Round #2 Recipe - Breakfast Pizza Toast

On the heels of the Udi's Gluten Free announcement of two brand new loaves of bread AND finally hamburger and hot dog buns, I was put into an Udi's kinda mood. As you guys probably know, I LOVE looking for new ways to turn my gluten free products into meals I used to enjoy and if I can ensure leftovers are used to their full capacity - well I'm even more in love :D So, with a whole half of yesterday's VetaVitaVegemin Skillet left and a loaf of Udi's Gluten Free Multigrain Bread in my freezer, I thought why not combine the two and have my pizza and eat it too :D After making the pizza toast for myself, I decided to make a few more and freeze them so I had a few on hand for those days I just wanted something quick-fast-and-in-a-hurry. The individual pizza I've frozen were made with the new Udi's Gluten Free Multigrain Bagels, which are equally delicious.

Whether you decide to have pizza toast or individual bagel pizzas for breakfast, I hope you enjoy them! And don't forget to go stock up on your Udi's products at your local Safeway, Fred Meyer, Kroeger's or Whole Foods!Happy cooking and better eating y'all...

Breakfast Pizza Toast:

8 slices of Udi's Gluten Free Multigrain Bread OR
4 Udi's Gluten Free Multigrain Bagels (halved)
1 cup Simple Marinara Sauce (Recipe below)
VetaVitaVegemin Skillet (Recipe posted March 9, 2011)
1 cup Kraft Italian Blend Grated Cheese

**Preheat oven @ 350 degrees**

- Layer each bread/bagel slice with marinara sauce; cover as close to the edge as possible.
- Crumble egg skillet mixture onto sauce and top with cheese.
- If storing in freezer, wrap each pizza in plastic and store in freezer safe zip bag.

- If continuing to eat, place each slice on a nongreased baking sheet and bake for 10-15 minutes or until cheese is completely melted and golden brown.

Simple Marinara Sauce:
(Make quite a bit of sauce; I usually make it and store in freezer safe containers and freeze until I need it.)

1/4 cup extra-virgin olive oil
1 small sweet onion (finely chopped)
1 garlic clove (finely chopped)
1 celery stalk (finely chopped)
1 carrots (finely chopped)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

- In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the celery, carrots, 1/2 teaspoon each of salt and pepper and red pepper flakes. Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.