Pizza for Breakfast! Recipe

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Pizza for Breakfast!
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Ingredients
19
Count
Nutrition
295
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Grease 9x9 pan lightly and preheat oven to 350°F.
  2. Thaw frozen spinach and squeeze ALL the juice out of it.
  3. Drain the tomatoes and squeeze out as much juice as possible. (This is critical. Wet tomatoes will result in soggy eggs).
  4. Chop pepperoni, reserving 9 slices OR chop sausage and reserve 1/4 of the chopped meat.
  5. Mix flour with baking powder. Add melted butter and work in well.
  6. Add the 3/4 cup milk and mix to make a soft dough.
  7. Flour your fingers then pat crust into the pan in an even layer that extends about an inch up the side.
  8. Spread spinach, tomatoes, shallots, chopped meat, and sun-dried tomatoes in layers over the crust.
  9. Put all the egg mix ingredients into a bowl and beat together.
  10. Pour egg mix evenly over the veggie and meat layers.
  11. Top with shredded mozzarella, the reserved pepperoni slices or reserved chopped sausage, and the optional sliced mushrooms.
  12. Bake for 45 minutes or until eggs are set in the center and cheese is browned.
  13. Any leftovers are good cold or briefly reheated in the microwave.
  14. Note: Prep goes more smoothly on a sleepy, weekend morning if you drain the spinach and tomatoes and assemble all dry ingredients the night before. Then you need only mix and assemble before baking.
  15. Note: If your family is larger or if you do OAMC the recipe can be doubled and made in a 13x9 pan or a deep-dish pizza pan if you increase cooking time appropriately.
  16. FOR OAMC – Freeze in individually wrapped squares. Thaw 60-90 seconds on half-power. Heat 45-60 seconds on full power, turn, and repeat. Heat an additional 20-30 seconds if necessary.
  17. Note: This is a forgiving recipe. If you prefer broccoli over spinach or you’d like to add a little anchovy or some green pepper go ahead. I’m not sure about the ham and pineapple though – it would be hard to drain the pineapple well enough to not get the eggs soggy.
  18. Note: Yes, you can use fresh spinach and tomatoes. Deseed the tomatoes to remove the excess juice.
  19. Note: if you save the juice from the tomatoes and the spinach along with the remaining tomatoes from the can you have the start of a nice soup later on.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 294.81 Kcal (1234 kJ)
Calories from fat 114.28 Kcal
% Daily Value*
Total Fat 12.7g 20%
Cholesterol 121.92mg 41%
Sodium 851.83mg 35%
Potassium 427.88mg 9%
Total Carbs 32.14g 11%
Sugars 3.63g 15%
Dietary Fiber 4.38g 18%
Protein 14.66g 29%
Vitamin C 3.6mg 6%
Vitamin A 0.3mg 9%
Iron 3.1mg 17%
Calcium 340mg 34%
Amount Per 100 g
Calories 181.39 Kcal (759 kJ)
Calories from fat 70.31 Kcal
% Daily Value*
Total Fat 7.81g 20%
Cholesterol 75.01mg 41%
Sodium 524.09mg 35%
Potassium 263.25mg 9%
Total Carbs 19.78g 11%
Sugars 2.24g 15%
Dietary Fiber 2.69g 18%
Protein 9.02g 29%
Vitamin C 2.2mg 6%
Vitamin A 0.2mg 9%
Iron 1.9mg 17%
Calcium 209.2mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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