Breakfast Pizza

Breakfast Pizza – Bacon, Egg and Kale

Breakfast Pizza

Breakfast Pizza

Bacon, Egg and Kale Pizza

Though a few extra minutes in bed win out over a morning meal during the week, Saturdays and Sundays are all about breakfast in our house.  My ideal weekend drips faithfully to life with the pre-programmed coffee pot (still one my all-time favorite inventions).  The smell of potential and weekend freedom inspires the great untangling of covers, cats and still gently-snoring snugging.  I trudge to the kitchen, pop open the fridge and pull half and half and some ingredients from the fridge, pour a cup and start breakfast.

Ever since we discovered the nifty trick of cast iron skillet pizza, we’ve been a bit obsessed.  That together with my love of pizza for breakfast made this combination inevitable.  We had a package of Trader Joe’s whole wheat pizza dough, we had kale left over from salad, we always have bacon and we always have eggs.  Inspiration struck before the second cup.

The baking time gives you the perfect amount of time to grab a shower and make a bloody mary.  Weekend starts now!

INGREDIENTS

  • 1 package pre-made whole wheat pizza dough (Trader Joe’s has great dough).
  • 6 strips of bacon, cooked crisp, drained and blotted
  • 3 – 4 cups of kale
  • 4 eggs
  • 1 yellow onion, chopped fine
  • 5 cloves of garlic, minced and divided 4 to 1
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp water
  • salt
  • fresh ground black pepper
  • flour for forming pizza dough
  • olive oil
  • parmesan cheese, grated

PREPARATION

  1. Preheat oven to 400
  2. Pull pizza dough out of the oven and let it rest and room temperature.
  3. In a non-stick pan add a small drizzle of olive oil and heat to shimmering.  Add bacon strips (in batches if you have to) and cook until crispy.  Drain grease from strips into pan and remove to a paper towel lined plate and blot additional grease.
  4. Heat a drizzle of olive oil (or a little of the bacon grease if you’re feeling sassy) in a non-stick skillet until shimmering.  Add onion and cook until translucent (about 8 minutes).  Add 4 cloves of minced garlic and cook an additional minute.  Add kale, vinegar and water, stir and cover for 3-4 minutes, stirring occassionally  until kale begins to wilt.
  5. Brush a cast iron skillet sides and bottom with olive oil.  Lightly flour hands and work pizza dough to a circle slightly larger than the bottom of the cast iron skillet.  Place the dough in the skillet and push border down with fingers to form roughly a 1 inch border around the pan.  Brush the dough with olive oil and add the remaining garlic so it’s evenly distributed.  Add kale and arrange bacon strips in spokes.  Gently crack eggs on top of bacon and cook on stove top over medium high heat for about 6 minutes until the bottom starts to brown slightly.
  6. Carefully transfer skillet to oven and bake for 15 – 20 minutes until eggs are set.
  7. Remove skillet from oven and transfer pizza to baking sheet with a spatula (comes out easily), add grated parmesan cheese.  Cut into pieces and serve immediately with coffee and bloody marys.
Joe's Special

Joe’s Special

Joe's Special

Joe’s Special

There are a lot of theories as to the origins of Joe’s Special.  My favorite is the one where a hungry musician stopped into New Joe’s in San Francisco late one night and ordered a spinach omelette which was then beefed up with some extra hamburger left over from dinner.  You can read a more detailed account on the Original Joe’s website.  No matter the origin, it’s a delicious thing to eat: breakfast, lunch, dinner, it doesn’t matter.  I used the recipe from last month’s Saveur.  It goes really well with a fresh baguette and a little Frank’s hot sauce.  Joe and Frank get along great as it turns out.

SERVES 4
Weight Watchers Points Plus Value: 8

INGREDIENTS

1 tbsp. olive oil
5 cloves garlic, minced
1 medium yellow onion, finely chopped
8 oz. ground chuck
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry in paper towels
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
¼ cup finely grated Parmesan
Crusty Italian bread, for serving

INSTRUCTIONS

Heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until soft, about 5 minutes. Add chuck; cook, stirring, until browned and all moisture evaporates, about 10 minutes. Add spinach; cook until heated through, about 2 minutes. Add eggs; cook until eggs are cooked and mixture is slightly dry, about 4 minutes. Season with salt and pepper; sprinkle with Parmesan. Serve with bread.

Ham Crust Spinach Quiche

Ham Crust Spinach Quiche

Ham Crust Spinach Quiche

Ham Crust Spinach Quiche

I’m on a quest to make a cookbook of my family’s favorite recipes.  It seemed like the perfect Christmas present.  As I’ve gone though ideas for how to give it an extra creative flair, I thought, “wouldn’t it be great to include the Weight Watchers points for each of the recipes?”  Oh, how I wish I’d just left well enough alone.  The good news is that my new favorite blog, The Slender Kitchen, had a great breakfast alternative to what I set out to make and post this morning.  I give you the individual breakfast quiche!  I can’t wait to try variations on this theme and am so grateful to have found it.  These little morsels of goodness contain 1, that’s right, ONE, point each.  A single point never had so much flavor and provided so much satisfaction.  I can’t wait to make another batch tomorrow and snack on them for breakfast all week long.

Weight Watchers Quiche Cupcakes
Points: 1 weight watchers pointsplus
Servings: 12
Serving Size: 1 quiche
Nutritional Information: 40.2 calories,  2.1g of fat, 2g of carbohydrates, .5g of fiber, 4.4gof protein

Ingredients

  • 3 whole eggs
  • 3 egg whites
  • 3 cups baby spinach
  • 1/4 chopped onion
  • 1 minced clove of garlic
  • 1/4 cup non fat milk
  • 12 slices of ham
  • Salt and pepper to taste
  • 1/3 cup shredded part skim mozzarella cheese

Instructions

  1. Preheat the oven to 375 degrees and spray a muffin tin with non fat cooking spray.  (Mine has 12 muffin holes)
  2. Spray a saute pan with cooking spray and saute the onions until the begin to become translucent.  Add the spinach and garlic and continue to saute until wilted.  (You could add a pinch of nutmeg here which would be delicious).  Remove from heat.
  3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy.  Stir in the spinach mixture and cheese.
  4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche.  Try to make sure the ham isn’t sticking to fat over the edge or it will burn during cooking.
  5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.  These are great warm or cold and will keep well in an airtight container in the refrigerator.
  6. Tip: If you were planning on using these for a quick breakfast or more substantial meal, consider using a 6 cup muffin tin to create larger servings.
Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Given the amount of food we consumed on Saturday night, it doesn’t seem possible that I’d even be thinking about eating for at least a few days.  In some instances, however, I am an over-achiever.  After a bike ride through the City to watch the Bay to Breakers, we got home in need of sustenance.  My  (somewhat involuntary) resolution to be more frugally minded reared it’s abstemious head and all hopes of lunch-on-the-town ran right on by like a pack of drunk, half-naked smurfs on their way to Ocean Beach.

As I opened the fridge, I felt various disapproving vegetables looking down their slightly drooping stalks at me — challenging my resolve to thrift.  Vegetables, like most of us, get crankier with age; their disdain is tedious to endure.  I recommend avoiding it at all cost.  Happily, the combination of farmers market and Trader Joe’s remnants fit nicely into the extra pie crust I had to move to find them.  The result was unexpected and delicious.  Quiche, like pizza, doesn’t discriminate against any ingredient, which may be a great lesson of life: with cheese, harmonious coexistence is possible.

Cauliflower Bacon Quiche

Servings: 8, Weight Watchers Points Plus Value: 7

  • 1 medium head of cauliflower, chopped into bite-sized pieces
  • 5 cloves garlic, peeled and chopped in half
  • 10 Brussels sprouts, cut in half
  • 6 large eggs
  • 3/4 cup half and half
  • 2 Tbsp olive oil, plus more for greasing the pie pan
  • 5 strips of bacon, cooked crisp and crumbled
  • 1 cup grated skim mozzarella
  • 1/4 cup grated pecorino romano
  • 1 Tbsp fresh thyme, finely chopped
  • 1 9″ pie crust
  • kosher salt
  • fresh ground black pepper
  1. Preheat oven to 450.  Toss cauliflower, Brussels sprouts, garlic, olive oil, salt and pepper and roast until vegetables are tender, about 20 minutes.
  2. Cook bacon over high heat until cripsy, blot excess grease and crumble.
  3. Place pie dough into a greased pie pan.  Crimp edges into whichever aesthetically pleasing form you prefer.  Line bottom of pie dough with bacon and half of the mozzarella.  Add roasted vegetables.
  4. Whisk eggs, half and half, salt, pepper and thyme in a bowl and pour over vegetables.  Sprinkle remaining cheese on top.
  5. Reduce heat to 375 and bake quiche for 45 minutes.  Add pecorino to top of quiche and broil for two minutes until it starts to brown.