Wednesday, December 30, 2009

Ham and Egg Breakfast Pizza

This is a great recipe for that left over holiday ham.  I have to say I wasn't sure how this would turn out but it was honestly amazing.  We ate it two days in a row for breakfast.  I recommend placing left overs in tinfoil tightly sealed.  To reheat put on a pizza tray and warm again.  It serves up GREAT!

Serving Description: 2 slices
Servings: 6
Container: baking sheet, 2 skillets
Prep Time: 20 minutes
Cook Time: 20 minutes

  • 4 tablespoons butter or margarine - divided
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 1/3 cup milk
  • 6 eggs - beaten
  • salt and pepper to taste
  • green chili powder to taste
  • 8 ounces mushrooms - sliced
  • 1 - 12 inch pizza crust
  • 2 cups ham - cooked and diced
  • 1 cup mozzarella cheese - shredded
  • 1 cup swiss cheese - shredded
  • 1/4 cup green onions - sliced, plus more for garnish

  • Heat oven to 400° F.
  • In a medium skillet, heat 2 tablespoons of margarine, one tablespoon on olive oil over medium heat.
  • Add mushrooms and green onions and saute until the mushrooms start to brown, approximately 10 minutes.
  • Sprinkle with flour then pour in the milk and stir to combine, keep stirring until it becomes thick, approximately 3-5 minutes.
  • Remove from heat and set aside.
  • In another medium skillet, melt 2 tablespoons of margarine or butter over medium heat.
  • Add eggs and cook, stirring gently until soft scrambled.
  • Add in the mushroom mixture and stir to combine.
  • Salt and pepper to taste.
  • Place pizza crust on baking sheet.
  • Top with the egg mixture, half of the cheese, sprinkle with ham and then the rest of the cheese.
  • Sprinkle green onion over the top and bake for 15-20 minutes or until the cheese is melted and bubbly. 

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