Saturday, April 25, 2015

Breakfast Pizzas

If you are looking to bring your breakfast or brunch hour to new heights, this is the recipe for you. It's time to bake away the thought of boring old oatmeal or yogurt and bring on the tomatoes, basil and bacon atop these delicious flaky crescent squares! YUM! Let's get started.

Breakfast Pizzas

1 can refrigerated Crescent Rolls (I prefer the large buttery flavored ones)
4 Eggs
3-6 slices Bacon (depending on size – I recommend Trader Joe’s Uncured Black Forest Bacon)
2 tablespoons Cheese of choice
Salt and Pepper
1 tablespoon fresh chopped Basil
6 Cherry Tomatoes

Preheat the oven to 400 degrees.

Unroll the dough, separating it right down the center to create two large separate squares. Pinch the perforations in the middle then fold up the edges slightly to create a tiny wall that keeps your eggs from dripping down the edge of the pan.

Crack two eggs into the center of each dough square. I would recommend putting each egg in opposite corners of the pizza squares not right next to one another. Place three slices of bacon across the eggs on each square. Sprinkle each square with a tablespoon of cheese, salt, and pepper to taste. Lastly, add three half sliced cherry tomatoes as well as three leaves of basil to each.

Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference. Cooking them for this amount of time will leave the eggs in an over easy state with the bacon cooked just right (not crispy). 

Now it's time to enjoy...

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