Saturday, January 04, 2014

Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes

Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes
If you're a fan of cold pizza for breakfast, you'll love this Egg-Crust Breakfast Pizza!

(This favorite breakfast "pizza" where a small amount of egg replaces the crust is today's pick for the month of Daily Phase One Recipes.  You can see all the recipes from the month by clicking that link.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

In college my idea of the perfect breakfast was cold pizza, and every pizza had to have pepperoni and olives.  So I guess it's not too surprising that when the idea of Breakfast Pizza popped into my mind, it had to be pepperoni and olive breakfast pizza.  If the idea of pepperoni and olives for breakfast doesn't appeal to you, please try this with your own favorite pizza toppings.  I love this egg-crust pizza, but it took me five attempts to get it just right.  In fact I was telling my friend Laura how I had made it over and over and she asked, "How will you know when it's just right?"  That's actually a pretty good question, but this version fits my vision of an egg-crust pizza for breakfast with not too much egg and a lot of pizza toppings.  Hope you enjoy!

If you're a reader who's a South Beach Diet fan, you might be wondering how a pepperoni pizza can be healthy, and it starts with this low-fat turkey pepperoni.  I also used low-fat mozzarella.

Beat two eggs until they're well mixed.

Get your seasonings ready.  (And don't you love my well-used spice jars?  I keep my spices in drawers so they need labels on the top.)

For this breakfast pizza I used thinly sliced grape tomatoes, thinly sliced black olives, turkey pepperoni cut in half, and cubes of low-fat mozzarella.

Heat some olive oil in an 8 inch non-stick omelet pan over medium heat. (I use this Calphalon 8-Inch Nonstick Omelet Pan, which I love!)  Add the egg, season with Spike Seasoning and oregano, and cook until eggs are about half set.

Then add half the tomatoes, pepperoni, olives, and mozzarella, followed by another layer of the four ingredients.  Be sure to end with cheese so there's some cheese on the top.  (When I didn't layer the ingredients, the heavier things sunk to the bottom.)

Cover the pan and cook 3-4 minutes, until eggs are not quite completely set.

Here's how it looked when I put it under the broiler.

And here's the after shot.  This was about 4 minutes in my toaster-oven broiler, but probably less time in a large oven broiler.  Delicious!


Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes
(Makes 1 or 2 servings, depending on what you serve it with; recipe created by Kalyn after lots of experiments that weren't quite "the one.")

Equipment:
You'll need an 8-inch nonstick omelet pan to make a breakfast pizza that looks like mine.  (When I used a bigger pan, I didn't like it as well with more egg.)

Ingredients:
1-2 tsp. olive oil (depending on your pan)
2 eggs, beaten well
4-5 small grape tomatoes, thinly sliced
6 slices turkey pepperoni, cut in half to make half-moon pieces
6 - 8 black olives, thinly sliced
1 oz. low-fat mozzarella, cut into small cubes
Spike Seasoning, to taste (about 1/2 tsp.)
dried oregano, to taste (about 1/4 tsp.)

Instructions:
Preheat broiler in oven or small toaster oven.  Break eggs into a small bowl and beat well. Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes. 

Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute.  Add the eggs, season with Spike Seasoning and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.

Sprinkle on half each of the tomatoes, pepperoni, olives, and mozzarella, followed by a second layer with half of each.  (Be sure there is plenty of cheese on the top layer.)  Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes. 

Put pan under the broil and cook until the cheese is nicely melted and the top is starting to brown,  about 2-3 minutes with oven broiler or 4-5 minutes in a small toaster oven broiler.  Serve hot.

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South Beach Suggestions:
As long as you use low-fat turkey pepperoni and low-fat mozzarella, this low-glycemic breakfast pizza would be great for any phase of the South Beach Diet, or any type of low-carb or low-glycemic eating plan.

Phase One Flashbacks:
January 4, 2012:  West African Chicken and Peanut Stew
January 4, 2013:  Slow Cooker Cabbage Soup with Sausage, Tomatoes, and Parmesan

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Pizza Flavors for Breakfast:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Eggy Breakfast Pizza ~ Joy the Baker
Pizza-Flavored Breakfast Muffins with Pepperoni, Mozzarella, Parmesan, and Oregano ~ Kalyn's Kitchen
Scrambled Egg Breakfast Pizza ~ Barbara Bakes
Baked Eggs with Mushrooms and Parmesan ~ Kalyn's Kitchen
Mini Pizzas for Breakfast ~ Give Recipe
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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24 comments:

Lydia (The Perfect Pantry) said...

I make dishes like this all the time, but never thought of them as pizza! That makes breakfast sound like so much more fun.

Kalyn Denny said...

Lydia, I like the idea of making breakfast more fun!

Jeanette said...

What a fun idea for breakfast Kalyn! I'd make a funny face using the ingredients for my son just for kicks.

Kalyn Denny said...

Jeannette, I have to remember that when my nephews sleep over!

Jerry said...

To me it reads more frittata than it does "pizza", but it still looks amazing! I'm going to have to try this with a Southwest spin on it, maybe with chorizo, salsa and queso fresco. Any way you name it though, it looks amazing!

Kalyn Denny said...

Thanks Jerry. To me a frittata is thicker. I tried some thicker ones but I liked this better!

Pam said...

This sounds amazing Kalyn!

gfe--gluten free easily said...

I've made what I called a pizza omelet before, which is pretty similar. It's thin like yours. :-) I absolutely loved it. I like the idea of putting the pizza under the broiler at the end. Will have to be sure to make my next "pizza in my cast iron skillet so I can put it under the broiler. ;-) Thanks, Kalyn!

Shirley

Kalyn Denny said...

Thanks Pam!

Shirley, I am all about the melted cheese, loved how it got kind of browned under the broiler.

Barbara Bakes said...

A great way to change up breakfast. Thanks for the link love.

Kalyn Denny said...

Barbara, my pleasure and glad you like this idea.

Donna said...

Omlets now seem boring - I can't think of any better way to start the day than eggs in pizza form!

Kalyn Denny said...

Thanks Donna. I can testify that this was definitely not boring!

NewStreet Nguyen said...

Your pizza looks so yummy! This weekend I am going to try this for my kids. Thank you for the recipe, Kalyn!

Matthew Green said...

Looks and sounds fantastic, thanks for sharing!

Kalyn Denny said...

Thanks Matthew!

SallyBR said...

Great idea for a breakfast, or in my case, a light lunch, which I prefer...

Happy New Year!

Kalyn Denny said...

Thanks Sally, and Happy New Year to you too!

MoMR said...

I made this again today and it is DELICIOUS!! I made a couple of small changes: switched out half the whole eggs for eggwhites and added 1/2 red pepper, chopped. It's definitely a keeper and will be served to our next overnight guests! Thank you, Kalyn!!

Kalyn Denny said...

So glad you liked it, and I love the addition of red pepper!

Krithika Rangarajan said...

Hey Kaylyn

I love this idea! Although I am not a fan of Pizzas, I know my husband will love this delicious spin on Eggs and Cheese ;)

Thank you so much #HUGSSS
Kitto

Sally said...

Ahh! This was lovely! I changed it a bit to make it more pizza-y.

I added tomato sauce, I mixed about a tablespoon in with the eggs along with italian seasoning, then put the rest of the serving on top of the toppings before I added the cheese.

I don't have a pan to put into a broiler, so I finished it off in the microwave, which worked pretty well, the cheese was still gooey.

Will DEFINITELY to this again!

Kalyn Denny said...

Sally, so glad you enjoyed it!

Alyssa Rogers said...

This turned out beautifully - I'll use this recipe again! I threw in a little baby spinach to get some greens in too.

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