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!

Zucchini Taco Boats!

Who doesn’t love a good taco?! I mean.. if you answered “me!” – are you even human?!

img_4527

But for real… tacos are life… and these Zucchini taco boats sure hit the spottt, you know what spot I’m talkin’ about right!? The one that makes you close your eyes, sit back and just say “mmmmm” that was good.

The best part- they are low carb and SUPER easy to make!

img_4561

Here’s me perfect low carb recipe- just in time for Cinco de Mayo!

What you’ll need…

  1. 2 zucchini
  2. Beef
  3. Taco seasoning (I used Twang chile lime and Daks sodium free taco blend)
  4. Corn bean salsa
  5. Avocado
  6. Mexican cheese
  7. Tomatoes

Slice the 2 zucchini’s in half and scoop out some of the zucchini forming little boats. Drizzle them with olive oil and a sprinkle of Twang chili lime seasoning then toss them in the toaster oven at 350 for about 8 minutes.

Meanwhile cook your beef and season it up with some taco seasoning! Now mix in the salsa.

When your zucchini is semi-soft layer them with a little Mexican cheese blend and load the boats with the meat and salsa mixture! Now- back in the toaster oven for about 5-6 minutes.

Garnish with diced avocado, a drizzle of Ole white queso, and a sprinkle of Chile lime seasoning and BOOM! Dinner is served!

img_4529.jpg

Great paired with some blue corn LateJuly tortilla chips and guacamole!

Tag me on Instagram if you make ‘enough! Can’t wait to see! @kburg21

Cheesy Taco Stuffed Peppers

Stuffed peppers have become one of my go-to low carb meals over the last year. They are just so versatile and you can pretty much stuff anything inside of a pepper…leftovers, chicken, vegetables, cheese, pork, beef, rice, quinoa…did I mention cheese…because we all know cheese is the way to my heart…along with tacos..so what’s better than a cheesy taco stuffed pepper? The correct answer is nothingggggg! HELLO YUM!

img_2041

Here’s what you’ll need!

1 lb Mighty Spark Food Renegade Chef Blend (beef, beef sirloin, beef brisket, and beef short rib blend)

1 cup of Trader Joes multigrain blend with vegetables

1 tbs FreshJax taco seasoning

4 large bell peppers

Latourangelle grapeseed oil

½ cup sliced grape tomatoes

½ cup cubed jalapeno jack cheese

Redmond’s garlic salt

2 Green onions sliced

BOOM that’s it!

First, cook your beef blend on medium until there is no pink. While the meat is cooking- cut the tops of the peppers off and clean out the seeds. Drizzle the peppers with the grape seed oil and sprinkle with garlic salt. Once the meat is finished cooking you can add in the taco seasoning and mix in the multigrain blend.

img_2032

Now it’s time to assemble these bad boys!

I like the bottoms to be extra cheesy so I stuff some a few cubes of cheese into the bottoms of the peppers before adding in the meat and grain blend and then evenly distribute the tomatoes and the rest of your cheese into the peppers and you’re ready to bake ‘em!

I tossed mine into the toaster oven, but you can use a regular oven if you don’t have one. Cook them at 400 for about 20 minutes or until the cheese is browned on top and the peppers are a little soft. I don’t like my peppers to be too crunchy so I tend to leave mine in a little longer to assure they are thoroughly cooked. Now toss your sliced green onions on top and whaaa-laah!

img_2037

And just like that- dinner is served! Protein, carbs, and vegetables all in one easy dish!

Enjoy!

 

As always- tag me on Instagram if ya make ‘em so I can see!

@kburg21 #katiescardiokitchen