Culinary Delight #12: Egg, Bacon, & Basil Breakfast Pizza

Generally, Chuck is the Breakfast Master. He is capable of whipping up pretty much anything and it will be delicious. Since he is gone, I resort to the basics (cereal and yogurt), but the other morning I was feeling adventurous. I found a recipe on Pinterest that looked relatively simple, in addition to delicious. As it turns out, it was messier and more awkward than I anticipated, but it ended up being totally worth it in the end. Besides, if the recipe had included a bit more detail, I would have known what to expect and it probably wouldn’t have been such an ordeal. It literally listed ingredients (not quantities) and said combine. So, I am re-writing it for those who are like me, and less adept at “just winging it!” 🙂

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Ingredients

1 tube of Pillsbury crescent rolls
4 large eggs
8 bacon strips
Basil leaves
Shredded cheese (as desired)
Pepper

Directions

1. Preheat the oven to 350 degrees.
2. Grease a cookie sheet (original recipe said to leave it ungreased, which was disastrous. I am still trying to salvage my poor cookie sheet.)
3. The Pillsbury rolls should naturally unwrap into a set of 4 squares (or rectangles – whatever.) Lay them out on the cookie sheet.
4. Lay 2 strips of bacon on each square. I cooked the bacon first, but the original recipe didn’t specify if that was necessary. If anyone knows that bacon can adequately cook after being baked in the oven, please let me know, as it will save a step for next time! Plus, I hate cooking bacon.
5. Crack a single egg over each square. THIS was the extra messy part. Try to keep the egg centered and not on a bumpy bacon-y part. It’s okay for the liquid to run all over the place, onto and in between other rectangles, but the yolk should stay on the dough.
6. Sprinkle cheese of your choice (I used shredded 4-cheese Mexican because that’s all I had). Be generous, if you love cheese like me! 🙂 Next time, I will be adding crumbled feta.
7. Tear up basil leaves and sprinkle (or strategically place.) Top with some cracked pepper.
8. Bake for 18-20 minutes, or until “pizza” is golden brown.

I feel like this is the type of thing where you can customize however you’d like. I bet it would also be delicious with avocados, for instance, or tomato, not to mention any combination of herbs or cheeses. I think next time I will also add olive oil for a tad more moisture. Some parts were a little dry for me!

Culinary Delight #10: Pancake Cupcake with Maple Buttercream & Bacon

This is the first cupcake I’ve made from scratch that wasn’t overly heavy or dense, but boy was it sweet. I was skeptical of the whole concept but it’s actually pretty good – and Chuck downed a whole plate of them and made me keep the excess frosting. It’s straight up brown sugar and maple syrup though, so they’re a bit sticky. Easier to eat with a spoon almost!

Pancake Cupcake Ingredients

2 1/2 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1 stick or 1/2 cup unsalted butter, softened

1/2 cup light-brown sugar

2 large eggs

1 1/4 cups maple syrup

2 teaspoons vanilla extract

1/2 cup buttermilk

1/2 cup walnuts or pecans, finely chopped (optional)

Instructions:

Preheat your oven 350 degrees. Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.

Beat the butter and sugar on medium speed in a large bowl until they are fluffy. (Your butter must be soft!) Add in eggs, syrup and vanilla. Mix until blended. Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on. Add the nuts if using.

Fill muffin or cupcake tins, either lined or buttered, according to your preference. Cook for approximately 20 minutes or until your tester comes out clean. Cool totally and then ice with Maple-Butter Frosting.

Maple-Butter Frosting Ingredients

1 cup of softened, unsalted butter

3 ounces of cream cheese, also softened

2/3 cup of dark-brown sugar (I use golden)

1/4 teaspoon salt

3/4 cup of maple syrup

3/4 teaspoon of vanilla extract

1 cup of confectioners’ (icing) sugar

Instructions: 

Beat the softened butter, cream cheese, brown sugar and salt in a medium-sized bowl until fluffy. Once again, it is critical that your ingredients be softened. While you keep beating, add both the maple syrup and the vanilla. Slowly add the confectioners’ sugar and gradually increase the speed to high. Continue beating until the icing is fluffy.

Chill the maple-butter frosting for one hour before using.

Breakfast for dessert!!