Re: Breakfast for six days

On Fri, 6 Dec 2024, dsi1 wrote:

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
>

I tried it once in Chicago, but was never a fan. It was many decades ago, so I would definitely be up for trying it again to see if my impressions have changed.
Did you try the turkish version of pizza?