Breakfast Pizza!

I love those Red Baron Breakfast pizzas. Seriously love them. However they are a bit pricey and while I'm not one to be overly concerned with what's in the food I'm sure they have a lot of salt. Figured I could try making one myself and searched for some copy cat recipes. I ended up kinda winging it but it turned out great. 

This is easy but there is some prep time. I made a small one since I didn't know if it would turn out but after this I'll double this recipe to make more. 

1 can refrigerated crescent roll dough

Country gravy

4 eggs, scrambled

4 strips cooked bacon, crumbled

shredded Cheddar cheese

1. Cook your bacon. Cut/crumble it up. 

2. Pull apart the triangles of crescent roll dough and lay in your pie pan (8-9 inches for this). Press the triangles into the pan and pinch all the seams closed. Bake according to package (about 13 minutes) until golden brown.

3. Cook your eggs. 

4. Cook your gravy. I use those packets you can buy at the store. 

5. Spread about a quarter to half a cup of your cooked gravy onto your cooked crust. Spread eggs, bacon, and shredded cheese on top. 

6. Bake at 350 for 5-8 minutes or until cheese is melted. 

7. Cut into slices. Yum! 

Of course you can top it with whatever you want; this is just what my family likes. I may try it next time with biscuits for the crust just to see how it tastes.  

Enjoy! 

Pina Colada Bread Pudding

Hubby and I spent our 10 year anniversary in November in Honolulu (only affordable because hubby works for Delta!). On our last morning there we went to the breakfast buffet at Duke's right on Waikiki Beach. It was really good and my favorite thing was their Pina Colada bread pudding. I was determined to recreate the recipe once we were home. Took a couple months but I finally had the time to do it (happens when your ENTIRE STATE is closed because of snow and ice....). It was actually really easy to throw together and the boys ATE IT UP. Like, 3 helpings each ate it up. I'd call that a victory. My recipe will make a 9x13 sized dish. I also used lactose free milk so the hubby could finally have some bread pudding. Too bad he didn't get to enjoy it as he still hadn't made it home from the airport...

Ingredients

1/2 loaf of white bread, cubed (or whatever bread you want)
5 eggs
1 cup whole milk
3/4 cup cream of coconut
1 cup crushed and drained pineapple (save the juice)
1/4 cup packed brown sugar
3 Tbs white sugar
1/4 cup pineapple juice
1 tsp vanilla
1 tsp coconut extract
butter

Directions

1. Put the cubed bread on a cookie sheet and bake at about 300 degrees for 10 minutes or until a bit crispy and dry.
2. Heat oven to 350 degrees. Butter/grease a 9x13 casserole dish.
3. Mix eggs, milk, cream of coconut, brown sugar, white sugar, pineapple juice, vanilla, and coconut extract together in a large bowl.
4. Once you take your dried bread cubes out of the oven mix them with the crushed pineapple in the casserole dish.
5. Pour the egg mixture over the bread crumbs and push them down so most of it is covered. Let it sit for about 10 minutes. Dab the top with some butter.
6. Bake uncovered for about 30-35 minutes or until the top is getting golden brown.

Enjoy!!

*Yes, I know bread puddings are supposed to have a rum sauce but since it was just me and the boys I didn't make one.
*I'll be making the coconut rum sauce tomorrow and I'll try to remember to post that part of the recipe!
*The recipe can easily be doubled. :)

"German" Pancake

Okay, okay. Before anyone gets on my case about the name of this dish, this is what a friend of mine called it when her mom made it for me every time I'd come over to spend the night. I don't know if its truly "German" (though I've had a HUGE pancake at a German restaurant). But its really yummy and really easy (of course...remember, I'm no Julia Child!) and my kids both love it.

Ingredients

2 Tbs butter
1 cup milk
2 eggs
2/3 cup flour
3 Tbs sugar
1/2 tsp salt
1/2 - 1 tsp lemon extract (depending on how "lemony" you want it)
powdered sugar (optional)


Directions

1. Heat oven to 400. Put the butter in a 9 inch pie dish and stick it in the oven while it heats and you make your batter.
2. Mix milk, eggs, flour, sugar, salt, and lemon extra in a large bowl with a whisk (or fork) until well blended. It is going to be runnier than a regular pancake batter.
3. Pull the pie dish out of the oven (butter should be completely melted) and pour your batter into the hot dish.
4. Bake for 30-35 minutes or until the pancake puffs up and is a pretty golden brown. It will sink a little as it cools.
5. Take it out of the oven and you can sprinkle with a some powdered sugar before serving.

*I always put a little syrup on my crust...its sooo yummy!

Nutella Stuffed French Toast with Macerated Strawberries

I love French toast. Love it. Probably my favorite breakfast item. I make it a lot and I like to play around with it, making different versions (can't wait to make Egg Nog French Toast!). I'd seen recipes for stuffed versions but they all used cream cheese, which my lactose intolerant hubby can not eat. I really wanted to make some stuffed toast so I opened the pantry and what was right before my eyes? My hubby's beloved Nutella. Ding ding ding! We have a winner! Please note that I have NEVER measured when I make French toast, I just add the amount that I like and that works for how many of us are eating that morning. :)

Ingredients

sliced sourdough bread (I got some from a bakery)
eggs
milk
cinnamon
sugar
1 tsp vanilla extract (the REAL stuff)
Nutella
strawberries
orange juice (or lemon)
butter (for the pan)
powdered sugar (optional)

Directions

1. Cut up your strawberries and put them in a bowl with a few tablespoons of sugar and a few tablespoons of orange juice. Stir them up and sit in the fridge while you make your toast.
2. Heat your griddle (or flat pan or whatever you use!). Don't go higher than medium.
3. Mix eggs, milk, cinnamon, sugar, and vanilla together. (use amounts that work for how many you're serving and how sweet/unsweet you want your toast to be)
4. Make Nutella sandwiches! Really. Spread the Nutella on a slice of sourdough and plop the other piece on top. Put as much or as little as you like.
5. Throw a little butter on the pan to melt. Dunk your sandwiches in the batter, coating both sides. Once the butter is melted, put them on the griddle.
6. Let them cook for 2-3 minutes per side (until it reaches your desired level of brownness) and then flip and cook another 2-3 minutes.
7. To serve, put a sandwich on a plate, sprinkle with some powdered sugar, and top with your macerated strawberries.