Baconandeggpizza Recipes

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SUNNY'S EASY BACON 'N' EGG BREAKFAST PIZZA



Sunny's Easy Bacon 'n' Egg Breakfast Pizza image

Provided by Sunny Anderson

Time 35m

Yield 2 servings

Number Of Ingredients 8

4 ounces pizza dough (1/4 of a 1-pound pizza dough ball)
2 strips crispy cooked bacon
1/3 cup marinara, pizza or arrabbiata sauce
2 tablespoons sambal oelek or harissa
2 tablespoons maple or sugar cane syrup
1 cup shredded cheese (mozzarella, Monterey Jack, Cheddar, Swiss, etc.)
2 large eggs, at room temperature
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F or prepare the grill for indirect cooking at 450 degrees F. If using a pizza stone, position it on the center rack in the oven.
  • Flatten and form the pizza dough into a circle and place in an ovenproof nonstick pan. Bake or cook on the grill or put the dough directly on the grill grates over indirect heat. Cook until the dough becomes rigid and slightly golden, about 10 minutes. Remove and set aside.
  • Break up the bacon into small bite-size pieces into a small bowl. Mix in the marinara sauce, sambal and maple syrup.
  • Add the sauce to the partially baked pizza round, then add the cheese, making a bit of a well in the center. Crack and add the eggs to the well. Place back on the grill over the indirect heat or in the oven and cook until the eggs are set, about 10 minutes. Remove the pan from the grill or oven and season the yolks with fresh black pepper and a pinch of salt. Remove the pizza from the pan, slice into four pieces and serve warm.

BACON AND EGG PIZZA



Bacon and Egg Pizza image

This recipe was given to me by one of the teachers in our school who is a great cook!! Everyone looks forward to eating the things she makes.

Provided by Trisha W

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 can refrigerated crescent dinner roll
12 slices bacon, cooked and crumbled
1 cup frozen hash brown potatoes
3/4 cup shredded cheese (your favorite kind)
4 eggs
2 tablespoons milk
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Unroll crescent roll dough into one long rectangle.
  • Press onto the bottom and 1/2" up the sides of a greased 13x9" baking pan.
  • Seal the seams and perforations.
  • Mix together the bacon through the milk and pour on the crust.
  • Sprinkle with parmesan cheese.
  • Bake, uncovered, at 375*F for 25-30 minutes or until eggs are completely set.

BACON AND EGG PIZZA



Bacon and Egg Pizza image

If you've ever had a hankering for pizza for breakfast, this recipe is exactly what you need. With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn't need tomato sauce to give it pizazz. The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.

Provided by Melissa Clark

Categories     breakfast, brunch, dinner, pizza and calzones, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 12

4 ounces thick-cut bacon (4 to 6 slices)
2/3 cup ricotta cheese
1 clove garlic, finely grated or minced
1/4 teaspoon fine sea salt
1 (9- to 10-ounce) ball of regular or whole-wheat pizza dough, room temperature (see recipe)
1 1/2 cups shredded fresh mozzarella
1/8 teaspoon red pepper flakes, plus more for serving
8 basil leaves, plus more for serving
3 tablespoons grated pecorino Romano
2 large eggs, cold
Flaky sea salt, for serving
Extra-virgin olive oil, for serving

Steps:

  • Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
  • Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
  • Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
  • On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
  • Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
  • Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 36 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 1075 milligrams, Sugar 2 grams, TransFat 0 grams

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