The recipe for today isn’t going to make you want to go back to sleep and it’s actually an eye opener for those who think pizza wasn’t made for breakfast.
The recipe for the day is called a breakfast pizza and its not just any kind of leftover pizza that you bring along while on a hurry to get to work! It’s a pizza filled with nutrients that a person may need in the morning and let you feel alive after eating the dish!
It comes with the usual breakfast meal, eggs, bacon, toast, cheese and potatoes. Something even a child can have in the mornings and wouldn’t have to call it junk.
The recipe came from “The Ultimate Kid-Approved Cookbook” which was published in 2011 and made by Editors of Cooking Light Magazine/Oxmoor House.
8 large egg whites, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons grated fresh Parmesan cheese
1 8 ounce can reduced-fat refrigerated crescent dinner roll dough
1 cup frozen shredded or diced hash brown potatoes, thawed
6 center-cut bacon slices, cooked and crumbled
1 cup reduced-fat shredded extra sharp cheddar cheese
1. Preheat oven to 375 degrees.
2. Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
3. Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.
4. Bake at 375 degrees for 23 minutes or until crust is browned. Cut into wedges.
* Young chefs can unroll the dough and help top it with toppings.