Breakfast Pizza

Breakfast Pizza – Bacon, Egg and Kale

Breakfast Pizza

Breakfast Pizza

Bacon, Egg and Kale Pizza

Though a few extra minutes in bed win out over a morning meal during the week, Saturdays and Sundays are all about breakfast in our house.  My ideal weekend drips faithfully to life with the pre-programmed coffee pot (still one my all-time favorite inventions).  The smell of potential and weekend freedom inspires the great untangling of covers, cats and still gently-snoring snugging.  I trudge to the kitchen, pop open the fridge and pull half and half and some ingredients from the fridge, pour a cup and start breakfast.

Ever since we discovered the nifty trick of cast iron skillet pizza, we’ve been a bit obsessed.  That together with my love of pizza for breakfast made this combination inevitable.  We had a package of Trader Joe’s whole wheat pizza dough, we had kale left over from salad, we always have bacon and we always have eggs.  Inspiration struck before the second cup.

The baking time gives you the perfect amount of time to grab a shower and make a bloody mary.  Weekend starts now!


  • 1 package pre-made whole wheat pizza dough (Trader Joe’s has great dough).
  • 6 strips of bacon, cooked crisp, drained and blotted
  • 3 – 4 cups of kale
  • 4 eggs
  • 1 yellow onion, chopped fine
  • 5 cloves of garlic, minced and divided 4 to 1
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp water
  • salt
  • fresh ground black pepper
  • flour for forming pizza dough
  • olive oil
  • parmesan cheese, grated


  1. Preheat oven to 400
  2. Pull pizza dough out of the oven and let it rest and room temperature.
  3. In a non-stick pan add a small drizzle of olive oil and heat to shimmering.  Add bacon strips (in batches if you have to) and cook until crispy.  Drain grease from strips into pan and remove to a paper towel lined plate and blot additional grease.
  4. Heat a drizzle of olive oil (or a little of the bacon grease if you’re feeling sassy) in a non-stick skillet until shimmering.  Add onion and cook until translucent (about 8 minutes).  Add 4 cloves of minced garlic and cook an additional minute.  Add kale, vinegar and water, stir and cover for 3-4 minutes, stirring occassionally  until kale begins to wilt.
  5. Brush a cast iron skillet sides and bottom with olive oil.  Lightly flour hands and work pizza dough to a circle slightly larger than the bottom of the cast iron skillet.  Place the dough in the skillet and push border down with fingers to form roughly a 1 inch border around the pan.  Brush the dough with olive oil and add the remaining garlic so it’s evenly distributed.  Add kale and arrange bacon strips in spokes.  Gently crack eggs on top of bacon and cook on stove top over medium high heat for about 6 minutes until the bottom starts to brown slightly.
  6. Carefully transfer skillet to oven and bake for 15 – 20 minutes until eggs are set.
  7. Remove skillet from oven and transfer pizza to baking sheet with a spatula (comes out easily), add grated parmesan cheese.  Cut into pieces and serve immediately with coffee and bloody marys.
Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Given the amount of food we consumed on Saturday night, it doesn’t seem possible that I’d even be thinking about eating for at least a few days.  In some instances, however, I am an over-achiever.  After a bike ride through the City to watch the Bay to Breakers, we got home in need of sustenance.  My  (somewhat involuntary) resolution to be more frugally minded reared it’s abstemious head and all hopes of lunch-on-the-town ran right on by like a pack of drunk, half-naked smurfs on their way to Ocean Beach.

As I opened the fridge, I felt various disapproving vegetables looking down their slightly drooping stalks at me — challenging my resolve to thrift.  Vegetables, like most of us, get crankier with age; their disdain is tedious to endure.  I recommend avoiding it at all cost.  Happily, the combination of farmers market and Trader Joe’s remnants fit nicely into the extra pie crust I had to move to find them.  The result was unexpected and delicious.  Quiche, like pizza, doesn’t discriminate against any ingredient, which may be a great lesson of life: with cheese, harmonious coexistence is possible.

Cauliflower Bacon Quiche

Servings: 8, Weight Watchers Points Plus Value: 7

  • 1 medium head of cauliflower, chopped into bite-sized pieces
  • 5 cloves garlic, peeled and chopped in half
  • 10 Brussels sprouts, cut in half
  • 6 large eggs
  • 3/4 cup half and half
  • 2 Tbsp olive oil, plus more for greasing the pie pan
  • 5 strips of bacon, cooked crisp and crumbled
  • 1 cup grated skim mozzarella
  • 1/4 cup grated pecorino romano
  • 1 Tbsp fresh thyme, finely chopped
  • 1 9″ pie crust
  • kosher salt
  • fresh ground black pepper
  1. Preheat oven to 450.  Toss cauliflower, Brussels sprouts, garlic, olive oil, salt and pepper and roast until vegetables are tender, about 20 minutes.
  2. Cook bacon over high heat until cripsy, blot excess grease and crumble.
  3. Place pie dough into a greased pie pan.  Crimp edges into whichever aesthetically pleasing form you prefer.  Line bottom of pie dough with bacon and half of the mozzarella.  Add roasted vegetables.
  4. Whisk eggs, half and half, salt, pepper and thyme in a bowl and pour over vegetables.  Sprinkle remaining cheese on top.
  5. Reduce heat to 375 and bake quiche for 45 minutes.  Add pecorino to top of quiche and broil for two minutes until it starts to brown.
Bacon Kale and Tomato Pizza

Bacon Kale and Tomato Pizza

Bacon Kale and Tomato Pizza

Bacon Kale and Tomato Pizza


The idea for dinner tonight hit me at around 2pm.  Sitting at my desk, slightly weary from the day, my thoughts wandered (as they sometimes do) to how I might console myself with dinner.  I sat back for a moment and took a mental inventory of our refrigerator.  Suddenly, I got a smoky, salty second wind: bacon!  My first reaction to bacon is always BLTs, but then I wrenched my mind out of the deli drawer for a moment and remembered our shopping frenzy over the weekend:  kale, whole wheat dough, fresh tomatoes, garlic, cheese.  I’ve been at this long enough to recognize a pizza fantasy when it strikes.  Resistance is futile.

Several months ago, Martha Stewart Living did a whole section on various pizzas that start on the stovetop in a cast iron skillet and then finish in the oven.  We were hooked from the day that issue arrived.  The possibilities are endless and the concept invites creativity and whim and, if you think about it, you can turn just about anything into a pizza.  Sizzling, delicious, fresh-baked dough is but a delivery system for what you crave (or what you have on hand) and then you get to cover it with melted cheese.  How can you possibly go wrong?

Bacon Kale and Tomato Pizza

  • Whole wheat pizza dough (you can get delicious fresh pizza dough at Trader Joe’s for less than $2) Pull out of fridge about 30 minutes before you start to bring to room temperature.
  • 5 strips of bacon, cooked half-way to desired crispiness
  • 3 cloves garlic, finely chopped
  • 3/4 bunch of flat leaf kale, washed and left in whole leaves
  • 1/2 lemon, juiced
  • 2 medium tomatoes, sliced
  • 3/4 cup pecorino cheese, grated
  • olive oil
  • flour for dusting
  • kosher salt
  • fresh ground black pepper
  1. Preheat oven to 350.
  2. Brush 1 Tbsp olive oil evenly across the surface of a cast iron skillet.
  3. Dust cutting board with flour and flatten dough by hand into a round that comes up just slightly above the bottom of a cast iron skillet.
  4. Press dough into oiled skillet, pushing down to create a crust at the edges.
  5. Brush dough with olive oil to cover with a thin layer.
  6. Distribute garlic evenly across dough.
  7. Arrange kale leaves with leaf tops at outer crust and stalk ends at center of dough in a circle .
  8. Brush kale leaves with a little olive oil, salt and pepper.
  9. Squeeze lemon juice over kale leaves.
  10. Arrange bacon on top of kale leaves.
  11. Arrange tomato slices in a pattern over bacon.
  12. Distribute grated cheese over pizza
  13. Heat skillet over medium heat until crust begins to brown on bottom, about 8 minutes.
  14. Transfer skillet to oven and bake for 18-20 minutes until edges turn golden brown.
  15. Turn broiler on high for two minutes.
  16. Remove from oven and transfer to a cookie sheet.  Allow to cool for 5 minutes and then slice and serve.
Bacon Kale and Tomato Pizza with Kale Salad

Bacon Kale and Tomato Pizza with Kale Salad

I used the rest of the bunch of kale and another tomato and some additional grated pecorino cheese and made a nice fresh salad.  I mixed some lime-infused olive oil, white balsamic vinegar, salt, pepper and herbs de provence into a simple dressing and then squeezed the lemon juice from the other half of the lemon I had left from the pizza over it.  Then finished it with more grated cheese.

Bacon Jalapeño Poppers

Bacon Jalapeño Poppers

Who are we to not gather with raised, endless glasses of tequila and lime juice to celebrate the Mexican army’s victory over French forces in 1862?  Cinco de Mayo seemed like the perfect excuse to have some good friends over, drink some margaritas and cook some delicious Mexican-inspired food.  After searching the internets for some appetizer inspiration for  jalapeños, I ran into the bacon suggestion and that was all it took.  The combination of flavors works really well.  Just plan your quantities carefully, they’re very popular on the  one hand, but on the other, it’s impossible to stop eating them until they’re gone and if you overdo it, you’ll remember.

Bacon Jalapeño Poppers


4 Fresh jalapeños, sliced lengthwise and seeded (adjust quantity as needed)

Monterey Jack cheese sliced about 1/2″ thick the length of a jalapeño (I tried grated and sliced and sliced works much better)

2 strips of bacon


Preheat oven to 350.

Arrange sliced, seeded jalapeños on parchment-lined cookie sheet

Place cheese on each jalapeño.

Cut bacon to cover cheese.

Bake for 30 minutes.

Without moving the rack, broil under high heat for 2-3 minutes