"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?
Thursday, May 23, 2013
Breakfast Pizza with Eggs & Bacon: Recipe
Thin-Crust Breakfast Pizza with Ham and Bacon
1 9-inch thin-crust pizza shell, unbaked (don't thaw if it's frozen)
1 pat of butter, melted
1/4 teaspoon oil
2 eggs, beaten
3 ounces of cooked ham, chopped into small dice
1/2 cup shredded cheddar cheese (more if desired)
7 strips of cooked bacon, cut small
jalapeno peppers, sliced (optional)
Preheat oven to 400 degrees. Heat the 1/4 teaspoon of oil in small to medium skillet and spread it around. When the skillet is hot, pour in the beaten eggs. Let them sit and cook in the pan without scrambling them, like an omelet. If the eggs stay wet on top, flip them over until they are fully cooked. When done, let the eggs cool on a plate. Then slice them in strips and slice them again crosswise until you have squares of one inch or less.
Brush the pizza shell to the edges with the melted butter. Sprinkle on the pieces of egg and the chopped ham. Dot with jalapeno peppers if desired. Blanket the pizza shell with cheddar cheese. Sprinkle the bacon on top. Bake on a pizza pan for 20 minutes or until the cheese bubbles. Then let the pizza rest for about five minutes before cutting into it, because that will make slicing easier.