Breakfast Egg Pizza
This vibrant breakfast pizza starts with a crisp tortilla base layered with flavorful pesto, melty cheese, and fresh spinach. Juicy cherry tomatoes and perfectly cooked eggs add color and richness, while red pepper flakes and a drizzle of chili oil bring a spicy kick. It’s a quick, satisfying meal that’s as beautiful as it is delicious.
Ingredients
2 Eggland's Best large eggs
1 tablespoon oil
One tortilla
1 tablespoon pesto
28g of cheese
Six cherry tomatoes cut into halves
1/4 cup chopped spinach
Salt to taste
Red pepper flakes to taste
1/2 tablespoon chili oil
Preparation
- Begin by heating your oil in a large non-stick pan or well-seasoned skillet over medium heat. Once the oil is shimmering, carefully place your tortilla in the pan.
- Spread an even layer of fresh pesto across the surface of the tortilla.
- Add cheese, cherry tomatoes and spinach. Create two small wells in the toppings and crack 2 eggs into these spaces. Cook for 2-3 minutes or until eggs are done.
- Sprinkle some salt, red pepper flakes and chili oil and your breakfast pizza is ready.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 621 |
| Fat | 47.6g |
| Saturated Fat | 12.5g |
| Cholesterol | 405mg |
| Sodium | 791mg |
| Carbohydrates | 21g |
| Dietary Fiber | 10g |
| Protein | 29g |
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