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Stuffed Crust Breakfast Pizza

This breakfast pizza recipe features eggs and kale atop a whole wheat pita to make the perfect savory breakfast.

This stuffed crust pizza recipe features eggs and kale atop a whole wheat pita to make the perfect quick-and-easy savory breakfast. 

~by Regan Jones, RD

My love of sweet breakfast knows no bounds. Some of my more memorable meals have come with a pour of syrup, smear of icing or sprinkle of sugar. But as much as my taste buds love a good dose of sweet confections to start the day, I've come to appreciate how much better my whole body loves a savory breakfast. 

This month The Recipe ReDux is celebrating all things savory breakfast challenging members to create healthy takes on savory or dinner-inspired dishes for breakfast. 

Since pizza is the original eat-last-night's-dinner-for-breakfast, I decided to share this Stuffed Crust Breakfast Pizza for today's ReDux post. 

A yummy twist on both eggs (breakfast) and pizza (dinner) and kale (isn't any time a good time for kale?), this breakfast pizza is simple enough to make for a hearty weekday breakfast (using pita for the crust is a major time saver) OR you could pour a mimosa, add a side of fruit and have a guest-worthy brunch option. 

This breakfast pizza recipe features eggs and kale atop a whole wheat pita to make the perfect savory breakfast.

The important thing with a recipe like this, honestly, is not WHEN you serve it just THAT you DO serve it. Enjoy!

This breakfast pizza recipe features eggs and kale atop a whole wheat pita to make the perfect savory breakfast.

 

If you like the idea of a more savory breakfast then you'll LOVE all the creations of my fellow Recipe ReDux members this month. Be sure to CLICK OVER BELOW to see what they're sharing this month. 

This breakfast pizza recipe features eggs and kale atop a whole wheat pita to make the perfect savory breakfast.

This breakfast pizza recipe features eggs and kale atop a whole wheat pita to make the perfect savory breakfast.

This breakfast pizza recipe features eggs and kale atop a whole wheat pita to make the perfect savory breakfast.

This pizza recipe features eggs and kale atop whole wheat pita to make the perfect savory breakfast. #thereciperedux
This breakfast pizza recipe features eggs and kale atop a whole wheat pita to make the perfect savory breakfast.

Stuffed Crust Breakfast Pizza

Yield

Serves 4

Ingredients

  • 4 whole-wheat pitas
  • 4 ounces cheddar cheese, thinly sliced
  • 1 tablespoon olive oil

  • 1 red onion, thinly sliced
  • 
1 red pepper, sliced
  • ½ cup mushrooms, sliced
  • 1 cup grape tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 cups kale

  • 4 ounces cheddar cheese, thinly sliced
  • 4 eggs
  • dried oregano, to garnish

Directions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

  2. In a large sauté pan, heat olive oil over medium heat. Add onions and peppers; cook for 2 minutes. Add mushrooms and grape tomatoes; cook for an additional 3 minutes, until mushrooms are tender.

  3. Add balsamic vinegar and kale. Stir to combine then cover pan with a lid. Remove lid once kale has wilted. 

  4. Carefully, make a small slit on the side of the pitas. Gently stuff each pita with slices of cheddar cheese; being careful not to tear the pita.

  5. Top pitas with sautéed vegetables. Create a well in the center of the veggies and crack an egg on top of each pita.

  6. Cook in the oven for 5-7 minutes, until egg whites have fully cooked and yolk is cooked to preference. For a softer, runny yolk, cook just until whites have fully cooked. For a firmer yolk, cook for an additional 2-3 minutes after eggs whites have fully cooked.

  7. Garnish with dried oregano.

Click for nutritional information
Calories 476
Carbohydrates 36.5g
Fiber 6.8g
Sugar 11.0g
Fat 27.8g
Protein 27.8g
Sodium 527mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
More posts by ReganJonesRD
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