Breakfast Pizza

For my holiday party this year, I served six pizzas. It may seem daunting. But it really is so easy and here is how… I used my basic pizza dough recipe which produces dough for two pizzas and I planned on a couple different topping combinations. See white pizza and caramelized onion and gruyere pizza, I doubled these to make two pizzas of each. Make all the dough in the days before the party. Portion it into dough balls for each pizza and freeze it for a few hours to stop the rise. Then store the dough in the fridge. Prepare all your sauces and toppings (caramelized onions, bacon, white sauce) in the days before the party so you can throw them together quickly the day of. The day of the party, roll out the dough into pizza rounds between sheets of parchment. Keep these in the fridge until you are ready to bake. Heat the oven with pizza stone in place to 500 degrees. If you don’t have a pizza stone, use a baking sheet. Remove the top sheet of parchment from the pizzas, leaving the underneath parchment for easy oven transfers via a baking sheet turned upside down or a pizza peel. Spread your sauce over each pizza and add your toppings. I put the toppings on two pizzas at a time but baked them one by one. Bake for 10-12 minutes.

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I was not particularly sure how many people would come to the party so I actually made dough for 8 pizzas. Which is the other reason why this food plan is so great, it is easily adjustable. You told your ditzy friend to bring chips and dip? Oh they forgot… Luckily you can make an extra pizza. I suggest you always make more pizza dough than you need, it really keeps well in the freezer or fridge. And to soothe your holiday party woes in the morning, you can make this breakfast pizza. You definitely don’t need a special occasion though to make this amazing pizza. The toppings are really quite flexible. I created this classic version but I suggest you use whatever is in your fridge: spinach, bell peppers, onions, caramelized onions, sausage, and any kind of cheese that sounds good to you. Choosing your own ingredients can be intimidating. But once you make this pizza by the recipe, you will be inspired to create your own combinations. I do not use a pizza stone for this simply because of the runny eggs, they would make a huge mess.

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Breakfast Pizza

1/2 recipe basic pizza dough
1/4 cup mozzarella
1/4 cup sharp cheddar cheese
3 slices bacon, sliced into 1/4 inch strips
4 eggs
1/4 tsp Red pepper flakes
1/4 tsp Freshly ground black pepper

Preheat your oven to 350 degrees. In a medium skillet over medium heat, sauté the bacon slices until the fat is rendered. Do not cook them until crispy (they will cook more in the oven.)

Using a rolling pin, roll out your pizza dough between 2 sheets of parchment to a 10 inch circle. Remove the top layer of parchment and place the pizza dough round on a baking sheet.

Sprinkle cheddar cheese, red pepper flakes, and black pepper over the pizza dough. Evenly distribute the bacon slices, top with mozzarella cheese. Crack each egg in one quadrant of the pizza.

Bake in the oven for 20-25 minutes, this produces fully cooked eggs. Adjust your baking times if you would like softer eggs.

This is a Bubbly Kitchen original recipe.

Bacon cheddar scones

Scones? Yes. Bacon? Yes. Cheese? Yes. If you are having guests in town and need an easy breakfast, this is your recipe. These scones keep extremely well in the freezer. You can pull out as many as you need and have breakfast ready in 25 minutes.

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Bacon Cheddar Scones

5 slices thick cut bacon, cooked
3/4 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
1/2 tsp freshly ground black pepper
1 1/4 tsp kosher salt
1/2 cup unsalted butter
1/4 cup heavy cream
1/4 cup sour cream
2 cups grated cheddar cheese

Cut the cold butter into 1/4 inch pieces. Dice the bacon into very small pieces, less than 1/4 inch.

Stir together the all purpose flour and cake flour in the bowl of a stand mixer with the paddle attachment. Stir in the baking powder, baking soda, sugar, and salt, and mix until combined.

Mix in the butter on a low speed for 3 minutes. You should have fine pieces of butter with no large chunks.

With the mixer on low speed, pour in the cream in a steady slow stream. Mix in the sour cream for 30 seconds. The dough will start to come together around the paddle now. Mix in the bacon and cheddar cheese.

Shape the dough into a rectangle, planning to cut the scones into whatever shape you desire. Wrap the dough in plastic wrap and place in the fridge for 3 hours.

Cut the block of dough into your preferred shapes. You should end up with approximately 12 scones. Arrange them on a lined baking sheet, cover with plastic wrap. Freeze for 3 hours, preferably overnight.

Preheat oven to 350 degrees. Arrange the scones on a parchment lined baking sheet. Bake for 25 to 27 minutes, rotating the pan once.

This is a Bubbly Kitchen original recipe.

Buttermilk Waffles

When my husband and I registered for our wedding, he asked only for two things: an XBOX and a waffle maker because he loves waffles. In another effort to use up leftover buttermilk from cupcake baking, I thought I would use it in some waffles. The basis for this recipe comes from the booklet that came with the cuisinart griddler waffle maker. These things are so light and fluffy and fabulous. I made this full recipe and had a few extra waffles which I refrigerated. From the fridge to the toaster, they performed beautifully. And in 24 hours the extra waffles magically disappeared.

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Buttermilk Waffles

1¾ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1¾ cups buttermilk
½ cup (1 stick) unsalted butter, melted and cooled
2 eggs
2 tsp vanilla extract

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the buttermilk, melted butter, eggs, and vanilla.

Stir the wet ingredients into the dry ingredients. Do not over mix or they will not turn out so fabulously fluffy.

Preheat your waffle iron as directed on the instructions. Spray the waffle iron with nonstick spray or butter. Cook for 2 or 3 minutes, check the first one to make sure it is done.

Eggs en Cocotte

To ease the pain of summer and long days at the beach ending, I comforted myself with autumn themed Le Creuset accessories. I found this fabulous small pumpkin cocotte that has brought me an unhealthy amount of joy. My husband is pretty smart and realized how he could perpetuate that happiness… he bought me a few more pumpkin cocottes. Now he is rewarded by enjoying all the new fabulous things I am making in this super cute stoneware! Please make these eggs en cocotte for brunch someday soon so that you can experience some of this joy. It is extremely simple. Put some delish ingredients into your small stoneware or ramekins, add eggs, bake. Some other ingredient ideas: asparagus, spinach, potatoes, bell peppers, tomatoes, mushrooms, sausage. You can (and should) use pretty much whatever you have in your kitchen.

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Depending on the diameter of your ramekins or cocottes, you may need extra egg white to cover the surface. These pumpkins hold 12 oz, they are on the larger side. You can use any size that you have, adjust the ingredients accordingly. If you are using more traditional cocottes, these likely hold 6-8 oz and this recipe will serve 8 people. Caramelizing onions can take some time, but it requires very little of your attention. Let them work there magic on the stove while you work on something else. I am not going to lie, I did not caramelize onions just for this breakfast dish. I caramelized a huge amount of onions in the morning and made french onion soup for a freezer meal. Serve this particular version of eggs en cocotte with Saint Hilaire Cremant. It is my go-to affordable but classic sparkling wine for brunch.

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Eggs en Cocotte
Serves 4

8 large eggs
5 pieces bacon, cut into quarter inch slices
1 tbsp butter plus more for the cocottes
2 medium sweet onions, sliced into 1/4 inch half moons
1/2 tbsp brown sugar
1/2 cup cheddar cheese
Kosher salt
Freshly ground black pepper

Place sliced bacon in medium skillet over medium heat and cook until it is barely crispy, approximately 8 minutes. Add 1 tbsp butter to the skillet.

Place sliced onions in the skillet and saute over low-medium heat. Cover with lid and leave them for 15 minutes, do not touch them! Remove the lid, add the brown sugar and a pinch of salt. Continue to caramelize the onions for 15-20 minutes more until they are brown and taste sweet.

Preheat the oven to 350 degrees.

Coat the inside of four cocottes or ramekins with butter. Layer the bacon on the bottom. Place caramelized onions over the bacon, sprinkle with cheese. Crack two eggs into each, add extra egg white as needed to form an even layer.

Bake for 15-20 minutes until the whites are just set. Serve with toast.

This is a Bubbly Kitchen original recipe.

Chocolate Chip Pancakes

I always seem to have buttermilk in my fridge that is nearing expiration. Buttermilk is part of most of my cupcake recipes. So to use up the leftover I tried this from scratch pancake recipe. This is super simple to whip up in the morning. I don’t think I will be buying pancake mix ever again. I work a lot of nights which means my husband eats a lot of brinner. Lets just say he does not complain when he gets to eat these chocolate chip pancakes for dinner.

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Chocolate Chip Pancakes
Makes 8-10 pancakes.

¾ cup whole wheat flour
¾ cup all-purpose flour
2 tbsp sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1½ cups buttermilk
2 eggs
3 tbsp unsalted butter, melted and cooled slightly
1 tsp vanilla extract
½ cup semi-sweet chocolate chips

In a large bowl, combine the flours, sugar, baking powder, baking soda, salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.

Add the wet ingredients to the dry ingredients. Mix just until combined. Do not over mix or the pancakes will be heavy.

Heat a nonstick frying pan over medium. The pan is ready when water sizzles immediately when it contacts the skillet.

sing a half cup measuring cup or an ice cream scoop, scoop the batter onto the pan. Sprinkle the pancake with chocolate chips.

Cook for 1-2 minutes or until the edges look slightly done. Flip and cook one minute more.

This recipe is adapted from Kitchen Treaty.