Re: Breakfast for six days

On Fri, 6 Dec 2024 20:47:52 +0000, D wrote:

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On Fri, 6 Dec 2024, dsi1 wrote:
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On Fri, 6 Dec 2024 9:19:08 +0000, D wrote:
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On Thu, 5 Dec 2024, Carol wrote:
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fos@sdf.org wrote:
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On 2024-12-03, Carol <cshenk@virginia-beach.com> wrote:

Ed P wrote:

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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.
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The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.

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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.
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Build with:
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed

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Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan

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Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place

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Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.

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350 degree oven, about 15 minutes for the egg to set.

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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.
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Sounds good Ed!

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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.

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i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
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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

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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).
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So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?

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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.
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https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
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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.
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Did you try the turkish version of pizza?

No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/