Start the day with these fun and healthy Breakfast Pizzas for school. This recipe is for two versions of high protein egg and cheese pizzas that will fuel the kids for a busy day at school. Quick and easy to make on a school morning our "Green Eggs and Ham" breakfast pizza uses pesto, scrambled eggs, Cabot Vermont Sharp Shredded Cheddar Cheese, and crumbled, cooked bacon (if desired). And the "Smiley Face" pizza uses a tomato salsa base with cherry tomatoes and sliced maple breakfast sausage on top of the eggs and cheese to make the happy face. Cook the bacon and sausage ahead to save a step in the morning, and let the kids assemble their own pizzas. Choices for pizza base include naan bread, whole mini-pitas, or small flour tortillas. The ingredients listed in this recipe make two small pizzas, but are easily multiplied if you need more.
Breakfast pizza for school days is a great way to give the kids a fun and tasty start to their day. If you need a make-ahead school day breakfast check out Cabot's Egg and Veggie Muffin Cups.
Did you know Cabot is a cooperative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this egg cups recipe when you have the chance.
Ingredients
1 tablespoon Cabot Salted Butter
3 eggs (or equivalent liquid egg product)
2 naan breads, small pitas or flour tortillas
4 ounces (1 cup) Cabot Vermont Sharp Shredded Cheddar Cheese
1 - 2 tablespoons pre-made pesto sauce
2 strips of bacon, cooked and crumbled
1 scallion, sliced, including green part
2 tablespoons salsa
3 - 4 red cherry tomatoes, halved
1 cooked maple breakfast sausage, sliced into rounds
Directions
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MELT the butter in a small skillet over medium-low heat. Whisk the eggs together in a small bowl until well combined and scrambled. Cook the eggs in the skillet, stirring frequently until cooked through but not dry.
-
WARM the naans, pitas or tortillas in a toaster-oven (or oven) until just warm through.
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SPREAD the pesto sauce on warmed pizza “crust”. Top with ¼ cup shredded cheese spread evenly across the pizza. Add half of the scrambled eggs, another ¼ cup shredded cheese and the crumbled bacon on top.
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PLACE on tin foil or small metal baking pan and return to the toaster oven on broil for about 2 minutes to warm through and melt the cheese.
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SPRINKLE top with sliced scallion.
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SPREAD the salsa on the warmed pizza “crust”. Top with the other half of the scrambled eggs and ½ cup shredded cheese spread evenly across the pizza.
-
CREATE a face with the remaining toppings by using the halved cherry tomatoes and sliced scallions as “hair” and the sliced sausage rounds to make the “smiley face”.
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PLACE pizza on tin foil (or small metal baking pan) and return to the toaster-oven on broil for about 2 minutes to melt the cheese and warm through.
For Green Eggs and Ham Pizza
For Smiley Face Sausage & Egg Pizza
Recipe Note
Cabot's Back to School recipe collection is chock full of ideas for busy school mornings.
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Start the day with these fun and healthy Breakfast Pizzas for school. This recipe is for two versions of high protein egg and cheese pizzas that will fuel the kids for a busy day at school. Quick and easy to make on a school morning our "Green Eggs and Ham" breakfast pizza uses pesto, scrambled eggs, Cabot Vermont Sharp Shredded Cheddar Cheese, and crumbled, cooked bacon (if desired). And the "Smiley Face" pizza uses a tomato salsa base with cherry tomatoes and sliced maple breakfast sausage on top of the eggs and cheese to make the happy face. Cook the bacon and sausage ahead to save a step in the morning, and let the kids assemble their own pizzas. Choices for pizza base include naan bread, whole mini-pitas, or small flour tortillas. The ingredients listed in this recipe make two small pizzas, but are easily multiplied if you need more.
Breakfast pizza for school days is a great way to give the kids a fun and tasty start to their day. If you need a make-ahead school day breakfast check out Cabot's Egg and Veggie Muffin Cups.
Did you know Cabot is a cooperative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this egg cups recipe when you have the chance.
Directions
-
MELT the butter in a small skillet over medium-low heat. Whisk the eggs together in a small bowl until well combined and scrambled. Cook the eggs in the skillet, stirring frequently until cooked through but not dry.
-
WARM the naans, pitas or tortillas in a toaster-oven (or oven) until just warm through.
-
SPREAD the pesto sauce on warmed pizza “crust”. Top with ¼ cup shredded cheese spread evenly across the pizza. Add half of the scrambled eggs, another ¼ cup shredded cheese and the crumbled bacon on top.
-
PLACE on tin foil or small metal baking pan and return to the toaster oven on broil for about 2 minutes to warm through and melt the cheese.
-
SPRINKLE top with sliced scallion.
-
SPREAD the salsa on the warmed pizza “crust”. Top with the other half of the scrambled eggs and ½ cup shredded cheese spread evenly across the pizza.
-
CREATE a face with the remaining toppings by using the halved cherry tomatoes and sliced scallions as “hair” and the sliced sausage rounds to make the “smiley face”.
-
PLACE pizza on tin foil (or small metal baking pan) and return to the toaster-oven on broil for about 2 minutes to melt the cheese and warm through.
