Breakfast Benedict Pizza (Paleo)

A Busy Mom's Secret Weapon: Paleo Breakfast Benedict Pizza

Mornings are chaotic, aren't they? Between getting kids ready for school, packing lunches, and trying to squeeze in a quick workout before work, finding time for a healthy and satisfying breakfast often feels impossible. For years, I struggled to find a breakfast that was both nutritious and quick to prepare. Then, I discovered this Paleo Breakfast Benedict Pizza, and my mornings have been transformed!

This recipe isn't just fast; it's incredibly versatile and delicious. The savory crust, made from plantains, provides a delightful sweetness that perfectly complements the salty ham and asparagus. The perfectly cooked eggs, rich hollandaise sauce, and fresh parsley add layers of flavor and texture that will leave you feeling energized and satisfied. But the best part? The entire dish comes together in under 30 minutes, even on my busiest mornings!

The secret to this recipe’s speed lies in its clever simplicity. The plantain crust requires minimal prep; simply blend, spread, and bake. The hollandaise sauce, often a culinary challenge, is surprisingly easy to whip up with an immersion blender – my absolute kitchen lifesaver! And the topping of ham and asparagus is quick to toss together. No more stressing over elaborate breakfast preparations! This recipe is a lifesaver for busy moms like me, proving that a healthy and delicious breakfast can be both quick and fulfilling.

I’ve experimented with different variations of this pizza to cater to my family’s preferences and dietary needs. Sometimes, I add spinach or mushrooms to the veggie mix for extra nutrients. On other days, I swap the ham for bacon or sausage, depending on what's in the fridge. The possibilities are endless! The beauty of this recipe lies in its adaptability; you can customize it to your liking and available ingredients. It's a perfect vehicle for using up leftover veggies or incorporating seasonal produce.

This pizza isn't just for breakfast either. It’s a fantastic option for a light lunch or a unique brunch dish. I've even served it as a fun appetizer at parties – it always disappears quickly! The combination of flavors and textures is so appealing that it's a crowd-pleaser, regardless of the time of day. It’s become a staple in our home, a quick and easy solution for a delicious and nutritious meal.

Beyond the convenience and deliciousness, I truly appreciate the health benefits of this Paleo Breakfast Benedict Pizza. Plantains provide a good source of potassium and fiber, while the eggs are packed with protein. The asparagus adds essential vitamins and minerals, making this a well-rounded and nutritious meal that fuels my body and mind. The use of ghee or coconut oil instead of traditional refined oils further contributes to its healthiness. It’s a guilt-free indulgence that allows me to enjoy a truly satisfying breakfast without compromising my health goals.

So, if you’re a busy mom, or anyone looking for a quick, healthy, and delicious breakfast option, I highly recommend giving this Paleo Breakfast Benedict Pizza a try. It's a game-changer! Believe me, once you experience the convenience and incredible taste, it will quickly become a breakfast staple in your kitchen too. It's more than just a recipe; it’s a way to start your day feeling energized, satisfied, and ready to take on whatever comes your way.

Remember to adjust the ingredients according to your preferences and dietary restrictions. Experiment with different toppings and enjoy the versatility of this wonderful recipe. It’s a fantastic way to ensure a healthy and delicious start to your day, no matter how hectic your schedule may be. You deserve a delicious and nourishing breakfast, and this recipe makes it possible, even on the busiest of mornings!

Don't hesitate to share your own variations and experiences with this recipe! I’d love to hear how you’ve adapted it to your liking. Happy cooking!

Step-by-step

• Preheat your oven to 400 degrees.
• Place the plantains, olive/avocado oil, garlic powder and sea salt into your food processor or blender and blend until smooth.
• Line a baking sheet with parchment paper and spread the dough onto the paper, forming a circle (I used my hands), making the crust approximately ½ thick. Bake for 20 minutes.
• Toss the asparagus and ham with the 1 tablespoon ghee/butter and garlic. Remove the crust from the oven and top with the ham and asparagus mixture. Crack the eggs over the top, season generously with salt and pepper, and place the pizza back into the oven to bake for 8-12 minutes, or until the eggs are cooked with your liking. The crust should very easily pull away from the parchment paper.
• While the pizza is finishing, let’s make the hollandaise! Place the egg yolks, fresh lemon juice and sea salt in a tall container, such as a 2-cup Pyrex measuring cup. Blend with your immersion blender.
• While the immersion blender is running, very slowly pour in the melted and hot ghee/butter. The mixture will emulsify quickly. Continue to blend until you have added all of the ghee/butter. Add the cayenne pepper (if using) and blend once more.
• Remove the pizza from the oven. Slice and drizzle with the hollandaise sauce. Top with fresh parsley, if using, and ENJOY!