Cold pizza for breakfast is so pedestrian. Give your leftover pie a sophisticated second life as the savoury star of Sunday brunch in this easy, eggy bake. For an added flavour boost, load it up with your favuorite veggies, such as onions or peppers.
Makes 6 Servings
1 large thin-crust pizza, approx 1.5 lb (650g), cooked and cooled
1 1/2 cups (375 mL) grated cheddar cheese
6 slices pre-cooked bacon, cut into 1-inch (2.5-cm) pieces
2 cups (500 mL) packaged liquid-omelette mix
2 cups (500 mL) 18% cream
1/2 tsp (2 mL) salt
Preheat oven to 350 F (175 C).
Using kitchen scissors or a knife, cut the pizza into 3-inch (7.5-cm) squares. Spray a 9- x 9-inch (22- x 22-cm) ovenproof dish with cooking spray. Transfer pizza squares to dish and sprinkle with cheese, bacon and veggies (if using).
Whisk together egg, cream and salt. Pour over pizza.
Bake for 50-60 min until firm in centre and nicely browned.
Serve with your favourite salad or vegetable side dish.