LOW-CARB EGG-CRUST BREAKFAST PIZZA

If you’re a fan of cold pizza for breakfast, you’ll love this Low-Carb and Gluten-Free Egg-Crust Breakfast Pizza! It took me five attempts to get this one right, but I loved this final version. This tasty breakfast pizza is also Keto, low-glycemic, and South Beach Diet Phase One with the right ingredients. Use the Diet-Type Index to find more recipes like this one.

In college my idea of the perfect breakfast was cold pizza, and every pizza had to have pepperoni and olives. So I guess it’s not too surprising that when the idea of Breakfast Pizza popped into my mind, it had to be pepperoni and olive breakfast pizza.  If the idea of pepperoni and olives for breakfast doesn’t appeal to you, please try this with your own favorite pizza toppings.

INGREDIENTS:

1-2 tsp. olive oil (depending on your pan)

2 eggs, beaten well

4-5 small grape tomatoes, thinly sliced

6 slices of turkey pepperoni, cut in half to make half-moon pieces

6 – 8 black olives, thinly sliced

1 oz. mozzarella, cut into small cubes

Spike Seasoning, to taste (about 1/2 tsp.)

dried oregano, to taste (about 1/4 tsp.)

DIRECTIONS:

• Preheat broiler in oven or small toaster oven.
• Break eggs into a small bowl and beat well. Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes.
• Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute.  Add the eggs, season with Spike Seasoning and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.
• For full instructions please see : kalynskitchen.com

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