Avocado Breakfast Pizza

I randomly came up with this pizza idea based on what I had on hand! And it turned out pretty great! Most people wouldn’t think of mixing breakfast and pizza but try it once and you’ll be hooked! I love the avocado base, it’s so savoury! This pizza is kind of of like Mexican meets Italian and breakfast at the same time…if that’s even a thing?? 😛

Time: 30 min prep + 20 min cook time

Servings: 8 slices

Calories/slice: ~364

Ingredients:

  • 1 lb pizza dough, room temperature
  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 mini cups of Wholly Guacamole or an Avocado
  • 1 cup shredded Monterey jack
  • 1 cup shredded cheddar cheese
  • 3 crumbled cooked bacon slices
  • 8 cherry tomatoes, sliced in half
  • 3 eggs
  • 1 tbsp. chopped fresh chives
  • red pepper flakes

Directions:

  1. Preheat oven to 450F. Lightly coat a baking sheet with olive oil.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to the prepared baking sheet.
  3. In a bowl combine olive oil, garlic and guacamole or a pitted and peeled avocado. Spread sauce over pizza dough.
  4. Top with cheese, bacon and cherry tomatoes, leaving 3 (3-inch rounds) for the eggs.
  5. Place in the oven and bake until edges begin to brown, about 10-12 minutes.
  6. Remove from oven. Add eggs, gently cracking the eggs in the 3-inch rounds and keeping yolk intact.
  7. Place into oven and bake until egg whites have set and crust is golden brown, an additional 8-10 minutes.
  8. Top with chives and red pepper flakes and serve.

Equipment Required:

  • Baking sheet or pizza stone
  • Rolling Pin
  • Bowl
  • Measuring cups/spoons
  • Cheese grater
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 30 min. of prep
    • Rating: Moderate
  • Ingredients & availability
    • 11 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Butter Tart Muffins

These muffins are quite the treat! More like a dessert really rather than a breakfast. But who says you can’t have dessert for breakfast? 😉 This muffin is soo good! These muffins in a way do remind me of spring because of the maple syrup in them. As I’m writing this post it is March and right around the time we used to go up north to my families sugar bush to collect sap and make maple syrup. One of my fondest childhood memories… This is a very dense and moist muffin with maple syrup soaked throughout. It really does taste like a butter tart!

Time: 30 min prep + 15 min bake

Servings: 12 muffins

Calories/muffin: ~263

Ingredients:

  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) butter, cut into pieces
  • 2 eggs, slightly beaten
  • ½ cup (125 mL) milk
  • 1 tsp (5 mL) vanilla
  • 1½ cups (375 mL) raisins
  • 1½ cups (375 mL) flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 2 tbsp (25 mL) maple syrup

This recipe review comes from Food & Drink. You can see the original recipe HERE or below.

Directions:

  1. Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
  2. Preheat oven to 350°F (180°C).
  3. Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
  4. Fill into lightly greased muffin tin. Bake for 15 minutes or until golden and a cake tester comes out clean.
  5. Remove from oven and brush tops of muffins with maple syrup.

Equipment Required:

  • Knife
  • Saucepan
  • Muffin tin
  • Measuring cups/spoons
  • Basting brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Eggs Benedict Casserole

This casserole is great! There is prep work required the night before and in the morning to prep the hollandaise sauce. Hard work the day before provides less work in the morning and you have a delicious casserole to eat for breakfast.

Time: 1 hour + chilling + 45 min baking + prep sauce 20 min

Servings: 12

Calories/Serving: 286

Ingredients:

  • 1 package of bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces*
  • 8 large eggs
  • 2 cups milk
  • 1 tsp onion powder
  • 1/4 tsp paprika

Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp lemon juice*
  • 1 tsp Dijon mustard
  • 1/2 cup butter, melted

*I toasted my English muffins before adding them to the casserole so they wouldn’t get soggy.

** I suggest less lemon juice because the sauce was very lemony.

Link to recipe directions can be found here: https://www.tasteofhome.com/recipes/eggs-benedict-casserole/

Equipment Required:

  • 13 x 9 baking dish
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Toaster
  • Double boiler or boil over simmering water

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 1 hour – 1.5 hours of prep
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Cinnamon Sweet Potato Muffins

These muffins are surprisingly unexpected. At first you may think a sweet potato muffin sounds strange, and believe me so did I, but they are so moist and delicious! The cinnamon and sweet potato make for a delicious muffin and the glaze bumps it up another notch! This recipe is relatively simple to make and I have had lots of people ask for it. Once you make it you’ll know why!

Time: 20 min. – 1 hour + 15-18 min baking

Yield: 2 dozen

Calories/Muffin: 225

Ingredients:

  • 2 cups self-rising flour*
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 2 cups mashed sweet potatoes (no added milk or butter)
  • 1 cup canola oil

Glaze

  • 1 cup icing sugar
  • 2 tablespoons plus 1.5 teaspoons milk (sometimes I use cream if I don’t have milk)
  • 1.5 teaspoons butter, melted
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon

*Can be substituted by placing 1.5 tsp baking powder and 0.5 tsp salt in a measuring cup and filling the rest with all-purpose flour to measure to 1 cup.

Notes: I have made this recipe with cold and hot mashed potatoes and the recipe worked out fine both times.

Link to recipe directions can be found here: https://www.tasteofhome.com/recipes/cinnamon-sweet-potato-muffins/

Equipment Required:

  • Mixing bowls
  • Mixing spoon
  • Whisk
  • Muffin tin
  • Cooking spray

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 20 minutes – 1 hour (an hour if you haven’t made the mashed sweet potatoes)
    • Rating: Easy – Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy