I love pizza. I was actually thinking of another recipe when this idea popped into my head. I mentioned the recipe to my little ones and they loved the idea. Just like any pizza, the toppings are whatever you want them to be. The pizza I made had the kids favorite, bacon and breakfast sausage. This can be made vegetarian by just using veggies. The combinations are endless.
Ingredients for crust:
1/2 bag of frozen hash browns
Disposable pizza pan, I used Hefty
Preheat oven to 350 degrees. Break apart frozen hash browns and microwave in the oven to thaw them out. Place thawed hash browns on pizza pans to form a crust. They will not be cooked. Bake for 10 minutes. Next, turn on the broiler and brown them for at least 8-10 minutes. You want brown so they do not get soggy after adding your eggs. See picture below, please excuse the shadow of my hand.
9 eggs, scrambled, I used jumbo
Scramble eggs and pour over browned hash browns. You want to cover the surface of the hash browns.
2 cups of cheese, I used sharp cheddar, use what you like
6 precooked breakfast sausage links, cut with kitchen shears
4 slices of bacon, cooked, broken into pieces
*Any topping you like on pizzas, veggies, ham, etc.
Put your toppings on top of the egg mixture and cover with grated cheese. Bake at 350 degrees for 13-15 minutes or until egg is cooked and set. Slice and serve. I had this for dinner one night with a salad. Enjoy!
Recently I was asked if I had a recipe for hash browns like that good old country restaurant where you like to rock on the front porch, eat and shop after. This recipe is as close as I can get. Crunchy brown bottom, creamy inside and lightly browned on top. The flavor is almost identical. Great with breakfast or a meal. Please enjoy!
30 ounces of frozen shredded hash brown potatoes
1 Tbsp vegetable oil
3 cups shredded sharp cheddar cheese (use package kind*)
1/2 cup beef stock, not broth
1 small about 1/4 cup Vidalia or sweet onion grated
1 cup milk
1 1/2 Tbsp butter
1 tsp salt
1 tsp black pepper
Preheat oven to 425 degrees. Spray a 13 x 9 pan with Pam. In a large skillet, add oil and combine hash browns and cheese. Stir over medium high heat until cheese has melted and hash browns are no longer frozen. The potatoes will still be white at this point.
While potatoes are cooking, in a microwave safe measuring cup, add butter, milk, stock and onion. Microwave about a minute or so until butter has melted. Remove from microwave and stir in salt and pepper.
Once hash browns are no longer frozen and cheese has melted, transfer hash browns in prepared 13 x 9 pan. Pour milk mixture over hash browns and stir to combine. Press with spatula to flatten out the hash browns. Don’t be concerned if this seems like it’s too much liquid. It will be absorbed by the potatoes.
Bake for 45 minutes. Let stand for 5 minutes before cutting and serving. *I used package grated cheese because if I had grated it off the block, it would have been very greasy. I even blotted a little excess grease from the top of this casserole. Let me know what you think!
I love muffins. It’s been awhile since I made them. I had some blueberries in the fridge and thought…why not! Perfect for breakfast or brunch. Please enjoy!
Muffin Batter ingredients:
1 egg, I used jumbo
3/4 cup milk
1/4 vegetable oil
1 teaspoon vanilla
1/2 cup sugar
1 1/2 cups flour
2 Tablespoons of baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups of fresh blueberries
1 cup flour
4 Tablespoons light brown sugar
2 teaspoons granulated sugar
1 teaspoon of baking powder
Pinch of salt
6 Tablespoons of butter, melted
Preheat oven to 400. Line 12 muffin tins with liners.
Mix egg, milk, vanilla and oil in a bowl. In a large mixing bowl, whisk dry ingredients. Add wet ingredients to dry and do not over mix. Add blueberries and stir gently. Fill muffin tins with batter.
For the crumb topping, combine flour, brown sugar, granulated sugar, baking powder and salt. Stir in butter. You should have at least pea size crumbles. It’s ok if some are larger. Top muffin batter with crumb mixture.
Bake until golden brown 18-20 minutes. Makes 12 muffins.
I love banana bread. I think sometimes when I buy bananas, I let them get too ripe on purpose so I have an excuse for making a loaf or two! I do a lot of baking that calls for buttermilk. I knew buttermilk would be too thin to use in my recipe so I thought of the next best thing, sour cream. It adds the perfect zip in this bread. I know you will love it!
1 stick of butter, melted
1 cup of sugar
1 1/2 cups of all purpose flour
1/2 t salt
1 t baking soda
1 t vanilla extract
1/2 cup sour cream
1/2 cup chopped walnuts, optional
3-4 bananas medium to large, mashed roughly (I leave mine kind of chunky)
Preheat oven to 350 degrees. Grease a loaf pan, 9 x 5 or several small ones.
In a large bowl, mix sugar and butter together. Add eggs and vanilla and mix well. Combine all dry ingredients together and add that to the wet batter. Fold in sour cream, mashed bananas and walnuts. Pour into prepared loaf pan(s).
Bake for 50-60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes and remove and cool on a wire rack until it’s cooled completely.
*I have added a cup of chocolate chips to this recipe and it’s yummy!
14 slices cinnamon raisin bread* stacked 2 – 3 slices
1 cup (2sticks) butter melted
4 whole eggs
2 egg yolks
1 T vanilla
4 cups half and half
Berries and fruit for garnish
Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 13 x 9 pan.
In a large bowl, beat together whole eggs and egg yolks. Beat in sugar, half and half and vanilla. Make sure each slice is evenly moistened.
Bake at 350 degrees for 25 minutes or until custard is set and top is lightly browned. Let cool 15 minutes on a cooling rack. Cut into squares.
Sprinkle with powdered sugar and serve with berries or other fruit. Serve hot.
*I used Pepperidge Farm cinnamon swirl bread without raisins (I don’t like them). I also used about a loaf and a half of cinnamon bread to stack 3 layers high.