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Low Carb Pepperoni Quiche!

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Doug Varrieur:
Breakfast Pepperoni & Cheese Pizza




INGREDIENTS
2 cups egg beaters
1 cup sliced pepperoni
2 tablespoons olive oil
¾ cup shredded mozzarella cheese
1 tablespoon Parmesan or Romano grated cheese
10 black olives cut in half
salt & pepper to taste

Preheat your oven to 350 degrees. Heat up 2 tablespoons of olive oil in an oven-proof skillet on stovetop at medium heat. Line the skillet with thin slices of pepperoni for your crust. Add enough Egg Beaters or other egg product to cover crust ½-inch thick about 2 cups. Sprinkle  ¾ cup shredded cheddar or mozzarella cheese on top of the eggs, place pepperoni and olives generously on top, and move pan to oven. Bake for 25 minutes or until eggs are set. To check egg set, gently press center of pizza.  If firm to the touch, eggs are set. Slice into pizza slices and sprinkle parmesan or Romano cheese on top prior to serving.  

 TIP - To spice it up a bit, add chopped jalapeno peppers to the eggs. Works well at room temperature.  Make an extra pizza and cube it up on a snack tray.

Rena:
I think I'll make this for breakfast Saturday. Rick's back on the FTS plan and this might be something he'd like.

shawn116:
Yummy!!  Love this   :D    
 I make these in my muffin pan.....freezes really well  ;)   Also if you make it in one of these pans, a quick zap in the micro wave to heat and wrap in a low carb tortilla for a quick out the door breakfast  :)


Update:  I came back to post that to freeze just wrap well and store in a zip lock.... you wouldn't want to freeze and micro in this pan... ;) LOL

umpa:
You have the coolest toys toosweet! :)

shawn116:
Me likes toys  ;D ;D

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