Southwestern Bacon And Egg Pizza Food

BACON & EGGS PIZZA

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.

SOUTHWESTERN BACON & EGGS PIZZA

Steps:

• Heat oven to 400ºF.
• Whisk eggs, milk and onions until blended; pour into medium nonstick skillet. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Remove from heat.
• Place crust on baking sheet; spread with salsa. Cover with 1/2 cup cheese, 2/3 of the bacon and egg mixture; top with remaining bacon and cheese.
• Bake 10 min. or until cheese is melted.

SUNNY'S EASY BACON 'N' EGG BREAKFAST PIZZA

Steps:

• Preheat the oven to 450 degrees F or prepare the grill for indirect cooking at 450 degrees F. If using a pizza stone, position it on the center rack in the oven.
• Flatten and form the pizza dough into a circle and place in an ovenproof nonstick pan. Bake or cook on the grill or put the dough directly on the grill grates over indirect heat. Cook until the dough becomes rigid and slightly golden, about 10 minutes. Remove and set aside.
• Break up the bacon into small bite-size pieces into a small bowl. Mix in the marinara sauce, sambal and maple syrup.
• Add the sauce to the partially baked pizza round, then add the cheese, making a bit of a well in the center. Crack and add the eggs to the well. Place back on the grill over the indirect heat or in the oven and cook until the eggs are set, about 10 minutes. Remove the pan from the grill or oven and season the yolks with fresh black pepper and a pinch of salt. Remove the pizza from the pan, slice into four pieces and serve warm.

SOUTHWESTERN BACON QUICHE

Steps:

• For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
• For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

BACON AND EGG BREAKFAST PIZZA

Steps:

• In a large bowl, combine the yeast, sugar, salt and 3/4 cup flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest for 10 minutes., Grease a 14-in. pizza pan; sprinkle with cornmeal. Roll out and transfer dough to prepared pan; build up edges slightly. Bake at 400° for 13-15 minutes or until edges are lightly browned., Meanwhile, in a small skillet, melt butter over medium heat. Whisk the eggs, salt and pepper; add to skillet. Cook and stir until just set., Spread salsa over pizza crust; layer with meats, egg mixture and cheese. Bake 5-6 minutes longer or until cheese is melted.

BACON AND EGG PIZZA

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.

SOUTHWESTERN BACON AND EGG PIZZA

Steps:

• Heat oven to 400ºF.
• Whisk eggs, milk and onions until blended; pour into medium nonstick skillet. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Remove from heat.
• Combine 3/4 of the VELVEETA and salsa in small microwaveable bowl; cover with waxed paper. Microwave on HIGH 45 sec.; stir until VELVEETA is completely melted and mixture is well blended.
• Place pizza crust on baking sheet; spread with VELVEETA mixture. Cover with 2/3 of the bacon and egg mixture; top with remaining bacon and VELVEETA.
• Bake 10 min. or until VELVEETA is melted.

SWISS CANADIAN BACON AND EGGS

Steps:

• Preheat broiler.
• Whisk eggs, milk, salt and pepper together in a medium bowl until well blended. Reserve 2 tablespoons of green onions and stir the rest into egg mixture.
• Spray a 12 inch ovenproof skillet with cooking spray. Heat over medium-low heat until hot.
• Add egg mixture. Cover and cook for 14 minutes or until almost set.
• Arrange Canadian bacon in pinwheel on top of egg mixture. Sprinkle with cheese.
• Broil for 2 minutes or until cheese is bubbly.
• Top off with 2 tablespoons of green onions. Cut and serve!

BACON 'N' EGG SANDWICHES

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

BACON EGG AND CHEESE BREAKFAST PIZZA

Steps:

• Cook off the bacon, crumble and set aside.
• Scramble up and cook the eggs and set aside.
• Unroll crescent rolls onto a jelly roll pan or a cookie sheet with 1" sides and par-bake it for half the time the package calls for.
• Dice and saute the onions and peppers until semi-soft and set aside.
• Melt the butter on low and then blend in flour, salt, pepper, garlic powder and onion powder.
• Cook on low heat stirring until the mixture is smooth and bubbly. Remove from heat stir in milk and bring to a boil stirring constantly for 1 minute and let stand for a few minutes to thicken.
• Then pour the white sauce mixture over the par-baked crescent roll, top with scrambled eggs, bacon, onions, peppers and both cheeses.
• Bake in oven for the remaining crescent package time or until crust is cooked and cheese is melted. Cut into squares and serve!