Veggie Sweet Potato Avocado Breakfast Pizza
This veggie sweet potato avocado breakfast pizza is filling with both complex carbohydrates and satiating protein. It's also bursting with flavor and a great way to start the day with veggies!
Ingredients
- ½ medium sweet potato, cut into discs
- ¼ tsp garlic powder
- 1/2 tsp Italian seasoning
- ¼ tsp oregano
- ¼ tsp basil
- 1/8 - 1/4 tsp red pepper flakes, optional
- 1 tortilla wrap or flatbread
- ½ ripe avocado
- ¼ cup sliced olives
- 1/3 cup sliced mushrooms
- ¼ cup sliced artichokes
- 1/3 cup chopped tomato
- ¼ cup sliced broccoli florets
- 1 handful of spinach
- 2 eggs
- ¼ cup cheese, I used feta and shredded mozzarella
Instructions
- Preheat oven to 425 degrees. While waiting for oven to preheat, you can cut your vegetables. Chop cooked sweet potato into disc shapes.
- Mix your seasonings in a small bowl.
- Toast flatbread for 2 minutes in oven to get them a little crisp. Then, scoop out half of avocado and spread it on the flatbread as the base layer. Layer sweet potato discs on top of avocado.
- Add additional toppings based on your liking. I used Kalamata olives, mushrooms, tomatoes, artichokes, broccoli and spinach.
- Crack two eggs over pizza and top with choice of cheese and seasoning blend.
- Bake for 12-14 minutes, or until egg whites are fully cooked.
Nutrition
Serving: 1Calories: 612kcalCarbohydrates: 65gProtein: 26gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 16gCholesterol: 225mgSodium: 970mgFiber: 11gSugar: 6g
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