Wednesday, October 22, 2014

Breakfast English Muffin Pizzas

Breakfast pizza... great at any time of the day.

Breakfast pizzas have always intrigued me. You know eggs and pizza just don't seem like they should be mentioned in the same sentence.  But as I said they have always intrigued me.

So I decided that this was something that I just had to give into and see what it was all about.

We went on a little road trip last weekend. As I mentioned on a post last week Mike and I share the same birthday which we celebrated last Wednesday. So we decided that a little get away was in order to do a little celebrating.

We left on Friday after having a bite to eat for lunch. Guess what was on the menu for lunch. You're right these breakfast pizzas. Breakfast for lunch... yeah, I am that kind of gal. I love breakfast foods at any time of the day.

So as I was mentioning I made these for our lunch, at first I wasn't quite sure what I wanted to add to the eggs, then I noticed that I had pepperoni in the freezer. I love pepperoni on pizza, so I decided why not on some breakfast pizzas.

I never thought of tomatoes and eggs either, until I made my egg and tomato open face sandwich, and you know what... it works. Just like the pizza sauce that is added to the English muffins for these pizzas.

The thing about these pizzas you can add what you like best. I made these simple, some English muffins, pizza sauce, pepperoni, eggs, cheese, and some seasonings and you have a delicious hearty breakfast or for that matter lunch or dinner, whatever you please.

Print Recipe

Breakfast English Muffin Pizza
2 English muffins (taken apart so you have 4 halves)
15 to 20 pepperonis cut into quarters
3 to 4 egg
2 to 3 tablespoons milk
4 to 8 teaspoons pizza or spaghetti sauce
Cheddar cheese
Mozzarella cheese
Salt and pepper to taste
Italian seasoning to taste
Dab of butter
1. In a skillet melt enough butter to lightly coat your pan.
2. In a medium bowl crack eggs, add milk, and beat until well blended, stir in the pepperoni and season with the salt and pepper. Add the eggs and pepperoni to the prepared skillet. Cook eggs mixture over medium heat until fully cooked.
3. While the eggs are cooking in the skillet toast your English muffins. Once they are toasted place them on a baking sheet and spread 1 to 2 teaspoon of pizza sauce of the cut side of each half.
4. Turn on the oven and get the broiler heated.
5. Once the eggs are cooked divide the eggs between the 4 English muffin sections. Top with the cheddar and mozzarella cheese. Sprinkle with Italian seasoning.
6. Set the mini pizzas for about 2 to 4 minutes or until the cheese is melted and browned lightly.
7. Enjoy.

Monday, October 20, 2014

Chicken Flavored Egg Noodles with Butter and Garlic

Simple side dish...

I have never been a fan of buttered egg noodles. Mike has always loved them. Our kids have followed in their father's footsteps; they enjoy buttered noodles as well.

For me I could never understand how anyone could really love these noodles, to me they don't have a lot of flavor. Sure they will fill your belly, but don't you want flavor to?

The one thing I do enjoy about butter noodles is that they are a quick and easy side dish. So last weekend I decided to make some butter noodles, but with just a little bit of a twist. I was hoping to let Mike enjoy some butter noodles, but also hoping that I would enjoy this side dish as well.

It was some simple extra ingredients, which I think made for a more enjoyable side dish. Chicken bouillon, olive oil, and garlic, but the butter still made an appearance. I not sure if I am a fan of buttered noodles yet, but I did enjoy the extra flavor.

Print Recipe

Chicken Flavored Egg Noodles with Butter and Garlic (Source: adapted from 
3 cups egg noodles
6 cups water (for cooking the egg noodles)
3 to 6 bouillon (I used 3, but for more of a chicken flavor you can use 1 cube for each cup of water)
1 large garlic clove minced
1 1/2 tablespoons butter
1 tablespoon olive oil
1. Add water and bouillon to a large kettle and bring to a boil. Once the water is boiling add the egg noodles. Cook until al dente, about 5 to 7 minutes.
2. While the noodles are cooking add the butter and olive oil to a small skillet, heat until the butter is melted. Once the butter is melted add your minced garlic and cook until heated, about a minute.
3. Once the noodles are cooked, drain in a colander, making sure to let the water drain. Place the noodles back into to the kettle, pour the butter mixture over the noodles, and toss until the noodles are coated with the butter mixture.
4. Serve immediately.

Friday, October 17, 2014

Spiced Pear Muffins

Muffins to start your day with.

I have promised myself that I would use more pears in my baking. So I am trying to stay true to myself; I made these pear muffins this past weekend. I really like making muffins, I like that they freeze well, and that my family loves them. Plus my pears that were sitting on the counter were getting to the point that they had to be used or tossed and I really hate tossing food away.

I know that I have mentioned this before, but our youngest son still lives at home. He is one of those people that don't like to eat breakfast. I am not sure where that comes from, because I am ready to eat before my feet hit the floor when I am getting out of bed.

We had a surprise visit from our daughter this past weekend; she popped in to spend the weekend with us. I love surprises like this. We have four children and with just one left at home, I find that the house is way too quiet, so I love when they decide to come and spend time with us. So of course I had to send some muffins with her too.

This fall for some reason I have been baking with more spices. I have always loved recipes with cinnamon, but ginger, nutmeg, and cloves were only on rare occasions. Now it seems that they are always on my mind and I just can't get enough of them.

So I am happy, my son is eating muffins for breakfast and I got to send some home with my daughter. Sometimes life is just so good.

Print Recipe

Spiced Pear Muffins (Source: adapted from
1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons vegetable oil
2 teaspoon vanilla
1 cup yogurt
1 large egg
1 1/2 cup diced pears
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1. Preheat oven to 400 degrees F.
2. Peel and dice the pears. You will want to dice them quite small.
3. Mix all the dry ingredients in a medium bowl. In another bowl add the vegetable oil, vanilla, yogurt, and egg, blend together.
4. Add the egg mixture to the dry ingredients and stir just until blended. Add the diced pears and carefully fold in.
5. Mix the topping ingredients together.
6. Light grease muffin tins. Spoon batter into the prepared muffin tins, filling them 2/3 of the way full. Sprinkle the batter with the topping mixture and place in the preheat oven. Bake for 15 to 50 minutes or until muffins spring back when touched lightly in the center. Remove for muffins from tins and cool on wire racks.