Sheet Pan Breakfast Pizza with Sausage & Potatoes {GF, Low Cal}

Sheet Pan Breakfast Pizza! Your favorite breakfast pizza turned healthy. Layered with healthy ingredients, this breakfast pizza has big flavor for less calories. Baked on a sheet pan for easy cleanup! Gluten Free + Low Calorie

My perfect morning is one that starts with a hearty breakfast, coffee and a sweaty workout. It’s been that way for so long now it’s hard to believe I used to be someone who didn’t eat breakfast and couldn’t stand working out. Apparently, the only constant in my life has been coffee.

Often I think back to the time before my 80 pound weight loss and wonder what I was doing with my life. Other than working in corporate America like a maniac that is. It’s as if I’ve lived two completely different lives. I wonder if I’ll live a 3rd and 4th?

Now I can’t imagine my life without lifting something heavy at the gym, teaching a sweaty spin class or eating cauliflower rice. How life has changed!

Not that I can workout the way I normally do or the way I want to right now. I’ve been on crutches 3 weeks today since injuring my left tibia and I’m already over it. Friday I saw the orthopedic and of course, nothing showed on the x-ray. I explained to her my history of hormone problems and stress fractures. She said she was sure it was bursitis, but would order a stat MRI given my history. An hour after the MRI, she called to say I was right. Words I dreaded to hear.

At least this time, I was smart enough to stop exercising and get on crutches as soon as I felt pain. I’m already pain free. The orthopedic said she was going to “micromanage” me to ensure I fully recovered. I literally rolled my eyes as she told me I couldn’t swim or put weight on it. I swam for 3 months with a fracture and this isn’t even a stress fracture. Technically, there’s no line in the bone but there is edema which means it was caught before it became a stress fracture. The guy who’s a physical therapist agreed it’s extreme too.

I was so frustrated when I got off the phone with her. Why micromanage my recovery? I always recover in half the time they say, and that’s not the real problem. The real problem is figuring out why this keeps happening to someone who’s fit, active, eats healthy and does low impact workouts.

I have to believe someday some medical professional out there is gonna be curious enough to figure me out. Not just do their little tests and say they don’t know. But really put together the pieces of my medical history and figure this out because I can’t go on the rest of my life having stress fractures from low impact workouts. That’s absurd.

It’s also not normal for a healthy, 22 year old woman to break her femur, the strongest bone in the body, and develop avascular necrosis only to have a hip replacement when she’s 38. I’m convinced that fracture 17 years ago was the first sign of something wrong with my body. I still believe I have nutritional and hormonal problems manifesting through my bones. My periods have been getting shorter and shorter too which has me worried. I’ll share more on that soon.

I’m not one to give up easy, but I’ve seen so many doctors that I no longer have no hope anyone will ever put the pieces of the puzzle together. For now, I’m trying to stay positive and focus on things I can do like swimming (even though the doctor told me not to) and making more wholesome food like this Sheet Pan Breakfast Pizza with Sausage and Potatoes!

This recipe is the recipe my Mom used to make for every holiday or special occasion. The only difference was she used crescent rolls for the crust. I simply omitted the crescent rolls for a healthier version, that’s higher in protein. I also made it on a sheet pan to make the slices thinner than they would be in a traditional casserole dish to make portion control easier. Again, easier said than done because this Sheet Pan Breakfast Pizza is crazy delicious!

For the shredded potatoes, make sure the ingredients on them are only potatoes. There shouldn’t be any added oils, salt, etc. The added oil is high in omega-6 which is pro-flammatory. Very important to watch this for good health and weight loss! I found regular organic shredded potatoes at Sprouts, but it did take a little work to find them.Making this breakfast is a breeze so that makes up for the work of finding quality ingredients, right?

This Sheet Pan Breakfast Pizza is perfect for Easter breakfast or brunching on the weekend. It makes a ton too so be ready for leftovers!

Sheet Pan Breakfast Pizza with Sausage & Potatoes {GF, Low Cal}

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Sheet Pan Breakfast Pizza! Your favorite breakfast pizza turned healthy. Layered with healthy ingredients, this breakfast pizza has big flavor for less calories. Baked on a sheet pan for easy cleanup! Gluten Free + Low Calorie

Author: Megan

Recipe type: Breakfast

Serves: 16

Ingredients

• 6 large egg whites
• 6 large eggs
• ½ cup unsweetened almond milk, or milk or choice
• ½ cup baby spinach
• 1 package Jennie-O breakfast sausage
• 5 cups shredded potatoes (1 regular sized frozen bag 12-ounces)
• 2 tbsp light cheddar cheese (omit for dairy free)
• salt & pepper to taste

Instructions

1. Preheat oven to 375 F. Prepare a 10x15 sheet pan with nonstick cooking spray.
2. Add the turkey sausage to a skillet and bring to medium heat. Break the sausage up with a spatula as it cooks. Once cooked, drain and set aside.
3. In a medium bowl, combine eggs with milk, salt, pepper & spinach.
4. Layer shredded potatoes in an even layer on the sheet pan. Sprinkle the sausage over the potatoes. Pour the eggs & spinach mixture over the top. You may need to spread it so it's in an even layer.
5. Sprinkle cheese over the top.
6. Bake at 375 F 25-30 minutes until eggs are set.
7. Remove from the oven and slice with a sheet pan safe knife into 16 squares to serve immediately.

Notes

1 serving = 2 slices

Nutrition Information

Serving size: 1 Calories: 179 Fat: 6.9g Saturated fat: 1.7g Unsaturated fat: 5.2g Carbohydrates: 9.8g Sugar: 0.2g Sodium: 379.8mg Fiber: 1.3g Protein: 14.7g Cholesterol: 169.8mg

3.5.3226

What I Used For The Recipe

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