Spinach-Egg Breakfast Pizza

Spinach-Egg Breakfast Pizza
Prep Time
20 min
Cook Time
15 min
Recipe by: Taste of Home

Breakfast meets dinner in this pizza that is topped with spinach and a perfectly cooked baked egg.

Spinach Egg Breakfast Pizzas

Make This Recipe


  • 4 Eggland’s Best eggs (large)
  • Cornmeal
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 1 tablespoon plus additional extra virgin olive oil, divided
  • 5 to 6 ounces fresh baby spinach
  • 1/3 cup plus additional grated Parmesan cheese, divided
  • 3 tablespoons sour cream
  • 1 small garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon plus additional coarsely ground pepper, divided


  1. Preheat oven to 500° F. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.
  2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with the next 5 ingredients; spread the spinach mixture over each pizza. Leave a slight border of raised dough along the edge. Bake on a lower oven rack for about 5 minutes.
  3. Remove from oven; break an Eggland’s Best egg into the center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 433
Fat 14 g
Saturated Fat 4 g
Cholesterol 100 mg
Sodium 865 mg
Carbohydrates 55 g
Dietary Fiber 1 g
Protein 16 g