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Full Online Book HomeLearning KitchenEggs - Baked - Breakfast Pizza By Robyn_osborn
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Eggs - Baked -  Breakfast Pizza By Robyn_osborn Post by :kevinf Category :Learning Kitchen Author :Unknown Date :February 2012 Read :613

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.
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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.

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