Recipes for Green Eggs and Bacon Pizza and BLT with More, a Visit to the Boon Fly Cafe, and On-the-Go Breakfast Ideas (Podcast #84)

The inspiration for this week’s Cooking with the Moms podcast was our trip to Napa, CA in November and a rib-sticking breakfast at the Boon Fly Café. On our final morning, we ate at the Boon Fly, located at the fabulous Carneros Inn. Knowing we’d be flying all afternoon and into the night and knowing they’d starve us on the plane ride back to Boston, we went all out. The meal began with the restaurant’s signature Boon Fly Donuts (one small donut per Meal Makeover Mom was a wonderful indulgence). From there, Liz ordered the B.E.L.T.; applewood smoked bacon with one egg any style, lettuce, tomato, and mayonnaise on sourdough. Janice had the Breakfast Flatbread with two fried eggs, bacon, caramelized onions, and mozzarella.  As you can see from the photos, we had plenty of leftovers for the journey home.

The Breakfast Flatbread was so yummy (though clearly uber high in fat and calories) that it motivated us to create a brand new recipe for Green Eggs & Bacon Pizza. Wow. Where do we begin? There are so many great things to say about this recipe. For starters, it’s hearty thanks to the eggs and the bacon. Second, it’s nutritious thanks to the spinach, eggs, and cheese. And finally, Janice’s daughters and Liz’s boys all gave it two-thumbs up!  We consider four happy kids at the dinner (or lunch) hour a huge success.

Green Eggs and Bacon Pizza

Makes 5 Servings

  • One 12-inch pre-made pizza crust
  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic, minced
  • 2 packed cups baby spinach (about 3 ounces), coarsely chopped
  • 5 large eggs, beaten
  • 4 slices nitrite-free bacon, cooked, patted well between paper towels to remove excess fat, and coarsely chopped
  • 1 cup shredded reduced-fat Italian blend or reduced-fat Cheddar cheese

1. Preheat the oven to 450°F (or the temperature indicated on your pizza crust).  Bake the pizza crust according to package directions.

2. While the crust is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute.

3. Raise the heat to medium-high.  Add the spinach and cook, stirring frequently, until wilted, about 3 minutes. Add the eggs and the bacon and scramble until the eggs are set, about 3 minutes.

4. Remove the cooked crust from the oven. Top evenly with the egg and spinach mixture and the shredded cheese. Place back in the oven and cook until the cheese melts, another 2 minutes.

Nutrition Information per Serving (1 slice):  320 calories, 13g fat (5g saturated, 0.2g omega-3), 650mg sodium, 27g carbohydrate, 2g fiber, 20g protein, 25% calcium, 20% vitamin A, 15% iron

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> Dashboard Dining: We recently received an email from one of our listeners, Nicole P., asking for breakfast ideas for her 3-year old son who never seems hungry first thing in the morning but who often asks for breakfast on the ride to preschool. Here are a a bunch of suggestions when dashboard dining is your only option.

The second recipe in this week’s podcast also features nutrient-packed eggs. This B.L.T. with More hits the spot any time of the day.

BLT  with More

Makes 4 Servings

  • 1 teaspoon canola oil
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 4 to 8 teaspoons light canola mayonnaise
  • Four 100% whole wheat sandwich thins, lightly toasted
  • 4 Romaine lettuce leaves, washed and dried
  • 4 to 8 thin slices tomato
  • 8 slices nitrite-free bacon, cooked, patted well between paper towels to remove excess fat, cut in half

1. Heat the oil in a large, nonstick skillet over medium-high heat.  Crack each egg open into the skillet. Gently break the yolk. Cook 2 minutes, flip, and cook 1 additional minute.  Season with salt and pepper.

2.  To assemble, spread the mayonnaise over each half of the sandwich thins. Layer 4 of the halves with 1 lettuce leaf, 1 to 2 tomato slices, 4 pieces of bacon, and an egg. Top with the remaining halves, slice in half, and serve.

Nutrition Information per Serving:  300 calories, 16g fat (4g saturated, 0.7 omega-3), 730mg sodium, 24g carbohydrate, 5g fiber, 17g protein, 10% vitamin A, 10% vitamin C, 15% iron

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If you have a favorite breakfast recipe you’d like to share or a favorite breakfast cafe suggestion, please post a comment to our blog.  Cheers!!

8 responses to “Recipes for Green Eggs and Bacon Pizza and BLT with More, a Visit to the Boon Fly Cafe, and On-the-Go Breakfast Ideas (Podcast #84)”

  1. I wish that I’d been there for breakfast but it would have made that donut sharing tough.

    My favorite breakfast may be odd for some people but I find it satisfying and filling. I do a tofu, potato and seasonal vegetable braise in the pressure cooker, and serve it over quinoa, brown or wild rice, or whatever whole grain I have cooked in bulk that week.

    If you don’t have a presssure cooker, you can make this on the stove top. It’s hearty and delicious and I can make it many different ways, depending upon which spices I use.

    Thanks for this post as a reminder that breakfast can be different and delicious.

  2. Sarah Caron says:

    Sometimes, an indulgence is so nice. All of that looks delish. My favorite breakfast is a classic: an egg, over easy, with buttered wheat toast and two crispy strips of bacon. But I am more likely to just have the toast or a yogurt.

  3. Jennifer says:

    I listened this week and couldn’t wait to make the breakfast pizza, but didn’t have time to run out and get a Boboli. I improvised and made it on whole grain English muffins. My kids LOVE this! They gobbled it up, and loved that they got their own mini pizza. I think the only thing that would have improved it would have been sauteeing the spinach with garlic in that first step!

    In the podcast you said you didn’t know where to get applewood smoked bacon–I was floored! I grew up in Cudahy, Wisconsin–where the Patrick Cudahy company makes applewood smoked bacon, and we even have Sweet Applewood Days every summer! I thought everyone had this kind of bacon. I wonder if there’s a way to have it shipped to you?

  4. Jennifer says:

    Oh, for Heaven’s sake, I just saw that you do have garlic in that first step. . .guess I missed it while I was trying to read the recipe and wrangle 3 kids at the same time this morning!

  5. Stacy says:

    Thanks for the great breakfast pizza recipe! My family of eight loved it. My 7 yr. old said it was better than macaroni and cheese (high praise indeed) and my pickiest eater gobbled it up.
    I was able to find applewood smoked, nitrite-free, even humanely raised bacon at my local grocery. It was very good and had a lot more meat per slice than regular bacon which seems to mainly be fat.
    I appreciate the commenter’s idea about using English muffins. I love Boboli, but it gets pricey when you have to double the recipe.
    Thanks again.

  6. Jessica says:

    Had the pizza today for lunch. Kids (age 3 1/2 and 13 months) loved it. My husband even went for seconds! =) It was FAST to make too. I’m adding this to the “regulars” list!

  7. Leesa says:

    I made the egg pizza for dinner….and my kids were both looking at it funny, but as soon as they tasted it…..their eyes bugged out of their head and they said I could make this whenever I want. I think it would be yummy with the addition of mushrooms, too! I also used a package of frozen chopped spinach, since I had that on hand and didn’t want to go to the store again. Thanks for all your delicious makeovers…..I LOVE them and my family does too!!

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