Pizzas? For breakfast? Really?
Somewhere over the past couple of years, I lost my appetite for traditional “breakfast” foods. I’ve never cared much for cereal anyway, and things like pancakes and waffles aren’t terribly healthy for every day (or easy enough to prepare on a busy weekday morning!) Muffins are great and I do love eggs, but usually prefer them for lunch or dinner instead of breakfast.
For the past couple of years my morning meal has been oatmeal, but since I’ve been craving savory breakfasts lately (and I’m a vegetarian, so things like bacon are a no-go) I thought I’d give pizza for breakfast a try.
These mini breakfast pizzas are healthier and less calorie-laden than store-bought frozen pizzas (and certainly healthier and cheaper than delivery!) I used part-skim mozzarella cheese, canned tomato sauce (which tends to have a lot less calories than jarred spaghetti sauce) and whole wheat English muffins. Using this combination of ingredients, and going easy on the cheese, each mini pizza (1/2 half muffin) clocks in around 135 calories. Your calorie count may vary depending on topping choices, but it’s easy to keep these relatively low-cal.
These pizzas are easily stored, individually wrapped, in the freezer. When you’re ready to eat a pizza, simply unwrap and pop in the toaster oven (or under the broiler in a traditional oven) for a few minutes. And…voila! Pizza for breakfast!
I’ve been popping one or two of these in the toaster oven, along with a side of fruit, for a quick and tasty breakfast. However, if you’d rather stick to cereal, don’t worry–these work nicely for snacks or lunchtime, too!
Topping Suggestions for Mini Pizzas
When it comes to pizza toppings, the possibilities are endless! I made four versions: mushroom, pineapple, black olive, and mozzarella and sliced tomato. Other possible toppings include: spinach, basil, pepperoni, sausage, bacon (or Canadian bacon), peppers, onions, etc. If you’re more of a pizza purist, you could stick to plain cheese, too.
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