Sunny Side Breakfast Pizza
Traditional pizza flavors are perfect with a creamy Eggland's Best egg. Cut into bite-size pieces for appetizers!
Make This Recipe
- 1 can refrigerated pizza crust, or fresh pizza dough (homemade or store-purchased)
- 2 tomatoes, thinly sliced
- 1 cup shredded mozzarella cheese, low-fat
- 1/2 cup spinach leaves, chopped
- 6-8 basil leaves, chopped
- 4 Eggland's Best eggs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
*homemade pizza dough can also be used for this recipe, but will increase prep time by 2 hours*
Preheat oven to 400 degrees F.
Roll out pizza crust on a lightly floured pizza pan; bake in oven for 5-7 minutes or until dough begins to slightly brown.
Meanwhile, slice tomatoes very thin; wash and chop fresh spinach leaves; combine salt, pepper, parsley, oregano and set aside.
Wash basil leaves and pat dry; cut into thin strips and set aside.
Remove dough from oven; spread tomatoes over dough; layer spinach over tomatoes, sprinkle evenly with spice mixture; spread cheese evenly over pizza.
Gently crack 1 egg into a small bowl and slide onto pizza; repeat with all eggs; sprinkle basil on top.
Reduce oven temperature to 375 degree, and bake for 8-10 minutes, or until eggs are set.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|
|Fat||10g fat (31% calories from fat)|