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Eggs and Greens Breakfast Pizza

Makes: 4 servings
Prep 25 mins Stand 30 mins Bake 16 mins  400 degrees F/450 degrees F
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  cup  shredded mozzarella cheese (2 oz.)
  • 1/2  cup  shredded cheddar cheese (2 oz.)
  • 1/2  cup  thinly sliced red onion
  • 4  cups  torn arugula
  • 1  tablespoon  olive oil
  • 1  teaspoon  lemon juice
  • 1 - 2  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 593,
  • Fat, total (g) 30,
  • chol. (mg) 250,
  • sat. fat (g) 12,
  • carb. (g) 45,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 30,
  • vit. A (IU) 1361,
  • vit. C (mg) 12,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 129,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1122,
  • Potassium (mg) 617,
  • calcium (mg) 384,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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