Tomatoes are in season in Kentucky from July through early October. Peppers and onions are both in season from July through September. Take advantage of this fresh, in-season produce by trying this Breakfast Pizza recipe from University of Kentucky’s Nutrition Education Program.

Breakfast Pizza

Makes 12 servings.
Serving Size: 1/12 pizza (3-inch square)
Cost per recipe: $9.45
Cost per serving: $0.79

Breakfast Pizza Ingredients

• 2 (8 ounce) tubes reduced-fat crescent rolls
• 1/2 pound breakfast sausage
• 1 cup (4 ounce) fresh mushrooms, chopped or sliced
• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup tomatoes, chopped
• 4 eggs, well beaten
• 1 cup shredded cheddar cheese

Breakfast Pizza Directions

1. Preheat oven to 375 degrees F. Spray a cookie sheet with non-stick cooking spray.
2. Press crescent rolls onto the cookie sheet with fingers to create one even sheet of dough.
3. Pinch up the edges to hold toppings.
4. In a skillet, brown sausage and drain.
5. Sprinkle sausage, mushrooms, onion, green pepper, and tomatoes evenly over the dough.
6. Pour eggs over top and sprinkle with cheese.
7. Bake for 20 minutes or until lightly browned.
8. Cut into squares with a pizza cutter, and serve.

Option: Fat and cholesterol content can be reduced by using low-fat cheese and 6 egg whites instead of 4 eggs.

Nutritional facts per serving:
250 calories; 17g total fat; 7g saturated fat; 0g trans fat; 75mg cholesterol; 580mg sodium; 18g carbohydrate; 0g fiber; 3g sugar; 10g protein; 0% Daily Value of vitamin D; 8% Daily Value of calcium; 6% Daily Value of iron; 2% Daily Value of potassium.

Breakfast Pizza Video Demonstration

Source: Megan Finney, former student, University of Kentucky.