Easy breakfast pizzas (3 ways!)

Is it just me or does it feel like every time you ask someone what their favorite food is they say pizza? But what’s better than pizza? BREAKFAST PIZZA… the correct answer is breakfast pizza 😉

Here are 3 simple ways to make breakfast pizza in the comfort of your own home! Or you can do it like me and make mini pizzas so there is something for everyone!

  • The healthy (ish) breakfast pizza
  • The original breakfast pizza
  • The southwest breakfast pizza

I bought a large square pizza dough in the deli section of my grocery store and cut it into 6 equal (ish) squares, drizzled them in olive oil and garlic salt and baked them per the package instructions or until they were just turning golden brown. While the crusts were baking, I cooked each meat- you only need a little bit of each if you are making the smaller pizzas, so I separated them in a large skillet. I also sautéed my onions and sweet peppers.

The healthy (ish) breakfast pizza

Garnish-green onions, olive oil drizzle or hot sauce

The original breakfast pizza

  • Scrambled farm fresh eggs
  • Cheddar cheese sauce (I made the sauce homemade by making a roux with 1 tsp butter, a pinch of flour, and a splash of milk then add a handful of cheddar cheese) but you could also sprinkle shredded cheese or use a store-bought spread.
  • Bacon crumbles
  • Sauteed onions
  • Original Yep seasoning

Garnish- green onions, hot honey

The southwest breakfast pizza

  • Scrambled farm fresh eggs
  • Sauteed sweet peppers
  • Mexican cheese sauce (I made the sauce homemade by making a roux with 1 tsp butter, a pinch of flour, and a splash of milk then add a handful of Mexican cheese) or you can use queso!
  • Sauteed onions
  • Fresh corn
  • Cooked chorizo- crumbled
  • Southwest Yep seasoning

Garnish- avocado slices, Mexican crema, or sour cream

Once the crusts have baked, pull them out of the oven and assemble your pizzas. Bake for another 5-8 minutes at 350 (or until everything is melted and hot!) Garnish and enjoy! To reheat leftovers- toss them in your air fryer for 6 minutes and the crust will be crispy again!

As always, tag me on instagram @katiescardiokitchen if you make them!

Life is about balanceee (how we are balancing our budget- and diets while living in DC)

Hey guys! Long time no see, right?! Life has been crazy with my new job- oh and packing up my life to move to Washington DC with Ted! Things are finally settling down and I can get back to doing some of the things I love that I have been neglecting- like blogging and recipe development!

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Moving to DC has been quite the life change, that’s for sure! Both Ted and I have been living alone for so long that we had to learn to adapt to one another on a different level- but also financially. So with that change came a revamp of our budget. A big part of our budget is around food, because grocery shopping and cooking for two is a totally different ball game than when it’s just you all by yourself. This took us a little bit of trial an error and compromise to come up with a good budget that allows us to eat healthy while also enjoying ourselves and getting the full DC foodie experience.

 

Ted and I both have a focus on eating healthy- but we agreed that we do not want to miss out on the restaurant experiences that DC has to offer so we decided that during the week we cook at home and meal prep our meals for breakfast and lunch. Ted cooks on the days I work and I cook on the days I am off. It creates a pretty balanced schedule for us and doesn’t leave either one of us feeling overwhelmed with cooking- but also prevents us from getting burnt out and ordering take out or eating out too often. This allows us to enjoy ourselves on the weekend without feeling the financial burden of eating out or the guilt of eating unhealthy all week.

Did I mention that we typically split meals too? Haha, at first Ted was not really on board with sharing meals with me… but he quickly realized how little I can actually eat at once and I convinced him we could save money as well as get to try more things this way. So we usually get one entrée and an appetizer and that’s plenty of food for the two of us without breaking the bank- because lets be honest, eating out in DC cost a pretty penny.

For breakfasts I usually make us some sort of eggs whether it be a big ole omelet that I can divide up, scrambled eggs, instant pot  egg bites,  or baked egg cups.

Lunches typically consist of salads or leftovers from the dinner the night before.

Dinners we try to plan together- at least the meat portion so we can be prepared the night before.

By the weekend we are ready to explore the food that DC has to offer!

One of our favorite spots is Liberty Tavern where we have had the best breakfast pizza that either of us has ever had. I mean- it’s THAT good.

Witlows on Wilson has quickly become our go to spot when we are out with friends and want a decadent mac and cheese ball- because who doesn’t love mac n cheese rolled into a ball and deep fried? #drooling

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Last week we went to The Pig for date night and their pork shoulder mac with their Burnt End sliders hit the spottttt- you know what spot I’m talking about, right? The one where you both take a bite and just sit there in awe of how good it tastes. Yep- that one.

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This is what has been working for us! What works for you? How do you eat healthy but also allow yourself to experience life without the guilt and without breaking the bank!? I wanna know!

 

As always you can find more about my meal preps and date nights on my Instagram Kburg21 

Sweet tater toast!

Who doesn’t love a good slice of toast?! I feel like millennials have taken toast to a whole new level- I mean come onnnnn, avocado toast y’allll! But what’s better than a perfectly ripe avocado smashed onto a slice of bread…a perfectly ripe avocado smashed onto the perfected baked slice of sweet potato! Trust me- it’s even better than it sounds. I hated sweet potatoes for virtually my entire life…and this last year they have become one of my staples in my refrigerator. However, I’m still not a fan of a baked sweet potato…there’s nothing like the real thing there if I want a juicy loaded tater I’m going all in!

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Back to sweet potatoes…they are utterly delicious and I eat them for breakfast at least 3 days a week. So today I was craving some good sweet potato toast… I’m never really sure what I’m going to use for toppings because you can literally put anything on them and it’s a flavor burst in your mouth. I usually just dig through my refrigerator and grab some ingredients that need to be used up anyway and toss them on a slice.

First and most importantly you’ve got to pick the perfect sweet potato that’s worthy of toasting. I typically always have at least one potato that I keep on hand just for toast! It’s got to be long enough but not too skinny and not too fat…but also it has to be about the same size around throughout the whole potato! None of those- fat in the middle skinny on the ends kinda sweet potatoes. I feel like the people at the produce stand definitely judge me as I dig through the sweet potato crate in search of the perfect tater but hey! a girls gotta do what a girls gotta do! Right!?

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Now, in order to slice the potato evenly and without cutting off one hand I toss mine into the microwave for 1-2 minutes (just long enough to make it not feel like a total brick.) Then I slice the potato into 3-4 slices depending on the size of the potato.
Now drizzle with your favorite oil- I use LaTourangelle Artisian garlic oil and season mine with Primal Palate breakfast blend because -YUM. Now toss them on a rack in the toaster oven for about 10-12 minutes at 400, then broil for about 3-4 minutes to crisp them babies up! While those are toastin’ away –prep some toppings!

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Like I mentioned before you can top yours with any of your favorite toast toppings! But here’s was I scavenged up to top mine with today…
Slice 1
1 scrambled EgglandsBest egg with @fairlife milk
Ole choizo
Cacique queso fresca
Chopped green onions

Slice 2
½ avocado smashed
1 sliced grape tomato
Feta
Chopped green onion

Slice 3
President CheeseGarlic herb cheese spread
1 slice crumbled ButterBallTurkey low sodium turkey bacon (this is my ABSOLUTE favorite bacon)
A handful of frozen roasted corn from TraderJoes
Cacique queso fresca
Chopped green onion (are you seeing a trend here 😉 )

Slice 4
Soom Tahini
Strawberries
Blueberries
Drizzled with original Sunbutter
And sprinkled with Salba chocolate covered chia seeds

And of course I had to have a fried egg  seasoned with  FreshJaxto dip my toast in the runny yolk because what’s toast with a runny yolk for dippin’?!

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Enjoy!
Simple, healthy, and oh so satisfying!
Tag me if ya make ‘em!
#katiescardiokitchen @kburg21

Easy-peasy InstantPot egg bites!

 

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I don’t know if any of you have tried the sous vide egg bites from Starbucks but they are so-freakin’-gewwwddd! However- they are also pretty pricey! I’m a sucker for eggs, and 2-3 egg bites are the perfect serving size for my post bariatric surgery tummy so I decided to develop my own egg bite recipe using my InstantPot! (have I mentioned how much I love my InstantPot?!)

First things first! Here’s what you’ll need…

  • 3 large Eggland’s Besteggs
  • 3 egg whites
  • 1 cup of cheese (I used ½ cheddar and ½ mozzarella but Gouda is delicious in these too!)
  • ½ cup FairLife milk
  • ¾ cup large curd cottage cheese (because I hate low fat cottage cheese J )
  • 1 pinch Redmond’s garlic Himalayan sea salt
  • ½ tsp FreshJax herbs de province seasoning blend

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  • 1 handful of fresh spinach chopped
  • 2 slices of shredded Boars Head maple glazed ham
  • ¼ cup Jimmy Dean turkey sausage crumbles (these are seriously the easiest addition to any breakfast dish!)
  • 3tbs fresh salsa (I buy whatever brand is on sale for the week!)
  • 3 diced mini sweet peppers

Now it’s time to blend!

Throw the first set of ingredients into a blender (eggs, egg whites, cheese, cottage cheese, seasonings, and milk) and pulse your blender until the mixture appears mixed and airy (the more air the fluffier..is fluffier a word? Fluffy eggs are life…just sayin’)

Assembly time!

I bought my egg bite molds on amazon for like 6 bucks- just search ‘egg bite mold for instant pot.’ Trust me- these are SO worth it..and you can use them for all kinds of other recipes in your instant pot! The egg bites slide right out and I have never had them stick- total game changer. You’ll thank me later…

Each mold makes 7 egg bites and I use 2 molds. I divided the rest of the ingredients up evenly between the 14 cups and poured the egg mixture into each cup filling them a little over ¾ full. If you over fill they will pop out of the mold (been there done that.)

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Time to cook ‘em!

Set your Instantpot to ‘steam’ for 8 minutes…make sure the valve is sealed. Pour 1.5 cups of water into the bottom of the pot and place the steam rack at the bottom. Now, stack your molds on top of the rack and you’re all set! After they steam for 8 minutes let the pressure release naturally for 12 minutes. Then, release the pressure valve and remove your molds!

I like to let the eggs settle into the mold for a couple of minutes before I flip them over onto a plate lined with paper towel. The paper towel helps absorb some of the leftover moisture from the steaming process and helps firm up the egg bites!

I use mine for meal prep and they last about a week in the refrigerator!

Eat and enjoy!

Tag me on Instagram @kburg21 if you make ‘em so I can see! #katiescardiokitchen