I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.
Of course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce. Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up. Also make my breakfast po boy and my egg McMuffin casserole.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
- 1 tube refrigerated pizza crust
- 1/2 cup coarsely chopped bacon
- 6 eggs beaten
- 4 ounces cream cheese cubed
- 2 cups shredded pepperjack cheese
- 1/4 cup thinly sliced red onion
- Fresh chopped cilantro if desired
Open dough and prepare per package instructions but bake only 4-6 minutes until the crust just starts to ge crusty. Remove from oven.
Cook bacon over medium heat in a large skillet.
Drain all but 1 teaspoon of the drippings.
Add eggs, lower heat to medium low, and cook, stirring constantly, until just starting to set.
Remove from heat and sprinkle egg over cooked dough.
Drop cubes of cream cheese onto crust. Add the pepperjack, red onion and bacon.
Return to oven and bake 10-13 more minutes or until the cheeses have melted and the crust is crunchy and golden brown.
Remove from heat and garnish with cilantro.
I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).
Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!
Also try my cowboy breakfast sandwiches.
Country Ham Egg Muffin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
- 4 English muffins split
- 1/2 cup unsalted butter melted, divided
- 8 thin slices smoked ham
- 4 large eggs
- 1 teaspoon fresh thyme chopped (or a few pinches of dried thyme)
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup mayonnaise
- Louisiana hot sauce
- 4 thick slices American cheese
Preheat oven to 375 F.
Brush the insides of the muffins with 1/4 cup of the butter.
Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
Add the ham and brown on both sides. Remove.
Add remaining butter to the skillet.
Crack eggs into 4 silicon ring molds.
Sprinkle with thyme, salt and pepper.
Reduce heat to low and cook for 2 minutes or until the whites are almost done.
Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
Spread mayonnaise on the muffin halves.
Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.
I’ve always wanted to make my own biscuits from scratch. I finally stepped up to the challenge after watching Trisha Yearwood make these black pepper biscuits on her TV show. I figured heck, I can do that. So I did. And I was so happy that I did. These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.
The key to these black pepper biscuits is the butter. Make absolutely sure you cut the butter into small pieces. Big ones will not do. I cut the 6 tablespoon chunk into teaspoon pats first, then I cut each pat into 9 small pieces. That worked perfectly for me. If you leave the butter too big your biscuits might just fall apart. At the least you’ll have a hard time forming them into biscuits to start with. So, smaller is better! And when they come out of the oven all hot and yummy, drizzle them with my black pepper honey.
If you want that great homemade biscuit flavor but without the work, try my bread machine southern biscuits too!
Black Pepper Biscuits
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 -12 biscuits
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter cut into very small pieces, keep in freezer until ready to use
- 1 cup buttermilk
- 1 tablespoon heavy cream
- Finely ground black pepper
Preheat oven to 450 F.
Sift the flour, baking powder, salt and baking soda into a large bowl.
Add the butter cubes. Break up any pieces that stick together. Use your fingers to combine the butter with the flour mixture.
Add the buttermilk and stir until a dough forms.
Lightly pack the dough with your hands and place onto a lightly floured surface. Use the palms of your hands to flatten out into a 1" thick shape.
Use a 2 1/2" biscuit cutter to cut the dough into rounds. Transfer to a baking sheet lined with a silicon mat or parchment paper. Use any remaining dough scraps by pressing them back together with your hands and cutting more biscuits.
Brush the tops of the biscuits with the heavy cream and sprinkle generously with the black pepper.
Bake until starting to turn golden brown, 10-12 minutes.