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Breakfast Pizza with Eggs

September 19, 2014


As everyone gets super into football, I mostly get upset at the idea that a game might run long and cut off one of my favorite shows. Or that people will be talking about it in the hallway and look at me with disdain because I can’t add anything to the conversation (and that I actually run from those conversations). My only way to fit in during these dark days is by making pizza. So, so much pizza.

Vegetarian Breakfast Pizza

I had the painful task of making a million kinds of pizza while I was working out an amazing whole wheat pizza dough, so not even breakfast was safe from the reaches of pizza. I’ve made a lot of breakfast pizzas in my life and usually use scrambled eggs, but after making baked huevos rancheros, Josh and I both fell in love with baked eggs. Baking some eggs on a pizza? Definitely had to go there.

Vegetarian Breakfast Pizza

Does football ever happen in the morning? I dunno, but it’d be good for pre-football brunch at least. Or post-football drank-too-much-last-night breakfast. The toppings are obviously interchangeable to whatever you like with breakfast, just don’t leave off the eggs. Kind of mandatory.

Breakfast Pizza
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1½ c freshly shredded cheese (I used a mix of gouda, mozzarella, and parm)
  • 2 mushrooms, sliced and quickly sautéed (okay to leave raw if you like them on pizza that way)
  • 4 eggs
  • 2 vegetarian sausages (can use cooked regular sausage if you roll that way)
  • Pizza dough (prepared but not baked) or gluten free pizza crust
  • ½ avocado, sliced
  • green onions, chopped

Instructions
  1. Preheat oven to 400 degrees F.
  2. Roll the pizza dough out (and brush with olive oil if following the linked recipe).
  3. Crumble vegetarian sausage (I usually heat and then finely chop). Sprinkle mushrooms and sausage over the pizza and top with cheese. Carefully crack eggs on top, spacing so that there’s an egg on each quarter of the pizza.
  4. Bake for about 14 minutes, until the whites are set. If the crust starts to overcook, turn off the oven but leave the pizza in until the whites are set. (The whites will still be a little jiggly when set).
  5. Top with slices of avocado and green onion before serving.

Notes
Nutritional estimate uses linked pizza crust. You can easily swap out for a gluten free or other crust to meet dietary restrictions.

Nutrition Information
Serving size: 2 slices Calories: 430 Carbohydrates: 26 Fiber: 6 Protein: 26

 

 

 

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4 Comments
    Erin @ The Speckled Palate Sep 25, 2014

    Sooooo… I DO love football, but I love me so delicious pre-football food, too. This pizza sounds divine, and I’m loving the addition of eggs on it. I currently can’t have runny eggs, but I’ve been dreaming of them!

    College football games happen in the mornings, and those were the games I missed the most during my collegiate career because who the HECK wants to be out of bed for 4 a.m. so you can tailgate before a 10:30 a.m. start? Not this girl, no matter how much I love football…

    Reply
    Emily Sep 19, 2014

    Ha! I’m not a football loving lady either. Except for the food and good company. This makes me want to make homemade pizza!

    Reply
    Joanne Sep 19, 2014

    I totally use football season as an excuse to make some of my favorite foods! But if it cuts into my tv time, I am NOT thrilled. This pizza is so fun! Breakfast for dinner is the best anyway.

    Reply
    Ashleigh Sep 19, 2014

    Yum!!!! I love eggs baked on pizza too! I’m the same with football…I get my big stack of magazines out or catch up on my email. Usually I’m in the kitchen though…

    Reply

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