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

Ingredients	Nutrition
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.