Southwest Breakfast PizzasBreakfast
Looking for a tasty breakfast idea to spice up boring mornings? This recipe for a Southwest Breakfast Pizza with eggs is sure to hit the spot. It’s a nutritious breakfast idea that’s kid-friendly—they’ll love eating pizza first thing in the morning!
- 6 – medium eggs
- 2 cups – baby spinach, packed
- 1/4 teaspoon – salt
- 1/8 teaspoon – ground pepper
- 1 tablespoon – olive oil
- 3 – whole grain English muffins
- 2 tablespoons – unsalted butter, melted
- 1/2 cup – fat-free shredded mozzarella cheese, packed
- avocados slices (optional)
- jarred pico de gallo (optional)
- Pair each serving with:
- 8-ounce glass of milk
Preheat oven to 350°F. Beat eggs and 4 teaspoons milk with a fork or wire whisk in medium bowl until fluffy. Add spinach, salt, and pepper and lightly combine.
Heat olive oil in a non-stick skillet over medium heat. Add egg mixture to skillet and cook over low heat, stirring frequently, until eggs are thoroughly cooked, about 2 minutes.
Slice each English muffin in half so that there are six pieces total. Brush each half with melted butter. Scoop the scrambled eggs onto each half and sprinkle evenly with cheese to make pizzas. If making ahead of time, wrap pizzas in aluminum foil at this time and refrigerate or freeze until needed.
Otherwise, place on a baking sheet and bake pizzas for 10 minutes or until cheese has melted and English muffins are toasted. If preparing previously frozen pizzas, remove from freezer, unwrap and bake for 15 minutes. If desired, top with avocado slices and pico de gallo. Serve with an 8-ounce glass of milk. Enjoy!
280 calories; 11 g fat; 4 g saturated fat; 180 mg cholesterol; 20 g protein; 27 g carbohydrates; 3 g fiber; 470 mg sodium; 514 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of fat-free milk.