Protein Packed Breakfast Pizza

Pizza for breakfast is totally allowed, especially when you can make it nutritious and filling!

This breakfast pizza completely happened by accident. I started out with wanting to make thisegg roll recipe from Nadiya Hussain but it quickly got overloaded with all the veggies and protein I needed to start my day and it wouldn't roll. Thinking back on another one of my favorites, breakfast pizza from Skinny Taste, I decided to go for it and make a protein packed, lower carb, and dairy free version of a breakfast pizza. It turned out amazing!

And you know what I like best about it? You can customize it however you like. I didn't even really measure anything; just grabbed what I saw in the refrigerator that looked good and fit my dietary needs. Could you use whole eggs instead of egg whites? Sure! Could you use fat free cheddar or any other kind of cheese? You bet, as long as it's gooey and sticky! Real bacon, turkey bacon, or sausage crumbed up instead of Canadian bacon? I'm jealous! It's more a method than a recipe that I am excited to share with you.

I'm going to go through my low fat, dairy free, high protein version below butfeel free to swap in ingredients how you see fit for yourself and what you like to eat. Remember, method, not recipe! Eyeball it, have fun with it, make it delicious for you.

Ingredient ideas: mushrooms, spinach, bell pepper, jalepeño, onion, zucchini, asparagus, tomato, bell pepper, olives, peas, corn, and broccoli are the first to come to mind. 

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Protein Packed Breakfast Pizza

makes 1 pizza

Ingredients

1 low carb tortilla (I used La Banderita brand)

125g egg whites from a carton (or about 4 egg whites)

2 slices of Canadian bacon chopped into pieces

15g red onion

55g red bell pepper

7g soy cheese (a light sprinkle, I like Trader Joes)

Pam cooking spray

Skillet the same diameter as your tortilla

Directions

1. Dice all your vegetables and sauté with the canadian bacon in a non-stick skillet the size of your tortilla until tender. Using a spray or oil is optional.

2. Remove the mixture from the pan and set aside.

3. To the same pan, add the egg whites and let them begin to cook. Salt and pepper if you want.

4. When the eggs have cooked on the bottom but the top and middle is still liquid, add the vegetable mixture back in. This way they'll sink and get stuck in the egg white but not touch the bottom, leaving a smooth egg surface once flipped. You'll see why in step 7.

5. Once the egg is almost fully cooked, carefully flip the entire omelette over. We're going to move quick now because not much more cooking is needed for the egg to be done.

6. Sprinkle the cheese across the top of the egg and let it begin to melt. How much and what kind of cheese you use is up to you! I use a minimal amount to keep the calories down myself.

7. Press the tortilla on top of the omelette and give it a good squish to adhere it to the cheese. 

8. Spray the tortilla with the cooking spray and flip the entire thing over in the pan.

9. Crisp the tortilla in the pan and then remove, slice into wedges and enjoy!

You can add all sorts of toppings and garnishes to the breakfast pizza. Cilantro, avocado slices, guacamole, salsa, pico de gallo, hot sauce, sour cream, more cheese, tomatoes, olives, green onions....so many options.