Vegetarian Breakfast Pizza

Using Your April 2013 Q

Something I've had requests about lately is more vegetarian THRIVE recipes.  I have a recipe that comes from my mother-in-law that is a simple all inclusive meal that she typically serves when she is making coffee cakes or something else sweet and with a fruit platter as a final side.  Although her original recipe is not vegetarian, looking at it I realized that it would be easy to convert it to something tasty, THRIVE-ing and Veggieful.

Because the Bacon TVP is on sale this month, I tried adding that on the top, but forgot to take a picture of the just veggie finished product.  Sorry about that!  Other products from the April Q being used in this recipe include FD Cheddar Cheese, and FD Potato Dices.

Here's the line up of ingredients I used for the Vegetarian version (minus the sausage of course!).  I will also be adding a strictly 100% THRIVE Breakfast recipe meal to the 30 Days of THRIVE soon.

Original Breakfast Pizza Recipe adapted from Bev Breunig's Recipe

1 (8 oz.) can crescent rolls
4 eggs
1/2 t salt
1/4 t pepper
1/2 c milk
1 c Swiss or Monterey Jack cheese
1/2 lb bacon
2 c hash brown potatoes

Fry bacon; break into tiny pieces.  Brown hash browns lightly.  Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan. Press over bottom and 1/2 in up the sides to form crust.  Beat eggs, add milk, salt and pepper.  Pour over crust.  Add bacon, cheese and hash browns.  Spread evenly over top.  Bake 25-28 minutes at 350 degrees, or until golden brown.  Serve immediately.

Full Page Printable Recipe

THRIVE Vegetarian Breakfast Pizza

1 (8 oz.) can crescent rolls
3/4 c THRIVE Scrambled Egg Mix
2 T THRIVE Instant Milk
1/2 t salt
1/4 t pepper
1 1/4 c water

1/4 c THRIVE FD Onion
1/2 c THRIVE FD Green Bell Pepper (or 1/4 each red and green)
1/2 c THRIVE FD Mushrooms
2 c THRIVE FD Potato Dices
1 c water

1 c THRIVE FD Cheddar Cheese
1/2 c water (drizzled slowly...do not just dump it!)

1/3 c THRIVE Bacon TVP (Optional)
Chef's Choice Seasoning (Optional)

1. Preheat oven to 350 degrees. Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan.  Press over bottom and 1/2 in up the sides to form crust.
2. Measure Onions, Bell Peppers, Mushrooms, Potato Dices and combine into a bowl then add 1 cup of water.  Allow to soak through for 2 minutes.  Mix thoroughly with a fork to ensure that all of the veggies get rehydrated. Set aside.
3. Measure Cheddar Cheese into a bowl. Slowly drizzle cold water on the cheese turning over softly with a fork for a minute.  Set aside.
4. Combine Scrambled Egg Mix and Instant Milk Powder, salt and pepper then add 1 1/4 c water.  Pour mixture over the crescent dough crust. Pour the vegetable mixture on top of the egg mixture in the pan. Sprinkle cheese on top of the whole mixture.
5. Bake in preheated oven for 27-30 minutes. If using optional Bacon TVP take out after 24 minutes, sprinkle dish with Bacon TVP and Chef's Choice Seasoning, then return to the oven for the remaining 3-6 minutes.

It so easy and mess-free using your THRIVE ingredients and a little water: