We have family come from out of town a few times a year and I now know what I will be serving them when they come. This was also a great way to get my picky breakfast eater to get some protein and veggies in with her most important meal of the day. They turned out great. Serve them with green chili or salsa and your meal will be complete.
3 gluten-free dairy-free sausage links
2 cups spinach
1/2 large red onion
3 Roma tomatoes
1 T oregano
Make the pizza dough
and roll out into 6 ballls. Roll each ball into an oval. Preheat the oven to 450 degrees. Cook the sausage, spinach, onion and tomato in a large frying pan until cooked through. Add the eggs, beating as you add them to scramble them. Stir in the oregano. Spoon 2/3 cup onto each half of the oval. (You will have some leftover, but putting a cup onto each made them REALLY full and some of them had a hard time staying together.) Fold the other half of the dough over the filling, pinch the sides together, make three slits on top of each with a knife, and bake on cookie sheets for 20 minutes.