Mini Breakfast Pizzas with Egg, Spinach and Pesto

  • 25M Total Time

  • 10M Prep Time

  • 6 Ingredients

  • 4 Servings

These mini breakfast pizzas are delicious and perfect for any meal occasion, whether it’s dinner, an after-school snack or meal-prepped for a weekday lunchbox. The high-quality protein and nutrients in the eggs will keep you fueled throughout the day.

This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN. 

Directions

  1. Preheat the oven to 400°F and line a small baking sheet with parchment. Split the English muffins apart with a fork, then scoop the middles out to create a divot for the eggs. Add both English muffin halves, cut side up, to the prepared pan and cook until slightly toasty, about 5 minutes.

  2. Combine 1 tablespoon prepared pesto with the spinach. Spread the remaining 2 tablespoons of pesto over the English muffin tops then add the spinach, leaving the center empty for the eggs. Crack an egg into each center and bake for 10 minutes. Remove and cover tops with mozzarella, bake until egg whites are set and cheese is bubbling and melted, about 4 to 5 minutes. 

  3. Remove from the oven and garnish with tomatoes and basil.

     

    Note: The USDA recommends cooking eggs until the yolk and whites are firm. 

     

Ingredients

  • 2 whole wheat English muffins, split
  • 3 Tbsp prepared pesto, divided
  • 1 cup frozen, chopped spinach, thawed and drained
  • 4 large eggs
  • 1 oz. part skim mozzarella cheese
  • chopped tomatoes and fresh basil, for garnish

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.