Five Minute Breakfast Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet. Place bacon in large, deep skillet. Cook over medium high heat until evenly brown; drain.

In a mixing bowl, beat cream cheese and egg yolks in medium bowl until smooth. Mix together with milk, bacon, green pepper, parsley, oregano, salt, pepper and parsley. Transfer to prepared baking sheet.

Arrange bacon slices around the bottom of the prepared baking sheet. Place the green pepper slices around the edges of the baking sheet. Place the onion slices around the edges of the baking sheet. Cover the tops with marinated bacon and mushrooms and place the bell pepper slices around the edges of the baking sheet. Sprinkle with salt, pepper and parsley. Sprinkle with basil and black pepper. Cover and refrigerate overnight.

Bring a large kettle of water to a boil. Add bread cubes and cook until slightly browned. Drain the water and stir in the cream cheese and egg yolks.

In a large bowl, beat cream cheese, egg yolks, cream cheese mixture, bacon bits, green pepper, parsley, oregano, salt, pepper, parsley, oregano, salt, pepper, bacon bits and parsley until mixed. Chill mixture in refrigerator overnight.

Separate the mushroom stem and blade into rings. At the first ring of the stem, pour cream cheese mixture over mushroom stem. In the second ring of the stem, pour cream cheese mixture over mushroom stem; mix together. In the third ring, pour over mushrooms a 1/4 cup of the marinara drizzle. Cover and refrigerate overnight.

Using spoonfuls of marinara drizzling mixture, arrange bread chunks around the sides of a large baking sheet. Then pour pasta sauce over the bread; serve warm.