Egg-Crust Vegetarian Breakfast Pizza
This Egg-Crust Vegetarian Breakfast Pizza is SO EASY! A protein-packed egg crust topped with sautéed veggies and melty mozzarella for a hearty, healthy morning meal.
Servings: 2 servings
Ingredients
- 4 oz mushrooms washed and thickly sliced
- 1 tablespoon olive oil divided
- 6 black olives sliced
- 1/4 green bell pepper thinly sliced
- 1 oz grated mozzarella cheese
- 2 eggs beaten well
- 1/2 teaspoon Spike Seasoning
- 1/4 teaspoon dried oregano more or less to taste
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking.
- In a skillet over medium heat, warm 1 tablespoon of olive oil. Add sliced mushrooms and sauté for about 5 minutes until tender and slightly browned. Add sliced green bell pepper and black olives, cooking for an additional 2 minutes. Remove from heat and set aside.
- Beat the two eggs in a mixing bowl until well combined. Stir in Spike Seasoning and dried oregano to season the egg mixture.
- Pour the beaten egg mixture onto a lightly greased baking sheet or pizza stone, spreading evenly to form a round crust about 1/4 inch thick.
- Evenly distribute the sautéed mushrooms, green bell pepper, and olives over the egg crust. Sprinkle grated mozzarella cheese on top.
- Bake in the preheated oven for 15-20 minutes, until the egg crust is set and the cheese is bubbly and slightly golden.
- Remove the pizza from the oven and let cool for a minute. Slice into wedges and serve warm, garnished with additional herbs if desired.
Equipment
- Oven
- Mixing Bowl
- Skillet
- Spatula
- Baking sheet or pizza stone
Notes
- Prepare the sautéed vegetables and egg mixture the night before for a quick morning assembly.
- Use a well-greased baking sheet or pizza stone to prevent sticking.
- Customize toppings with spinach, tomatoes, or vegan cheese for dietary preferences.
- Watch baking time carefully to avoid a rubbery egg crust.
- Freeze leftover slices wrapped tightly for easy reheating later.