It’s as if I blinked and the summer went by. My kids have been in school for a few weeks now and I have to admit it has been nice to get back into a routine. Sure it’s hectic every morning getting them fed, lunches packed, and off to school, but at the same time it has been fun to come up with nutritious breakfast options that can be made quickly or ahead of time.
It only takes 5 minutes to make scrambled eggs with spinach, but to make these pizzas it takes only an additional 10 minutes, which I know can sometimes be challenging on busy weekday mornings. So, I have been making these pizzas on Sunday evenings and then refrigerating them for the week. All I have to do in the mornings is throw them in the oven and bake them long enough to reheat and for the cheese to melt.
Turn simple scrambled eggs into a high-protein breakfast with these southwest breakfast pizzas paired with a glass of milk — wheat English muffins topped with scrambled eggs with spinach and mozzarella cheese. What kid doesn’t want to eat “pizza” for breakfast?
Our garden is in full bloom and we have tomatoes growing like weeds, and I have been making lots of homemade salsa. I topped these breakfast pizzas with a mild homemade pico de gallo and slices of avocados. Feel free to purchase your children’s favorite salsa or omit. Serve the southwest breakfast pizza with an 8-ounce glass of milk to complete the meal.
This summer’s international athletic competition really inspired my children and noticed Milk Life was an official sponsor of the U.S. teams. Both of my children are very active in sports. My son is playing tackle football and my daughter plays softball. Now they ask for milk on the table with every meal. Whether in a cup, glass or bowl, or mixed into a simple recipe, milk is a simple and wholesome way to help get kids a protein packed breakfast before a busy school day, followed by sports. It’s important for kids to get protein at every meal, especially breakfast. Protein at breakfast can help kids start their day off right. In fact, protein at breakfast can help keep kids feel full and satisfied, so they won’t feel hungry by mid-morning.
It’s well known that dairy is good for all ages, especially kids. With a powerful punch of protein, as well as calcium, vitamin D, and other nutrients that many kids don’t get enough of — milk really does a body good. It’s real, affordable, and naturally nutrient-rich.
Southwest Breakfast Pizzas
- 6 medium eggs
- 4 teaspoons fat free milk
- 2 cups baby spinach, packed
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon olive oil
- 3 whole grain English muffins
- 2 tablespoons unsalted butter, melted
- 1/2 cup fat free shredded mozzarella cheese, packed
- Avocados slices (optional)
- Pico de gallo, jarred or homemade (optional)
Pair each serving with:
- 8-ounce glass of milk
- Preheat oven to 350 degrees. Beat eggs and 4 teaspoons milk with a fork or wire whisk in medium bowl until fluffy. Add spinach, salt, and pepper and lightly combine.
- Heat olive oil in a nonstick skillet over medium heat. Add egg mixture to skillet and cook over low heat, stirring frequently, until eggs are thoroughly cooked, about 2 minutes.
- Slice each English muffin in half so that there are six pieces total. Brush each half with melted butter. Scoop the scrambled eggs onto each half and sprinkle evenly with cheese to make “pizzas”. If making ahead of time, wrap pizzas in aluminum foil at this time and refrigerate or freeze until needed.
- Otherwise, place on a baking sheet and bake pizzas for 10 minutes or until cheese has melted and English muffins are toasted. If preparing previously frozen pizzas, remove from freezer, unwrap and bake for 15 minutes. If desired, top with avocado slices and pico de gallo.
- Serve with an 8-ounce glass of milk. Enjoy!
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
A special thanks to Milk Life for sponsoring this blog post. Opinions are my own.