Eggs Benedict Breakfast Pizza

Our family has a tradition of celebrating Christmas together on Christmas Eve at the in-law's house. However, they are in the middle of packing up for a move, so we all got together for a holiday brunch at my house on Christmas Day.

Madison made her famous Angle Food Cake French Toast, and it was AMAZING as usual! I made this Eggs Benedict Breakfast Pizza. It was a huge hit! It disappeared quickly! I didn't have any left over to get a photo, so I decided to make it again but in a smaller version

We had it for dinner, and there were 2 1/2 pieces leftover - perfect!  Or so I thought...  The next morning, when I went to fetch it from the fridge to get it ready for its close-up, this is what I found...

REALLY, Don???  haha  He was up very early for work... I guess he couldn't resist having it for breakfast and figured this would suffice for the photo shoot!  NOT!!!  It is really delish - I can't even be upset with him, but shhhhhh! don't tell him that....

Luckily I had everything I needed to make it ONE MORE TIME!  and Don was at work, so it was safe from his hungry belly!

TIP:  A deep dish pizza pan with holes in the bottom keeps the crust from getting soggy. this one is similar to the one I have and it works great!

Ingredients

12 eggs

1 tablespoon butter

2 (8 ounce) cans Pillsbury Crescent Rolls

1 (.9 ounce) package Hollandaise Sauce Mix

2/3 cup milk

1/4 cup butter

3 slices Virginia Baked Ham - sliced into short thin strips

1 cup cheddar cheese, shredded (I used a 4 cheese Mexican blend because it is what I had on hand - it was really good with this)

Directions

• Preheat oven to 400 degrees F. Lightly spray a 12" deep dish pizza pan. Unroll crescent dough and place rolls in pizza pan with points toward the center, overlapping as necessary. Press to seal all seams and make sure dough is evenly distributed throughout pan and up sides. Bake crust in preheated oven until lightly browned all over - about 7-10 minutes.
• Crack eggs into a cold saucepan and add 1 tablespoon butter. Whisk over medium heat until well beat then use a wooden spoon or spatula to stir until scrambled to desired doneness. Remove from heat an salt and pepper to taste.
• Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter.  Pour evenly over baked crescent roll crust. Spread scrambled eggs evenly over sauce and top with ham and cheese. If you prefer a homemade hollandaise sauce give this one a try: allrecipes.com Blender Hollandaise Sauce  I always add 1/2 lemon and taste and then add little at a time to reach desired taste.
• Bake in preheated oven about 15-20 minutes or until crust is nicely browned. Let rest about 10 minutes before slicing.

To make this in a smaller version just 1/2 all the ingredients and bake it in a 9" pie plate -easy peasy!

Don suggested using the Queso Blanco Dip in place of the Hollandaise Sauce for this recipe. I think that would be amazing and will definitely do that...someday!

recipe adapted from allrecipes.com Eggs Benedict Breakfast Pizza

Photo by ourlifetastesgood.blogspot.com

Sopapilla CheeseCake Bars recipe is inspired by a Mexican donut that is made from leavened wheat dough and butter. When fried it puffs up leaving a hollow center. This recipe is great because you get all the yummy goodness without all the work! Gotta love that!

We were watching TV the other night and someone said they have Mexican food for their Christmas dinner, and that started up Madison's cravings! So I decided to surprise her on Friday with an appetizer dinner of different Mexican foods

This dessert went perfectly with our themed meal, and the recipe sounded so simple I had to give it a try!  It is best to make this up a day ahead, but if you don't have that kind of time, it is still yummy as long as it has some time to cool in the fridge

Sopapilla CheeseCake Bars

By Life Tastes Good
Published 12/22/2012

Ingredients

• 1 (8 ounce) cans Pillsbury Crescent Rolls
• 1 (8 ounce) pacakges Philly Cream Cheese, softened
• 1 teaspoon vanilla
• 1 egg
• 3/4 cup sugar, divided
• 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray. Open 1 crescent roll package and unroll into bottom of greased dish - press the seams together seal.
2. In a blender or food processor, combine 8 ounce cream cheese, 1 teaspoon vanilla, 1 egg, and 1/2 cup sugar until well combined. Spread the mixture evenly over the dough in the baking dish.
3. Open the 2nd can of crescent rolls and unroll onto a piece of parchment paper. Press seams together to seal.
4. Pick up parchment paper and lay, dough side down, onto cream cheese filling. Remove parchment. If you don't have parchment - no worries - just unroll onto top of cream cheese filling, being sure to cover it and try to pinch the seams together. Don't make yourself crazy trying to close the seams - it will bake up nicely either way.
5. Bake in a preheated 350 degree oven for about 30 minutes or until golden brown.
6. Combine the remaining 1/4 cup sugar and 2 teaspoons ground cinnamon. When you remove the cheesecake from the oven, evenly sprinkle the cinnamon sugar over the top of the dough. Allow to cool and then refrigerate for several hours or overnight. Enjoy!

Yield: 12-15 Servings
Prep Time: 15 mins.

Cook time: 30 mins.
Total time: 45 mins.

recipe inspired by allrecipes.com Sopapilla CheeseCake Bars