Saturday Morning Breakfast Pizza

Saturday Morning Breakfast Pizza

Saturday Morning Breakfast Pizza

CREATED BY: Bria Fogelson | Liberty High School | Kristen Poe

IngredientsNutrition
1 cup Arugula
4 Whole Eggs
3 oz Baby Bella Mushrooms
2 oz Breakfast Sausage
2 Cup Swiss Cheese (shredded)
3 tbsp Butter
3 tbsp Flour
3/4 cup Milk
5 Egg Whites
pinch Salt & Pepper
1/4 tsp Garlic Powder
1/4 tsp Oregano
4 Servings
Calories: 177
Fat: 12g
Saturated Fat: 6g
Cholesterol: 104mg
Sodium: 160mg
Carbohydrates: 3.5g
Dietary Fiber: 2g
Protein: 11g
Calcium: 17mg

Directions
  1. Preheat oven to 375 degrees (F).
  2. Cook breakfast sausage in saute pan.
  3. Slice mushrooms.
  4. Line a large circle cake pan with parchment paper with enough to hang off the sides.
  5. Whisk egg whites and 1 cup cheese together until frothy.
  6. Pour egg/cheese mixture into cake pan and bake until egg whites have stiffened and set.
  7. While the crust is cooling, in a small bowl whisk 3 tbsp melted butter in a saucepan and whisk in four for about 2 minutes. Slowly mix in milk, add seasonings to taste. Remove from burner
  8. With a pastry brush, cover the pizza “crust” with the sauce then sprinkle the rest of the cheese on top evenly. Create 4 little nests to crack eggs into. Sprinkle mushrooms and sausage over the cheese while reinforcing the little nests.
  9. Put back in oven and bake for about 8 minutes.
  10. Remove from the oven then crack eggs into nests and back for about 5-10 more minutes or until the eggs are cooked to your liking.
  11. Remove from oven and set aside to cool.
  12. Sprinkle with arugula and enjoy.