Pizza for Breakfast

My friends and I planned to do a pot-luck brunch on our apartment’s rooftop, so my first thought was what can I possibly make for breakfast with a grill?! My love for pizza combined with my love for grilling made it quite clear – why not grill a breakfast pizza. Short on time, I decided to buy store-bought dough (making your own wouldn’t be too hard and you could use a healthier alternative), and I bought some produce favorites: parsley and scallions! Just about anything can be used as toppings, however below is what I used and how I did it.

Prep Time: 15 Minutes

Cooking Time: ~10 Minutes

Ingredients:

  • Prepared pizza dough
  • Olive oil, for drizzling on pizza dough
  • 3 whole eggs
  • 5 strips cooked bacon, chopped into pieces
  • 1 cup grated mozzarella
  • ¼ cup grated parmesan
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 1 tbsp minced parsley
  • 1 whole scallion, trimmed and thinly sliced

Directions:

  1. Dust the surface of your kitchen counter with flour and roll pizza dough to a ¼-inch thickness
  2. Drizzle both sides of dough with olive oil and set aside on round baking sheet
  3. Cook the bacon and chop it up
  4. Gather all the toppings and dough and move outside to the grill
  5. Set the grill to the highest heat setting, once it is nice and hot place the pizza dough onto the grill
  6. Once the grill marks appear, flip it and crack the three eggs onto the dough and cover for 3-5 minutes
  7. Once the eggs are just about set, sprinkle the cheeses, bacon and salt and pepper; cover for an additional 2 minutes or until cheese is melted
  8. Sprinkle with parsley and scallions, and enjoy!

Hidden Oats: Banana Almond Oatmeal Muffins

On the morning of my college graduation as I ran recklessly (& maybe still a little tipsy) out the door, my brother’s girlfriend handed me a muffin for the road. I was skeptical of it given her love for oats and *all* things natural, however if it weren’t for that muffin I wouldn’t have made it through the four hour long ceremony in the blazing heat on the National Mall. She passed along the recipe and I ran straight for the grocery store to gather the supplies!

It is a ‘Vegan Banana Almond Oatmeal Muffin’ and is my first step towards incorporating oats into my diet. The muffin is great for an on-the-go breakfast when you need to hit the snooze button one too many times, and is great for an afternoon snack. It’s filling yet delicious and tastes just like good ole banana bread! Below is my version of the recipe:

Yields: 12 generously sized muffins

Prep Time: 10 Minutes

Cooking Time: 22-25 Minutes

Ingredients:

  • 1/4 cup almond butter
  • 3 smashed ripe bananas
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup almond milk (any flavor works!)
  • 1/2 cup slivered strawberry slices
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup raw sliced almonds (save some for topping the muffins

Directions:

  1. Preheat oven to 375 F and grease muffin tin with coconut oil
  2. Make sure that the almond butter is runny, microwave if necessary
  3. Combine all ingredients in large bowl and stir thoroughly until combined; spoon into muffin tins and top with almond slivers
  4. Place on center rack of oven and bake for about 22-25 minutes
  5. Take out and let cool – the muffins should pop right out of the tins!

Other Options: Adding egg whites is a great source of additional protein! Just make sure to keep the muffins refrigerated if adding egg whites. I also added mini chocolate chips to half of the muffins to satisfy my chocolate sweet tooth!