Eggs and Greens Breakfast Pizza

Eggs and Greens Breakfast Pizza
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2 users rated this recipe an average rating of 4.5
Makes:
4 servings
Prep:
25 mins
Stand:
30 mins
Bake:
16 mins 400 degrees F/450 degrees F
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Eggs and Greens Breakfast Pizza

Ingredients
4
eggs
8
ounces hot or sweet Italian sausage (remove casings if present)
4
7 inches Greek flatbread or pita bread rounds
1
cup pizza sauce or thick marinara sauce
1/2
1/2
1/2
cup thinly sliced red onion
4
cups torn arugula
1
tablespoon olive oil
1
teaspoon lemon juice
1
tablespoons grated Parmesan cheese
1/8
teaspoon each salt and ground black pepper

Directions

  1. Let eggs stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
  2. Meanwhile, place flatbreads directly on oven rack. Bake for 4 to 6 minutes or until lightly toasted, turning once. Arrange flatbreads on the prepared baking sheet. Increase oven to 450 degrees F.
  3. Spread one-fourth of the pizza sauce over each flatbread. Sprinkle with mozzarella and cheddar cheeses, cooked sausage, and onion. Break an egg into a small dish*; make a small indentation in the center of one pizza and pour the egg into the indentation. Repeat with the remaining eggs and pizzas. Bake in the 450 degrees F oven for 12 to 15 minutes or until egg whites are set and yolks begin to thicken.
  4. In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.

From the Test Kitchen

*Tip:

* This is in case the yolk breaks when you crack the egg. If it does, start over with another egg.

Nutrition Facts

(Eggs and Greens Breakfast Pizza)
    Per serving:
  • 593 kcal cal.,
  • 30 g fat
  • (12 g sat. fat,
  • 4 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 250 mg chol.,
  • 1122 mg sodium,
  • 45 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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