Posts Tagged ‘canadian bacon’
Step aside English muffins, there’s a new vehicle in town for eggs benedict. Next time you make eggs benedict, why not serve them in a tortilla for breakfast tacos!?
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Looking for a great brunch idea? This breakfast pizza has a crispy, spiralized potato crust topped with cheese, Canadian bacon, asparagus, eggs, and hollandaise sauce.
I don’t eat very exciting things for breakfast during the week. My usual rotation is either cereal, a toasted English muffin with crunchy peanut butter, yogurt with granola or (if I’m feeling “fancy”) a smoothie. In other words, this quiche was not breakfast, it was dinner. Even though this only took about 40 minutes, my current weekeday-morning routine with a nonintensive breakfast takes 30 minutes from the moment my alarm goes off until I lock the door behind me. I rarely have any desire to wake up any earlier (6:30am normally, but today was special with a 2:15am alarm – yay grad school!).
My favorite part of this quiche is the crust, is that sad? Not that I don’t love the cheesy goodness complete with yummy broccoli and eggs, but the bites with most crust in them were the best! I found myself saving the crust edge for last so that my last bites could be the ones I remember. I actually do that with most things I eat – save the best parts for last. Does anyone else do this?
The good thing about this quiche, is that in my home it makes leftovers which means I can in fact have this on a weekday after all! If you are not a lover of leftovers, you do not make sense to me. I understand some things cannot be as good as they were the first time around (although I have discovered that reheating in a toaster oven does wonders), but many things make fantastic leftovers and are the reason I manage to have a packed lunch most days, or even a complete meal ready for dinner on a busy night.
One year ago: Pizza Dough
3 Tbsp butter, divided
1 onion, minced
1 tsp minced garlic
2 cups chopped fresh broccoli
1-9 inch unbaked pie crust
1 cups shredded mozzarella cheese
1/2 cup shredded sharp cheddar
1/4 cup chopped Canadian bacon
4 eggs, well beaten
1-1/2 cups milk
1 tsp salt
1/2 tsp black pepper
- Preheat oven to 350 degrees.
- Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Top with Canadian bacon.
- Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
- Bake in preheated oven for 30 minutes, or until center has set.
Source: Adapted slightly All Recipes
Sleep deprivation is not fun. Other than staying up too late by choice while visiting friends in Columbus, OH for the weekend, I haven’t had a decent night’s sleep in two weeks. I wake up somewhere between 4-5 am and proceed to toss and turn until my alarm goes off. Which sadly is when I start to feel like I could actually go back to sleep haha. Somehow, I am still functional and no I did not drink coffee. Haven’t had a single cup my entire life. My friends think I’m on crack for being so energetic in the morning despite sleepless nights. Today was a bit more difficult, yet somehow I still managed to prepare breakfast for myself beyond simply pouring cereal and milk into a bowl.
I made a breakfast sandwich using an Asiago bagel with some garlic & chive cream cheese, over-easy eggs, slices of Canadian bacon leftover from toppings for my meat lover’s pizza, and Fontina from preparing grilled cheese awhile ago (I love how long cheese can stay). All of these random ingredients I found stashed away in my refrigerator made for one fabulously delicious breakfast for one! And I have a weakness for drippy yolks. I could sop that stuff up with toast all day.
1 slice Fontina cheese
2 slices Canadian bacon
1 Tbsp Garlic & Chive cream cheese
- Slice bagel in half, toast in toaster oven.
- Meanwhile, coat a small pan with cooking spray heated over medium-low heat. Crack eggs and open over the pan. Cook until egg whites are no longer runny. Press spatula against the pan near the edge of the white, then slide spatula quickly under the yolk. In one swift move, flip the egg over gently by tipping the spatula sideways. Repeat for second egg.
- While you allow the eggs to cook another minute, place the Fontina cheese on the cut side of the top bagel slice still toasting in the toaster oven. Allow to melt.
- Assemble your sandwich: Spread the cream cheese on the bottom bagel slice followed by two slices of Canadian bacon. Firmly slide spatula under the eggs, take out of the pan and place it on top of the Canadian bacon. Place top bagel slice with melted Fontina cheese onto the completed sandwich, and devour!
Source: The Spiffy Cookie original