Breakfast Pizza

I used to be a person who never ate breakfast. Honestly, breakfast foods are my least favorite. Eggs? Meh. Pancakes? Once in a while. Cereal? Sure. Oatmeal? Way too filling.

Because of RP, I have to eat breakfast. Since I work out first thing in the morning, you could say that breakfast is actually my most important meal.

I’ve worked hard at trying to make breakfast not boring. And these pizzas are definitely not boring.


6 Roma tomatoes, peeled and diced

2 shallots, diced

1/4 c cilantro, finely chopped

3 limes, juiced and zested

1 cup of corn, roasted

Salt and pepper
Combine all ingredients in a medium bowl and let sit for at least 15 minutes for flavors to meld.

6 whole wheat wraps (I used Flat-Out wraps since they’re exactly 15g Carbs for all of my training days)

2 c Salsa

16 oz. egg whites, scrambled (I seasoned mine with garlic powder, salt, and cayenne pepper)

2 cups spinach and kale mix

2 wedges of Babybel mozzarella, shredded (<2g of fat per pizza=freebie!)
Preheat oven to 375 F.

Spray a baking sheet with non-stick spray and toast tortillas/wraps for 5 minutes on each side, or until crisp.

Let cool to room temperature.

Top with egg whites, salsa, spinach, kale, and shredded cheese.

Pop back into the oven for 5-6 minutes, just enough time to melt the cheese.

Slice and eat!

Makes 6 total pizzas (can pre-toast the wraps and heat toppings to order)

Each pizza: 2 oz. P, 15g C, <2g F


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