Breakfast Pizza with Kings Hawaiian

Kings Hawaiian bread has been in my life since I was a kid. I remember going to the store to buy it. When we would get home we would just eat it plain. Nowadays I still eat it plain but also feel it goes really well with eggs. My family's favorite egg recipe is my breakfast pizza. Eggs, bacon and cheese all on a delicious sweet crust. I would make this recipe for my husband at least once a week back in the day. He gives it two thumbs up.
Ingredients

1 Round Kings Hawaiian bread
2 Tbs olive oil
2 Cups chopped bell pepper (I used a mixture of red, yellow, and orange.)
1/2 Cup chopped onion
10 eggs
1 Tbs of milk
1/4 Cup chopped green onion
5 Strips of ready cook bacon chopped
1 Cup of your favorite shredded cheese
Salt and Pepper to taste

Preheat the oven to 375 degrees. Cut the Kings Hawaiian bread in half. Place the bottom half on a baking sheet. Scoop out some of the bread in the middle to make a well, don't go too deep. Place the bread in the oven for 8 minutes. Pull it out and set aside.

Crack the eggs into a separate bowl and add 1 Tbs of milk. Whisk the eggs together, set aside. Meanwhile, in a skillet heat the oil. Add the peppers then onions. Add some salt and pepper to taste. Cook the peppers and onions until the onions are translucent, stirring often. Add the eggs and green onion and scramble. Scramble the eggs until they are mostly cooked.

Sprinkle half of the shredded cheese on the crust. Pour the eggs into the crust. Top with remaining cheese and bacon. Bake for 10 minutes or until eggs are fully cooked. Slice and enjoy.



This is one of my favorite recipes to share with friends and family. What is your favorite dish to share with the family? Comment below and you'll be entered to win a $200 Grocery gift card King’s Hawaiian.


This is a sponsored conversation written by me on behalf of Kings Hawaiian. The opinions and text are all mine. Official Sweepstakes Rules.

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Meatless Monday with Bob's Red Mill Bountiful Black Soup Recipe

Ingredients

2 cups Roasted Corn   
3 Tb Olive Oil   
1 medium Onion, chopped   
4 stalks Celery, including leaves, chopped   
4 cloves Garlic, minced   
8 cups Vegetable Broth   
1/2 pkg (1 3/4 cups) Bountiful Black Bean Soup Mix   
1 - 28 oz. can Tomatoes, diced   
2 cups Butternut Squash, cut into large bite-size cubes   
2 Bay Leaves   
1 tsp Basil   
1 tsp Thyme   
1 tsp Oregano   
1 tsp Smoked Paprika   
Salt and Pepper to taste 

For roasting the corn it is best to use frozen, however, all I had was canned. Preheat oven to 350 degrees. Spread the corn on a baking sheet and roast for 15-20 min stirring occasionally.

Heat oil in pot over med-high heat. Add the onions and celery and cook for 5-7 min. Add garlic and cook for one min. Stir in black bean soup mix, tomatoes, butternut squash, and roasted corn. Add the herbs and bring to a boil. Once the soup comes to a boil reduce the heat to a simmer. Cover with a lid and cook 1 1/2 hours, stirring occasionally. You can add more broth or water if too much is soaked up.

I found this recipe on the back of the bag of  Bountiful Black Bean Soup Mix . After making this I knew I just had to share it with you.I really enjoyed this soup and that is saying something for someone who doesn't like beans. At least I thought I didn't like beans.  The soup has great flavor and is a really healthy option, packed with lots of fiber and protein.  This recipe makes a lot of soup so it is perfect for freezing.

Nutrition facts 

Calories 280, Calories from Fat 50, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 640mg, Total Carbohydrate 49g, Dietary Fiber 13g, Sugars 8g, Protein 11g.



I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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