Let me fill you in on what’s happening at our house right now. Our kids are growing. A lot. Which in turn means that they are eating. A lot. What this translates to is that, as a family, we are spending money. A lot.
We have reached the stage of childhood where it seems that the kids grow inches overnight. I’m certain that they absolutely do and their appetite reflects it. Over the last 6 months our grocery bill has doubled and the kids have each grown out of every shred of clothing they own, twice over.
A few weeks ago, I made spaghetti and meatballs for supper. I cooked an entire box (that’s 8 servings) of pasta. I set aside a healthy portion for my husband, and served my meatballs over zucchini noodles. Then I watched in horror as my daughter ate 2 full plates and my son ate 3. There was no pasta and no meatballs left at the end of the night. Zero. I basically fed 7 people in one sitting. And that’s not even the scary part.
The scary part is that now they are out for summer. Which means they will be home, close to the refrigerator, for a lot more time per day. I feel like I’m bracing for impact. But even though I see the giant hit to our wallet coming hard and fast down the line, I can’t bring myself to prepare with a bunch of pre-packaged Franken-food to get through the coming weeks with. Instead, I am prepping the fridge and freezer for war. Hard boiled eggs, chicken wings, breakfast sandwiches, fruit, veggies and dip, cheese, meats and anything else that I think I can make to keep the kids from eating us out of house and home. This is obviously a much harder undertaking than just throwing a bunch of frozen pizza rolls in the freezer, but the kids’ health is important.
Therefore, this past weekend I made a couple of these breakfast pizzas to keep the wolves at bay. They are blessedly simple to make and they are a quick breakfast for the kids to grab in the mornings instead of staring into the full fridge telling me there’s nothing to eat. Swap out whatever breakfast toppings you like here, it is pizza after all.
- 2 pre-made flatbreads
- 1 cup shredded cheddar
- 3 slices cooked bacon
- 4 eggs
- 1 Tablespoon milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 chopped green onions
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper and spray with cooking spray. Place the flatbreads on the lined baking sheet. Top each flatbread with cheese, making the edges higher than the middle (so your eggs don’t run off the sides too much). Top the cheese with the cooked bacon.
- In a bowl, whisk the eggs, milk, garlic powder salt and pepper until well combined. Very slowly, pour half of the eggs over the cheese of each pizza. Some of the egg will run off. (Don’t freak out, it’s going to be okay.) Carefully place the pan of pizzas in the oven and bake for 15 minutes or until the egg is set.
- Remove from the oven, slice and top with green onions.