egg mixture is set and no visible liquid remains, stirring occasionally.
- Season with pepper to taste; sprinkle with cheese.
- Place 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.
Nutrition Facts : Calories 211.1, Fat 12.4, SaturatedFat 5.3, Cholesterol 247.4, Sodium 718.7, Carbohydrate 4.2, Fiber 0.6, Sugar 1.2, Protein 20.2
EGG CALZONE
Make and share this Egg Calzone recipe from Food.com.
Provided by Sara 76
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 210C/190C fan-forced. Line 2 baking trays with baking paper. Combine yeast, sugar and 1 cup LUKEWARM water, in a large jug. Using a fork, stir. Cover, then let stand in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour and salt into large bowl. Add yeast mixture and oil. Mix to combine. Turn out dough onto a lightly floured surface. Knead for 5 minutes. Divide dough into 4 portions.
- Meanwhile, heat a large frying pan over moderate heat. Crack eggs into pan; cook for 1 minute or until just cooked underneath.
- For each calzone, roll a portion of dough into a 20cm round. Spread with paste; top with ham, egg, cheese, onion and parsley. Lightly brush edges with water, fold rounds in half to enclose filling. using a fork, press edges together to seal. Place on prepared trays. Bake for 15-18 minutes or until golden.
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4.6/5 (5)Calories 210 per servingCategory Breakfast
- Cook bacon according to directions on package. Once cooked cut the bacon up into 1/2 inch pieces.
- Crack open eggs in small bowl. Add milk, salt, dash of pepper and bacon into bowl. Mix together until eggs are beaten.
- Melt butter in skillet on medium high heat, making sure to coat the entire bottom of the pan. Add egg mixture to pan.
- Once egg mixture seems to have set (about 4 minutes), break up with spatula to scramble and flip. Continue cooking and scrambling until eggs are fully cooked and no longer runny. Serve and enjoy!
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