Who doesn’t like breakfast for dinner? I was trying to think of a way to mix up the normal breakfast for dinner routine and also keep it meatless for Meatless Monday PLUS have it be something Brady would enjoy helping me cook…Breakfast Pizza! It’s super simple and came out delish! (For the record, this would be great for a brunch and a meat version would be fantastic with crumbled bacon or sausage.)
Refrigerated Pizza Dough
Scrambled Eggs (6-8 eggs)
2 cups of Shredded Mozzerella
About a half a container of Chive Cream Cheese
Chopped veggies to top
We started by squishing our dough out on a pan…Brady really enjoyed this part. I scrambled up my eggs while my pizza dough was “pre-baking” for about 5 minutes. I left the eggs just a little softer than I normally like them because they will firm up a bit in the oven. After the pizza crust was pre-baked I spread out some of the softened cream cheese for the “sauce.” I then spread out the scrambled eggs. Brady helped me put on the cheese and veggies on top of the eggs. I then baked the pizza at 400* for about 15 minutes (or until the crust looks golden brown.)
I loved how B and N were playing with fake produce as we waited for our Veggie Breakfast pizzas to bake!
Ta-da! It’s sloppy, colorful, and totally imperfect- it’s toddler food art!
It was hot, gooey, and tasty! We used Brady’s favorite veggies (tomatoes and green and red peppers) so he loved it and it was soft enough for Nolan to gobble up as well. Feel free to use any veggies you like if you give this recipe a try- onions and mushrooms would be yummy!