Elevate your next gathering with this vegan mushroom duxelles crostini appetizer. A slow and low...
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Desserts
Vegan Cranberry Clementine Muffins with White Chocolate
Vegan cranberry clementine muffins are a moist and perfectly sweet breakfast treat that is filled...
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Oven-Roasted Cabbage Wedges with Caper Raisin Relish
New levels of cabbage appreciation right here! This recipe for oven-roasted cabbage wedges combines golden...
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Ginger Molasses Granola with Dark Chocolate
Follow these steps at home to bake this mega clumpy and warmly spiced ginger molasses...
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Spiced Orange Cranberry Smoothie
Learn how to make this frothy orange cranberry breakfast smoothie at home in about 5...
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Easy Shaved Arugula Fennel Salad with Apple
Ready within 20 minutes, this arugula fennel salad is a fresh, flavourful, and easy salad...
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Vegan Creamed Kale with Caramelized Shallots & Smoky Crumbs
This is the best way to eat a high volume of kale! Vegan creamed kale features a well-seasoned homemade cashew cream, caramelized shallots, and a smoky-spiced crunchy bread crumb topping.
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Creamy Vegan Butternut Squash Risotto
Follow these steps at home to make this creamy, savoury, soft, and supple vegan butternut...
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Lemony Sautéed Broccolini & Green Beans with Almonds
Cooked up in 20 minutes, this lemony sautéed broccolini and green beans is the perfect, easy...
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Oven-Roasted Carrot Side Dish with Grapes & Dukkah
Elevate your next dinner with this oven-roasted carrot side dish. A quick par-boil on the...
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Smoky Maple Vegan Sweet Potato Gratin
This baked vegan sweet potato gratin has 10 ingredients and lots of flavour from sweet and savoury cashew "cream" with garlic, spices & maple.
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Vegan Stuffing with Balsamic Shallots & Sourdough Bread
Vegan stuffing with balsamic shallots and sourdough bread has classic flavour from herbs, garlic & celery. Bakes up moist but crunchy on top!
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Marbled Vegan Pumpkin Chocolate Muffins
Nicely spiced and tender, these vegan pumpkin chocolate muffins have just the right amount of sweetness from maple syrup. The marbled appearance is so fun to create! This recipe also uses up one full can of pumpkin purée :)
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Sheet Pan Salad with Creamy Shallot Herb Dressing
Vegan sheet pan salad is ready in 45 minutes and features sweet roasted delicata squash, chickpeas, broccoli & creamy shallot herb dressing
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Celery Root Radicchio Salad with Warm Date Dressing & Pistachios
Ready within 35 minutes, this celery root radicchio salad is the perfect fall and winter...
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Vegan Butternut Squash Zuppa Toscana
This recipe for stovetop-simmered vegan butternut squash zuppa Toscana tastes as good as the original,...
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Vegan Twice Baked Sweet Potatoes with Chili & Lime
Meet my new favourite way to enjoy sweet potatoes! This recipe for vegan twice baked...
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Roasted Brussels Sprouts with Smoky Almond Bits
Tender oven-roasted Brussels sprouts are tossed with a lemon garlic mixture & topped with smoky maple almond bits, making a robust veggie side
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Vegan Olive Oil Mashed Potatoes with Roasted Garlic
Creamy and fluffy olive oil mashed potatoes are naturally vegan and perfect as a dairy-free side dish. No milk is needed in this flavourful mash with roasted garlic, a hint of lemon, and fresh herbs.
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Kale Sweet Potato Salad with Crispy Chickpeas, Pickled Red Onion & Spicy Tahini Ranch
Ready within an hour, this sweet potato kale salad with crispy chickpeas and pickled red...
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15 Vegan Butternut Squash Recipes
Find over 15 vegan butternut squash recipes in this roundup with options ranging from soup, rich pasta, healthy bowls, roasts, salads & more!
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Roasted Vegan Butternut Squash Soup with Apples & Pecans
Roasted vegan butternut squash soup with apples and pecans is creamy and silky without coconut milk! Ginger, garlic & chili makes it so tasty
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Clumpy Apple Cinnamon Granola with Pecans
This warm spiced and clumpy apple cinnamon granola is slow-baked with maple syrup, coconut oil, almond butter, pecans & crunchy apple chips.
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Spicy Maple Tofu Bowls with Golden Garlic Rice & Broccolini
Ready in 45 minutes, this sweet and spicy maple tofu cooks on the stovetop alongside some fragrant golden garlic rice and steamed broccolini.
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Chocolate Sweet Potato Smoothie
My chocolate sweet potato smoothie is vegan, perfect for breakfast and contains no banana! Nourishing and wholesome, but tastes like dessert!
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Baked Pearl Couscous & Butternut Squash with Basil Tahini
Butternut squash and basil together is such a tasty combination—truly a match made in flavour...
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Spicy Tahini Ranch
Ready within 10 minutes, this creamy and spicy tahini ranch is the perfect addition to your...
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Lazy Chopped Vegan Enchiladas in a Skillet
Ready in 1 hour, chopped vegan enchiladas in a skillet are a hearty dinner with minimal dishes! Loaded with veggies and plant-based protein.
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Vegan Coffee Cake Muffins
My vegan coffee cake muffins feature buttery streusel, warm cinnamon, and tender cake. The perfect indulgent snack treat to have with coffee.
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Red Wine Lentils with Confit Cherry Tomatoes & Fennel
Lentils forever! This recipe for red wine lentils combines French lentils, red wine, shallots, garlic,...
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Easy Red Wine Vinegar Dressing with Thyme
My red wine vinegar dressing loaded with flavour from fresh thyme, garlic, Dijon mustard & a hint of sweetness. Simply shake it up in a jar!
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Smoky Vegan Corn Chowder with Potatoes
My vegan corn chowder is robustly flavoured with thyme, smoked paprika, garlic, and lemon. This creamy stovetop soup is hearty with potatoes.
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Vegan Peaches & Cream Protein Smoothie
Learn how to make this frothy and lush peaches and cream protein smoothie in 10...
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Saucy Butter Bean Skillet with Cherry Tomatoes & Gremolata
Ready within 45 minutes, this saucy butter bean skillet with cherry tomatoes is a hearty...
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Zucchini Baked Oatmeal Cups with Chocolate
Follow these steps at home to prep these wholesome and perfectly spiced zucchini baked oatmeal...
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Spicy & Crispy Peanut Tofu with Green Beans
Spicy peanut sauce and crispy baked tofu are made for each other—truly a match made...
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Creamy Vegan Peanut Sauce (8 Ingredients)
Learn how to make creamy vegan peanut sauce in a blender with just 8 simple...
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25-Minute Fresh Corn, Tomato & Avocado Salad
My vegan corn, tomato & avocado salad comes together with a smoky and garlicky jalapeño dressing. Only 5 minutes of stove cooking required!
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Grilled Cauliflower Wedges with Tahini Yogurt & Sumac Onions
Grilled cauliflower wedges are perfectly tender and spiced after a quick steam and finish on the BBQ. Served with a luscious tahini yogurt, tangy sumac onions, and crispy chickpeas, this vegan main is so impressive.
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Colourful 20-Minute Summer Fruit Salad (with Orange Mint Dressing)
Ready in 20 minutes, this colourful cantaloupe, stone fruit, and berry combination is the perfect...
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Fresh Summer Salad with Arugula Corn & Spicy Cashew Dressing
Fresh summer salad with arugula, corn, sweet peaches & spicy-tangy vegan cashew dressing is crisp, juicy, flavorful and ready in 30 minutes.
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Zarna Garg Had To Tell Jokes For Her Supper
The stand-up comedian Zarna Garg spent 16 years as a stay-at-home mom. Now she sells out shows across the country and has her own special on Prime Video. In her stand-up and her social media videos, food is often a main character. But Zarna has mixed feelings when it comes to cooking. As a teenager, she wasn’t always sure where her next meal would come from. And as a parent, she came to resent the burden of feeding her family of five. She talks with Dan about her frustration with American parenting, why her kids eat steamed broccoli for breakfast, and how Indian Americans fought to bring back Taco Bell’s Mexican Pizza.
The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production on this episode by Grace Rubin.
Transcript available at www.sporkful.com.
Easy Vegan Berry Cobbler
This easy vegan berry cobbler features a buttery oat biscuit topping and juicy, tangy berries warm with vanilla. The perfect summer dessert!
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Inside The World Of Food Smuggling
Remember that time you bought an apple in Canada or a piece of cheese in France and “forgot” to declare it when you crossed the border into the U.S.? That makes you a food smuggler. It can feel pretty innocent, but sometimes, food smuggling can have big consequences. On today’s show, we talk with a small-time haggis smuggler in Toronto, learn about the Mexican bologna racket, and meet a contraband-sniffing beagle at JFK Airport.
The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.
Transcript available at www.sporkful.com.
5-Minute Creamy Nut Milk (perfect for frothing)
This creamy homemade nut milk is creamy and perfect for coffee! It’s also the ideal addition to dairy-free smoothies, cereal, cooking & baking
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After A Lifetime Of Eating, Gail Simmons Is Still Hungry
Top Chef judge Gail Simmons never thought she’d have a career in food. Sure, her mom ran a cooking school in their home growing up. Yes, she worked in the kitchen on a kibbutz in Israel. And it’s true, she wrote restaurant reviews for her college paper. But was food really what she wanted to do? It turns out: yes. Once Gail snagged a job on that as-yet-unknown reality TV cooking competition, she never looked back. Now, ahead of the Top Chef season 20 finale, Gail talks with Dan about how she’s become a better judge on the show while letting go of judgment in other parts of her life.
The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie, with production on this episode by Abigail Keel.
Transcript available at www.sporkful.com.
One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas
One-pan harissa eggplant with pearl couscous & chickpeas is a hearty, flavourful, and veggie-loaded vegan dinner that comes together simply.
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The Secret To Grace Church’s Lobster Rolls
In the 1980s, six women on an island off the coast of Massachusetts began selling lobster rolls as a church fundraiser. Today people travel by car, boat, and plane just to taste these hallowed summer treats. This week, one of those people is Dan. He travels to Martha’s Vineyard to uncover Grace Church's secret recipe. Plus, Daniel Gritzer from Serious Eats breaks down the science of why frozen lobster might be better than fresh.
On Saturday, June 3, Dan will be moderating a panel at a food festival on Martha’s Vineyard called Martha’s Vineyard Flavors. It’s a weekend of talks, demonstrations, and delicious meals. You can buy tickets to part of the event or the whole thing here.
This episode originally aired on June 17, 2019, and was produced by Dan Pashman, Anne Saini, and Ngofeen Mputubwele, with editing by Peter Clowney. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie.
Transcript available at www.sporkful.com.
Strawberry Crunch Cake
This moist Strawberry Crunch Cake is topped with a creamy whipped topping made with cream cheese and powdered sugar. The finishing touch is a delightful crunch topping made from crushed golden Oreos and freeze-dried strawberries.
I love a good strawberry dessert, especially in the summer months! It feels so festive and makes every BBQ have a deliciously sweet ending. Check out this Strawberry Tart, this delicious (and easy!) Fresh Strawberry Pie and this yummy Strawberry Icebox Cake.
Strawberry Crunch Cake Recipe
If you have never had strawberry crunch cake and are wondering what it is, you are in for a treat, especially if you love strawberries. The base cake is strawberry flavored ( you can make this from scratch with this recipe or from a box). It’s topped with a whipped topping, but the very best part is where you get the crunch. Sprinkled on top is a mixture of crushed vanilla Oreos and dehydrated strawberries.
We love this cake not only because it’s filled with strawberry flavor but the texture. It’s a match made in heaven. The cake is moist and delicious, but every bite has a delicious crunch. I love a recipe with a twist, and this one takes a classic cake to a whole other level!
What Ingredients are in Strawberry Crunch Cake?
The ingredients list is very simple. And once you try this recipe, you are going to want to make sure that you always have them on hand! All of the exact ingredient measurements can be found below in the recipe card at the bottom of the post.
Cake
- Strawberry Cake Mix: You can make this easy by just grabbing boxed cake mix from the store!
- Strawberry Jello: I love strawberry gelatin, and this adds an extra punch of flavor to the mix.
- Eggs: I always use large eggs when I am baking.
- Vegetable Oil: This adds moisture to the cake, making it the perfect soft and fluffy texture.
- Milk: You can use 1 percent or 2 percent milk in this recipe.
Strawberry Crunch Topping
- Golden Oreos: Remove the filling from your Oreos before you make the topping.
- Freeze-Dried Strawberries: I find these in the aisle at the grocery store with nuts, chocolate chips, and baking additions.
- Butter: I used salted butter in this strawberry crunch cake recipe.
Whipped Topping
- Cream Cheese: Let this sit out and come to room temperature to mix in better.
- Powdered Sugar: This blends seamlessly, making the topping smooth and sweet.
- Whipped Topping: Let the Cool Whip thaw before mixing it with other ingredients. I like to keep it in my fridge rather than my freezer so that it’s ready to go.
Is Strawberry Crunch Cake Easy to Make?
Yes! This recipe is so simple and comes together in less than an hour. That’s baking and frosting time included! It’s a great recipe to be served with any meal for dessert. Everyone loves it!
- Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside.
- Mix the Cake Batter: Add the cake mix, jello powder, eggs, oil, and milk to a large mixing bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
- Bake and Cool: Add the batter to the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean from the center and the center springs back when lightly pressed on. Let the cake cool completely.
- Make the Topping: To prepare the topping beat the cream cheese and powdered sugar in a bowl until smooth. Add ⅓ of the whipped topping and stir until smooth.
- Spread the Topping: Fold in the remaining whipped topping and spread evenly over the top of the cooled cake.
- Add the Strawberry Crunch: Add the golden Oreos (without the filling) and the freeze-dried strawberries to a large ziplock bag and crush with a rolling pin. You can crush them as much or as little as you’d like. I like a combination of chunky bits and crumbs. Sprinkle as much or as little as you’d like over the strawberry cake. I used about half of the mixture.
Variations and Substitutions
There are a few different ways to substitute ingredients for this strawberry crunch cake recipe in case you don’t have some of them on hand. Here are a few tips that you can try!
- Use oil instead of butter: Substitute the oil for melted butter if you would like a lighter crumb, though be aware that oil tends to make cakes a bit more moist.
- How to make homemade Cool Whip: If you can’t find whipped topping (Cool Whip) at your store, you can make some at home from scratch! Instead of using 8 ounces of whipped topping, mix 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar and mix until it forms stiff peaks.
- Half the topping: If you don’t like a lot of crumb topping, feel free to half the topping to ½ ounce of freeze-dried strawberries and 6 Golden Oreos.
Can I Make These Cupcakes Instead?
Yes! This strawberry crunch cake makes delicious cupcakes and is the perfect little hand-held treat to make this an easy grab-and-go dessert option.
- Add Batter to Liner: Fill 24 cupcake liners ⅔ of the way full with the batter.
- Bake and Cool: Bake at 350 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool.
- Add Cream Frosting and Crunch: Top with the cream and sprinkle each cupcake with the strawberry crunch mixture.
How to Store Strawberry Crunch Cake
I love a good make ahead option and this cake can be made up to 24 hours ahead of time, making it the perfect dessert!
In the Refrigerator: Because this cake has a cream topping, you will need to store it in an airtight container in your refrigerator. It will last up to 5 days.
Store leftover cake covered in the fridge for up to 5 days.
More Delicious Strawberry Recipes
Strawberry Crunch Cake
This moist Strawberry Crunch Cake is topped with a creamy whipped topping made with cream cheese and powdered sugar. The finishing touch is a delightful crunch topping made from crushed golden Oreos and freeze-dried strawberries.
Servings 12 Servings
Calories 346kcal
Ingredients
Cake
- 1 box strawberry cake mix
- 1 (3 ounce) box strawberry jello
- 4 eggs
- ½ cup vegetable oil
- 1 cup milk (1% or 2%)
Crunch Topping
- 1 dozen golden Oreos (filling removed)
- 1 ounce freeze dried strawberries
- ¼ cup salted butter, melted
Whipped Topping
- 8 ounces cream cheese room temperature
- 2 tablespoons powdered sugar
- 8 ounces whipped topping, thawed
Instructions
-
Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside.
-
Add the cake mix, jello powder, eggs, oil, and milk to a large bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
-
Add the batter to the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean from the center and the center springs back when lightly pressed on. Let the cake cool completely.
-
To prepare the topping, beat the cream cheese and powdered sugar in a bowl until smooth. Add ⅓ of the whipped topping and stir until smooth.
-
Fold in the remaining whipped topping and spread evenly over the top of the cooled cake.
-
Add the golden Oreos (without the filling) and the freeze-dried strawberries to a large ziplock bag and crush them with a rolling pin. You can crush them as much or as little as you’d like. I like a combination of chunky bits and crumbs. Sprinkle as much or as little as you’d like over the cake. I used about half of the mixture.
Nutrition
Calories: 346kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 379mg | Potassium: 128mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 498IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 1mg
source https://therecipecritic.com/strawberry-crunch-cake/
Hummus Crunch Salad
This hummus crunch salad is loaded with fresh vegetables and a simple, creamy hummus-based dressing. Crispy chickpeas & pita chips go on top.
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Bacon and Cheddar Breakfast Pizza
Pizza for breakfast? Yes please! A thin, crispy crust topped with salty bacon, a pile of soft scrambled eggs and melted cheddar cheese.. now that’s how I like to start my mornings!
I’m one of those people that likes to enjoy breakfast all day long. Eggs and bacon are my love language! If you’re looking for other recipes to make for breakfast (or any meal, really) try breakfast quesadillas, breakfast enchiladas, or this easy-to-make breakfast casserole!
Bacon Breakfast Pizza Recipe
Breakfast pizza? Pizza for breakfast? Now we’re talking! Even though this recipe is simply bacon and eggs piled onto a pizza crust, trust me when I say that this breakfast pizza will earn you major brownie points with anyone you serve it to. Total cool Mom status, right?
First, scramble up some eggs until they are just cooked through but still nice and soft. They’ll cook a little more in the oven later, so keep them just a tad on the undercooked side. Add them to some refrigerated pizza dough for easy prep along with “pizza sauce” made with Dijon mustard and mayo, then cover with bacon and shredded cheese. Pop it in the oven, and voila! Easy, cheesy, breakfast pizza magic.
Ingredients for Bacon and Cheddar Breakfast Pizza
This is everything I used to make this bacon and cheddar breakfast pizza. It uses a lot of simple ingredients but is so incredibly delicious! I know your family will love it as much as mine does.
- Refrigerated Pizza Crust Dough: Premade to make your life a little easier. I used Pillsbury thin crust! (If you want the freshest flavor possible, though, another great option is this quick and easy homemade pizza dough!)
- Chopped Bacon: Using precooked bacon is another great way to cut down on time.
- Eggs: Beaten together to create the scramble.
- Milk: So your scrambled eggs turn out fluffy and tender!
- Salt and Pepper: Used to season the eggs. You can also add a dash of seasoning salt or any other spices you prefer!
- Shredded Cheddar Cheese: Because every good pizza needs tons of gooey, melted cheese, right? I love the melty, savory flavor that cheddar adds, but you can also swap this out for other cheeses like monterey, colby, or pepper jack.
- Mayonnaise and Dijon Mustard: Mixed together to create a creamy and tangy “pizza sauce.”
- Chopped Green Onions: For a garnish on top! These add a hint of delicious onion flavor that brings the dish together.
Let’s Make Pizza for Breakfast!
Bacon breakfast pizza is SO easy to make and only takes 20 minutes from start to finish. So, even if you’re short on time you can still fuel up your kids with this hearty, delicious breakfast!
- Preheat Oven, Bake Crust: Preheat oven to 400ºF. Spread the pizza crust on a baking sheet and bake for 5 minutes.
- Cook Bacon: In a large skillet, cook the chopped bacon until crisp and remove to a plate. Drain all but 1 tablespoon of the bacon drippings from the skillet.
- Scramble Eggs: Add the eggs, milk, salt and pepper to a bowl and whisk until well combined. Pour the eggs into the skillet with bacon drippings and scramble until just set, about 2-3 minutes.
- Add Sauce: Mix the mayonnaise and Dijon mustard in a small bowl and spread a thin layer over the pizza crust as a “sauce.”
- Layer With Toppings, Bake: Add the scrambled eggs over the sauce, then top with the cheddar cheese and bacon. Bake the pizza for another 5-7 minutes until the crust is golden and the cheese is melted.
- Add Garnish and Serve: Sprinkle with chopped green onions. Cut yourself a nice, big slice, and enjoy!
Customize Your Pizza
Just like a traditional pizza, you can switch up the sauces and toppings for your breakfast pizza to make it your own. It’s a great recipe for using up leftovers in your fridge!
- Make Your Own Crust: Even though it seems like it would take a lot of effort, making a homemade crust is super easy. Check out my simple recipe here!
- Different Sauces: Try alfredo sauce instead or use hollandaise sauce for an eggs benedict inspired pizza!
- More Toppings: If it works in an omelet, you can use it for your breakfast pizza. Try crumbled sausage, ham, chopped avocados, tomatoes, bell peppers, onions, mushrooms, or spinach.
- Finishing Touches: Want a little heat? Add a a drizzle of your favorite hot sauce! Cholula is my family’s go-to.
Storing Leftovers
This bacon breakfast pizza makes great leftovers. Here are a couple of options to keep it fresh:
- In the Refrigerator: Wrap pan tightly with plastic wrap or transfer to an airtight container. It will stay good for up to 3 days.
- In the Freezer: In an airtight container or freezer bag, your bacon and cheddar breakfast pizza will last for a month or two. Thaw overnight in the fridge before you reheat it.
- To Reheat: Pop a slice in the microwave for a minute or two, or warm in the oven for 10-15 minutes at 350 degrees Fahrenheit. This is the best method if you want to keep the crust crispy.
More Breakfast Favorites
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Denver Omelet Breakfast Muffins
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Cinnamon Baked French Toast
Breakfast
Slow Cooker Cinnamon Apple Oatmeal
Bacon and Cheddar Breakfast Pizza
Pizza for breakfast? Yes please! A thin, crispy crust topped with salty bacon, a pile of soft scrambled eggs and melted cheddar cheese.. now that's how I like to start my mornings!
Servings 8 Slices
Calories 437kcal
Ingredients
- 1 package refrigerated pizza crust dough I used Pillsbury thin crust
- 6 slices bacon chopped
- 10 eggs beaten
- 1/4 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups cheddar cheese shredded
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 green onions chopped
Instructions
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Preheat oven to 400ºF. Spread the pizza crust on a baking sheet and bake for 5 minutes.
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In a large skillet, cook the chopped bacon until crisp and remove to a plate. Drain all but 1 tablespoon of the bacon drippings from the skillet.
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Add the eggs, milk, salt and pepper to a bowl and whisk until well combined. Pour the eggs into the skillet with bacon drippings and scramble until just set, about 2-3 minutes.
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Mix the mayonnaise and Dijon mustard in a small bowl and spread a thin layer over the pizza crust as a "sauce"
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Add the scrambled eggs over the sauce, then top with the cheddar cheese and bacon. Bake the pizza for another 5-7 minutes until the crust is golden and the cheese is melted. Sprinkle with chopped green onions and cut into slices to serve.
Notes
Originally posted on May 14, 2014
Updated on May 23, 2023
Nutrition
Calories: 437kcal | Carbohydrates: 25g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 249mg | Sodium: 807mg | Potassium: 160mg | Fiber: 1g | Sugar: 4g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 3mg
source https://therecipecritic.com/bacon-cheddar-breakfast-pizza/
