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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Breakfast for six days
Date: Fri, 6 Dec 2024 17:30:21 +0000
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On Fri, 6 Dec 2024 9:19:08 +0000, D wrote:

>
>
> On Thu, 5 Dec 2024, Carol wrote:
>
>> fos@sdf.org wrote:
>>
>>> On 2024-12-03, Carol <cshenk@virginia-beach.com> wrote:
>>>> Ed P wrote:
>>>
>>>>> This morning I made another dozen breakfast sliders.  My friend
>>> made >> then when I stayed with her a couple of years ago and now I
>>> make them >> a few times a year.
>>>
>>>>> The pan I use is 7 x 11 so it fits perfect on one side, just a bit
>>>>> over on the length.
>>>
>>>>> Start with a package of the Hawaiian buns.  I butter the pan, then
>>>>> cut the tops off the buns.  Set the top aside, put the bottoms in
>>> the >> pan.
>>>
>>>>> Build with:
>>>>> a layer of bacon
>>>>> layer of sliced ham luncheon meat
>>>>> spinach, raw or sauteed
>>>
>>>>> Beat six eggs and pour over the layers and let the surplus rin into
>>>>> the end of the pan
>>>
>>>>> Shred about 3/4 cup of cheddar cheese and spread on the top
>>>>> Place the bun tops in place
>>>
>>>>> Melt a bit of butter and brush the but tops.  Sprinkle with either
>>>>> sesame seeds, course salt, or similar.
>>>
>>>>> 350 degree oven, about 15 minutes for the egg to set.
>>>
>>>>> I had two this morning but then I wrap groups of two together and
>>>>> freeze some for the next couple of weeks.  Just nuke them 30
>>> seconds.
>>>
>>>> Sounds good Ed!
>>>
>>>> I make a sort of breakfast biscuit for Don and me at times.  I'll
>>>> bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
>>>> then bake them with butter split to 2 frypans (easier to handle 4
>>>> in a pan).  Once firm on one side, flip then finish off.  Cut in 4
>>>> pieces.  Then top with ham (or another deli meat or bacon).  spread
>>>> with Spicy russian dressing (tomato based, not mayo) and munch
>>>> away.  put the remaining ones 2 to a baggie and eat next day (30
>>>> decond nuke).  Sometimes I add cheese.
>>>
>>> i used a tube of pillsbury crescent rolls leftover from
>>> thanksgiving to make breakfast pizza.
>>>
>>> grease 14" iron skillet
>>> unroll and spread dough evenly on bottom
>>> put in 5 eggs scrambled
>>> add ham and chopped cooked bacon
>>> cover with 3/4 cup ish of shredded cheese
>>> bake at 375F until eggs set and crust is golden, about a half hour
>>> remove from oven and remove from pan
>>> let rest for 5-10 minutes
>>> slice like a pie and enjoy
>>
>> Reminds me, I haven't made a pizza in a while.  Yes, I got some
>> crescent rolls planning some sort of mayhem in the kitchen (grin).
>>
>
> So what type of pizza do you do? Deep dish, or thin and crispy or
> something in between? Did you ever try "white pizza"?

I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.

https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9