Best 8 Greet The Sun Breakfast Pizzas Recipes

BREAKFAST PIZZA

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
• Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
• Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
• Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.

GREET-THE-SUN BREAKFAST PIZZAS RECIPE - (4.3/5)

Steps:

• 1 Heat the oven to 450°F. In a large nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 teaspoon oil. 2 Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. 3 Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm

FLATBREAD BREAKFAST PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk eggs and milk together in a bowl; season with salt and pepper.
• Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes.
• Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese.
• Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.

EASY BREAKFAST PITA PIZZAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
• Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
• Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
• Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

GREET-THE-SUN BREAKFAST PIZZAS

Steps:

• Preheat oven to 450°F.
• In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
• Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
• Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

BREAKFAST PIZZA

Steps:

• Put a 12- to 13-inch pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
• For the bechamel: Cook the diced bacon in a medium saucepan over medium heat until crispy, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Discard all but 2 tablespoons of the bacon drippings. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Slowly whisk in the milk until the mixture is smooth and there are no lumps. Reduce to low heat and cook, stirring occasionally, until the mixture coats the back of a spoon, 3 to 4 minutes. Season with salt and pepper.
• For the pizza: Dust a work surface with the flour to help the pizza dough not stick. Press and roll out the pizza dough into a 10- to 12-inch round, 1/4-inch thick, leaving about 1 inch of the outside thicker for the crust.
• Lightly dust a pizza peel with flour and put the dough on the peel. Spread the bechamel over the dough, leaving a 1/2-inch border. Sprinkle the grated fontina cheese on top of the bechamel. Carefully slip the dough onto the preheated stone and cook until the cheese is bubbly and golden, 8 to 10 minutes.
• For the fried eggs: Meanwhile, fry the eggs. Melt 1 tablespoon butter in a large nonstick saute pan over high heat. Crack 3 eggs into the pan and cook until the bottom is crisp and the yolk sets, 4 minutes. Season with salt and pepper. Put the fried eggs on a sheet pan and repeat with the remaining 1 tablespoon butter and 3 eggs.
• Remove the pizza from the oven and place in on a cutting board. Sprinkle the reserved chopped bacon and chopped chives over the pizza, then cut the pizza into 6 slices. Serve each slice topped with a crispy fried egg and a drizzle of the Calabrian chili oil, if desired.

HEALTHFUL BREAKFAST PIZZAS

Steps:

• Heat broiler.
• Broil muffin until toasted as desired.
• Spread peanut butter on muffin and spread preserves over the peanut butter.
• Top with sliced bananas.
• Serve!

GREET THE SUN BREAKFAST PIZZAS

Steps:

• Heat the oven to 450 deg F. In a large nonstick skillet, heat 1 tsp of the oil over medium heat. Add spinach, in batches is necessary, and cook until wilted, 2-3 minutes. Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven and bake until yolks are lightly set, 8-10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.