For months chefs, cookbook authors and home cooks have been filling my e-mail box with breakfast-for-dinner and brunch recipes.
Just about everyone I know loves eggs, muffins, ham, pancakes, waffles and the hands-down biggest raging food trend ever is wrapped in bacon.
It’s no wonder. Breakfast foods are uber-cheap, lightening fast, salty and rich comfort foods with a note of nostalgia for the days when Mom made a full breakfast for the family every day of the week.
My mom always made pancakes and bacon for dinner when my dad was away on business. My brother and I loved it for lots of reasons, not the least of which was because she skipped the obligatory and much-maligned vegetables on those nights.
These days you can find millions of recipes for quiche, stratas and pastries, in both traditional and modernized with creative twists.
This one from Family Features made me hungry.
HAM, EGG AND CHEESE PIZZA
Non-stick cooking spray
1 3/4 cups buttermilk pancake mix
1/4 cup grated Parmesan cheese
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/3 cup water
2 tablespoons olive oil
3 large eggs
1 cup sour cream
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh dill weed or 1/2 teaspoon dried dill weed
1/4 teaspoon salt
1 cup shredded Swiss or cheddar cheese
1/3 cup thinly sliced green onion
4 ounces thinly sliced deli-styled baked ham, coarsely chopped
Fresh dill sprigs (optional)
1. Heat oven to 425 degrees. Coat 12-inch pizza pan with no-stick cooking spray. Combine pancake mix, Parmesan cheese, dry mustard and onion powder in medium bowl, stirring until blended. Stir in water and olive oil until dough forms.
2. Press dough onto bottom of prepared pan to form a crust, building up outside edge to form a rim. Bake 7 minutes.
1. Whisk eggs, sour cream, Dijon mustard, dill and salt in medium bowl. Stir in cheese and green onions. Pour over hot crust, spreading evenly. Toss ham to separate pieces. Sprinkle evenly over egg mixture. Reduce oven temperature to 350 degrees. Bake 20 to 25 minutes or until egg mixture is set in center.
Cool 5 minutes before cutting. Garnish with fresh dill, if desired.
– Hungry Jack