Egg & Tater Pizza

Mike Garten

Yields:

Active Time:

10 mins

Total Time:

40 mins

If you thought cold pizza made a great breakfast, wait until you try this egg and potato topped version.

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Ingredients

1 5 oz. container baby spinach
1 cup marinara sauce
1 recipe Easy Homemade Dough (link in step 2), or one 1 1/2-lb. ball pizzeria dough
4 oz. mozzarella cheese, shredded
4 oz. extra sharp Cheddar cheese, shredded
8 oz. frozen potato puffs (2 c.)
6 large eggs

1. Step 1Preheat oven to 475 degrees F. In large bowl covered with vented plastic, microwave spinach on High 2 minutes. When cool enough to handle, squeeze dry.
2. Step 2Spread sauce all over Easy Homemade Dough. Top with cheeses, spinach, and potato puffs. Bake 25 minutes. Top pizza with eggs, 2 inches apart; sprinkle eggs with 1/4 teaspoon each salt and pepper. Bake 5 minutes or until whites are set but yolks are still runny.

About 525 cals, 18 g protein, 53 g carbs, 26 g fat (8 g sat), 3 g fiber, 930 mg sodium.

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