Kid Friendly - Dinner - Lunch - Breakfast
Mini Breakfast Pizzas with Egg, Spinach and Pesto
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.
Yields 4 Servings
Prep + Chill Time
10 mins
Cook Time
15 mins
Total Time
25 mins
The high-quality protein and nutrients in the eggs will keep you fueled throughout the day.
Ingredients
- 2 whole wheat English muffins, split
- 3 Tbsp prepared pesto, divided
- 1 cup frozen, chopped spinach, thawed and drained
- 4 Large Dakota Layers Eggs
- 1 oz. part skim mozzarella cheese
- chopped tomatoes and fresh basil, for garnish
Instructions
- 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.
- 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.
- Remove from the oven and garnish with tomatoes and basil
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