Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenEggs - Baked - Breakfast Pizza By Robyn_osborn
Famous Authors (View All Authors)
Eggs - Baked -  Breakfast Pizza By Robyn_osborn Post by :kevinf Category :Learning Kitchen Author :Unknown Date :February 2012 Read :567

Click below to download : Eggs - Baked - Breakfast Pizza By Robyn_osborn (Format : PDF)

Eggs - Baked - Breakfast Pizza By Robyn_osborn

1 pkg. Refrigerated pizza dough or crescent dough
5 eggs, beaten
1/4 cup milk
1/4 tsp. Dried oregano, crushed
1/8 tsp. Pepper
1 1/2 cups desired vegetables (such as sliced olives, green onion, mushrooms, tomato)
1 1/2 cup shredded cheddar cheese (Swiss or mozzarella may be used)
optional: diced fully cooked ham, chicken, turkey or bacon)


Line a 9 x 11-inch pan with dough. Bake in 375* for 10-12 mins or until lightly browned.

Meanwhile, combine eggs, milk, oregano, and pepper. When crust is lightly browned carefully pour egg mixture onto crust. Bake 8-10 mins more or till egg mixture is almost set.

Sprinkle with desired veggies. Sprinkle with cheese and other desired toppings. Return to oven and bake 3-5 mins. more or till cheese melts. Cut and serve.

Note:Make sure the dough goes up the sides of the pan slightly. Otherwise the egg mixture will go off the dough.
If you like this book please share to your friends :
NEXT BOOKS

Eggs - Breakfast Eggs In A Cup Eggs - Breakfast Eggs In A Cup

Eggs - Breakfast Eggs In A Cup
4 slices bread, crusts trimmed, buttered4 eggsSalt and pepper to tastePreheat oven to 325.Place bread slices in a muffin tin each slice forming a cup.Break an egg into each cup and sprinkle with salt and pepper. Bake until eggs are cooked as desired.
PREVIOUS BOOKS

Eggs - Breakfast Crepe Cups Eggs - Breakfast Crepe Cups

Eggs - Breakfast Crepe Cups
Crepes: 1 1/2 cups milk 1 1/4 cups flour 2 tablespoons sugar 3 eggs 2 tablespoons melted butter Dash salt In bowl combine milk, flour, sugar, eggs, butter and salt. Beat with mixer until well mixed. Heat a lightly greased skillet. Remove from heat. Spoon in 2 tablespoons of batter. Tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels. Generously spray twelve 2 1/2 inch muffin cups with non-stick coating. Fit crepes into cups, carefully ruffling edges of crepes. Filling: 9 eggs 1/4 cup milk 1/2 teaspoon salt 1/4
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT