Breakfast Pizza

This breakfast pizza is so easy to make and the results are so tasty and satisfying. It makes fantastic leftovers too. 

This breakfast pizza recipe comes together in very little time, and you can use a precooked crust to make it even easier. 

I prepared this version on a ten inch by eight inch pre-baked naan. I've also used pre-baked pizza crusts to make this breakfast pizza. The size of the crust should be about 10 inches round, and it shouldn't be any thicker than naan. 

Of course, you can make and bake your own crust. I like using the pizza bianca recipe, which can be made and baked in advance. If you choose to make a larger breakfast pizza, just increase the amounts in the topping. 

I actually made this pizza for lunch. I served it with a mixture of fresh berries for a tasty meal. We had leftovers, which we were able to reheat later in the toaster oven the next day for breakfast. The pizza was just as tasty. 

Ingredients In this Breakfast Pizza:

Pre-Baked Flatbread: Such as pizza crust (thin-ish), naan, or lavash. The recipe for the pissaladiere crust would be perfect for a larger breakfast pizza. 

Bacon: Cook the bacon until barely done. It should not be very crispy because it will continue to cook on the pizza when you bake it. 

Eggs: After you make the bacon, drain most of the rendered fat from the pan, leaving just about a tablespoon for cooking the scrambled eggs. The added smoky bacon flavor in the eggs is wonderful. Cook the eggs so that they are still soft and moist. 

Cheddar Cheese: Add some to the top of the crust beneath the eggs and then sprinkle the rest over the bacon and eggs before baking. 

Scallions: Mix some finely minced scallions into the eggs before cooking, and sprinkle the rest over the finished pizza. 

I alloted one egg, two slices of bacon, and 1/2 ounce of shredded cheese per slice of pizza (1/4 of a nine inch or so round). 

To Make and Bake this Breakfast Pizza:

First, in a skillet, fry the bacon until it is just cooked, but not crisp. Drain the fat from the pan, reserving about a tablespoon in the pan. 

Next, whisk the eggs with about a tablespoon of milk per egg, along with some minced scallions and black pepper. Cook the eggs in the skillet until just done and still fairly moist. 

After than, heat the oven to 425 degrees F and place the flatbread on a baking sheet. Sprinkle it with some of the grated cheddar. Top the cheddar with the scrambled egg and then the bacon. Sprinkle the eggs and bacon with the rest of the cheese. 

Finally, bake the pizza on the middle rack for 15 minutes. Cut and serve. 

Breakfast Pizza Recipe Variations:

If you choose to make your own pizza crust, fully bake it before baking with the toppings. You can definitely make it in advance before finishing the pizza later. 

You can substitute breakfast sausage for the bacon if you like, or even use a combination of sausage and bacon. 

Store leftovers, wrapped in foil, in the refrigerator. They can be reheated in a 325 to 350 degree toaster oven for about ten to fifteen minutes. 

May is National Egg Month, a time to celebrate eggs! 

The Sunday Funday group is celebrating by sharing a variety of recipes for eggs!

• Breakfast Pizza from Karen's Kitchen Stories
• Cottage Cheese Scrambled Egg Skillet from Amy's Cooking Adventures
• Egg Ghee Roast from Mayuri's Jikoni
• Deviled Egg Dip from A Day in the Life on the Farm
• Deviled Quail Egg Shrimp Canapés from Food Lust People Love
• Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe
• Pickled Quail Eggs from Culinary Cam

Breakfast Pizza

Yield: 4 servings

Author: Karen Kerr

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

This breakfast pizza is so easy to make and the results are so tasty and satisfying. It makes fantastic leftovers too. 

Ingredients

• 8 slices bacon
• 4 large eggs
• 4 tablespoons milk
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon minced scallions
• 1 nine or ten inch prebaked flatbread or pizza crust
• 2 ounces cheddar cheese, shredded
• 1 tablespoon thinly sliced scallions

Instructions

1. Heat your oven to 425 degrees F.
2. In a 10 or 12 inch skillet, cook the bacon over medium low until just cooked but not crispy. Drain on a paper towel lined plate. Discard the rendered bacon fat, except one tablespoon. Return the tablespoon of fat to the pan.
3. Slice the bacon widthwise into one inch pieces.
4. In a medium bowl, whisk together the eggs, milk, pepper, and minced scallions. Heat the pan over low heat.
5. Add the egg to the pan and cook, stirring occasionally, until the eggs are just "done" and still moist.
6. Lay the flatbread on a baking sheet and sprinkle with 1/2 ounce of the shredded cheese. Evenly distribute the egg over the cheese on the flatbread/crust.
7. Sprinkle the chopped bacon over the egg and then top with the rest of the shredded cheese.
8. Bake the pizza for 15 minutes.
9. After baking, garnish with the sliced scallions and slice the pizza into four pieces and serve.

Nutrition Facts

Calories

593

Fat (grams)

32 g

Sat. Fat (grams)

13 g

Carbs (grams)

50 g

Fiber (grams)

2 g

Net carbs

49 g

Sugar (grams)

3 g

Protein (grams)

25 g

Cholesterol (grams)

231 mg

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