Lazy summer days call for easy, picnic-friendly snacks like these gluten-free muffins, which include walnuts, nut butter and even nut flour. They’re...
Egg breakfast bliss
1 tube refrigerated pizza dough
1 cup chopped fresh tomatoes
1 tablespoon olive oil
1 tablespoon red wine vinegar
½ teaspoon dried oregano
Sprinkle of salt & black pepper
1 cup fresh spinach leaves, finely chopped
1 cup fresh sweet red pepper strips
1/3 cup crumbled feta cheese (1½ ounces)
This recipe makes four personal sized pizzas.
Preheat oven to 450°F. Lightly coat 2 large baking sheets with nonstick spray. Unroll pizza crust onto a work surface and cut into 4 equal pieces. Place two pieces on each of the baking sheets and turn each corner up vertically toward the center to form a diamond shape (this helps prevent the egg from running onto the baking sheet). Bake for 8 minutes.
Toss tomatoes, olive oil, vinegar, oregano, salt, and pepper together in a small bowl; set aside. Prepare spinach, red pepper strips, feta, and, placing each in its own bowl. Set aside.
Remove pizza crusts from the oven and brush lightly with olive oil. Top each crust with about ¼ cup of the tomato mixture (drain off as much juice as you can), followed by ¼ cup spinach. With your fingers, create a well in the center of the tomatoes and spinach. Carefully crack an egg into the well you just formed, then top with some of the pepper strips, and feta. Sprinkle eggs with additional pepper. Bake pizzas for 10 minutes or until eggs are set to your liking. Serve immediately.
Recipe courtesy of the National Milk Mustache “got milk?” Campaign. For more, check out thebreakfastproject.com.
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