I have been quite discourage lately with my inability to make pizza without burning it.  The previous 2 pizza days had turned into a charred mess and a houseful of smoke.  So in my fridge sat half a pizza that was plenty burnt and not getting eaten.  I don’t know about your family but mine doesn’t have any burnt pizza eaters.

I hate having to waste food so I found my best friend Google and we hooked up for a quick search session.  After several “meh” ideas I found one that looked fun to try…egg bake.  Egg bake is one of my husbands top 10 favorite foods but has never really been a hit with my boys.  So my first thought is anything with pizza in it will be a home run….right??  Of course, I never actually follow the recipe and made a lot of modifications.  Let’s just say I used 3 things off the original recipe (eggs, pizza, italian seasoning) and from there I came up with the rest.

After some quick chopping, I had a bowl of pizza bits.  I scrapped some of the really, really burnt stuff off and left the rest right on the breading.  I sauteed up some yellow tomatoes, fresh garlic, onions, and yellow squash in light olive oil and added it to the pizza along with 2 tsp italian seasoning.  You could really use any veggies you wanted (spinach, regular tomatoes, olives) although I would recommend keeping the garlic and onions if you add different veggies.

No egg bake is complete without eggs.  In a small bowl I combined 6 eggs and about 1 cup of milk and whisked until mixed.  I stirred 1 cup of cheddar cheese to the liquid and then added it to my pizza mix.  After pouring into a lightly greased dish, I baked it for about 45 minutes to an hour.

My husbands exact words were, “This is the best egg bake I have ever had!”  My non-egg-allergic kids loved it, even the 2 yr old.  Hope it is as loved in your home as it is in mine!!!

Pizza Egg Bake

Ingredients:

2-3 cups prepared pizza, chopped into 1/2 inch cubes
1 TBSP light olive oil
1/2 cup yellow tomatoes
1 medium yellow zucchini squash
1/4 cup onion
2 cloves of garlic, minced
2 tsp italian seasoning
6 eggs, beaten
1 cup milk
1 cup cheddar cheese

Directions:

Preheat oven to 350*.  Place cut pizza in large bowl and set aside.  In medium skillet, combine olive oil, squash, tomatoes, onion, and garlic.  Cook until veggies soft and onions clear.  Stir in italian seasoning.  Pour contents of skillet over pizza and mix well to coat pizza.  In a seperate medium bowl whisk together eggs and milk.  Stir in cheese and then pour mixture over pizza.  Mix well.  Pour complete pizza mixture into a greased 13×9 baking dish.  Bake uncovered for 45 minutes to 1 hour or until eggs are cooked through.  Enjoy!

*Reheats well*