A creamy beverage and a pizza slice: the foundation for a healthy breakfast. Karen Schneider / For The Forecaster

I’m always up for leftover pizza straight from the fridge for breakfast, but since I’ve discovered real, honest-to-goodness pizza designed specifically for the morning meal, I’ve brought my pizza-for-breakfast habit to a whole new level.

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at [email protected]

Bacon is my favorite topping for pizza any time of day, but if you prefer other toppings, there are no rules. Make the pizza your own by adding cooked sausage, ham, mushrooms and veggies. Even crisped-up hash browns work. Just give the veggies a quick sauté first to keep the pizza from being soggy. I know you’ll be tempted to load on the goodies, but when it comes to a satisfyingly crisp pizza, less is more.

The toppings and crust can be prepped the night before, so all you have to do in the morning is lightly scramble the eggs and assemble the pizza.

I like a simple shimmer of olive oil over the crust before adding the toppings, but for those of you who want to add tomato sauce, Alfredo or even cheese sauce, spread it on sparingly.

If you lean more towards a bowl of hearty oatmeal than bacon and eggs to break your nighttime fast, you may want to sample Morning Glory Oatmeal Cups. Any kind of milk can be used in these oatmeal-on-the-go nuggets. A quarter cup of plain yogurt or 1 tablespoon ground flax stirred into 3 tablespoons of water can be mixed together and allowed to set for a few minutes to substitute for each egg. Agave or honey can be used instead of maple syrup and any neutral oil can be substituted for the coconut oil.

There are dozens of ways to flavor these nutritious cups. Use your imagination to give the basic recipe of oats, milk, sweetener, oil and baking powder your own special signature. For example, a banana can be substituted for the applesauce. Try mixing in chopped dark chocolate or berries and other fruits. You’ll get into the swing of it after making these a couple of times and will go crazy with ideas.

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These nutritious, delicious breakfast bites keep well in the freezer and can be reheated quickly when split in half and spread on a baking sheet in a 300-degree oven or placed in the microwave for 15-30 seconds. That’s pretty handy when you’re running out the door in the morning, behind schedule as usual. I can also attest to the fact that these morsels are a fantastic late-night nibble to have with your herbal tea.

To go with your breakfast pizza and oats, try a refreshing, tangy lassi, the perfect energizer. Spice this yogurt drink and add enough water to make it thick like a shake or more like milk – whatever pleases you. Isn’t it so great to have options?

Breakfast Pizza with Bacon

1 1/2 tablespoons olive oil, divided
6 slices bacon, chopped and cooked until almost crisp
6 eggs
2 tablespoons water
Salt and pepper
1 cup combination of cheddar and mozzarella cheese, shredded
Herbs and vegetables (optional)
Dough for a 12-inch pizza

Preheat oven to 425 degrees. Stretch pizza onto an oiled pizza pan. Use a fork to poke holes across the surface of the dough and brush on 1 tablespoon oil. Prebake crust for 3-5 minutes.

Whisk eggs and water together and beat until fluffy and season. In a nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Pour in the egg mixture and cook gently only until no liquid remains, stirring occasionally. Remove from heat before the eggs are completely done.

Distribute scrambled eggs over the crust. Add cheese, bacon, and any other ingredients evenly on top.

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Bake until cheese is melted and crust is golden brown, 12-15 minutes. Cool for 10 minutes and slice. Yield: 8 slices

Morning Glory Oatmeal Cups

2 cups milk
2 eggs
1/2 cup maple syrup
1/2 cup unsweetened applesauce
4 teaspoons coconut oil, melted
2 teaspoons vanilla
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/3 cup shredded carrot
1/4 cup unsweetened shredded coconut
3 tablespoons raisins
2 tablespoons walnuts, chopped
3 1/2 cups old-fashioned rolled oats

Preheat oven to 350 degrees and grease a 12-cup muffin tin with non-stick cooking spray. In a large bowl, whisk together all ingredients except carrot, coconut, oats, raisins and nuts. Fold those in last, then divide batter evenly into muffin cups. Sprinkle with additional coconut and/or nuts if desired.

Bake for 20-25 minutes or just until set. Yield: 8

Spiced Lassi

3 1/2 cups plain yogurt
1/4 cup (or more) water
1/4 cup honey
1 teaspoon cardamom
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger

In a blender or food processor blend together all ingredients until smooth. Adjust water and spices as needed. Yield: 4 cups

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