We know you eat leftover pizza for breakfast. Now it’s time to make it legit with Eggs and Greens Breakfast Pizza. It could be as simple as cracking an egg and adding some greens, cheese and chili flakes to a refrigerated pizza crust or using flatbread or pita rounds like in this recipe from Better Homes and Gardens. From an order-in dinner or midnight snack to the top of the morning, pizza is a round the clock favorite.
BHG Eggs and Greens Pizza
- 4 eggs
- 8 ounces hot or sweet Italian sausage (remove casings)
- 4 7 inch Greek flatbread or pita bread rounds
- 1 cup pizza sauce or thick marinara sauce
- ½ cup shredded mozzarella cheese (2 oz.)
- ½ cup shredded cheddar cheese (2 oz.)
- ½ cup thinly sliced red onion
- 4 cups torn arugula
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon grated Parmesan cheese
- ⅛ teaspoon each salt and ground black pepper
- Let eggs stand at room temperature for 30 minutes. Preheat oven to 400°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.
- 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°F.
- 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°F oven for 12 to 15 minutes or until egg whites are set and yolks begin to thicken.
- In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.