We’ve had a good run, Summertime. Lazy days filled with sunshine, water and questionable clothing choices, capped off with ice cream and blown bedtimes, are coming to an end. Kindergarten kicks off in just a few weeks with an 8 a.m. start time. Despite the fact that my children are extreme early risers, three months of unstructured, pajama-clad mornings has basically decimated our routine.
The week before school begins, we’re getting a reboot. I’ve already printed out a new daily routine visual chart and now I’m tackling breakfast with a repertoire of fast, nutritious meals that we can eat on the run. I’ll be whipping up a few batches of homemade granola, carrot-laced breakfast cookies and breakfast popsicles.
I realized most of my grab-and-go options are on the sweet side. Although the kids aren’t complaining, I’m always looking for healthier choices that load up the veggies and limit sugar. Which led me to pizza — its one of their favorite foods and its easy to eat on the go if necessary.
This delicious version is loaded with spinach, scrambled eggs, red bell peppers and a slice of bacon. I sautéed the veggies in a small pan, then scrambled the egg. Then I piled everything on to a single-serving sprouted grain pizza/flatbread crust from Angelic Bakehouse, for an extra boost of whole grains and protein. The pizza was hot and perfectly crispy in about 8 minutes. While this was delicious right out of the oven, it was also extremely tasty cold out of the fridge. The crust remains crisp and the toppings delicious at any temperature. I’m planning to make a small pile of these on Sundays and keep them in the fridge for quick weekday breakfasts on the way to school.
Because I suspect this whole “routine” thing is going to be quite an adjustment…
Yes, Summertime, we had a good run. Thanks for the memories.
Spinach & Bacon Breakfast Pizza
Serves 1 – 2
1 single-serve whole grain pizza crust (such as Angelic Bakehouse Flatzza Buddies)
2 teaspoons olive oil, divided
1 tablespoon red bell pepper, diced
1 cup baby spinach
1 egg, beaten
1 slice cooked bacon, diced
1 “egg sized” ball of fresh mozzarella cheese
salt & pepper to taste
fresh basil (optional)
- Preheat oven or toaster oven to 425 degrees F. Heat 1 teaspoon olive oil in a small, nonstick skillet over medium heat. Add red bell pepper and sauté for about one minute, until slightly soft. Add spinach and sautee, stirring until spinach is wilted. Transfer to a small bowl.
- Reduce temperature to low. Pour egg into the same pan, stirring occasionally with a spatula until egg is scrambled.
- Brush remaining teaspoon of olive oil over pizza crust, then top with egg, veggies, bacon and small pieces of fresh mozzarella. Place pizza on a cookie sheet and bake in hot oven until crust is crisp and cheese is melted, about 8 minutes.
- Season to taste with salt and pepper and serve immediately or cool completely, slice into individual servings and store in the refrigerator, wrapped in wax paper or plastic bags for a grab-and-go cold pizza breakfast.
Note: Angelic Bakehouse is one of my PR and culinary clients and they occasionally send me product samples. This is not a sponsored post. I simply love their products. All opinions are my own.