Due to seemingly VERY popular demand, I’m going to jump ahead a recipe or two and give you, loyal readers, my newest creation…Breakfast Pizza!

This one came about very abruptly. Basically while frying up omelet innards I remembered that the pan was oven safe up to 400F, so rather than make an omelet as I had planned I decided to see what would happen if I poured the egg into the pan and baked it. It was a definite success and took about 30 minutes total from prep to table.

The Insides

• Mushrooms
• Chicken Bacon
• Garlic
• Sea Salt  & Herbs
• Daiya Dairy Free Cheese
• Green Onions
• Eggs (obviously)

Now this is a recipe where the amounts are entirely up to you, mine was made in a 12 inch pan so I had a bit more room to roam. As the picture shows, it made 8 good sized pieces. All that needs doing is the frying of your veggies and the scrambling of your eggs in a separate bowl. I personally leave the green onions out and sprinkle them over the top as I find it allows for more flavour from them. So, fry up the garlic, mushrooms, and chicken bacon (we diced ours) in the pan, and once they get to your desired level of doneness (totally a word), pour on the egg, toss the cheese on top and put it in your oven which has been preheated to 350 for 15 minutes.

These next 15 minutes are crucial, these were a gift handed down to you by the Gods of Breakfast Prep, you have your meal in the oven and nothing else to do. This is the time given to you to clean up your dishes (5-7 minutes tops) and then sit down with your cup of coffee/tea/milk/BBOC (Breakfast Beverage Of Choice) and wait for the timer to let you know that breakfast is served. My pan is non stick so after I took it out of the oven, I just slid it right out of the pan and onto the cutting board with ease, divided it up, plated it, and sprinkled on the green onion.

That’s all there is to it, ladies and gentlefolk.

Enjoy, and as always, let me know how it turns out/any tweaks you made to the recipe =)