Breakfast Pizza
A healthy and delicious breakfast pizza made with a crispy cauliflower crust, loaded with vegetables, eggs, and turkey bacon for a nutritious start to your day.
Ingredients
Crust and Base
- 1 whole Cauliflower pizza crust
- 1 cup cottage cheese, divided
Veggies and Eggs
- 1 pkg turkey bacon (3 slices) Cook according to package instructions.
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1/4 tsp black pepper
- 1 bunch collard greens, stemmed and chopped
- 1 cup large spinach, chopped
- 2 large eggs, beaten
- 3 large egg whites, beaten
- 2 stalks green onion (scallion), chopped
Instructions
Preparation
- Cook the turkey bacon according to package instructions. Let it cool, then tear or chop it into pieces and set aside.
- Preheat your oven to 425°F (220°C).
- In a large skillet, sauté the onions, peppers, and collard greens in olive oil over medium-high heat until softened, about 10 minutes. Stir in the chopped spinach until wilted.
- In a separate bowl, beat the eggs and egg whites together, then combine them with the vegetable mixture in the skillet. Cook until the eggs are softly scrambled, they will continue to cook in the oven.
- Remove the mixture from heat and fold in the turkey bacon and ½ cup of cottage cheese until combined.
Assembly and Cooking
- Take the cauliflower pizza crust from the freezer and spread the remaining cottage cheese on it like a pizza sauce, ensuring it reaches the edges.
- Spread the egg and vegetable mixture evenly on top, followed by sprinkling the chopped scallions over everything.
- Bake directly on the oven rack for about 15 minutes, or until the crust is crispy and golden.
Notes
For the best results, make sure the vegetables are well-sautéed. You can substitute collard greens with kale or arugula for different flavors. Flavored cottage cheese can be used for added zest. Leftovers can be stored in an airtight container in the fridge for up to three days.