Mini Pizzas
These mini pizzas are a fun and tasty way to turn simple ingredients into a tasty and satisfying meal, whether it’s a weekend brunch, kids lunch or an easy weeknight dinner. Quick to whip up, English muffins make the perfect mini pizza base while Otaika Valley Free Range Eggs provide a delicious boost of protein to every bite.
Prep time: 15 minutes | Cook time: 20 - 25 minutes | Serves: 8 | Recipe by Cecilia Tian @ultimateomnoms
8 large Otaika Valley Free Range Eggs
4 English muffins
1 red capsicum (chopped)
1 small onion (chopped)
60g baby spinach
½ cup grated cheese
Salt to taste
2 tsp garlic powder
1 tsp paprika
INGREDIENTS
Halve the English muffins to use as pizza bases and put on a baking sheet lined with baking paper.
In a large pan, sauté the capsicum, onion and spinach for about 3-5 minutes. Season with salt, garlic powder and paprika.
Add the cooked mixture onto the pizza bases, leaving room in the middle for the egg.
Sprinkle cheese onto each pizza base, and crack an egg in the middle.
Bake at 175°C for 20-25 minutes, or until the eggs are set to your preference.
Serve fresh and enjoy!
