Cooking with Kids: Breakfast Pizza Sandwiches Recipe Idea

It's a cold, Saturday morning here in our little corner of the world--and mornings like these present perfect opportunities for cooking with kids projects in the warm kitchen!  This morning, we created these mini-breakfast pizzas for the girls--who do not care for lots of bread.  Then, we topped a couple with English muffin halves for more grown-up breakfast sandwiches.

It was quick, easy and the girls were able to pick and choose their favorite pizza-friendly toppings.

Ingredients for Mini Breakfast Pizzas or Breakfast Pizza Sandwiches
6 English Muffins (halved for Sandwiches) or 3 English Muffins (halved for open faced pizzas)
1 Tbsp. Olive Oil
1 Tbsp.  Parmesan Cheese
2 tsp. Italian Seasoning
6 Tbsp. Pizza Sauce or Marinara Sauce

1 tsp. Butter, Coconut Oil or Olive Oil
2 c. Chopped Pizza-Friendly Veggies (we used red and green peppers, black olives, and onions)
4-6 oz. Chopped Pizza Meat (we used spicy, smoked ham and salami)
4 Eggs, Lightly Beaten
1/2 tsp. Garlic Powder
1 tsp.  Italian Seasoning

3 Slices of Provolone Cheese, halved

Instructions for Mini Breakfast Pizzas or Breakfast Pizza Sandwiches.

Preheat oven and prepare baking sheet.  Preheat oven to 350 F.  Line a cookie sheet with aluminum foil and spray it lightly with cooking spray.

Prepare the "crusts" or sandwich bottoms.  Brush each English muffin half with olive oil and Parmesan cheese and Italian seasoning evenly between the rounds.   Place on the prepared baking sheet.  If making sandwiches--only do this for the bottoms.  Add a Tbsp. Pizza Sauce or Marinara to each round and spread evenly. 

Prepare the egg filling.  Heat oil or butter in a skillet.  Saute vegetables until tender.  Scramble eggs into the vegetable mixture until set.  Season with garlic powder and Italian seasoning.  Any meat or vegetable that you would put on a pizza works great in this recipe.  Pepperoni, mushrooms, olives, bacon, chicken, broccoli, pineapple--really, anything goes--just try to keep the measurements at about 4-6 oz of meat and no more than two cups of veggies.

Build the pizzas or pizza sandwiches.  Divide the egg mixture into six portions.  Top each of the six seasoned and sauce covered English muffin rounds with 1/6 of the egg mixture and 1/2 of a slice of provolone cheese. 

Bake and serve.  If you are making sandwiches, place the English muffin tops, split sides down, onto the baking sheet with the "pizza" halves.  Bake for about 10 minutes or until the cheese is melted and the sauce is heated through.  Serve warm, either as open "pizzas" or topped with a muffin round as a sandwich.

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