Mini Breakfast Pizzas with Egg, Spinach and Pesto | Rosemary Farm
Mini Breakfast Pizzas with Egg, Spinach and Pesto
Ingredients
- 2 whole wheat English muffins, split
- 3 Tbsp prepared pesto, divided
- 1 cup frozen, chopped spinach, thawed and drained
- 4 Large Rosemary Farm Eggs
- 1 oz. part skim mozzarella cheese
- chopped tomatoes and fresh basil, for garnish
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