Egg Benedict Breakfast Pizza

The.Best.Breakfast.Pizza.Ever.... seriously!

What you'll need:

1 tube of pizza crust
4 eggs, scramble
Canadian Bacon, deli ham or cubed ham
Salt and pepper
1 cup Cheddar Cheese
1 cup Mozzarella Cheese

Hollandaise Sauce:

4 egg yolks,reserve egg whites for pizza
1 stick of butter
2 tbsp lemon juice
1/4 tsp paprika
1/4 - 1/2 tsp black pepper

To prepare the sauce:

Melt one stick of butter in microwave. In a separate bowl, add 4 egg yolks. Set the unused egg whites aside. We'll scramble the whites later. Add lemon juice, paprika and pepper to yolks and whisk until smooth. Slowly whisk in melted butter. Whisk together until well combined. Set aside.

Pizza:

Preheat oven for whatever the crust calls for.

Unroll the pizza crust. Press the crust to your desired thickness on a greased baking pan. Spread the sauce on the pizza crust. Scramble 4 eggs along with the 4 egg whites set aside from the Hollandaise sauce. Add scrambled eggs and ham to pizza, and sprinkle on salt and pepper. Top the pizza with cheese. I also suggest adding some veggies - onions, peppers, mushrooms, etc.

Bake for 15 minutes or until cheese is melted. 

Chicken Cordon Bleu Casserole (Pinterest Copycat)

I'm sure a lot of people have seen this pin on Pinterest. It's been pinned/repinned about a bazillion times. The pictures made me drool so I added the recipe to the top of my must-try list. I finally got around to making it last night. I cut the recipe in half because I knew my boys would reject the meal. They just don't understand good food sometimes.

This meal was very tasty. It was creamy and quite filling. I might play around with the sauce a little next time. While it was good, I think it could be even better with a few tweaks. For example, I think a sauce similar to Alfredo would be great!

Chicken Cordon Bleu Casserole (adapted from Tasty Kitchen)

1 lbs chicken, slow-cooked or boiled then shredded
1 can chicken broth

10-12 slices very thin honey ham
5-6 slices thin baby swiss cheese

For sauce:
2 tbsp butter
3 tbsp flour
2 cups milk
1 tbsp fresh squeezed lemon juice
1/2 tbsp Dijon mustard
3/4 tsp salt
1/4 tsp smoked paprika
1/8 tsp ground white pepper
1/4 garlic powder
2 tbsp sour cream

For topping:
3 tbsp butter
2/3 cup panko crumbs
1/3 tsp season salt
3/4 tsp dried parsley
(next time I would double this)

Clean and trim chicken. Cut chicken into chunks. Add it to the crockpot along with the broth and cook for 4ish hours. Shred the chicken once it is fully cooked.

Preheat oven to 350. 

Add chicken to baking pan. Cover shredded chicken with some broth. Just enough to wet the chicken.

Add a layer of ham, tear it up a bit first.

Add cheese.

For the sauce:

Melt butter in saucepan. Add flour and stir well. Slowly add milk. Stir until flour mixture is well combined. Add lemon juice, mustard, salt, paprika, white pepper and garlic. I split the original recipe in half and then being the absent-minded person I am, I forgot and added the full 1/2 tsp of smoked paprika. Doh!!!! To fix this I added sour cream to the sauce before pouring it over the cheese. I think it really added a creamy texture and will do it again when I make this dish in the future (I'll also use the correct amount of paprika).

Again, if you follow the recipe correctly, your sauce won't be this orange

Pour sauce over cheese.

For topping:

I also split the recipe for the topping in half. I thought it wasn't enough topping though so I would definitely double this recipe next time. Melt butter in microwave for 45 seconds or until melted. Add Panko crumbs and seasonings. Stir together and sprinkle over sauce.

Add the Panko topping


Bake dish for about 45 minutes. Eat, enjoy and get a full tummy. 

Not-so-traditional Eggs Benedict

This past summer my husband and I went to San Diego. We stayed in a hotel just minutes from the beach and within walking distance of many awesome delicatessens and restaurants. My favorite restaurant was Mona Lisa Italian Foods... oh mama mia! If you go, you must try the lasagna. Just thinking about it makes my mouth water. Absolutely the best I have ever had. Ever. But today we aren't talking about that kick butt lasagna. It's all about Eggs Benedict today.

Our hotel in San Diego served breakfast. I had yet in my life to ever try Eggs Benedict. We had it three times that week! Yeah, it's that good and also we were too lazy to go any further outside of the hotel for breakfast on those three days. Don't worry though. We absolutely checked out some great coffee shops too.

My husband is now a die-hard Eggs Benedict fan. Seriously, so much, I think he could eat it daily for the rest of his life. The Hollandaise sauce has a boat load of butter... that's explanation enough. The guy loves butter. But if we're honest, who doesn't? I admit though, and some won't agree, I have a limit.

Pile ham on baked biscuits

Needless to say, we've made this dish many Saturday mornings since our San Diego trip. The husband has become somewhat of a Hollandaise sauce master. Don't tell him because his head will swell, but his sauce is better than mine.

To spice up this recipe, I decided we should try a new approach. I'm so glad we did. We loved it. We will still make the traditional style Eggs Benedict with english muffins but this new recipe will definitely be entered into our food rotation too.

Pile over-easy eggs on biscuits and ham

Biscuit Eggs Benedict

Tube of Pillsbury biscuits (8 count) I used flaky layers but regular biscuits will work too
8-10 eggs
thinly sliced ham (I used 2 slices per biscuit)
salt and pepper

Hollandaise Sauce

4 egg yolks
1 stick of butter
4  cap fulls of lemon juice*
5 shakes of paprika*
5 shakes of black pepper*


Instructions on making the sauce (written by Jeremy, the husband):

Start by separating the egg yolks from the whites and reserve them in a bowl.  Next melt one stick of butter in the microwave for about 1-1/2 minutes, be sure to cover as it will splatter.  Combine the paprika, pepper and lemon juice with the egg yolks and whisk until smooth.  Finally mix the melted butter with the rest of the ingredients slowly while whisking them together.  Pretty easy and simple compared to a traditional method while achieving a very similar results.

Pour on the sauce

Cook the biscuits according to the tube's directions. Cook all eggs over-easy or however you like your eggs cooked. Salt and pepper the eggs while cooking. When biscuits are fully baked, add ham to top of biscuits. Place the eggs on ham. Pour Hollandaise sauce over the eggs. Warm in oven for a few minutes, if needed.

Just look at that sloppy goodness!

 **Love Jeremy's measuring method haha

Ham and Potato Hotdish

Talk about comfort food! This delicious mixture of potatoes, veggies, ham and cheese will fill your tummy with mad love.

8-10 potatoes, diced
1 small onion, sliced
1 cup carrots, sliced
Handful of mushrooms, sliced
1 cup (or more!) of diced ham
Salt and pepper
1/2 stick butter

1/2 cup green onion, chopped
1 cup shredded mozzarella cheese

Preheat oven to 375. Prepare a baking dish by rubbing down the bottom and sides with olive oil.

Combine veggies and ham into the prepared baking dish. Dash with salt and pepper. Slice butter into about 4 pieces and scatter them on top of the potatoes.

Bake the potatoes for about 45 minutes or until potatoes are tender. Add mozzarella cheese to the potatoes and return dish to the oven. Bake for another 5-10 minutes or until cheese is melted.

 Top with green onions and serve.

PS... this dish is great for grilling too. Grill it in single serving sizes in aluminum foil.