I recently had brunch at a restaurant that was quite close to what I wanted to make. My effort performed remarkably well. You can make this the night before and reheat it in the oven for a quick breakfast the following morning.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 pizza |
Ingredients
- cooking spray
- 5 eggs, beaten
- 2 Roma tomatoes, chopped and drained
- 4 slices cooked bacon, crumbled
- 1 tablespoon whipped cream cheese
- ½ teaspoon dried parsley (Optional)
- salt and ground black pepper to taste
- 2 teaspoons basil pesto
- 1 (14 ounce) package pre-baked pizza crust
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Spray a medium skillet with cooking spray; warm over medium heat.
- Whisk eggs, tomato, bacon, cream cheese, parsley, salt, and pepper together in a bowl. Pour into the skillet; cook and stir until eggs are set, 3 to 5 minutes.
- Spread pesto evenly over pizza crust and layer on the egg mixture. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted and pizza is hot, 10 to 15 minutes. Cut and serve.
- I use the Whole Wheat and Honey Pizza Dough on this site and parbake it for 15 minutes on 350, but you can also use a prepared, store-bought crust if you are short on time.
- If you want to have a fuss-free morning, make the eggs the night before and keep in the fridge. In the morning, assemble the pizza while preheating the oven, then bake. If using this method, you may need to bake a total of 15 to20 minutes to ensure everything is hot. When available, you can also use fresh parsley–in that case, chop and add to the pizza after adding the egg layer and prior to adding the cheese.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 458 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |