Super Easy Breakfast Pizza

Ingredients:

• Pizza crust (I used store brand personal size pizzas)
• this could be anything from pita bread, naan, homemade crust, store bought
• Cream Cheese
• Eggs
• Bacon
• Shredded cheese

Preparation:

1. Preheat the oven to 400 degrees
2. Put slices of bacon on a cooling rack over a rimmed baking sheet.
3. Bake bacon for 18 minutes or until crispy.
4. Take bacon out and drain on paper towels.
5. Turn the oven up to 425 degrees.
6. While bacon is cooking, scramble the eggs (I used 8 eggs for 3 individual size pizzas)
7. Spread the pizza crust with cream cheese
8. Put the eggs on the cream cheese, followed by the meat (bacon, ham, ground beef, sausage)
9. Sprinkle on the cheese
10. Bake for 10 minutes or until crust is tan and cheese is melted 

Notes & Tips:

Nothing fancy to this, but man it was good. Mat and I topped ours with hot sauce, because really what are eggs without hot sauce?  Totally customizable. Use anything you'd like. You can even whip up some sausage gravy and spread it on the crust before you put the eggs on. YUM!

Chocolate Zucchini Muffins

Recipe Adapted From:
101 Cookbooks

Ingredients:
■ 2 cups all purpose flour
■ 1 cup cocoa, sifted
■ 1/2 teaspoon salt
■ 2 teaspoon baking soda
■ 1 teaspoon allspice
■ 1 1/2 teaspoons cinnamon
■ 1 1/2 cups brown sugar
■ 1/4 cup melted butter
■ 3/4 cup vegetable oil
■ 3 eggs
■ 1 teaspoon vanilla
■ 1/2 cup buttermilk
■ 2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, and grated
■ 1 cup dark chocolate chips (you can also use semi-sweet if you prefer)

Preparation:
1.Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
2.In a large bowl whisk together flour, cocoa, salt, baking soda, allspice and cinnamon; set aside.
3.In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
4.Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Notes & Tips:
If you use 1/4 cup scoop to measure out batter, you will end up with more than 20 muffins...oh darn! This is a great way to use up some of that surplus zucchini you have from the summer crops.

Nutrition Facts:
Just be happy you're adding a vegetable into a treat!

Strawberry Lemonade Muffins

Ingredients:

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
6 tbsp butter, room temperature
1 cup sugar
1 tbsp lemon zest
2 large eggs
1 tsp vanilla extract
1/2 cup freshly squeezed lemon juice
1 1/2 cups finely chopped fresh strawberries

Preparation:

Preheat oven to 375F. Line a 12 cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in lemon zest, then blend in the eggs one at a time.

Stir in about 1/3 of the flour mixture to the butter mixture. Mix well, then add in vanilla extract and half of the lemon juice. Add another third of the flour, followed by the remaining juice and the remaining flour mix. Stir until just combined and no streaks of dry ingredients remain. Mix in finely chopped strawberries quickly, just to distribute them evenly into the batter.

Spoon batter out into prepared muffin cups. The muffin cups should be very full.

Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached. Start at 17 mins and keep adding time in 3 min. increments until cooked through. Turn muffins out onto a wire rack to cool completely.

Makes 12 muffins.

Notes & Tips:
You'll need about 3 or 4 large lemons to get enough juice for the quantity needed. Please use fresh lemons and strawberries. It gives the muffins a fizzy pop. Also, the 1 1/2 cup chopped strawberries looks like alot but the amount is just about perfect. Fresh and delicious. The muffins don't rise very much so feel free to fill the cups to the top.

Spinach and Bacon Quiche

Recipe Taken From:
www.AllRecipes.com

Ingredients:

3/4 pound sliced bacon
1 (9 inch) single refrigerated pie crust
6 eggs, beaten
1 1/2 cups heavy cream
salt and ground black pepper to taste
2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or to taste
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped green onion
1/4 cup grated Parmesan cheese

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.

Fit the pie crust into a 9-inch pie dish, and set aside.

In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.

Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Notes & Tips:
You won't use all of the egg mixture if you use all of the spinach, bacon and cheese. Just adjust as you see fit, either use less filling or less egg mix (I used less egg mix). Also, you will want to put a sheet pan under quiche pan, just in case of spillage as it bakes. I baked this for about 40 minutes. It came out beautiful, nice and firm. Also, I browned the bacon, sliced the onion and thawed/dried the spinach the night before so it was super quick for this Easter morning.

Nutrition Facts:
Amount Per Serving:
Serves 8
Calories: 506 | Total Fat: 41.5g | Cholesterol: 260mg

Ham-Filled Puffy Omelet

Ingredients:

• 3 egg whites
• Dash salt and black pepper
• 3 beaten egg yokes
• Non-stick cooking spray
• 1/4 cup feta cheese
• 1/2 cup sliced cooked ham
• 1 tablespoon Mrs. Dash Italian blend (or herb of your choice)

Preparation:
Preheat oven 350 degrees. In a medium mixing bowl beat egg whites, salt and pepper with an electric mixer on medium to high speed until stiff peaks form (tips stand up straight). Fold in yokes until all dark yellow is incoporated.

Coat a large oven-proof skillet with cooking spray. Heat skillet over medium-high heat. Spread egg mixture in skillet. Cook about 3 minutes or just until bottom is golden. Bake in a 350 degree oven 3 minutes or until dry on top and edges are light brown.

Loosen the omelet from the sides of the skillet with a metal spatula. Make a shallow cut slightly off center across the omelet. Sprinkles cheese over larger sid. Top with ham and seasoning. Fold smaller side of omelet over larger side. Cut omelet in half.

Notes & Tips:
There are TONS of variations for this recipe, just swap out the meat or cheese for something else. Also, this a super light meal, if you're looking for something a little heartier serve this with hashbrowns or pancakes. Tonight I served this with toast and jelly.

12/19/13 - UPDATE: I made this tonight with shredded chicken, Parmesan Cheese and bacon filling. Very yummy. I served this tonight with pancakes and sausage.


Nutrition Facts:2 servings
183 calories, 11g fat, 504mg sodium, 2g carbs, 0g fiber