Breakfast Pizza

Like many toddlers, pizza is one of Jack’s favorite foods, so I developed a breakfast version that he absolutely loves - and it even includes spinach!

For the egg mixture, I par-cook the egg and spinach in a pan that is slightly smaller than the pizza crust, transfer it to the crust, top with a little bit of cheese to set the egg to the crust and finish it in the oven.

I like to use a personal size pizza crust for this as it’s easier to transfer the egg to the crust, but you can use whatever pre-baked pizza crust you like.

If you have leftovers, you can store in the refrigerator for up to 5 days and reheat in the oven.

Ingredients

• 1 whole wheat/sprouted grain personal size pre-baked pizza crust (I use Flatzza Buddy Crusts by Angelic Bakehouse)

• Olive oil

• 2 large eggs

• 5 fresh spinach leaves, finely chopped

• Pinch of salt and pepper

• Shredded cheddar or mozzarella cheese

Instructions

1. Preheat oven to 400 degrees (or set to the temperature as stated with your pizza crust)

2. In a small bowl, whisk together the eggs, salt, pepper and chopped spinach

3. Heat a light coating of olive oil in a nonstick pan over medium heat, making sure the pan is slightly smaller than the size of your crust

4. Add egg mixture and let cook until it is about 75% finished (do not scramble or break up the egg! I use a rubber spatula occasionally to slide under the egg to make sure the edges aren’t sticking to the pan)

5. Add a sprinkle of cheese to the pizza crust and then using a spatula, carefully transfer the egg to the crust

6. Top with a little bit more shredded cheese and finish in the oven until egg is cooked and cheese is melted (note depending on your crust, you may need to pre-bake it before adding the egg as it only takes about 5-7 minutes for the egg and cheese to cook)

7. Cut and serve

Breakfast Pizza