I am all about a piece of cold leftover pizza for breakfast; it takes me back to my college years. But today’s recipe is a bit more distinguished, although it still qualifies as “pizza for breakfast”.
The difference? This is actually a recipe for Breakfast Pizza.
Last weekend as I was taking inventory of my fridge goodies, I noticed that I had a tube of pizza dough that was soon to expire. Having already had savory pizza on the menu that week I decided to use it to experiment.
Breakfast pizza has been on my menu to-do list for a while, so I bit the bullet and loved the outcome. It was easy, hearty and totally customizable – my favorite.
Here’s how – have fun with it!
Breakfast Pizza
- 1 can pizza dough
- Cooking spray
- 1/4 C real bacon bits (my favorite shortcut)
- 1-2 cups frozen shredded hash brown potatoes, thawed
-
1 cup shredded fat-free cheddar cheese
- 1/4 cup fat-free milk
- 4 eggs
-
salt and pepper for seasoning
- Preheat oven to 375°.
- Spray cookie sheet. Press pizza dough into desired shape and crimp edges of dough with fingers to form a rim.
- Top prepared dough with potatoes, bacon bits and cheese. Combine milk, salt, pepper, and eggs, stirring with a whisk. Carefully pour milk mixture over pizza dough and toppings. Sprinkle with a bit more cheese if desired. Bake at 375° for 25 minutes or until crust is browned.
Admission - My “edge” wasn’t crimped enough and my egg mixture ran over the sides before baking. I put it in the oven anyway and just cut the cooked excess egg off after it was baked and it still looked great– the recipe wasn’t ruined; it was still delicious!
Other ideas:
---Many recipes call for using crescent rolls as the dough – just press the triangles together and follow the same method of crimping the edges.
---Reduced fat or turkey sausage crumbles, sautéed onions and green peppers or any other omelet fillers would be great as toppings as well.
---1 8oz container of egg substitute can also be used.
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