Hash Brown Crust Bfast Pizza

Wayyy back when, I was making breakfast pizza I was also thinking what else I could do with breakfast pizza. There’s nothing cheaper or easier than bfast. I always have eggs and bacon around so poof! It became pizza topped with “fried” egg. I was wondering about scrambled egg too. My mind then went to crispy hash browns. I know, you don’t want to know where my food-brain goes.

What if the hash brown cakes were the CRUST. I’m a genius. Or this might exist somewhere. I’m not sure. All I know is that I’ve never seen it on a menu and I’ve been to quite a few diners and breakfast spots and I’ve never seen this. Come on people!
The Three Bite Rule - Bfast Pizza

Mr. A recreated the egg one and tweeted it to me. Love it! It got my butt in gear to adapt it for another method.
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Ingredients:

½ bag shredded potato hash browns
1/3 can cream of mushroom soup
8 oz shredded cheddar
4 slices of bacon
3 eggs, scrambled

Directions:

Mix shredded potatoes and soup together.
Then spread it out onto a pan and bake for 30 minutes at 400-degrees.
The Three Bite Rule - Bfast Pizza
Cook bacon while crust is crisping.
When the potato has formed a crispy crust, top with cheddar and return to the oven for 5-10 minutes.
The Three Bite Rule - Bfast Pizza
Cook the scrambled egg (in the pan you cooked the bacon in for some extra bacon flavor!)
Cook the crust until the cheese melts into a delicious melty layer.
The Three Bite Rule - Bfast Pizza
Remove and top with scrambled egg and bacon.
The Three Bite Rule - Bfast Pizza

This was definitely a good pizza! I would have liked the crust to crisp a bit more but I really feared I’d burn the edges. I would recommend being mindful of the thickness. I could have spread it out then squished the edges back in to form the edge/barrier. It also might work better to make individual ones! Smaller ones could be pan fried if potatoes, eggs, and bacon isn’t too much for you to manage at the same time.

If you’re cooking for a crowd or for kids it might be fun to make individual ones that people can top as they like. I’ll make it again, and maybe I’ll even pan-fry the potato cakes…oooo!
The Three Bite Rule - Bfast Pizza

It isn’t a dinner that produces leftovers for lunch the next day. That’s usually a considering factor in my meal planning but hash brown cakes with cheese and bacon would still be good even if the eggs don’t reheat well!

A biscuit crust would be good if hash browns aren’t your thing either! I’d love it as potato crust, topped with cheese, and bacon and finished with a poached egg the very last second. Yum!

Which is your idea of a great start to the day?
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Everything Bagel Cream Cheese Dip

I’m pretty obsessed with Pretzel Crisps right now. I love them…especially the everything ones. They remind me of everything bagels which then brought me to a cream cheese dip for them!

I made it for mother’s day brunch but am just getting around to posting it. Make this. Take my word for it. It’s a fun brunchy item that nobody else will have. It is super addicting too.

Ingredients:

8 oz cream cheese (softened to room temp)
1 tbs crushed garlic
1 tsp Italian seasoning
1 tsp sesame oil
1 tsp sesame seeds
1/2 tsp dried onion
½ tsp salt
½ tsp garlic powder
3 tbs milk/cream
Pretzel thins (everything or sesame or plain)

Directions:

Mix softened cream cheese with garlic, spices, and sesame oil.
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Add milk 1 teaspoon at a time until the mixture is dip-able.
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Refrigerate for 2 hours or overnight before serving.
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I think everyone liked it. I chose flavors I thought we’d like with the pretzels but there are tons of alternatives. Crushed garlic, garlic powder, and chives would be good. Or bacon and scallions (my fav at Breuggers).
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What is your go-to brunch item?

Elvis Would Love: Peanut Butter Banana Bread

When I saw the discount bananas I couldn’t pass them by. Seriously, $0.38 for 4 bananas! How crazy is that? I love the discount produce. The discount alone was my motivation to make banana bread.

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When I thought about Banana Bread, I figured I should consult a baker since I am not one. I stopped by Jess’ blog and she even has a whole banana section! Chippy Peanut Butter Banana Muffins (adapted from Noble Pig by way of Flying on Jess Fuel)

Ingredients:

2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup light brown sugar
1 tbsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
3-4 ripe bananas
1 cup milk
1 cup chunky peanut butter
2 tbsp canola oil
1 tsp vanilla
1 large egg
1 cup cinnamon chips

Directions:

Preheat the oven to 350 degrees. Sift together flours, sugars, baking powder, salt and cinnamon into a large mixing bowl.
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In another mixing bowl, mash the bananas. Then add the milk, egg, vanilla, oil and peanut butter and mix well.
Pour the wet ingredient into the dry and mix until just combined.
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Fold in the chips.
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Pour the batter into muffin tins lined with cupcake liners or sprayed with nonstick spray. Depending on how big you like them, the batter will make 12-18 muffins.
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Bake for 25-30 minutes, or until a toothpick comes out clean.

Mine made one loaf and 6 small muffins. They were pretty gooey since I upped the banana and peanut butter ratios. I really liked the peanut butter in there…it made it richer. Peanut butter and banana are so great together.
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Biscuits and Gravy…it’s not just for Breakfast

Sometimes I’m full of dinner ideas and others I’m racking my brain. I don’t know how I came up with biscuits and gravy but I was feeling especially southern. This is more of a what-I-ate rather than a recipe but I wanted to share my biscuit success!
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Some of my thought was I haaaaad to prove it to myself that I could make a biscuit. I tried to make some that looked simple enough for thanksgiving that were a huge flop.

I made simple bisquick biscuits and they came out great! I used a juice glass to cut them. I brushed the tops with butter after cooking for a few minutes. They were light, fluffy, and absorbent.
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I crumbled 2 sausage links and made a simple creamy gravy. The sausage and gravy topped biscuits.
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I felt like we needed something else so I baked apple slices with some brown sugar, maple syrup, and oatmeal.
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Festivus Brunch

I thought you might need some eye candy on this Monday. Feast on this! I went to a brunch hosted by some fun ladies and I have to say, I was totally impressed. Not that I expected anything less from these gals who host some pretty rockin’ parties, but this was one for the lesson books. I think everyone can take some brunch pointers from them. It was so convenient that they had a brunch. At a time of year where there are get-togethers and cocktail parties all the time the brunch was really refreshing and fit into my schedule perfectly. Now, onto the lesson!

Rule 1: Choose quality products.

They had some high quality bread by the toaster rather than the expected bagels.
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The sky is the limit for the hot chocolate bar and they had all the best additions
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This strata had gruyere, mushrooms, and spinach. Wonderful choice of interesting ingredients!
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Rule 2: Know your strengths/Use what you have.

If you make fantastic quiches all the time, why not serve ’em? This one is tomato, basil, goat cheese and is delectable!
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One of these ladies bakes regularly whipped up bakery-quality muffins and frosted them.
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Call in an expert to make their specialty dish. If you’ve ever had Mrs. P’s coffee cake you’d know what I was talkin’ about.
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Rule 3: Concentrate on a few special (yet do-able) distinctive touches.

Of course there was a butter snowflake
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Their resident baker has the best cake decorations…especially for gingerbread muffins
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They served a pretty memorable jam selection
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Rule 4: Keep ’em happy with some variety

What a fun treat for a non-breakfast person? Also a beverage option for anyone not wanting to spike their cocoa/coffee.
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I missed photos of the bacon, tator tots, and ham and egg in a crockpot. See what I told ya about their variety!?!

P.S. I brought some ebilskiver with candycane centers!
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