Broccoli, Egg, and Cheese Pizza

This nutrient-packed breakfast pizza combines a whole-grain crust with scrambled eggs, low-fat cheddar, tender broccoli, and lean turkey ham for a warm, satisfying start to the day. Each slice provides 10 grams of protein and 1.75 ounce equivalent of whole grains, supporting meal pattern requirements while introducing veggies in a familiar, student-friendly way. Lower in sodium and added sugar; this recipe offers a smart twist on a classic favorite—perfect for breakfast or breakfast-for-lunch service.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Day before service, blanch broccoli. Place broccoli in a 2” deep perforated pan. Steam for ~1 minute or until bright green. Immediately removed and place in refrigerator.
2. Preheat convection over to 425°F.
3. Chop broccoli into roughly ½” pieces.
4. Combine broccoli, cheese, eggs, and ham.
5. Top each crust with 2 ½ cups toppings. Spread evenly across pizza.
6. Bake 8-10 minutes or until crust is golden and cheese is melted. Heat to 135°F or higher for at least 15 seconds.
7. Slice each pizza into 10 slices. Hold and serve at 135°F or higher.