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Holiday & Entertaining with Udi’s – Easy Breakfast Pizza & Chocolate Muffin Fries – GF & DF

 Happy New Year!  Our New Year’s celebration was quiet. Well, all except for the neighbors who here blowing up fireworks at midnight.  We have learned the hard way that on the 4th of July and New Year’s Eve it isn’t worth it to go to bed until the neighbors are done making a fearsome noise. I am still working on delectable ideas using the items in my box from Udi’s!  This has been lots of fun… and I am almost through.  I have two items from my box left to become *creative* with… the granola and snickerdoodle cookies. I know 2 things I plan on doing with the granola.  Nope.  Not telling you yet!  You’ll have to come back and see what surprises I have in store. It’s the snickerdoodles that have me stumped.  Maybe I am just not as creative as I once thought.  Well of course, one could just *eat them*. . . . . but that wasn’t the agreement/understanding. This morning I made these muffin fries as an appetizer for the guys while they waited for the rest of our breakfast.  These were *just* an appetizer since I used the other half of the Udi’s Double Chocolate Muffin package for the parfait & trifle! These turned out really well.  Everyone loved them. Yes, even the non-chocoholic Patriarch.  Oh, I know… I know… how could he not love chocolate?  That’s quite alright.  It leaves more for me!! I love cinnamon paired with chocolate.  For a fruit variation check out my Blueberry Muffin Fries!

Chocolate Muffin Fries - GF
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 3
Prep time:
Cook time:
Total time:
 
A GF adaptation of a Costco 2012 Cookbook recipe
Ingredients
  • ½ package Udi's GF Double Chocolate Muffins
  • 1 - 2 TB butter
  • sea salt, optional
  • plain yogurt
  • cinnamon & evaporate cane juice to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease cookie sheet or use greased parchment paper. I just greased my cookie sheet.
  3. Melt butter, set aside.
  4. While oven is heating, slice each muffin into ½ inch slices. I got 6 slices from each muffin. Place ½ the slices cut end down and slice in half just under the muffin's top. Arrange the muffin sticks on your cookie sheet and brush with the melted butter. Sprinkle lightly with sea salt. Place in oven and bake for 20 - 30 minutes until lightly browned.
  5. While the muffins are baking, mix cinnamon & evaporated cane juice to taste into your plain yogurt. Serve muffin sticks with yogurt.
Notes
TO MAKE DAIRY FREE: substitute coconut oil for the butter and use a non-dairy yogurt.
OTHER YOGURT FLAVORING IDEAS: peanut butter, strawberry or raspberry jam, maple syrup, orange marmalade, Nutella, instant coffee.

I was planning on making more of these.  Alas… Arrow ate one… and as a muffin no less! Must be careful when there is a ravenous 13-year-old stalking the edibles. I would make these again.  But I would hide the package from Arrow until I got around to baking them!

Easy Breakfast Pizza - GF & DF
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 4 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup cubed cooked ham
  • ½ cup sliced portabella mushrooms
  • ½ cup medium diced sweet onion
  • 2 - 3 TBSP coconut oil
  • 1 package Udi's prebaked pizza crust
  • 8 eggs
  • ¼ cup half-n-half
  • 1 TBSP butter, salt & pepper to taste
  • 2 – 4 Tablespoons of cream cheese
  • 1 cup shredded cheddar cheese (4 ounces)
Instructions
  1. Heat oven to 425 degrees F. Cut Udi's Pizza crusts in half. Lay on 15x9x2 pan with cut sides toward outside edges.
  2. Saute onion & mushrooms in coconut oil until onion is translucent and mushrooms are mostly cooked. Remove from heat and set aside.
  3. In medium bowl, beat eggs, half-and-half, salt, and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist but holds shape. They should be quite wet. Remove from heat.
  4. Spoon cooked egg mixture over crust halves. Spread mushroom & onion mixture over eggs. Drop cream cheese by ¼ teaspoonfuls over eggs.
  5. Bake 8-10 minutes or until toppings are thoroughly heated. Top with grated cheddar cheese.
  6. Return to oven and bake for 3 – 5 more minutes until cheese is melted.
  7. Top with hot sauce of choice. Serve with a fruit salad.
Notes
TO MAKE DAIRY FREE: substitute coconut milk beverage for the half-n-half, substitute coconut oil for the butter, eliminate the cream cheese or use a dairy free cream cheese and substitute a dairy free shredded cheese for the shredded cheddar.
OTHER TOPPING OPTIONS: It was so easy to make these Breakfast Pizzas individualized. Other toppings possibilities ~ cooked & crumbled sausage, cooked & chopped bacon, sautéed sweet pepper slices, green onions.

 

These were very tasty!  I loved how easy they were to prepare, easy to make individualized and how versatile they can be! What easy breakfast recipes to you often turn to?

Blessings on your New Year, ~Aunt Mae

Disclaimer ~ I received these products in exchange for holiday & entertaining ideas.  All ideas and opinions are my own.

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{ 2 comments… add one }

  • Charlotte Moore January 3, 2013, 11:20 AM

    Sounds good to me. I wonder how the snicker doodles would taste as a crust for a pie or dessert pizza? Maybe even as a truffle mixed with cream cheese and nuts……

    • ~Aunt Mae (~Mrs. R) January 3, 2013, 1:21 PM

      The pie crust idea is one I thought of. I also have one other… and am working on both of them this afternoon. So you can expect more Entertaining with Udi’s posts in the near future! The truffle idea is intriguing… I might have to try that one too! Hmm, I wonder if I have enough cookies in that little package to do all three ideas? LOL

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