TSJ’s Vegetarian Breakfast Pizza


I read an article in one of my magazines the other day about ideas for AM meals. One of them listed ‘breakfast pizza’ which consisted of an English muffin with tomato sauce and shredded mozzarella cheese. I thought to myself, that’s not breakfast pizza, that’s just pizza you eat in the morning! (Okay, fine, I said it out loud because I felt so strongly about the controversy.) I mean, on that note I may as well serve myself a big bowl of penne ala vodka at 6am and call it breakfast pasta!

Nonetheless, it reminded me of a simple, yet flavorful option to chow down on after waking up. Hubby and I recently tried jalapeno cream cheese and really loved the fiery bite it offered when spread on a bagel. The warm side of eggs was the perfect complement, and so, this idea was created.

A slightly toasted whole wheat pita, with a bit of schmear, topped with veggie sausage, sautéed onion, scrambled eggs, veggie bacon (you can substitute regular or turkey bacon/sausage instead!)  and fresh sweet tomato to balance out the heat.

If you have kids at home, they’ll enjoy building their own variety (perhaps a more subtle cream cheese would better suit their taste buds). The variations of hot, cold, chewy and crunchy are a satisfying, healthy way to start any day!


*Makes two*

2 (4 1/2″) whole wheat pita pockets

Philadelphia Jalapeno Cream Cheese

1 tablespoon olive oil

2 eggs

2 veggie sausage links (I used MorningStar Farms)

2 slices veggie bacon (I used MorningStar Farms)

1/4 cup yellow onion

1 small tomato

Kosher salt to taste

Black pepper to taste (optional)

Garlic powder to taste


Dice onion.


Drizzle olive oil into a small pan.


Add onion and saute over medium heat until tender.


Place pitas on a baking sheet and broil for a few minutes until toasted. (Or stick right into your toaster!)


Microwave sausage and bacon for two minutes. (Bacon becomes crispier the longer you heat it for.)


Cut sausage into circles.


Toss sausage into pan with onions and brown on each side.



Crack eggs into a small bowl.

Sprinkle with salt, garlic powder and pepper.


Whisk well.


Add eggs to pan.


Push with spatula to scramble.



Spread a thin layer (or more if you can take the heat!) of cream cheese on each toasted pita.



Transfer to a plate.


Divide egg and sausage scramble evenly between each pita.


Top with diced tomatoes.



Break crispy bacon into pieces and sprinkle over top. Add a pinch  more kosher salt, if desired.


Eat and enjoy for breakfast tomorrow!

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