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Homemade Egg-Crust Vegetarian Breakfast Pizza photo

Egg-Crust Vegetarian Breakfast Pizza

This Egg-Crust Vegetarian Breakfast Pizza is a delicious and nutritious way to start your day!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza:
  • 4 oz mushrooms washed and thickly sliced
  • 1 T olive oil divided
  • 6 black olives sliced
  • 1/4 green bell pepper thinly sliced
  • 1 oz grated Mozzarella Cheese for topping
  • 2 eggs beaten well
  • 1/2 tsp Spike Seasoning for added flavor
  • 1/4 tsp dried Oregano adjust to taste

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing bowl
  • Knife and cutting board

Method
 

Instructions
  1. Step 1: Prepare the Ingredients - Wash and thickly slice the mushrooms. Slice the olives and green bell pepper to have them ready.
  2. Step 2: Heat the Skillet - In a non-stick skillet, heat half of the olive oil over medium heat.
  3. Step 3: Sauté the Vegetables - Add the sliced mushrooms to the skillet and sauté for 3-4 minutes. Then add the green bell pepper and olives, sautéing for an additional 2 minutes. Set aside.
  4. Step 4: Make the Egg Crust - In a mixing bowl, beat the eggs with Spike Seasoning and dried oregano. Pour into the skillet, swirling to coat the bottom evenly.
  5. Step 5: Cook the Egg Crust - Cook for 3-4 minutes until edges start to set.
  6. Step 6: Add Toppings - Once the crust is ready, sprinkle the sautéed vegetables and top with grated mozzarella cheese.
  7. Step 7: Finish Cooking - Cover the skillet and reduce heat to low. Cook for another 3-4 minutes until cheese is melted.
  8. Step 8: Serve and Enjoy - Slide the pizza onto a plate, cut into wedges, and serve hot.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the microwave or skillet to maintain texture.
  • Customize your toppings with your favorite vegetables.