Easy Skillet Breakfast Pizza
From Ames Christian School Cookbook (2001).
Source and licence
From Ames Christian School Cookbook (2001), printed page 10, digitised by the Internet Archive: https://archive.org/details/ames-christian-school-cookbook
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Ben Wiedenhoeft's grandma, Virginia Hagemann 1 pkg.
- pizza crust mix 1/4 c.
- shredded Cheddar cheese 5 eggs 1/2 c.
- shredded Mozzarella cheese 1/3 c.
- skim milk 6 slices turkey bacon, cooked & 1/4 tsp.
- dry mustard crumbled Dash of pepper Grease a 12-inch electric or stove-top skillet.
- Prepare pizza crust according to package directions.
- Line bottom and 1/2-inch up sides of the skillet with dough.
- Beat eggs, milk, dry mustard and pepper in medium bowl.
- Slowly pour egg mixture over crust.
- Sprinkle bacon and cheese evenly over the eggs.
- Cover and cook over medium heat (set electric skillet to 275°) for 15 minutes, or until crust is brown on the bottom.
- Slide out onto a cutting board and cut into wedges or squares.
- Yield: 1 (12- inch) pizza.