Toasty Breakfast Egg Pizza

You know I love creative meals. Here’s another fun meal idea: Breakfast Egg Pizza!

It started as a wrap, but what gets me about breakfast wraps and burritos is that they’re gone in what feels like seconds. Yes, I realize most people need a few minutes to finish a wrap; I do, too. But you can’t help but always want more.

I like to savor food, all its flavors, to really experience it. I’ve heard some call this mindful eating, and I love that idea.

And I love this egg ‘za, too. It seems bigger in appearance, and it’s quite a spread. A nice big meal with lots of complimentary ingredients, all layed out and toasted to perfection. And by cutting it into slices, you have to stop and enjoy each slice all the more. 


1 whole-grain, low-sodium FlatOut wrap

1 T organic salsa

3 egg whites scrambled with 1 T nondairy milk (sprinkled with cumin and onion powder)

1-2 T nondairy cheese shreds

a handful of your favorite veggies

fresh cilantro and red pepper flakes to garnish


-Preheat broilers to high. Lightly grease a cookie sheet and place wrap flat on sheet. Spread salsa thinly over the wrap. Set aside.

-Prepare scrambled eggs as you normally would. When nice and fluffy, transfer to wrap, spreading out evenly.

-Add veggies, and then cheese. Broil for about 3-5 minutes or until cheese is bubbly and edges are crisped.

-Garnish as you like and serve warm.


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