"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breakfast Pizza Recipe

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This recipe for Breakfast Pizza, by , is from The Pennington Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Bowers - Mt. Sterling Cookbook

Category:
Category:

Ingredients:  
Ingredients:  
1 can crescent rolls
1 (12 oz) pkg. bacon, fried and crumbled
1 (8 oz) pkg velvetta cheese, shredded
1 pkg O'Brien Hash browns, cooked as directed
6 eggs, raw (lightly beaten)
Salt and Pepper to taste.

Directions:
Directions:
On a large pizza pan, flatten out the whole can of crescent toll, pinching together all seams. Will be thin. Bake at 350 for 5-7 minutes until lightly browned. Remove from oven and add the following to the top in order: hash browns, bacon, Velveeta cheese. Pour eggs all over this very carefully, reaching all the edges. Sprinkle salt and pepper over top. Bake at 350 for 25-30 minutes or until edges are set. Sausage can be cooked and crumbled and used instead of bacon for variation.

 

 

 

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