Katheryn Foxx

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I made the Breakfast Egg Pizza and it is totally delicious! I had one serving and had to go back for more! So yummy! I used my favorite cheese - Gouda. This recipe is easily adaptable to your favorites too! Happy Baking! Your friends and family will love it! 

Serving Size: 6-8

Nutritional Information: 390 calories, 23g fat, 9g saturated fat, 190mg cholesterol, 1190mg sodium, 26g carbohydrates, 1g fiber, 17g protein


2-8 ounce tubes crescent roll dough

4 to 5 ounces prosciutto

7 eggs1 teaspoon mustard

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 Cup milk1 Cup shredded Asiago cheese

1/3 Cup finely chopped fresh fennel

1/3 Cup finely sliced green onion

1 very large clove garlic, minced

2 Cups fresh spinach, washed, patted dry and torn


Preheat oven to 350 degrees. Grease a 10x15 inch pan that has sides.  Unroll the crescent roll dough and press into pan pinching to close the perforations and press up onto sides of pan.Cut up the prosciutto slices and place all over the dough.In a bowl, whisk the eggs, mustard, salt, pepper and milk.  Stir in the cheese, fennel, onion and garlic.  Pour this mixture over the prosciutto.Sprinkle the torn spinach on top.Bake for approximately 35 minutes until edges are golden brown.Let stand 3-4 minutes.  Cut into 6-8 pieces and serve immediately.*cooks note:  finely cut fresh kale may be used, if desired.- See more at: http://iowaegg.org/recipes/recipes-by-category/recipe/?RecipeID=405#sthash.Il6fJkaJ.dpuf

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