Best Greet The Sun Breakfast Pizzas Recipes

Greet-the-Sun Breakfast Pizzas Recipe - (4.3/5) image

Provided by á-25010

Number Of Ingredients 13

5 teaspoon oil, olive, extra-virgin
divided
4 ounce(s) spinach, fresh
4 cups packed
2 whole pita, 100% whole-wheat
6 inches each, halved horizontally
2 large tomato(es), plum
thinly sliced
4 large egg(s)
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
2 ounce(s) cheese, feta, reduced-fat
crumbled (1/3 cup)

Steps:

1 Heat the oven to 450°F. In a large nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 teaspoon oil. 2 Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. 3 Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm

Crescent Pizza image

Provided by Charlotte J

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (8 ounce) can refrigerated crescent dinner rolls
4 tablespoons pizza sauce, canned
4 ounces pepperoni
1 cup mozzarella cheese, shredded
butter

Steps:

Preheat oven to 400 degrees.
Grease a cookie baking sheet.
Gently unroll out the crescent dough on the baking sheet so it stays in a long rectangle.
Press any seams together.
Layer the crust with the sauce, pepperoni and then the cheese.
Bake for 10 - 15 minutes or until center is baked. (Ladypit said her's was ready in 11 minutes).
Note: 12 minutes leaves the inside still doughy.

Nutrition Facts : Calories 398.8, Fat 22.2, SaturatedFat 8.8, Cholesterol 80, Sodium 906.4, Carbohydrate 30.5, Fiber 2.2, Sugar 2.8, Protein 18

Greet-The-Sun Breakfast Pizzas image

Provided by WendyMaq

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

5 teaspoons extra virgin olive oil, divided
4 cups spinach, packed
2 (6 inch) whole grain pita, halved horizontally
2 large plum tomatoes, thinly sliced
4 large eggs
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 ounces reduced-fat feta cheese, crumbled (1/3 cup)

Steps:

Preheat oven to 450°F.
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.