Need to mix up your breakfast a bit; how about pizza for breakfast? Purchase a par-baked pizza crust and top it with roasted veggies (do them a day ahead), soft scrambled eggs, cheese, and your choice of breakfast meat, but we eat ours vegetarian-style! (Pictured). Serve with a fresh fruit salad, delicious!
1 12-inch par baked pizza crust (Such as Boboli), or parbake a homemade pizza dough
2 medium, ripe tomatoes, seeded, liquid squeezed out, and sliced very thin
1 red, green or yellow pepper, sliced very thin (See video for how to clean them)
1/2 large red onion, peeled and sliced very thin
2 Tablespoons olive oil
8 extra-large Eggs
Salt & Pepper, to taste
1/2 teaspoon dried Italian seasoning
1 Tablespoon butter
1 cup chopped, cooked ham, sausage, or bacon
3 cups shredded Mozzarella, or cheese of your choice
1/3 cup fresh basil, thinly sliced
Roast the vegetables:
Preheat the oven to 425-degrees. Brush the half-sheet pan liberally with olive oil. Spread the onions, peppers, and tomatoes out on the sheet pan and brush with oil; sprinkle with salt and pepper. Roast for 20-25 minutes, or until soft and browned slightly. Spread vegetables evenly over the pizza crust and set aside. (Alternately, cool and refrigerate to use later.)
Cook the eggs and assemble the pizza:
Beat the eggs very well in a bowl and season with salt and pepper. Heat a 10" non-stick skillet over medium-low heat. Add butter to pan and swirl to melt. Add the eggs, lower the heat to low, and cook, stirring almost constantly, just until they start to set. (They should still be very loose, just barely cooked.) Spoon the eggs over the vegetables on the pizza. Cover with half of the cheese, sprinkle the meat over the cheese, then add the remaining cheese.
Bake until the cheese is melted and is lightly browned, approximately 12-18 minutes, depending on oven. (Use your eyes and nose tell you when it's done.)
Sprinkle with fresh basil. Let the pizza stand for 5-10 minutes before cutting into slices.