As the saying goes … when in Rome do as the Romans. When in Paris, be sure to visit a crêperie to enjoy delicious french pancakes made à la minute right in front of you! If you can’t make it to France, then try making your own using this classic crêpe recipe!

Making your own delectable French pancakes at home is easier than you think. Plus, they’re fabulous for breakfast, lunch, dinner or even a midnight snack!

What’s the Other Name for a Thin French Pancake?

A thin French pancake is also known as a crêpe (pronounced Kr-ehp in French) with an English spelling of crepe (pronounced as krayp).

Savory French pancakes in northwestern France are often referred to as galettes de sarrasin or in English as buckwheat crepes.

What is the Difference Between French Crepes and Pancakes?

The key difference is that pancakes are leavened with baking powder or yeast, while French crepes are not. As a result, pancakes end up being light and fluffy, while crepes are thin and moist. Pancakes often have toppings like berries, while crepes have fillings.

Crêpes can be eaten plain but are usually stuffed with either a sweet or savory filling. can be either savory or sweet with fillings running the gambit from Nutella and bananas to chocolate and whipped cream and whipped cream and served for dessert or breakfast. Savory crepes can be filled with eggs, cheese, meat or vegetables. 

Tips & Tricks for Perfect French Crepes

• Chill the batter for 30-60 minutes before cooking: For the best results, chill the batter for an hour before cooking to produce an authentic texture that melts in your mouth.

• Use a large non-stick skillet: Larger crepes are easier to stuff and fold, so try using a larger pan. You can also try buying a crepe pan if you plan to make them often.

• Cook your French pancakes one at a time: This is actually the only way to make them although they cook quickly. Stack them on a plate as you go with a piece of parchment in between to prevent sticking.

• Butter the pan for each pancake: A small amount of butter will prevent sticking while also improving flavor, but be sure to use unsalted butter so it’s less likely to burn.

• Make the batter ahead of time: You can make the batter up to 24 hours in advance and store covered in the fridge to save time when it comes time to cook.

French Pancakes/Crepe Fillings and Toppings

French pancakes are usually filled or topped with tasty ingredients which can be sweet or savory. Sweet crepes are usually eaten for breakfast or as a dessert and usually include fruit, chocolate, powdered sugar or whipped cream. One of the most popular sweet crepes includes Nutella, strawberries and bananas. Savory crepes can be eaten at any time of the day and may include meat, vegetables, eggs. How about a smoked salmon and cream cheese crepe for lunch?

Ways to Fold Crepes

There are several ways to fold crepe for serving. After adding your fillings, you can simply fold one half of the crepe over the other in a semicircle, like you would with an omelette. Traditionally If you like, you can add more fillings and  fold it again into quarters. You can also fill the crepes, then roll them like a burrito. 

How to Store French Pancakes?

If you have leftover crepes, you can store them for later. The best way to do this is to place sheets of parchment paper between the crepes to keep them from sticking together. French pancakes can be stored in an airtight container in the fridge for two days or can be frozen for up to a month. Reheat on the stovetop or in the microwave.

More pancake recipes you might like:

• Pineapple Upside Down Pancakes
• Mashed Potato Pancakes
• Apple Pancakes

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Homemade French Pancakes

French pancakes or crêpes are one of France's culinary masterpieces! They are thinner than American pancakes and typically stuffed with delicious sweet or savory fillings. Perfect for breakfast, brunch or dessert!

Course Breakfast, brunch

Cuisine French

Keyword crepe, crepes, french pancakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 219kcal

Author TipBuzz

Equipment

• Mixing Bowl
• Whisk
• Skillet with Cover
• Parchment

Ingredients

• 1 cup all-purpose flour
• 1 ¼ cups milk
• 2 large eggs
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter melted, plus more for cooking
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

• To a large bowl, add the flour, milk, eggs, sugar, salt, butter and vanilla.
• Whisk until the mixture is silky smooth and get frothy on the top.
• Grease an 8-inch skillet with butter over medium-low heat.
• Once the butter is melted, add about 1/4 cup of batter to the center of the pan. Tilt the pan so that the batter fills the entire bottom of the pan.
• Cook for about 1 minute, then gently flip the crepe using a spatula.
• Cook for one minute more or until golden.
• Transfer to the plate, and repeat making additional crepes with the remaining batter. Stack the crepes on the plate, adding a layer of parchment between each to prevent sticking.
• To serve, place one French pancake on a plate. Add fillings such as sliced banana, Nutella, or berries to the middle. Fold up the edges to make a semi-circle and fold once more. Repeat to make 2-3 pancakes per person.

Notes

• Make Ahead: You can make the batter up to 24 hours ahead of time. Store covered with plastic wrap in the fridge until ready to cook.
• Filling ideas: Some popular fillings for French pancakes include: 1) Nutella and sliced bananas, 2) Sliced strawberries and chocolate sauce, 3) Berries and whipped cream, 4) Fruit compote with caramel sauce.

Nutrition

Serving: 2crepes | Calories: 219kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 112mg | Potassium: 163mg | Fiber: 1g | Sugar: 7g | Vitamin A: 353IU | Calcium: 103mg | Iron: 2mg | Net Carbs: 30g

The post Easy French Pancakes (Classic Crêpe Recipe) appeared first on TipBuzz.

Fun fact: this recipe originated with a Heinz executive in 1927 trying to boost sales of their canned baked beans. It was a hit and soon became a favorite in British households.

Whether you’re having it for breakfast or as a midnight snack, baked beans on toast is totally satisfying comfort food.

What Kind of Beans Are Used for Beans on Toast?

Traditionally, British baked beans are made using small white beans known as navy beans or haricot beans. These beans can be purchased dry and cooked from scratch for the best flavor.

However, you may prefer to simply use a can of baked beans. Like most brands, Heinz uses traditional navy beans for their canned baked beans.

Is Beans on Toast Good for Breakfast or Dinner?

The best thing about this recipe is its versatility. Beans on toast can be enjoyed as a quick snack or afternoon pick-me-up. Alternatively, for a wholesome start to the day, enjoy beans on toast with a fried egg. Need a quick midweek dinner after a long day at work? Beans on toast.

Ingredients You’ll Need

Here’s what you’ll need to make beans on toast:

• Canned Navy Beans
• Sandwich Bread
• Vegetable Broth
• Vegetable Oil
• Fresh Garlic
• Yellow Onion
• Tomato Paste
• Apple Cider Vinegar
• Brown Sugar
• Molasses
• Worcestershire Sauce
• Salt and Pepper

How to Make Baked Beans on Toast

1. Add the oil, garlic and onion to a large pot over medium heat. Cook until translucent.
2. Add the tomato paste, cider vinegar, brown sugar, molasses and Worcestershire sauce. Stir until combined.
3. Rinse the canned beans under cold running water and then add to the pot. Cook for 10 to 15 minutes, stirring occasionally. The sauce should reduce somewhat and start coating the beans.
4. Taste the beans and add salt and pepper to taste. Remove from the heat.
5. Toast the slices of bread. Spoon the bean mixture generously onto the toast. Serve and enjoy.

Tips for the Best Beans and Toast

• Use canned Heinz baked beans to save time: Heinz canned baked beans is the most popular option for beans on toast. Canned baked beans are already cooked and smothered in a tomato sauce. You’ll be reheating the beans in a rich, caramelized sauce to make them even more delicious.
• Make the beans ahead of time: For easy meal prep, make your beans ahead of time and store in an airtight container in the fridge. Beans can be reheated in the microwave to be enjoyed at any time. Be sure to consume the beans within three days.

Frequently Asked Questions

What’s the Origin of Beans on Toast?

Britons have been eating beans on toast for decades and there are several theories on who invented the iconic recipe. Heinz (the manufacturer of the world’s best-selling baked beans) claims that a marketing executive came up with the recipe in 1927. The recipe became more popular during World War II, as people looked for meals that were affordable and filling.

Are Beans on Toast Healthy?

Beans on toast are high in fiber and can help to keep you feeling full for longer if you’re on a restricted diet. Canned baked beans can be high in sodium and sugar, but this dish is still low in fat and high in protein. Perfect as a post-workout meal!

To make it healthier, skip the canned beans and make it from scratch with fresh ingredients including whole wheat bread.

Variations

• Beans on Toast with Cheese: Warm, melted cheese takes beans on toast to the next level! Simply add shredded cheese on top of your beans and let it melt before serving.
• Beans on Toast with Egg: Breakfast is even better with beans and toast. Crack your eggs into the beans while they’re still on the skillet for a dish similar to shakshuka.
• Beans on Toast with a Twist: Adding a few extra ingredients can really enhance this dish. Try sautéeing minced garlic and onion in a small amount of oil over medium heat. Add slices of sausage, mushrooms and canned beans into the skillet, along with chopped tomatoes. Serve on toast as usual.

You May Also Like

• Puerto Rican Rice and Beans
• Frito Pie
• French Toast Cannoli Rollups

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British Beans and Toast Recipe

Baked Beans on Toast is a traditional British favorite that’s incredibly easy to make and satisfying to eat. Keep a few cans of baked beans on hand to enjoy beans and toast whenever the craving arises.

Course Breakfast, Snack

Cuisine British

Keyword Beans on Toast

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Cindy

Equipment

• Stock Pot
• Wooden Spoon

Ingredients

Beans

• 16 oz canned navy beans see note
• 1 cup vegetable broth (or 4 cups if using dried beans)
• 1 tablespoon canola oil or olive oil
• 3 cloves fresh garlic peeled and chopped
• 1 medium yellow onion chopped fine
• ¼ cup tomato paste
• 1 tablespoon apple cider vinegar
• 1 tablespoons brown sugar or maple syrup
• 1 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• salt and pepper to taste

Toast

• 2 slices sandwich bread or similar bread

Serving Ideas – Optional

• 2 large eggs cracked and cooked in the beans
• 1 cup cherry tomatoes chopped
• ½ cup shredded cheddar cheese

Instructions

• Place a large pot over medium heat. Add the oil, garlic and onion. Cook until translucent, about 5 minutes. Stirring occasionally
• Add the tomato paste, cider vinegar, brown sugar, molasses and Worcestershire sauce. Stir until combined.
• Rinse the canned beans under cold running water and then add to the pot. Cook for 10 to 15 minutes, stirring occasionally. The sauce should reduce somewhat and starts coating the beans.
• Taste the beans and add salt and freshly ground black pepper to your liking. You can also add more of the sweeteners if needed, or more vinegar to make it tangier. Remove from the heat.
• Toast the slices of bread. Spoon the bean mixture generously onto the toast. Top with optional cherry tomatoes and/or cheese.

Notes

• Beans: You can use Great Northern beans or cannellini beans if you don’t have white beans available.
• Cooking Dried Beans: If using dried beans, first soak them in 1 gallon of cold water at room temperature overnight. Then bring to a boil and simmer on low heat until tender, up to 4 hours.
• Storage: You can prepare the beans up to 3 days ahead and store them in an airtight container in the fridge. Once combined with the toast, it will gradually become soggy and not store well.

The post British Baked Beans on Toast appeared first on TipBuzz.

Pitaya bowls are popular smoothie bowls known for being nutritious and satisfying, while low in calories! The key ingredient in dragon fruit (pitaya), which creates a refreshing taste and bright magenta color while providing health benefits that include antioxidants, vitamins and dietary fiber.

Pitaya bowls and acai bowls in juice shops are expensive and include sweeteners, so homemade is always better! You can make this recipe in minutes whenever you need an easy breakfast or a snack. It’s vegan and gluten-free with less than 100 calories per serving.

Ingredients

Dragon fruit is the key ingredient here. Since red dragon fruit is less common in North America, frozen dragon fruit is often the most convenient option. You can find it under the Pitaya Plus brand either as chunks or smoothie packs at health food stores or Whole Foods. Fresh dragon fruit is fine although you’ll mostly find white-fleshed varieties in the U.S. (while nutritionally they’re almost identical the look is less attractive in this recipe).

Banana – one large banana or the equivalent in frozen banana pieces. Note: use frozen bananas if you’re using fresh dragon fruit to get a nice smoothie consistency.

Almond Milk – unsweetened almond milk or if you don’t have any soy milk, coconut milk or cow’s milk.

Toppings – granola, sliced banana, sliced kiwi, mango chunks, chia seeds and hemp seeds  all work well so pick your faves.

How to Make a Pitaya Bowl

To make a pitaya bowl, you need a reasonably powerful blender. Add the fruits and milk and process on full power for 15-30 seconds until smooth. Then pour the frozen puree into a serving bowl, using a spatula to flatten the surface if needed.

The last step is to add toppings, which add a complement of flavor and texture to this recipe. We used granola, chia seeds, fresh berries and sliced kiwi, banana and mango. Feel free to get creative as there are lots of possibilities.

It’s best to eat the smoothie bowl within 10-15 minutes of preparation.

What is a Pitaya Bowl?

A pitaya bowl is made with dragon fruit, almond milk and other fruits, which are pureed and served in a bowl with toppings such as granola and fresh fruits.

They’ve become popular at juice shops such as Jamba Juice due to the health benefits of dragon fruit.

Pitaya Bowl vs Acai Bowl: These smoothie bowls are both nutritious and filling.  A pitaya bowl is made with dragon fruit, lending it a bright pink color and watermelon-like flavors. An acai bowl uses frozen açaí berries and is dark purple with blackberry-like flavors. The pitaya bowl has far fewer calories.

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Pitaya Bowl

This Pitaya Bowl is an easy smoothie bowl that’s full of delicious flavors and low in calories.

Course Breakfast, Snack

Cuisine American

Keyword pitaya bowl

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 93kcal

Author TipBuzz

Ingredients

Smoothie Bowl

• 7 oz frozen dragon fruit 2 packs, or 1 medium dragon fruit peeled*
• 1 large banana peeled, or 3.5 oz or 100 grams frozen bananas
• ¾ cup almond milk unsweetened

Toppings

• granola
• fresh fruits such as kiwi, mango, banana, blueberries, strawberries
• shredded coconut
• seeds such as chia seeds, hemp seeds

Instructions

• Set aside two medium serving bowls. Prepare the toppings you like and reserve.
• Add the pitaya and banana to the blender. Then pour in the liquid.
• Close the lid and blend for 15-20 seconds until smooth. (You may need to pulse several times to break up all the chunks of frozen fruit.)
• Pour the puree into the serving bowls.
• Garnish the smoothie bowls with the prepared toppings. Serve immediately.

Notes

• Recipe yield: 2 1/4 cups of smoothie
• You'll find a high-speed blender such as a Vitamix helpful for this recipe.
• * Frozen dragon fruit chunks or smoothie packs (Pitaya Plus or other brands) are convenient and inexpensive option when you can't find fresh red dragon fruit.
• Make it vegan: You can substitute soy milk, coconut milk or coconut water for the almond milk.
• Make it keto: Instead of banana, use berries (raspberries or strawberries are good choices) to get 9-10 grams net carbs per serving.

Nutrition

Serving: 9oz | Calories: 93kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 179mg | Fiber: 3g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2mg | Net Carbs: 18g

Recipe tools:

• Blender
• Cutting board
• Paring knife

The post Pitaya Bowl appeared first on TipBuzz.

Breakfast egg muffins

These egg muffins are a perfect grab-and-go breakfast that’s packed with protein and full of flavor, like mini frittata. My kids love portable breakfasts and they’re always requesting these fun bacon and spinach egg muffins along with Hash Brown Egg Nests and Breakfast Pizza Cups!

It’s not an overstatement to say these freezer-friendly egg muffins have changed my world, or at least my mornings!

You can make them ahead of time and store in the freezer so you can throw together an impressive breakfast quickly during hectic mornings. Simply heat them up in the microwave and serve with toast, English muffins or oatmeal!

How to make egg muffins

The main ingredients for these baked breakfast muffins are really simple: eggs, bacon, spinach, bell peppers, onions, and cheese. It’s a great paleo, gluten-free, and keto recipe that only takes a few minutes to prepare:

Preheat the oven to 350°F and spray a muffin pan generously with non-stick oil spray. Some recipes call for mixing the ingredients together before adding them to the muffin tin, but I find it difficult to control the proportions that way and also quite messy filling the muffin tin.

So for this recipe, I add spinach, onions, bell peppers, and cooked bacon bits to each muffin cup, filling about 2/3 full to leave some room for the egg mixture.

Then in a large measuring cup, whisk together eggs, salt, and pepper. For omelet and other egg recipes, I usually add some milk or cream for a softer texture. However, I avoid adding liquid in this recipe so the muffins won’t deflate too much once cooled.

Pour the egg mixture and fill each muffin tin 3/4 full to prevent overflow during baking. Then sprinkle shredded cheese on top. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

Why are my egg muffins sticking to the pan? How to avoid it?

Even your muffin pans are non-stick, egg muffins can stick to the pan and be difficult to unmold. After lots of experimentation, I’ve found that you need to spray generously with NON-STICK oil spray. Using other oil sprays won’t work in most cases, although cupcake liners are an option to prevent sticking.

Once cooked, try to remove them as soon as possible by running a small spatula or a plastic knife around the edge of each muffin to loosen.

Tips for the best egg muffins

• How to prevent them from deflating: Eggs expand during baking, as the air and moisture expand when heated. As they cool, they’ll deflate somewhat. To minimize this, avoid adding any liquid such as milk or cream. I also recommend adding shredded cheese after the egg mixture.
• Make sure you don’t overcook your egg muffins or they can become rubbery.
• Shortcut tips: To keep this recipe quick and easy, you can use store-bought pre-cooked bacon and shredded cheddar cheese.
• To serve egg muffins: You can eat them as is or add toppings such as diced tomatoes, avocado or salsa.
• More tips for egg muffins that don’t stick: If you don’t have non-stick oil spray, you can use butter or solid coconut oil. Make sure to grease generously before cooking.

How to make them ahead and meal prep?

If you make them ahead, let your egg muffins cool down completely before placing them in airtight containers or zip-lock bags. Store in the refrigerator for up to 4 days. To reheat, place them on a microwave-safe plate and microwave for about 20-30 seconds.

To freeze for meal prep, wrap them individually in plastic wrap once cooled. Then place them in a freezer-safe zip-lock bag. They will last for up to 2 months when stored properly in the freezer.

How to reheat egg muffin cups?

It’s best to transfer your frozen egg muffins to the fridge the night before and microwave for about 20-30 seconds the next morning. Make sure not to overcook them or they can become rubbery.

If you need to reheat frozen egg muffins, remove the plastic wrap first and then wrap them in a wet paper towel. Place them on a microwave-safe plate and microwave for 60-90 seconds until hot.

Variations

• Egg White Muffins: For a lighter option, you can swap out eggs for egg whites. You’ll need to use double the number of eggs to get enough egg white for the mixture.
• Ham and Cheese Egg Muffins: Replace the bacon with ham. Cut them into small pieces.
• Sausage Egg Muffins: Swap out the bacon for your favorite cooked sausage.

The great thing about this recipe is how adaptable it is! You can change the filling by using leftover meat or other vegetables such as mushroom, frozen peas, corn, tomatoes, and zucchini.

So ditch the usual scrambled eggs or poached eggs, and try these easy and healthy egg muffins to start your day in a fun way!

More Egg Recipes You’ll Love:

• Sausage and Egg Breakfast Pizza
• Oven Baked Eggs
• Omelet Breakfast Sliders

View All Breakfast Recipes

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Freezer-friendly Egg Muffins

These freezer-friendly Egg Muffins are made with eggs, cheese, bacon, spinach, onions, and bell peppers. An easy make-ahead recipe, they only take a few minutes to throw together. These breakfast muffins are delicious, healthy and nutritious, perfect for busy mornings!

Course Breakfast

Cuisine American

Keyword breakfast egg muffins, breakfast muffins, egg muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 131kcal

Author Cindy

Ingredients

• Non-stick cooking spray (It's important to use non-stick cooking spray, as the regular oil spray won't prevent eggs from sticking.)
• 12 large eggs
• 1 cup cooked bacon crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined)
• 1 cup fresh baby spinach roughly chopped
• 1 cup red bell pepper diced
• ½ cup onions diced
• 1 cup shredded cheddar cheese (I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

How to cook egg muffins:

• Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.
• Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
• Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
• In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
• Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
• Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
• As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
• Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.

How to freeze egg muffins:

• Let baked egg muffins cool down completely.
• Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)

Notes

You can also use paper liners instead of cooking spray to prevent the egg muffins from sticking to the muffin tin.

Nutrition

Calories: 131kcal | Carbohydrates: 2g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 333mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 1mg | Net Carbs: 1g

Editor note: Originally published June 7, 2018 and updated Nov 6, 2019.

The post Freezer-friendly Egg Muffins appeared first on TipBuzz.

Start your day with this delicious Breakfast Pizza topped with bacon, eggs and mozzarella cheese! This easy recipe is baked in the oven to golden perfection in just 15 minutes. The perfect way to feed family and friends over weekends or holidays!

Pizza is one of the best things to eat for breakfast. Not only is it energy boosting, but you get protein and carbs with a fraction of the sugar contained in breakfast cereals.

The best part is you can easily customize the toppings how you like. Prefer ham instead of bacon – no problem! Like cheddar more than mozzarella – that’s work. It’s a scrumptuous breakfast to feed the whole family on weekends and holidays!

How to Make Breakfast Pizza

You can make this breakfast pizza recipe from scratch using homemade pizza dough, or simply use your favorite store-bought crust to save time. You can also prepare the pizza dough and toppings the night before for easy prep in the morning.

Start by making the pizza dough so it can rise while you’re getting the other ingredients ready.

Next, you’ll want to cook the bacon until crispy, either in a skillet or the oven. (You can also by pre-cooked bacon if you prefer.) Once it’s ready, crumble into pieces and set aside. Avoid putting uncooked bacon on the pizza, as it’ll turn out rubbery.

Then beat some eggs and scramble them in a nonstick skillet until slightly runny. You can do this over medium heat using a spatula to pull the outer edges towards the center and fold until no liquid egg remains.

Remember the eggs will cook more in the oven to become fluffy, so softly set at this point is enough.

Stretch the pizza dough into a 12-inch (30cm) circle on a non-stick pizza pan. Poke hole across the surface using a fork to prevent it from puffing up in the oven. Brush with oil followed by the mozzarella cheese, eggs and cooked bacon.

Bake the pizza in a 475°F oven until the crust is golden and the cheese is bubbly, about 12-15 minutes. Remove from the oven and serve warm.

Toppings & Variations

Ok, this is where you can get creative! The original idea behind breakfast pizza was to get all the standard breakfast fixing on an easy-eating pizza crust. Below are my favorites, but the possibilities are endless!

Dough: Storebought pizza doughs such as Pillsbury will work here. You can also make a crust out of hash browns, naan or flour tortillas.

Sauce: Casey’s General Store used cheese sauce on their popular Midwestern breakfast pizza menu, although I’ve opted to simply rub with olive oil. Other choices include tomato sauce or Hollandaise sauce. Always spread thinly to avoid getting soggy dough!

Toppings: Instead of bacon, egg and cheese, you can easily substitute include cooked sausage, sliced tomatoes, spinach, onions, bell pepper, and hash browns, etc.

Cheese: Mozzarella is a top choice. Look for whole milk, low-moisture mozzarella (usually 45-52%) that’s not packed in water. Avoid pre-shredded which won’t melt as easily and can also brown on the crust. Other choices include mild cheddar or jack.

More breakfast pizza recipes:

• Sausage, Egg and Cheese Breakfast Pizza
• Granola Breakfast Pizza
• Rain Bran Fruit Pizza

View All Breakfast Recipes

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Breakfast Pizza {Bacon, Eggs and Cheese}

Easy Breakfast Pizza made with homemade pizza dough, crisp bacon bits, scrambled eggs, and mozzarella cheese.

Course Breakfast

Cuisine American

Keyword breakfast pizza, breakfast pizza recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 361kcal

Author Cindy

Ingredients

Homemade Pizza Dough

• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm water 105-110°F (40-43°C)
• 1 teaspoon sugar
• 2 ½ cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Toppings

• 1½ tablespoons olive oil divided
• 6 slices bacon
• 5 large eggs
• 2 tablespoons water
• 1 cup mozzarella cheese shredded or cubed

Instructions

Make Homemade Pizza Dough

• Combine dry yeast, sugar and warm water. Let it sit for 10 minutes.
• When the yeast mixture is foamy, add it to the flour, together with salt and oil.
• Beat and knead until the dough is soft and elastic (8-10 minutes by hand).
• Place the dough in a greased mixing bowl.
• Cover and let it rise for 30 minutes or until doubled in size. (While the dough is rising, it’s time to get other ingredients ready.)

Make the Pizza

• Cook the Bacon: Add bacon to a hot pan/skillet and cook until slightly crisp. Once cooked, place on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces and set aside. (Note that the bacon will bake more in the oven, so slightly undercooked is ok.)
• Scrambled Eggs: Whisk eggs and water and beat until fluffy. In a nonstick skillet/pan, heat 1/2 tablespoon oil over medium heat. Pour in the egg mixture. As eggs begin to set, use a spatula to pull the cooked outer edges in towards the center of the eggs. Uncooked eggs will flow to the area you just pulled back. Continue to pull and fold eggs until no liquid egg remains. DO NOT stir constantly. Remove and set aside.
• Bake the Pizza: preheat the oven to 475°F (246°C).
• Stretch the dough by gently flattening the dough ball into a 12-inch (30cm) circle on a non-stick pizza pan or skillet. (If yours is not non-stick, add parchment paper to prevent sticking).
• Use a fork to poke holes across the surface of the dough.
• Brush 1 tablespoon oil evenly over the dough.
• Add mozzarella cheese on top of the surface.
• Sprinkle scrambled eggs and bacon bits evenly on top.
• Bake until the cheese is melted and the crust is golden brown, 12 to 15 minutes. (You’ll know it’s ready when the cheese is bubbling and the crust is turning golden.)
• Remove from the oven. Serve by itself or with some salsa or sour cream.

Video

Notes

• The dough can be stored in the refrigerator for up to 2 weeks or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to sit at room temperature in a greased bowl (covered with plastic wrap) for at least 30 minutes before using.
• As each oven works differently, I would recommend checking doneness after 10 to 12 minutes. Less time will yield a softer crust and more time will make it crispier.
• Freezing: You can freeze breakfast pizza for up to one month. Cool completely and place into sealed ziptop freezer bags. Reheat in the microwave on full power for 2-3 minutes.

Nutrition

Calories: 361kcal | Carbohydrates: 41g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 482mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Calcium: 167mg | Iron: 3mg | Net Carbs: 40g

Recipe tools:

• Pizza pan
• Mixing bowl
• Pizza cutter

Editor note: Originally published March 25, 2016 and updated Sept 28, 2019.

The post Breakfast Pizza appeared first on TipBuzz.

Pizza as an appetizer or snack is NOT too good to be true! Inspired by cinnamon rolls, these gourmet pepperoni pizza rolls are a crowd-pleaser you can make with just 6 ingredients.

They are soft and fluffy on the inside and crispy on the outside. Instead of having to share a pizza with someone else, you can have your own whenever you like! They can be rolled up quickly and freeze very well.

Italian Appetizer Pizza Rolls Recipe

Homemade mini pizza rolls are pizza dough rolled up into a giant log and sliced into individual pieces. These bite-sized mini pizzas are related somewhat to Totino’s® Pizza Rolls sold in stores.

These pizza roll-ups are great as a game day appetizer or party snack. You can also serve them as a main course, especially when you crave pizza flavors but don’t feel like making an entire pizza!

What’s in A Pizza Roll?

Pizza rolls are essentially pizza in rolled-up form like pinwheels. So everything that goes into a pizza can be included: pizza dough and pizza toppings such as tomato sauce, pepperoni and cheese. Choose your favorite flavors and seasonings!

How Do You Make Pizza Rolls

• Preheat oven to 400°F (204°C).
• Roll out the pizza dough into a large rectangle.
• Brush with olive oil.
• Spread marinara sauce evenly on the crust.
• Sprinkle cheese and pepperoni on top.
• Roll the dough up tightly to form a log.
• Slice into 1-inch (2.5 cm) pieces, and place on a baking sheet.
• Brush with egg wash.
• Bake for 10-15 minutes or until golden brown.

What Kind of Dough is the Best for Making this Recipe?

I usually make my own dough when I’m making a pizza, but the store-bought dough also works well for this recipe, especially when you are in a rush. My personal favorite is Pillsbury pizza dough, which is typically found in the refrigerated section at your local grocery store. Crescent roll dough also works in a pinch.

To make homemade pizza dough from scratch, you’ll need 6 ingredients and it takes about 10 minutes to prepare (plus 30 minutes to rise). Follow this Homemade Pizza Dough Recipe for a complete guide on how to make the perfect dough at home!

Other Topping Ideas

This recipe is very versatile and you can add your favorite toppings. Some great options are:

• Chopped ham
• Shredded chicken
• Sausage
• Cooked bacon
• Bell peppers
• Onions
• Mushrooms
• Italian seasoning
• Garlic butter

Best Dipping Sauce:

Besides Marinara sauce, some of my favorite dipping sauce include ranch sauce, hummus dip, BBQ dip, and Mayonnaise dip.

Cooking Temperature and Time

Heat the oven to 400ºF (204ºC). Arrange the rolls 1 inch (2.5cm) apart in a single layer on a baking sheet.

These rolls cook faster than the entire pizza and need about 10-15 minutes, depending on the size of your rolls.

How Do You Know They’re Done?

Your mini pizza rolls are done when the bottom is well-browned and crispy, and the cheese is fully melted on the top.

How to Prevent Soggy Rolls?

Watery pizza sauce can sometimes make roll-ups soggy. Adding a layer of olive oil creates a barrier between the dough and sauce to ensure you get nice, crispy rolls.

Top Tips for Making the Best Pizza Rolls

• When you add the sauce on top of your dough, don’t spread it all the way to the edge. Leave a gap of about 1 inch (2.5cm) around the edges.
• It’s important to use parchment paper to create a non-stick surface, and place rolls 1 inch apart from each other in a single layer, as they will expand during baking.
• Make sure to roll your dough tightly into a log, otherwise, it will fall apart after you cut it into small pieces.
• Brush with egg wash and it will give a golden brown sheen to your rolls during the baking process.

Other Pizza Recipes You’ll Love

• Breakfast Pizza
• Greek Pita Pizza
• Halloween Pizza Dip

View All Pizza Recipes

Watch the video below where we will show you every step of how to make this recipe.

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Easy Pizza Rolls

Pizza Rolls are loaded with pepperoni and cheese rolled in pizza dough. They are soft on the inside and crispy on the bottom.

Course Appetizer, brunch, dinner, Main Course, Snack

Cuisine Italian

Keyword Pizza Rolls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 pizza rolls

Calories 145kcal

Author Cindy

Ingredients

• 1 pound pizza dough homemade or 1 package store-bought dough
• 3 teaspoons olive oil (15ml)
• 2/3 cup marinara sauce (150g)
• 2 cups shredded mozzarella cheese (200g)
• 50 pepperoni slices
• egg wash mixture of 1 beaten egg and 1 tablespoon of water
• chopped parsley optional for serving
• grated parmesan cheese optional for serving

Instructions

• Preheat oven to 400ºF (204ºC). Set aside a baking sheet lined with parchment paper.
• On a lightly floured surface, roll the dough out into a 10x14 inch (25x35 cm) rectangle. You can use store-bought dough or make your own pizza dough. See recipe notes below for homemade pizza dough recipe.
• Brush the surface with olive oil. (This will prevent your rolls from getting soggy.)
• Spread marinara sauce on top of the dough. Leave a gap of about 1 inch (2.5cm) around the edges, you don’t want to spread your sauce all the way to the edge.
• Sprinkle with mozzarella and then top with pepperoni.
• Starting with the long end, carefully roll the dough into a tight log. Make sure you roll your dough very tightly so that they won’t fall apart when you slice them into smaller pieces.
• Place the log seam side down and slice it into 1-inch (2.5 cm) pieces.
• Place rolls on baking sheets lined with parchment paper. (It is important to use parchment paper so that the rolls won’t stick to the baking sheet)
• Arrange them 1 inch (2.5 cm) apart in a single layer.
• Brush the rolls with egg wash. This will make rolls golden brown when they are baked.
• Bake for about 10-15 minutes or until browned on top.
• Let cool for 5 minutes. Sprinkle with chopped parsley and grated parmesan cheese if desired.
• Serve warm with marinara or ranch sauce for dipping.

Video

Notes

• These rolls taste best when served immediately. Store leftovers in a sealed container in the refrigerator for up to 3 days.
• Homemade Pizza Dough Ingredients:
  • 1packet active dry yeast, (2-1/4 teaspoons, or 8g)
  • 1cup warm water, 105-110°F (40-43°C, 250ml)
  • 1teaspoon sugar, (8g)
  • 2 ½cups all-purpose flour, (312g)
  • ½teaspoon salt, (3g)
  • 1tablespoon olive oil, (14ml) 
•  How to Make Pizza Dough at Home:
  • Combine dry yeast, sugar and warm water. Let it sit for 10 minutes.
  • Mix together flour, salt and yeast mixture. Mix for a few minutes and add oil.
  • Beat and knead until the dough is soft and elastic.
  • Place the dough in a greased mixing bowl.

Nutrition

Calories: 145kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 456mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg | Net Carbs: 12g

Other Rolled Food You’ll Love

• Lasagna Roll Ups
• Chicken Avocado Roll Ups
• Strawberry Waffle Cake Roll Ups
• Bacon Stuffed French Toast Roll Ups

The post Easy Pizza Rolls appeared first on TipBuzz.

These Healthy Blueberry Muffins are moist and fluffy without any compromise on flavor! This blueberry muffin recipe is low in sugar and saturated fat by using whole wheat flour, oatmeal and  buttermilk.

Blueberry muffins have a bad reputation for being high in calories, fat and sugar. But it’s possible to enjoy healthy muffins that are better for you by making a few simple changes to the mix. This recipe is so delicious that you wouldn’t know it contains whole wheat flour, buttermilk, oatmeal and canola oil!

Baking at high temperature produces perfect volcanic muffin tops, while coating blueberries with flour mix prevent the blueberries from bleeding or sinking.

Blueberry Muffins Made Healthy

• Reduce saturated fat by using vegetable oil instead of the melted butter and low-fat buttermilk instead of whole milk.
• Reduce sugar by using less of it or using natural sugar substitutes such as stevia/erythritol.
• Boost fiber by adding oatmeal. You can also use oat bran, wheat bran or flaxseed meal.
• Raise nutritional value by using whole wheat flour instead of refined flours.

Fresh vs. Frozen Blueberries

Fresh blueberries produce the best flavor in muffins, plus they’re plumper. Frozen blueberries tend to melt during baking and are somewhat less flavorful. By the way, there’s no need to thaw frozen blueberries before adding to the batter.

How To Make Healthy Blueberry Muffins

• Combine flour, oatmeal, baking soda and salt.
• Whisk the egg, buttermilk, maple syrup, vanilla extract and canola oil together.
• Whisk the wet mixture into the dry ingredients until thick and smooth.
• Fold the blueberries into the batter.
• Spoon the batter into the muffin pan.
• Bake at 400°F (204°C) for 15-20 minutes until the tops are golden.

How do you stop blueberries from sinking in muffins?

Blueberries sometimes sink to the bottom during baking. To prevent this from happening, toss them with a teaspoonful of flour per cup of blueberries before use. This technique helps the berries adhere to the batter so they hold their positions, while also minimizing bleeding in the muffins.

Baking Temperature and Time

A higher baking temperature (400°F to 425°F) is how you achieve a volcanic muffin look. The high temperature allows the outside to set quickly while the inside continues to rise, leading to nice peaks with a fluffy texture.

Bake for 15-20 minutes until the tops are golden brown and a toothpick inserted into the middle comes out clean.

Are blueberry muffins bad for you?

Most store-bought blueberry muffins are not very good for you according to a study by the Harvard School of Public Health finding the typical muffin is high in calories, sugar and salt.

How do you store blueberry muffins?

Let the muffins cool down completely and leave them in the paper liners.

Then place them in a plastic bag, seal, and store at room temperature for up to 3 days. They will last for 1 week in the fridge and up to 2 months in the freezer.

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Healthy Blueberry Muffin Recipe

These Healthy Blueberry Muffins are moist and fluffy with no compromise on flavor! This blueberry muffin recipe uses whole wheat flour, they’re low in sugar and high in fiber.

Course Breakfast, Snack

Cuisine American

Keyword healthy blueberry muffins, healthy muffin recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 142kcal

Author TipBuzz

Ingredients

• 1 cup whole wheat flour 195 grams
• ½ cup quick oats or oat bran
• 2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1 cup buttermilk see note
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1/3 cup canola oil or sunflower oil
• 1 cup fresh blueberries or frozen blueberries (8 oz)

Instructions

• Preheat oven to 400°F (204°C).
• Grease a 12 standard-size muffin cups with oil (see note). Alternatively, line the pan with cupcake liners.
• In a large mixing bowl, combine flour, oat bran, baking soda and salt.
• In a medium bowl, whisk the egg, buttermilk, maple syrup, vanilla extract and canola oil together.
• Whisk the wet mixture into the dry ingredients until thick and smooth.
• Optional: Toss the blueberries with 1 tsp flour to coat. This will prevent them from sinking to the bottom.
• Fold the blueberries into the batter.
• Spoon the batter into the prepared muffin pan so the cups are ¾ full.
• Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
• Remove from oven and let cool completely in the pan.

Notes

• Buttermilk is low-fat fermented dairy that typically has 0.1-1% butterfat. If you can’t find it, you can use unflavored kefir.
• If you have a jumbo muffin pan, this recipe will make 8 large muffins. If you have a small muffin pan, this recipe will make 16-20 mini muffins.
• You can substitute raspberries, chopped strawberries or small berries in this recipe.
• Store muffins for up to 3 days in an airtight container at room temperature. You can also freeze them for up to 3 months in a sealed ziptop bag.

Nutrition

Calories: 142kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 284mg | Potassium: 96mg | Fiber: 2g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg | Net Carbs: 16g

More healthy snacks:

• No Bake Energy Balls
• Banana Oat Chocolate Chip Cookies {3 Ingredient}
• Chocolate Covered Bananas

The post Healthy Blueberry Muffins appeared first on TipBuzz.

Oven Baked Eggs with Brussel Sprouts is one of my favorite ways to start the day! Sunny side up Happy Eggs are combined with tender Brussels sprouts, crisp bacon and freshly grated parmesan. This keto breakfast is flavorful and nutritious, plus a great way to feed a crowd!

This oven baked eggs recipe goes over great when you’re thinking of a weekend or holiday breakfast. It goes from oven to table, and you can serve it straight off the sheet pan for a quick breakfast with minimal cleanup.

Sheet pan eggs also make an awesome vegetarian breakfast option if you omit the bacon. If you want a change from avocado toast, then serve this dish on toast!

HOW TO BAKE EGGS IN THE OVEN

A sheet pan is great for baking eggs in the oven with other ingredients. Start by roasting the Brussel sprouts and bacon for 10-12 minutes to start caramelizing. Then remove the pan from the oven, make wells and add the eggs one-by-one.

To really make this recipe shine, be sure to use Free-est of the Free Range™ eggs like Happy Eggs. They not only taste better but are healthier with more nutritional value. Plus, they look fantastic in the pan with their plump yolks standing tall.

Happy Eggs come from 33 small family farms in the Ozark mountains throughout Arkansas and Missouri, and are packed full of protein, vitamins B & D, iron, copper and other nutrients. You can find stores carrying Happy Eggs here and look for the staple yellow carton in-store when shopping. I used their Organic Free-est of the Free Range™ eggs, but they also come in Free-est of the Free Range™ and Heritage Breed.

Once the eggs are in the pan, add some grape tomatoes, grated parmesan, salt and pepper. Bake for another 10-12 minutes, depending on whether you prefer runny or solid yolks. That’s it – you’re ready to serve!

Can I make oven baked scrambled eggs?

Yes, you certainly can! Simply scramble the eggs in a small bowl with a fork, and then spoon enough in to fill each well on the sheet pan.

TIPS FOR MAKING SHEET PAN EGGS

• A heavier gauge baking sheet is ideal if you have one. The Brussel sprouts will caramelize faster for delicious baked flavor without overcooking.
• Standard thickness bacon cooks in time to a crispy texture. If you’re using thick-cut bacon, cook it halfway in a skillet before adding to the sheet pan.
• Bake in the upper half of the oven to get everything nice and crispy.

Watch How to Make Oven Baked Eggs with Brussel Sprouts:

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Oven Baked Eggs with Brussel Sprouts

Oven Baked Eggs with Brussel Sprouts is my favorite new way to start the day! Think sunny side up eggs with tender Brussels sprouts, crisp bacon and freshly grated parmesan. This keto breakfast is flavorful and nutritious, plus a great way to feed a crowd!

Course Breakfast, brunch

Cuisine American

Keyword oven baked eggs, sheet pan eggs

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 271kcal

Author TipBuzz

Ingredients

• 2 lb Brussel sprouts
• 2 tbsp olive oil
• 6 Happy eggs
• 1 cup grape tomatoes
• 6 slices bacon cut into 1” pieces
• 2 tbsp parmesan cheese grated
• salt and pepper to taste
• green onion finely chopped
• toast slices optional - for serving

Instructions

• Preheat oven to 400°F (204°C) and place rack in upper third of the oven.
• Using a paring knife, trim any brown bottoms or leaves off the Brussel sprouts and quarter lengthwise.
• Scatter the sprouts onto baking sheet, drizzle olive oil on top and shake the pan to coat.
• Scatter bacon pieces around pan.
• Bake for 12-14 minutes until light golden brown.
• Remove baking sheet from oven.
• Make 6 wells about 3 inches in diameter by sliding other ingredients aside. Then crack one egg into each well.
• Add grape tomatoes to the pan along with grated parmesan, salt and pepper around.
• Bake another 10 minutes until the egg whites are solid and the yolks are to desired doneness.
• Garnish with green onion. Serve on its own on top of toast.

Video

Nutrition

Calories: 271kcal | Carbohydrates: 15g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 179mg | Sodium: 273mg | Potassium: 751mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 131.9mg | Calcium: 110mg | Iron: 3mg | Net Carbs: 9g

More Happy egg recipes:

• Hash Brown Egg Nests
• Strawberry White Chocolate Cheesecake
• Best Bread Pudding
• Croissant Boats

The post Oven Baked Eggs with Brussel Sprouts appeared first on TipBuzz.

This post is sponsored by the Happy Egg Co, all opinions are my own.

Holiday Croissant Boats are a fun idea for breakfast and brunch. Fresh eggs, ham and cheese are baked in croissants and topped with tomatoes and green onions for a mouthwatering meal the entire family will love. They’ll be on your breakfast table in less than 30 minutes!

Move over breakfast sandwiches! While we love them, these Croissant Boats are so much more fun with a fluffy ham & cheese omelet filling inside of a crispy baked croissant. They’re kid-friendly and approved for picky eaters. Top with diced tomato and green onion for a colorful holiday-themed garnish!

We make Croissant Boats at our house on Christmas morning, Easter brunch, Mother’s Day and so many more days in between. I’ve even taken them for a grab-and-go breakfast in the car 🙂

For the freshest flavor we use eggs from Happy Egg Co, whose hens live on family-owned farms in the Ozark Woodlands and are free-foraging with no space restrictions, pesticides or hormone use. Frankly, I wish all my dairy products were made like this.

Happy Eggs comes in free-range and organic free-range, and you can find a store nearby using their store locator. The eggs make all the difference in getting that fresh, home style flavor with these Croissant Boats, and they make incredible baked goods too!

How to Make Holiday Croissant Boats

Ham, Egg & Cheese Croissant Boats only need 4 simple ingredients with an optional holiday garnish:

• Happy Eggs
• croissants
• milk
• diced ham
• cheddar cheese
• optional garnish: diced tomatoes, minced green onions

Baking time is 20-25 minutes at 375°F. As all croissants behave differently in the oven, I recommend checking after 10 minutes. If the croissants are darkening, then simply cover the baking sheet loosely with some foil to prevent burning.

Can I make them ahead of time?

Yes! Croissant boats make a fabulous make-ahead breakfast or brunch, and I usually double the recipe so I can freeze half for later.

After baking, let the boats cool completely. Then store in a sealed ziptop bag or airtight container for up to 3 days in the fridge or 2 months in the freezer. You can reheat either in the microwave or oven at 300°F for 10-15 minutes.

What to do with the tops of the croissants?

There are several ways to use the croissant tops you cut off. You can put them back on after baking as lids on top of the boats for fun. Or you can chop them up and add to the egg mixture.

Other ways to use them include serving with jam or your favorite spread, or simply freezing for use later in another recipe like bread pudding.

Watch How to Make Holiday Croissant Boats

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Holiday Croissant Boats

Holiday Croissant Boats are a fun idea for breakfast and brunch. Fresh eggs, ham and cheese are baked in croissants and topped with tomatoes and green onions for a mouthwatering meal the entire family will love. They’re be on your breakfast table in less than 30 minutes!

Course Breakfast

Cuisine American

Keyword breakfast, croissant

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 442kcal

Author TipBuzz

Ingredients

• 6 large Happy Eggs
• 4 large croissants
• 1 tbsp milk
• 2/3 cup diced ham
• 1/3 cup cheddar cheese shredded

Serving - optional

• ½ cup tomatoes diced
• green onion chopped

Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Using a medium serrated knife, cut the top off the croissant. Repeat for remaining croissants.
• In a medium bowl, whisk together the eggs and milk until combined. Then mix in the ham and cheese.
• Place the croissants on prepared baking sheet. Spoon the egg mixture into the croissant cavities to fill.
• Bake in the lower third of the oven for 20-25 mins, or until the egg mixture has set and the croissants are golden brown (see note).
• Garnish with optional minced tomatoes and green onions. Serve and enjoy!

Video

Notes

• If the croissants start darkening in the oven, cover them loosely with foil to prevent burning.
• Test doneness of the eggs using a toothpick or cake tester. If it comes out clean after being inserted in the middle, they’re done.

Nutrition

Calories: 442kcal | Carbohydrates: 32g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 344mg | Sodium: 728mg | Potassium: 235mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1155IU | Vitamin C: 2.6mg | Calcium: 139mg | Iron: 2.9mg | Net Carbs: 31g

The post Holiday Croissant Boats appeared first on TipBuzz.

This post is sponsored by Kellogg’s, all opinions are my own.

Fruit Pizza is a stunning breakfast or brunch idea that’s also fabulous for parties and holidays. It features a Raisin Bran crust topped with Greek yogurt and fresh fruit for a delicious and energy boosting start to your day. Plus, this no-bake recipe only takes 10 minutes to prepare!

Fruit pizza could be the only recipe that’s as good for the holidays as your New Year’s resolution! It has a crunchy crust combined with creamy yogurt and silky fresh fruits. It’s fun to share just like regular pizza, and even kids and picky eaters love it!

This is a great recipe when you feel the need to switch up the cereal and milk routine. Our secret ingredient is Kellogg’s Raisin Bran from Sam’s Club, making a tasty crust that’s also high in fiber. It’s also super-quick to blend by hand for easy cleanup, so you can skip the food processor needed for nutty or granola-y crusts.

This fruit pizza is the perfect activity for kids! They’ll love mixing the Raisin Bran to make the crust, spreading the yogurt and arranging the fruits on top. So get those little helpers involved, and you won’t see bigger smiles when they help to serve it up!

HOW TO MAKE RAISIN BRAN FRUIT PIZZA

To make a Raisin Bran Fruit Pizza, you’ll need just a few simple ingredients:

• Kellogg’s Raisin Bran from Sam’s Club
• Peanut butter: crunchy or smooth will work
• Sliced almonds
• Cinnamon
• Honey
• Greek yogurt
• Fresh fruits: kiwis, mandarin oranges, blueberries, strawberries, blackberries

The almonds, cinnamon and honey are included for added texture and flavor, but are strictly optional. In terms of the fruits, you can substitute or add in your favorites. I try to avoid using bananas, which have a way of turning brown quickly. Some great choices include mango chunks, raspberries and even pomegranate if you’re feeling adventurous.

For the pan, you want a 9-10 inch round pan that will allow you to unmold the pizza to a serving plate. Here are several options:

• Round fluted tart pan with removable bottom: the most decorative look!
• Springform pan or round cake pan: line with parchment to avoid sticking
• Pizza pan

If you don’t have a round pan, you can try using a square/rectangular pan and serving square pieces. The possibilities are endless 🙂

TIPS FOR MAKING THE BEST FRUIT PIZZA

• I recommend using nonstick cooking spray, as the peanut butter can stick. For some pans, it’s also a good idea to line with parchment paper for easy unmolding.
• Use thick Greek-style yogurt, which not only spreads well, but will prevent the crust from becoming soggy.
• Fruit pizza is best made fresh when the fruits looks their best. However, you can make it several hours ahead of time and store in the fridge covered loosely with plastic wrap.
• When it comes time to serve, cut the pizza with a pizza cutter or a sharp knife and then serve with a pie server or rigid spatula.

WATCH HOW TO MAKE RAISIN BRAN FRUIT PIZZA:

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Raisin Bran Fruit Pizza

Fruit Pizza is a stunning breakfast or brunch idea that’s also fabulous for parties and holidays. This fruit pizza recipe features a Raisin Bran crust topped with Greek yogurt and fresh fruit for a delicious and energy boosting start to your day. Plus, this no-bake recipe only takes 10 minutes to prepare!

Course Breakfast

Cuisine American

Keyword breakfast pizza, fruit pizza, raisin bran

Prep Time 10 minutes minutes

Chilling Time 1 hour hour

Total Time 10 minutes minutes

Servings 6 servings

Calories 532kcal

Author TipBuzz

Ingredients

• 4 cups Kellogg’s Raisin Bran cereal
• 1/2 cup sliced almonds
• 1/2 tsp ground cinnamon
• 1 cup smooth peanut butter
• 1/3 cup honey
• 2 ½ cups Greek yogurt thick

Suggested Toppings

• 2 kiwifruits peeled and sliced
• 1 cup Mandarin oranges canned, or tangerine segments
• 1 cup blueberries
• 6 large strawberries sliced
• 1 cup blackberries

Instructions

• Spray a 9-10 inch round pan (see note) with nonstick cooking spray and set aside.
• In a medium bowl, mix the Raisin Bran, almonds, cinnamon together. Then stir in the peanut butter and honey, mixing with a spoon until combined and stiff.
• Press the Raisin bran mixture into prepared pizza pan.
• Chill for an hour to set (or freeze for 15 minutes).
• Spread yogurt evenly on top using a spatula.
• Arrange fruits on top according to the video or using your own pattern. Serve and enjoy!

Video

Notes

• For the pan, you can use a tart pan with a removable base, a springform pan, a round cake pan or a pizza pan.
• You can skip the chilling step if you’re in a hurry, but take extra care when serving as the crust may be soft.
• You can make it several hours ahead of time and store in the fridge covered loosely with plastic wrap.

Nutrition

Calories: 532kcal | Carbohydrates: 66g | Protein: 26g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 440mg | Potassium: 776mg | Fiber: 12g | Sugar: 30g | Vitamin A: 1060IU | Vitamin C: 53.6mg | Calcium: 195mg | Iron: 8.8mg | Net Carbs: 54g

The post Raisin Bran Fruit Pizza appeared first on TipBuzz.