Brunch Pizza Pie

Brunch, hands down is one of my favorite meals. Brunch is awesome because you get to sleep in and have two meals in one! And who doesn't love pizza for breakfast? Here's a semi-homemade mini pizza pie I whipped up using the night before's left overs. At first I though this would pass as vegetarian but, to be exact, it's ovovegetarian since it includes egg. It's a bit of a heavy breakfast so, it's perfect for a sleepy Sunday brunch or even a breakfast for dinner night.

Here's what you will need:

Pesto
Spinach
2 Eggs
Milk
S & P
Olive Oil
Ricotta Cheese
Shredded Cheddar Cheese
Maple Tempeh Bacon, chopped
Cherry Tomatoes, halved
8" Mini Pizza Crust

Mixing bowl
Whisk
Skillet
Baking sheet



Let's get cookin':

Preheat oven to 400F. Brush pizza crust with olive oil and bake for 2 mins. Mix ricotta cheese with a spoonful of pesto, just enough to turn the ricotta light green or passes the taste test. In another mixing bowl add a handful or two of spinach, drizzle with olive oil, salt and pepper. Heat up a small skillet to medium and add oil. Fry up tempeh bacon until crispy, drain then set aside. Reheat oil and saute tomatoes. While those cook down, scramble eggs with milk, salt, pepper, and add tempeh bacon. Using the same pan add egg mixture and cook halfway. Eggs should still be runny. Once crust is done spoon a layer of ricotta on crust and top with spinach mixture. While hot and slightly runny, add egg and top with cheddar cheese. Pop in the oven for another 7 mins and wa-la! As you can see, I didn't include measurements since I usually eye my ingredients, so feel free to improvise and add more veggies.

What's your favorite meal? Comment below and tell me what you love to cook for your favorite meal.

Enjoy!