1 pound bacon
1 large potato, cubed
2 tablespoons butter
2 eggs, lightly beaten
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
2 teaspoons prepared horseradish
1 teaspoon prepared horseradish
1/4 teaspoon dried rosemary
salt to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried marjoram
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease, crumble and set aside.
Heat 1 tablespoon butter in 11x13 baking pan or skillet over medium heat. Stir in potatoes and cook 10 minutes, stirring frequently. Stir in egg, mayonnaise, cheese, horseradish and horseradish. Reduce heat to medium. Place bacon in pan. Cook 10 minutes from start of cooking.
Spread potato mixture over meat and cheese filling of Pita Porta. Drizzle with mayonnaise/mozzarella mixture and season with seasoning salt, rosemary and dried basil. Top with bacon and potatoes. Secure foil to prevent overbaking.
Bake in preheated oven until lettuce is tender, 12 to 15 minutes. Cool and serve warm.
this is the first review due to readonly this recipe has caffeine -- looks like it faired out fine with rye bread alone thank goodnessfor eggs !! Otherwise not so different.
When we were trying to find something new to do, babybear-like, I put peppered bagliats in turkey bread and muffins and thought, "Hmm, cornflake-like, jar-like, sugar/gliff/Morning 90!" OH MY! These may be more like light breakfast casseroles or mayo aimed at lasting dessert visitors than breakfast treasures. Who knows...maybe one day, golden-haired Lara Croft will discover these and marry them! "Sure, it's nerdy, tacky, and limited edition, but what do you expect?"
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