Delicious Breakfast Pizza

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This breakfast pizza is one of my favorites to get the day going. There are endless combinations and it is pretty filling after a few slices.



Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 2

Heat a skillet over medium heat. Add eggs and about 2 tablespoons water; cook and stir until set but slightly moist, about 4 minutes.

Step: 3

Spread salsa over pizza crust until just covered. Spread scrambled eggs evenly on top. Add Canadian bacon. Cover evenly with Mexican cheese blend. Scatter sausage and red bell pepper on top.

Step: 4

Bake in the preheated oven until lightly browned, about 15 minutes.


Per Serving: 362 calories; protein 24.5g; carbohydrates 26.6g; fat 17.4g; cholesterol 173.1mg; sodium 1072.2mg.

Eating best breakfast to continue the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to make on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feel full all day , and not want likely grab a snack out of the street food before lunchtime.

Making fruit a morning habit is easy . Simply put the sweetness in your fridge next to the sweet drink or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.

Give your body a bit of sugar in the morning is important to move your healthy body for the 24 hours and fuel to your brain, which, incidentally, requires a continue supply of sweetness in the form of process glucose, amounting to around 120g daily. There is also essential evidence to backup the idea that a diet high in fiber can lowering your risk of a count of of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.

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