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Beermosas with French Bread Breakfast Pizza

Cook Time 35 Minutes

Servings 4

For the French bread breakfast pizza

  • 1 loaf soft French or Italian bread (about 12 ounces), halved lengthwise
  • 6 slices thick cut bacon
  • 8 large eggs
  • Kosher salt, for seasoning
  • 2 tablespoons butter
  • 1/3 cup milk or half and half
  • 1 cup shredded cheddar cheese divided
  • 1 cup beer cheese sauce, from this recipe
  • Green onions, optional for garnish

For the beer-mosas

  • 2 (12 ounce) cans Pabst Blue Ribbon beer
  • 12 ounces orange juice
  • Orange slices, optional, for garnish

Heat a grill for medium heat. Add the sliced bread loaf and cook until toasted, about 3 minutes.

 

Line a baking sheet with parchment paper and lay the bacon out in a single layer. Add to the grill and cook until crisped, about 15 minutes total. Remove from the heat and roughly chop.

 

Whisk together the eggs, milk, and a generous pinch of salt. Melt the butter in a large skillet over medium heat. Add the egg mixture and scramble – you want the eggs to be slightly underdone and creamy. Add in 1/2 cup of the shredded cheese.

 

Top the french bread with the beer cheese, eggs, chopped bacon, and more cheese. Return to the grill for 5 minutes to melt the cheese. Remove from the heat and slice into 2 inch pieces. Top with the green onion.

 

Make the beermosas by pouring the PBR into a chilled glass. Top with orange juice and an orange slice for garnish.
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Beermosas with French Bread Breakfast Pizza

Beermosas with French Bread Breakfast Pizza

Author Mark & Fey
Print Pin
Course Appetizer, Breakfast, Tailgate
Keyword LaBrea, Piedmontese
Cook Time 35 minutes
Servings 4

Ingredients

For the French bread breakfast pizza

  • 1 loaf soft French or Italian bread about 12 ounces, halved lengthwise
  • 6 slices thick cut bacon
  • 8 large eggs
  • Kosher salt for seasoning
  • 2 tablespoons butter
  • 1/3 cup milk or half and half
  • 1 cup shredded cheddar cheese divided
  • 1 cup beer cheese sauce from this recipe
  • Green onions optional for garnish

For the beer-mosas

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 12 ounces orange juice
  • Orange slices optional, for garnish

Instructions

  • Heat a grill for medium heat. Add the sliced bread loaf and cook until toasted, about 3 minutes.
  • Line a baking sheet with parchment paper and lay the bacon out in a single layer. Add to the grill and cook until crisped, about 15 minutes total. Remove from the heat and roughly chop.
  • Whisk together the eggs, milk, and a generous pinch of salt. Melt the butter in a large skillet over medium heat. Add the egg mixture and scramble – you want the eggs to be slightly underdone and creamy. Add in 1/2 cup of the shredded cheese.
  • Top the french bread with the beer cheese, eggs, chopped bacon, and more cheese. Return to the grill for 5 minutes to melt the cheese. Remove from the heat and slice into 2 inch pieces. Top with the green onion.
  • Make the beermosas by pouring the PBR into a chilled glass. Top with orange juice and an orange slice for garnish.