I have Jen to thank at Bean Town Baker for this mornings breakfast. Hands down the perfect breakfast in my book – pizza!
I made a whole wheat version of this dough over the weekend – the best part about this dough is that it keeps in the fridge for up to two weeks. 😀
So my base was 4 ounces of whole wheat dough. I heated my oven to 425 – I like a crispy crust so I pre-bake my dough alone for 5 minutes, then remove and add my toppings.
- 1 egg
- 4 ounces whole wheat dough
- 1 tablespoon light cream cheese
- .6 ounce cheddar cheese
- 1 slice bacon, precooked and crumbled
- pickled jalapenos (yep, I can take the heat early in the morning!)
Jen’s trick is brilliant – using a biscuit cutter to contain the egg – since this was just for me, I only used one egg.
It took about 12 or 13 minutes total baking time.
It was the perfect combination – the crispy crust, creamy yolk, salty bacon. And I am stuffed! I think maybe next time I’ll eat half with some fruit – I have a feeling this breakfast is going to keep me full a long time today!
Gotta scoot to work – see you at lunch for more Soupa Azteca and Beef and Bean Quesadilla!