I first made Green Eggs and Ham for a state fair contest in 2008. It was a Canola Oil contest and the idea was to create something that could be fried on a stick. I came up with this recipe and it was the last contest I entered that year. I decided to stick around the fair and wait for the announcement of the winners. They announced the third place winner and it was Alice “Suefurt of St. Paul.” I sat there stunned and then they kept announcing my name and I finally I said, “That’s me, its pronounced, “Soyfurt.” My Father-in-law would’ve been proud! So I won third place and it was so much fun! TCL wanted me to do a breakfast item for my first appearance as the TCL Kitchen Star. I’ve modified the recipe so its easy to make at home and you don’t need to fry it on a stick! This is a great entree for a potluck brunch or for your family if you are having a silly day and staying in your pjs!
11oz container of Pillsbury Pizza Dough- Thin Crust
1 lb Thick-Cut Bacon
¼ cup of Brown Sugar
½ tsp of Pumpkin Pie Spice
1 cup of Skim Milk
1 Cup of Spinach-finely chopped
1 Cup of Broccoli-finely chopped
4 Tb of Pesto
1 Cup of Mozzarella Cheese
Preheat oven to 400.
Spread pizza crust dough on a large cookie sheet (shape into large square). Bake in oven for 7 minutes. Set aside.
Chop bacon into small pieces. Sauté bacon until just starting to brown. Add brown sugar and pumpkin pie spice to bacon. Stir and cook until bacon crisps. Drain fat. Set aside.
Beat eggs with skim milk and pour mixture into frying pan. Cook eggs over low heat. Stir eggs until cooked and add spinach and broccoli. Set aside.
Spread pesto on cooked pizza crust, and then add eggs and bacon. Sprinkle cheese on top of pizza.
Bake at 400 for 8 minutes.
Slice pizza into 16 pieces and serve with maple syrup.