“This one’s really good for early-morning class or if you just have to get to work and you don’t have time to get up and make breakfast,” says Massie, a chef and CrossFit athlete who runs PaleoNick.com (http://paleonick.com/).
“We’ll make this ahead of time, slice it into slices like a pizza, wrap and freeze it, have your breakfast ready for ya.”
You’ll need Italian sausage, eggs, mushrooms, pre-cooked sweet potatoes, onion, poblano peppers, Roma tomatoes and black olives.
While the sausage cooks in a cast-iron skillet, Massie chops up the vegetables. Eventually, he combines all the vegetables into the skillet and then pours in the eggs. After the mixture is mostly cooked, Massie throws the skillet into the oven on broil for two to three minutes to “just kind of tighten up the top.”
When all is said and done, you’ve got breakfast pizza for days.
“It’s pretty much like a frittata,” he explains.
To download the recipe for Zoned-out deep-dish breakfast pizza, click here:
http://library.crossfit.com/free/pdf/CFJ_2014_01_Kitchen_Pizza.pdf
Video by Marston Sawyers, Nick Massie and Julian Marquez.
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