Tuesday, June 30, 2015

GF-Paleo Veggie Breaky Pizza Cups

Since it is summer vacation, I don't have to wake up at 4 AM to prepare to go to work. Yup, I turned off the alarm as soon as the last school bus left the school ground. LOL But there is one important thing about not going to work that make me so excited about - breakfast! Yup, now I don't need to eat the same stuff every morning. I can have the luxury of time to cook breakfast which is my favorite meal of the day. So, this morning I made myself a "Gluten Free-Paleo Veggie Breaky Pizza Cups.

This recipe is easy. I will not lie to you, I cheat with the dough. I used the store-bought GF pizza dough made by Portland Pie Co. I just prepared it the day before. I made 2 single serving flat pizza crusts and 6 pizza cups which I brushed with EVOO and baked at 350 degrees in the oven. I froze the 2 flat pizza crusts and put the cups in the fridge for my breaky.



While the oven was pre-heating at 375 degrees, I prepared my pizza cups. Instead of regular pizza sauce, I used bruschetta. I just love bruschetta. I use it in everything. I used it in my salad, wrap, pasta and even in my sandwich.

Then I filled the cups with chopped veggies like organic broccoli and baby carrots, sweet onion, cherry tomatoes, red and green pepper. Then I beat one egg and seasoned it with my "secret mix"... pour the egg into the cups and topped with grated vegan mozzarella cheese.

Then, I popped them in the oven for 15 minutes or until the cheese is melted.
And viola! It's Breaky Time! Yummo!!!



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