Breakfast Pan Pizza

 

Breakfast Pan Pizza

 

 

 

 

 

 

 

 

 

 

 

 

Here’s a great idea if you have friends or family stopping by early for breakfast or brunch. It’s simple to make and so good!  There are few steps involved but so worth the effort.  Light, fluffy eggs with tender bits of ham and crispy bacon smothered in gooey cheese.  OMG yum!

    Breakfast Pan Pizza

1 tube refrigerated pizza crust

2 Tablespoons butter

8 large eggs

1 teaspoon salt

½ teaspoon pepper

⅓ cup milk

1 packet of country gravy mix

2 cups shredded Monterrey Jack cheese

½ cup real bacon pieces

¼ cup diced deli ham

 

Preheat oven to 425F degrees. Spray a 9 x 13 baking pan with non-stick cooking spray. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Unroll the tube of dough and lay it on your pan.  Then stretch to fit the bottom of the pan. Stretch it out to all the edges. Brush 2 Tablespoons olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)

Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.

 

 

 

 

 

 

 

 

 

 

 

 While crust is baking, make your scrambled eggs. In a medium-sized bowl, add 5 large eggs, 1 teaspoon salt, 1/2 teaspoon pepper and 1/3 cup milk. Whisk eggs really well for at least 2 minutes to combine.

 

 

 

 

 

 

 

 

 

 

 

 

Preheat a pan on low to medium heat. Add 2 Tablespoons butter. Once butter is melted, pour in the egg mixture.  

 

 

 

 

 

 

 

 

 

 

 

Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off heat.

 

 

 

 

 

 

 

 

 

 

 

When crust is ready, remove it from the oven. Spread a light layer of the gravy evenly over the crust.  Then top with the scrambled eggs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the ham and bacon on top. 

 

 

 

 

 

 

 

 

 

 

Place baking pan into the oven (middle rack) and cook at 350F degrees for another few minutes until everything is warmed through and cheese is melted. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Cut into 12 squares. Then serve while warm. 

 

 

 

 

 

 

 

 

 

 

 

 

Now that's a pizza!

 

 

 

 

 

 

 

 

 

 

  

 

 

Add whatever toppings you like and any cheese you like. Choose sausage, ham, bacon, etc. 

 Photography is the property of and copyrighted to Welcome Home.

Savory and Delicious Meatloaf Hand Pies

 Savory and Delicious Meatloaf Hand Pies

So you know that meatloaf  you just passed?  I decided to try something different with the leftovers I had from that meatloaf and came up with meatloaf hand pies.  Oh my goodness….this is so good, you will want to make a bigger meatloaf each time just so you’ll have leftovers to make these pies.  Delicious meatloaf wrapped in buttery layers of puffed pastry.  Now that’s what I call a leftover meatloaf sandwich! 

Savory and Delicious Meatloaf Hand Pies

leftover cold meatloaf with gravy

1 package (2 sheets) frozen puffed pastry 

1 egg 

1 tablespoon water

Preheat oven to 400 degrees. Line a large cookie sheet with parchment paper.  Thaw your puffed pastry at room temperature about 20 minutes before you get started.

Lay out your thawed puffed pastry on a lightly Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares.

Slice your meatloaf into thin slices and place in the middle of each 

square. Top with a teaspoon of gravy.  Be careful not to fill  with too much filling.

Brush along the edges of the pastry with egg. This will act as a glue to hold them together.  Next fold one corner of each pie over, forming a triangle. Press edges with your fingers to seal. Then use a fork to go around the open edges.

Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. 

Bake until golden brown, about 20 minutes.  Allow pies to cool for 5 minutes before eating as filling will be hot.

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Cheddar Bacon Buttermilk Corn Muffins

Cheddar Bacon Buttermilk Corn Muffins

These savory corn muffins are fantastic and go great with any meal. I love to serve them up with chili or stew or any soup. And they that perfect on-the- go breakfast meal.  I sometimes fry an egg and serve it on top of a muffin for a real treat!  The yolk runs down over the bacon and cheese and it’s oh so good!

Cheddar Bacon Buttermilk Muffins

2 cups all-purpose Flour

1 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher Salt

1 1/2 cups cheddar cheese, divided

10 slices cooked bacon, chopped

2 large eggs

2/3 cups sugar

1/2 cup unsalted butter, melted and slightly cooled,

1 cup buttermilk

Preheat oven to 400 degrees. 

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, cheese, and bacon. Stir until thoroughly mixed. Set aside.

In a medium bowl, whisk the eggs for about 30 seconds. Gently whisk in the sugar until thoroughly combined, followed by the melted butter. Continue whisking while adding in the buttermilk.

Pour the wet ingredients into the large bowl with the dry ingredients and fold into each until just combined. Do not over mix.

Scoop batter into 12 greased muffin cups, and sprinkle tops with the remaining 1/2 cup of cheese.  Bake for 15-18 minutes, or until the tops are golden brown. 

Photography is the property of and copyrighted to ©Welcome Home.

Japanese Chicken Fried Rice

Japanese Chicken Fried Rice

 

 

 

 

 

 

 

 

 

  

 

 

 

    Earlier in my life I had the privilege of traveling to Japan and living there for a few weeks. I loved everything about living there, including the people and the temples but especially the food. I lived off of Sushi and fried rice…not because I had to but because I was crazy about it and couldn’t seem to get enough.  I learned how to make quite a few dishes when I got home and I still can’t get enough!  Japanese fried rice, known as “Yakimeshi” in Japan, is such a flavorful and delicious recipe that is super easy to make! This is because it doesn’t require any special ingredients, and you can create it with things you probably already have in your kitchen.

  Japanese Chicken Fried Rice

 

1 Tablespoon olive oil

4-5 large garlic cloves minced

2 small carrots finely chopped

1 cup frozen peas

1/2 medium onion, diced

1/2 cup frozen shelled edamame 

½ cup yellow corn

Salt and pepper to taste

3 cups short grain cooked rice 

2 teaspoon soy sauce

2 tablespoons Teriyaki sauce

2 large chicken breasts, cut to bite sized pieces

Green onions to garnish

Heat the oil in a large skillet or wok and add the chicken.  Saute until golden brown and cooked through. Remove from skillet and set aside.  Next add the garlic.  Fry over low to medium heat for about a minute and remove to the plate with the chicken.  

 

 

 

 

 

 

 

 

 

 

Add the onion, corn, carrots and peas and sauté for  about 2-3 minutes, then stir in edamame, salt, and pepper, and cook for a few more minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the cooked rice and break up any clumps while stirring. Add the soy sauce and stir until everything is coated.  Add the chicken and garlic back to the skillet and mix until chicken is fully coated.

 

 

 

 

 

 

 

 

 

 

 

 

Add in teriyaki sauce and continue to simmer for about 20 minutes on low heat. 

Garnish with chopped green onions and serve!

 

 

 

 

 

 

 

 

 

 

 

 

Notes

It's best to use leftover cooked rice for the right texture.

If you use freshly cooked rice, make sure to let it cool completely before you add it to the skillet. You will need 1 1/2 cups of dry rice for this recipe. Cook as per the directions on the packaging (cooking times will vary depending on which rice you use).

Feel free to use other veggies of choice. You could add water chestnuts for crunch. You can add in green beans, snow peas, broccoli, etc. 

 

Photography is the property of and copyrighted to Welcome Home.