Breakfast Pizza

cooking spray
1 lb bacon, cooked and crumbled (or other breakfast meat desired)
2 12 oz cans refrigerated biscuits (10 biscuits per can)
Alfredo sauce (or other sauce desired)
1 TBS butter
12 eggs
1 sm onion, chopped
½ green bell pepper, chopped
2 c shredded Cheddar cheese
salt and ground black pepper to taste

Preheat oven to 350F. Lightly spray a 9x12 in baking sheet with cooking spray.

Start cooking the bacon in a large skillet over medium heat until the bacon is browned and crisp, about 10 minutes. Remove and drain on paper towels, crumbling when finished.

Meanwhile, open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet. Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 8-10 min. Remove from oven. Immediately spread a small amount of alfredo sauce (or other sauce desired) around onto the crust just like regular pizza.

Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes.

Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper. Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more min.

Bacon Chicken Chowder and Dumplings

3 slices bacon
3 lg potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 c chicken broth
1 tsp poultry seasoning
salt and pepper to taste
1 15.25 oz can whole kernel corn, drained and rinsed
3 c half-and-half
1 ½ c biscuit mix
1 c milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes. Pour in half-and-half and bring to a boil; add crumbled bacon.

In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop TBS sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Penne Cheese Casserole

1 16 oz box penne pasta
6 slices bacon
1 c panko bread crumbs
¼ c butter, melted
2 TBS chopped fresh parsley
3 TBS olive oil
6 cloves garlic, finely chopped
3 shallots, finely chopped
2 TBS all-purpose flour
3 c half and half cream
1 tsp chopped fresh thyme
1 c shredded Monterey Jack cheese
2 c shredded sharp Cheddar cheese
½ tsp salt
¼ tsp ground black pepper

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. Crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. Set aside.

Preheat oven to 350F. Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the bacon drippings and flour. Cook and stir for 1 minute, then whisk in the heavy cream and thyme. Continue to cook and stir until reduced by 1/3. Add Monterey Jack cheese and Cheddar cheese, stirring until cheeses have melted. Season with salt and pepper. Stir in the penne pasta. Transfer the pasta mixture to a 9x13 in baking dish. Sprinkle with the bread crumb mixture.
Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.