Description
This nutritious and kid-friendly breakfast pizza is a hit in school cafeterias! Packed with protein, whole grains, and fresh toppings, it meets USDA school breakfast requirements and keeps students fueled for the day.
Ingredients
– 2 lbs whole grain pizza dough (or pre-baked crusts)
– 2 tbsp olive oil (optional, for crust)
– 18 large eggs, scrambled
– 2 cups shredded low-fat cheddar cheese
– 2 cups shredded low-fat mozzarella cheese
– 1.5 cups diced bell peppers (red, yellow, or green)
– 1 cup diced turkey sausage (optional for protein variety)
– 1 cup low-sodium tomato sauce or cheese sauce
– Salt and pepper to taste
Optional Vegetarian Toppings:
– 1 cup baby spinach, chopped
– 1/2 cup diced tomatoes
– 1/4 cup crumbled feta cheese
Instructions
1. **Preheat oven** to 400°F (204°C).
2. If using fresh dough, roll out to fit large sheet pans. Pre-bake the crusts for 5–7 minutes.
3. **Prepare toppings**: scramble eggs, sauté sausage if using, chop vegetables.
4. Spread a thin layer of tomato sauce or cheese sauce over each crust.
5. Distribute scrambled eggs evenly across pizzas.
6. Sprinkle with both cheeses.
7. Add toppings such as turkey sausage, bell peppers, and spinach.
8. **Bake** for 10–12 minutes or until cheese is melted and crust is golden.
9. Cool slightly, cut into 24 square or triangle slices.
10. Serve hot and enjoy!
Notes
– To meet USDA requirements: Use at least 50% whole grain crust, low-fat cheese, and include a serving of vegetables or fruit on the side.
– Easily adaptable to vegetarian or gluten-free diets.
– Great for batch cooking and freezing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
Keywords: school breakfast pizza, USDA school meals, healthy pizza, breakfast for kids, cafeteria recipe