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15-minute Bacon Spinach Breakfast Pizza & Apple Salad

Updated on March 27, 2014
5 stars from 1 rating of Bacon Spinach Breakfast Pizza & Apple Salad

This is a delicious recipe that can be tweaked in such a way that you can have a different breakfast pizza every morning. The pizza only takes 5 minutes to prep and 15 minutes to cook, which means you get to enjoy yumminess in less than 30 minutes.

Breakfast Pizza & Apple Salad
Breakfast Pizza & Apple Salad

Cook Time

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: serves 6 people 2 slices

Ingredients

  • 1 can refrigerated pizza dough
  • 10 strips of cooked bacon
  • 4 eggs
  • baby spinach, raw
  • chopped onion
  • red bell pepper, julienne cut
  • 1 cup mozarella cheese, shredded
  • sea salt
  • black pepper
  • basil
  • oregano
  • For apple salad, use your two favorite apples, thinly sliced
  • 2 Tbsp of your favorite yogurt

Step 1

Preheat the oven to 375 degrees. Spray pan with cooking spray then roll out refrigerated pizza dough, stretching the dough so that it fully covers the bottom of the pan. Set the pan aside.

Step 2

Chop onion, red bell pepper, and bacon strips then sprinkle it over the dough. Separate baby spinach leaves and layer them on top of the bacon, bell pepper and onion mixture.Sprinkle with basil and oregano. It should look like this:

bacon, onions, red bell peppers, and baby spinach
bacon, onions, red bell peppers, and baby spinach

Step 3

In a small bowl, mix 4 eggs together with 1/4 cup of milk. Add sea salt and black pepper to the mixture. Stir until you have a uniform mixture. Gently pour mixture atop the spinach leaves, making sure you cover the entire pizza with egg mixture. Top the egg mixture with the shredded cheese. Feel free to use more cheese if you're a cheese lover like me :) It should now look like this:

egg mixture and shredded cheese
egg mixture and shredded cheese

Step 4

Place pizza in the center rack in the over and cook for 15 minutes. If you want to brown the cheese more, after the 15 minutes, remove the pizza, put the oven on BROIL and return pizza in the oven on the top rack. Keep an eye on the pizza because it browns very quickly. Your pizza should now look like this:

this pizza hasn't been broiled yet; broiling it browns the cheese a little more
this pizza hasn't been broiled yet; broiling it browns the cheese a little more
apples for an apple salad
apples for an apple salad | Source

Apple Salad

While the pizza is in the oven, thinly slice your two favorite apples. To continue with the theme of color, I would suggest a red apple (perhaps Red Delicious) and a greenish apple (Golden Delicious). Arrange them on your plate and add the yogurt on top. Quick easy and absolutely delicious.

Finished Results

Change it Up

By simply changing around a few ingredients, you can make an entirely different breakfast pizza.

Vegetarian Breakfast Pizza: Use onions, bell peppers, mushrooms, shredded potatoes and shredded carrots as the main ingredients.

Breakfast Fajita Pizza: Omit the spinach. Use chicken instead of bacon and add a pack of fajita mix to the egg mixture. Mmm, mmm, good.

Philly Cheese-steak Pizza: Use finely shredded beef cooked in Worcestershire sauce, mushrooms, onions, green bell peppers, and a shredded provolone/mozzarella cheese mix.

Sausage Breakfast Pizza: Use crumbled and cooked sausage, chopped onion, shredded raw potato, and shredded cheddar/colby jack cheese mix.

The possibilities are endless! Below is a pic of a sausage breakfast pizza. I almost ate the whole thing myself.

Sausage Breakfast Pizza
Sausage Breakfast Pizza

Your Favorite Breakfast Pizza

Which type of breakfast pizza would you like to try the most?

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In Conclusion...

This is a colorful, delicious breakfast food that gives a refreshing twist to the common breakfast meals. Because it is so versatile, you can take the basics of this recipe and create one that is entirely your own. Also, don't just stick to an apple salad. By changing up the fruit selections, you can keep the salad just as unique as the pizza. Happy eating and feel free to leave a comment below.

© 2014 Jessica Barrow

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