Bacon Egg Cheese Breakfast Pizza Recipe

Bacon Egg Cheese Breakfast Pizza Recipe

Who likes pizza for breakfast? Well, how about trying this bacon egg cheese breakfast pizza recipe. I love making all kinds of different pizzas. I've never made my own breakfast pizza before, until now.

Like all pizza, this one is so versatile. You choose and add your own favorite toppings. I choose bacon, egg, and cheese with some fresh green bell peppers.

Quick Pizza Dough Recipe

First I made some quick pizza dough. I greased my 11-inch x 17-inch pizza pan and spread the dough using my handy Norpro Pizza and Pastry Dough Roller.

Scrambled Eggs for Breakfast Pizza

I set the pizza pan aside and then got to work on the preparing the eggs. I whisked together 9 large eggs with 1/2 cup of milk. I added the eggs to my 12-inch skillet and partially scrambled them over medium heat. I also added one slice of sharp cheddar cheese to the eggs while they were cooking for some added flavor. I didn't scramble the eggs completely because they were going into the oven later.

Easy Breakfast Pizza Recipe

 I spread the partially cooked eggs onto the dough and spread them as evenly as I could. If your using a smaller pan I think 6 eggs would be enough.

Bacon Egg and Cheese Breakfast Pizza

Next, I added the bacon bits, fresh green bell pepper, and shredded cheddar cheese. Now this delicious breakfast was ready for the oven.

Bacon Egg Cheese Breakfast Pizza Recipe:

For the Dough:

4 cups all-purpose flour
1 package instant Rapid Rise Yeast
1-1/4 cup warm water
2 tablespoons oil
1 teaspoon salt (optional)

  1. In a large bowl add the flour, yeast, and salt.
  2. Then add the water and oil,  mix until dough forms. I use my KitchenAid Stand Mixer for this.
  3. If the dough is too sticky add a little more flour. If the dough is too dry add a little more water.
  4. Set the dough aside for about 20 minutes. That's all you need because of the Rapid Rise yeast.
For the Topping:

9 large eggs
1/2 cup milk
1 slice sharp cheddar cheese (Broken into pieces)
1/2 green bell pepper Chopped
1-1/2 cup shredded cheddar cheese
6 oz. package Hormel Bacon Bits
Salt and Pepper to taste

  1. Beat the eggs together with the milk and partially scramble over medium heat.
  2. Spread the eggs over the dough evenly.
  3. Add the remaining toppings onto the eggs.
  4. Bake at 450 degrees on center rack for 15 minutes.
As always thanks for stopping by and I hope you enjoy!

You might like to try some of my other pizza recipes

Cast Iron Skillet Pork Chops

Cast Iron Skillet Pork Chops

It's winter here in Western New York, and there is nothing better to get you through those cold days than some good fashioned comfort food. I decided to make some cast iron skillet pork chops.

This is another quick and easy meal to put on the table after a long day at work. Fran picked up some thin cut bone-in pork chops at the grocery store the other day. I had everything else that I needed to make these cast iron skillet pork chops.

Stove top pork chops

First I minced a clove of garlic and chopped a medium onion. Heated 2 tablespoons of olive oil in my cast iron skillet. Then I cooked the garlic, and onions with 2 cups of fresh sliced mushrooms until they were tender. About 5 to 7 minutes over medium heat.

I removed this from the pan into another bowl. I added the four pork chops and browned them on both sides. Seasoned with salt and pepper. About 5 minutes per side.

Cast Iron Skillet Pork Chop Recipe

After the pork chops were browned, I returned the mushroom mixture back into the skillet. Then added a 12oz. jar of Heinz Pork Gravy. I covered the skillet and let it cook for 20 minutes over medium heat.

Cast Iron Skillet Pork Chops:


4 Thin cut bone-in pork chops
1 clove garlic minced
1 medium onion chopped
2 cups fresh sliced mushrooms
1- 12oz jar pork gravy
2 tablespoons olive oil
Salt and pepper

  1. Heat the oil in the cast iron skillet and cook the mushrooms, garlic, and onions over medium heat until tender.
  2. Remove from the skillet and set aside.
  3. Brown the pork chops on both sides seasoned with salt and pepper. About 5 minutes per side.
  4. Return the mushroom mixture, pour in the gravy, cover and cook over medium heat for 20 minutes.
That's all there is to it. In about 40 minutes you'll have this delicious comfort food on the table and your family is going to love it. Serve with your favorite vegetable or baked potato. We had baked sweet potatoes as our side dish.

Note: I used thin cut pork chops. If you use a thicker cut of chops you may want to cook for more than 20 minutes. The guideline internal temperature for pork is 145 degrees with 3 minutes of rest time.  

As always thanks for stopping by and I hope you enjoy!

Chocolate Peanut Butter Peanut Clusters

Chocolate Peanut Butter Peanut Clusters

This simple recipe for these chocolate peanut butter peanut clusters was given to us by a good friend years ago.

We normally make these every Holiday season. This year we just ran out of time and never got around to making these.

That means that I had all of the ingredients in the house and ready to go. The AFC playoff game this Sunday was so one-sided, I decided to gather everything together and check these off my list for some sweet treats.

These little treats are just so easy to make. And, what a great idea to make them and keep some in the freezer for that chocolate and peanut craving.

Chocolate Clusters

Here are the simple ingredients I used. Reese's Peanut Butter Chips, Semi-Sweet Chocolate Chips, and Salted Peanuts.

Chocolate Peanut Butter Clusters

After melting Reese's Peanut Butter Chips and the Chocolate Chips together.  I stirred in the peanuts and dropped them onto a cookie sheet lined with parchment paper.

Chocolate Peanut Butter Peanut Clusters


1- 10oz. bag Reese's Peanut Butter Chips
1 cup semi-sweet chocolate chips
1-1/2 cups salted peanuts


  1. In a microwave-safe bowl or double boiler melt the peanut butter chips and chocolate chips. (I used my double boiler on the stove top)
  2. Stir chocolate continuously until all is melted and smooth.
  3. Add the peanuts, stir and mix well.
  4. Drop onto cookie sheet lined with parchment paper using a tablespoon.
  5. Let them set up for a few minutes and place them in the freezer for about 10 minutes. 
 I yielded 24 of these little treats but, I used heaping tablespoons. I probably could have had 30 or more if I would have used just a little less.

As always thanks for stopping by and I hope you enjoy!

Instant Pot Easy Chicken Noodle Soup

Instant Pot Easy Chicken Noodle Soup

This instant pot easy chicken noodle soup will surely warm you up on those cold winter days. We are just loving our new Instant Pot. Fran had this soup ready in less than an hour.

We enjoyed this hearty soup just before we left the house to watch our local hockey team play. Sadly we lost the game in overtime. But, at least we had this delicious chicken noodle soup before the game. It was the perfect meal before going to the ice arena.

Instant Pot Easy Chicken Noodle Soup


2 tablespoons olive oil
1 medium onion Chopped
4 carrots cut into round pieces
3 stalks celery chopped
1 clove garlic minced or 1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 large chicken breasts (We used bone-in, but you can use boneless)
32 oz. chicken broth
4 cups water
1 package wide egg noodles

  1. Press the saute' button and let the Instant Pot heat up for a couple of minutes.
  2. Add the oil, onion, carrots, celery, garlic, salt, and pepper.
  3. Stir and cook about 5 minutes to allow them to get tender.
  4. Add the chicken breasts (we removed the skin), Chicken broth, and water.
  5. Set and lock the instant pot lid and make sure the vent button is closed.
  6. Press the Soup/Broth button and set the time for 30 minutes.
  7. After the cycle, open the vent to release the pressure, wait a couple of minutes before unlocking the lid.
  8. Remove the chicken breasts with a pair of tongs and let cool a few minutes.
  9. Press the Saute' button and bring the soup to a boil. While your waiting you can shred the chicken breasts.
  10. When the soup comes to a boil add the noodles. Cook the noodles to your liking then add the shredded chicken and stir in until all is mixed well.
Now you can serve and enjoy this hearty chicken noodle soup. Ready in less than one hour and oh so delicious.

As always thanks for stopping by and I hope you enjoy!

Instant Pot Country Ribs and Sauerkraut

Instant Pot Country Ribs and Sauerkraut

Eating pork and sauerkraut on New Years Day is well known to be good luck for the New Year. I'm not sure that this always works but who are we to break such a well-known tradition. So, we always have our pork and sauerkraut on New Years Day.

Since Santa brought Fran an Instant Pot for Christmas this year we thought what a great way to make our pork and sauerkraut.

So far we've only made a couple of things in the Instant Pot. Fran made meatballs and tomato sauce the other day in about 30 minutes and it was delicious.

And, this is coming from somebody who likes their tomato sauce cooking for hours. I didn't document the sauce process but, when we make it again I'll post it.

Instant Pot Country Ribs

The first thing was to brown the ribs on all sides. To do this, I let the Instant Pot heat, up and then added 2 tablespoons of peanut oil. I added some black pepper and browned the ribs on all sides.

Instant Pot country Ribs and Sauerkraut:

Here is what I used:

1-1/2 lbs boneless Country Ribs
2 tablespoons peanut oil or Olive Oil (For Browning)
2 lbs. sauerkraut (drained)
2 heaping tablespoons brown sugar
1/3 cup water

  1. First I warmed up the Instant Pot by pressing the saute' button.
  2. Added the oil, black pepper and browned the ribs on all sides.
  3. I added the sauerkraut, brown sugar and water.
  4. Lock the lid in place and make sure the vent is closed.
  5. Pressed the manual button, then set the time on 20 minutes.
  6. After 20 minutes I moved the vent to open to relieve the pressure.
  7. Then pressed the keep warm button for about 5 minutes before opening.
That's all there was to it. In about 30 minutes we were enjoying delicious Country ribs and sauerkraut. 

I highly recommend the Instant Pot for quick and easy meals. I can see why they say this is a real time saver.

As always thanks for stopping by and I hope you enjoy!

Spinach Cream Cheese Appetizer

Spinach Cream Cheese Appetizer

These spinach cream cheese roll-ups make a perfect appetizer for any party or just as a great snack. This recipe is sort of a different way to serve up spinach dip.

You and your family are going to love this no-cook easy to make recipe. And, these will disappear just as fast as you made them.

With the football playoffs coming up these are a perfect crowd pleaser for your guests on game day. And, for all of those bacon lovers out there, add some bacon bits for some added flavor.

Spinach Cream Cheese Appetizer: Ingredients 

1-8 ounce package cream cheese (Softened)
3/4 cup mayonnaise
1/2 cup grated Romano or Parmesan cheese
1 clove garlic (minced) or 1/2 teaspoon garlic powder
1 teaspoon lemon juice
1-12 ounce jar roasted red peppers (drained and diced)
1-10 ounce package frozen chopped spinach (Thawed and drained)
5 or 6 (10-inch flour tortillas
1 small package bacon bits (Optional)

  1. In a large bowl, mix cream cheese, mayonnaise, lemon juice, grated cheese, and garlic.
  2. Add in the spinach, roasted red peppers, and bacon bits,  
  3. Mix well with a hand mixer or KitchenAid Stand Mixer.
  4. Spread the mixture evenly on the flour tortillas.
  5. Roll them up tightly and wrap in plastic wrap.
  6. Place them in the refrigerator for about 2 hours,
  7. Cut them into 1/2-inch slices and enjoy. 
As always thanks for stopping by and I hope you enjoy!

Olive Oil Walnut Garlic Spaghetti

Olive Oil Walnut Garlic Spaghetti

What a fantastic combination of flavors for this favorite meatless pasta dish. Olive oil, walnuts, garlic, and your favorite pasta.

For our family, this is a traditional dish for our meatless Christmas Eve dinner. But, you don't have to wait a whole year to enjoy this flavor-filled pasta dish. This makes a perfect quick and easy meal for any meatless day on your menu.

Walnut Olive oil pasta sauce

This one is so quick and easy you could have it on the table in 30 minutes or less. So, it's perfect if you worked all day and want a meatless meal.

In a 12-inch pan Saute' the olive oil, garlic, and walnuts over medium to low heat. Saute' until the walnuts are toasted and browned.

Start and cook your favorite pasta. We always use spaghetti.

When the pasta is cooked to your liking, drain it and add it to the Saute' pan. Toss together until all is mixed well.

Add your Romano or Parmesan cheese and enjoy. There are some options to add if you like them. I'll mark the options in the ingredients.


1/4 cup olive oil
3 cloves garlic (minced)
1 cup chopped walnuts
1 lb. Spaghetti or your favorite pasta
1/2 teaspoon red pepper flakes (Optional)
1 teaspoon lemon zest (Optional)
Garnish with Freshly chopped parsley (Optional)
Salt and pepper to taste
Romano or Parmesan Cheese 

  1. In a large pan add the olive oil and heat over low heat.
  2. Add the garlic, and chopped walnuts. This would be the time to add the pepper flakes and lemon zest if you choose.
  3. Saute' until the walnuts are toasted careful not to burn.
  4. Add the cooked pasta to the saute' pan and toss. 
  5. Garnish with parsley if you like and serve.
As always thanks for stopping by and I hope you enjoy.

How to Oven Roast Chestnuts

How to Oven Roast Chestnuts

Chestnuts are one of my favorite seasonal snacks, especially during the Holidays. Chestnuts are in season from about September to January making these little beauties very popular during the Holiday season.

No, you don't really need an open fire to roast chestnuts. Oven roasting chestnuts is really a very simple process.

Choosing the right chestnut is also easy. Look for the larger shinney chestnuts and heavier by weight. These will be what I call the meatiest.

How to Oven Roast Chestnuts:

  1. Using a sharp knife carve an X in the rounded side of the chestnut. (I wear a glove so I don't cut a finger off)
  2. Place them in a bowl or pan and fill with water. Soak them for 30 to 60 minutes.
  3. Preheat the oven to 400 degrees.
  4. Place the chestnuts on a cookie sheet cut side up. I used my 10-inch cast iron skillet to roast mine.
  5. Bake the chestnuts for 20 to 25 minutes. You'll see the cuts peel back.
  6. Remove and cover for about 5 to 10 minutes. Then peel the hard shell and the tough brown skin off and enjoy your chestnuts.
Enjoy your chestnuts with a nice glass of red or white wine. Serve as an appetizer or snack at your next party.

As always thanks for stopping by and I hope you enjoy!

Pecan Cup Cookies

Pecan Cup Cookies

There is no way it's Christmas without these pecan cup cookies on the cookie tray. Growing up I really don't remember a Holiday without pecan cups.

Whenever someone in the family was getting married, my grandmother, mother, and aunts would all be busy making cookies. And, these pecan cups were always one them.

These are really easy to make and oh! so good. You don't have to wait for the Holidays to make these little treats. These are perfect any time of the year and are great with a cup of coffee or tea.

Easy pecan cups

This is Jamie pressing the dough into the mini muffin tin with our handy Norpro Tart Tamper.  This tool is so handy for pastries and tarts. Notice Jamie's festive "Christmas Story" shirt.

Pecan cup recipe

The mini muffin tin is filled and the pecan cups are ready for the oven.

Ingredients for the dough:

3 ounces Cream Cheese (Softened)
1/2 cup butter
1 cup all-purpose flour

Ingredients for the filling:

1 egg, beaten
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup packed brown sugar
2/3 cup chopped pecans

  1. Blend the cream cheese and butter until smooth.
  2. Add flour and mix until dough forms
  3. Wrap and refrigerate to chill. (About 30 minutes)
While the dough is chilling let's make the filling. Then we'll get them ready for the oven.
  1. Mix brown sugar and butter.
  2. Add the egg and vanilla, mix until blended.
  3. Now stir in the pecans.
  4. Form the dough into 1-inch balls and press into your mini muffin to form a cup.
  5. If you are using the tamper have some flour handy it prevents the tamper from sticking to the dough.
  6. Fill the cups evenly with the filling.
  7. Bake on center rack at 350 degrees for 30 minutes.
This recipe yielded about 18 pecan cups. We always double the recipe 18 is not enough for me.

As always thanks for stopping by and I hope you enjoy!