As I’ve mentioned before, I’m not much of a morning person – especially during the week. Breakfasts are usually pretty simple in our house. We usually have baked oatmeal or frozen whole wheat pancakes. Quick. Simple. Easy. That’s how I like my mornings.
The weekends are a different story. I like to fuss over breakfast on Sundays. We love savory Cowboy Breakfast Sandwiches or this sweet French Toast Bake. it’s a great way to ease into the last day of the weekend.
I also like to make BFD…breakfast for dinner. I try to work it into our weekly meal plan every couple of weeks. I came across this recipe for Breakfast Pizza on Lynn’s Kitchen Adventures. I loved the combination of the salsa, bacon and eggs nestled in a pillowy soft pizza dough. It just seemed so right.
This recipe didn’t disappoint! My guys loved it!
This recipe is very adaptable too. I used bacon, but you could use ham or sausage. You could also switch up the cheese or add chopped green onions or peppers or mushrooms. Really anything you would put in an omelet. Go crazy!
I usually pick up pizza dough from our local pizza joint. It’s fast and easy. You could use homemade dough or even store-bought. We like our pizza crust thick but if you like a thinner crust then just roll it out a little more. See what I mean? Adaptable. This Breakfast Pizza is definitely a keeper! It’s one of my new favorite breakfast ideas.
Adapted from Lynn’s Kitchen Adventures
Compliments of It’s a Keeper
Pizza dough (enough for one large pizza)
1 Tbsp olive oil
1/2 cup salsa
1 pound bacon, cooked and chopped
8 eggs, scrambled and slightly undercooked
2 cups shredded cheddar cheese
Preheat oven to 425 degrees. Press pizza dough onto pizza stone or baking sheet. Drizzle with olive oil. Bake for 6-7 minutes to partially bake the crust. Remove from oven and spread salsa evenly over crust.
Top with cooked eggs. Sprinkle with bacon and cheese. Bake for 7-8 more minutes or until cheese is melted and heated through.
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