Complete your day with the dainty mashup ever. With beef, scrumptious beef stew, watery eggs, and various peppers, the breakfast buffet is succulent, filling, and sure to be a crowd pleaser. Perfect for weekend breakfast or brunch!
One of the masses in my closet is corned beef. It’s one of my favorite effects to cook, especially when I do n’t have the time or energy to spend further than half an hour making regale.
Like other mimetic flesh like Spam or tuna, corned beef is formerly cooked and ready to eat right out of the can. Reheating is only to make it toothy and only takes a many twinkles.
Not only is corned beef quick and easy to prepare, but it’s also fairly precious and a protean component. There are so numerous succulent ways to enjoy it like Malaga, sinigang, spaghetti, in pandesal and the most popular of all, ginisang corned beef.
You can also turn your corned beef guisado into numerous creative dishes. It’s great as a stuffing for empanadas, as a cover for tattered funk in detergents, or as a pizza beating!
This breakfast pizza has got to be the most ingenious and succulent crush ever! With racy smoked beef, crisp peppers and onions, soft egg thralldom and melted rubbish on a crisp crust, it’s the stylish thing to wake up to in the morning!
Plus, it’s ready from launch to finish in lower than 30 twinkles, so you can enjoy it indeed on the busiest mornings of the week!
- Roll out the pizza dough as thin as possible so that it ends up flush with the eggs and does n’t stick.
- I use cheddar in the form, but any fast– melting kinds like Monterey Jack, Mexican mix, melted rubbish, or mozzarella are good options.
- Tear your own rubbish if you can, as it melts more easily. Pre-grated rubbish has preservatives like potato bounce that help it from melting well.
- You can use store– bought pizza dough or manual dough.
- Then‘s a link to my Corned Beef Guisado form.
How to serve and store
- Beef pizza is great for breakfast or brunch; it’s a delicious and hearty treat perfect for feeding a crowd.
- Store leavings by mounding slices on a large plate with wax paper between each slice. Wrap tightly in plastic serape and chill for 3 days.
- Heat in a preheated 375F roaster for about 8 to 10 twinkles or until hot and crisp.