Best Breakfast Pizzas Recipes

SPINACH-EGG BREAKFAST PIZZAS

Steps:

• Preheat oven to 500°. 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., 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 next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes., Remove from oven; break an egg into 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.

EASY BREAKFAST PITA PIZZAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
• Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
• Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
• Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

ENGLISH MUFFIN BREAKFAST PIZZAS

Steps:

• Preheat broiler. Place English muffin halves on baking sheet; set aside. Spray large skillet with cooking spray. Heat over medium-high heat. Add sausage, onion, bell pepper and mushrooms; cook 5 minutes or until sausage is crumbled and vegetables are tender, stirring occasionally. Drain. Remove from skillet and keep warm.
• Reduce heat to medium. Add eggs to same skillet; sprinkle with salt and black pepper. Cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
• Broil English muffin halves 2 minutes or until toasted. Top halves evenly with sausage mixture, scrambled eggs and cheese. Broil 3 minutes more or until cheese melts. Serve immediately.

EASY BREAKFAST PIZZAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bagels onto a baking sheet with the cut sides up. Arrange bacon pieces atop the bagel halves. Spoon gravy lightly atop the bacon. Sprinkle mozzarella cheese over the gravy.
• Bake in preheated oven until the cheese melts, about 10 minutes.

FRIED EGG AND SAUSAGE CIABATTA BREAKFAST PIZZAS

Steps:

• Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.
• Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.
• Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.
• Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.

PERSONAL CANADIAN BACON BREAKFAST PIZZAS

Steps:

• Heat oven to 450°F. Spray large cookie sheet with cooking spray.
• In medium bowl, mix Crust ingredients until soft dough forms. Divide dough into 4 portions; press each onto cookie sheet to form 6-inch round circles, forming 1/2-inch ridge around each.
• In small bowl, beat eggs and 2 tablespoons water with whisk until mixed well. In 8- to 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Pour egg mixture into skillet, and gently lift cooked portions around edge with spatula so uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy; set aside.
• Carefully spread 2 tablespoons cream cheese spread on each of the Bisquick crusts to within 1/4 inch of edge. Top with scrambled eggs, Canadian bacon, bell pepper and Cheddar cheese. Bake 11 to 13 minutes or until crusts are golden brown and cheese is melted. Top with chives.

GREET-THE-SUN BREAKFAST PIZZAS

Steps:

• Preheat oven to 450°F.
• In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
• Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
• Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

ENGLISH MUFFIN BREAKFAST PIZZAS

Steps:

• In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.
• Spoon egg mixture evenly over muffin halves.

CHORIZO MEXICAN BREAKFAST PIZZAS

Steps:

• Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.
• On 1 large or 2 small cookie sheets, place flatbreads. Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.
• Bake about 8 minutes or until cheese is melted. Sprinkle each with half the cilantro and cotija cheese; cut into wedges. Serve immediately.

GREET-THE-SUN BREAKFAST PIZZAS RECIPE - (4.3/5)

Steps:

• 1 Heat the oven to 450°F. In a large nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 teaspoon oil. 2 Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. 3 Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm

HEALTHFUL BREAKFAST PIZZAS

Steps:

• Heat broiler.
• Broil muffin until toasted as desired.
• Spread peanut butter on muffin and spread preserves over the peanut butter.
• Top with sliced bananas.
• Serve!

GREET THE SUN BREAKFAST PIZZAS

Steps:

• Heat the oven to 450 deg F. In a large nonstick skillet, heat 1 tsp of the oil over medium heat. Add spinach, in batches is necessary, and cook until wilted, 2-3 minutes. Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven and bake until yolks are lightly set, 8-10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

BREAKFAST PIZZAS

Steps:

• 1. Preheat the oven to 350°F/180°C, and place one rack in the center and one rack in the top third of the oven. Line the baking sheets with parchment paper.
• 2. Shape the brioche dough into a rectangle about 8 in/20 cm long, 4 in/10 cm wide, and 1 in/2.5 cm thick. Using a ruler and a knife, cut the rectangle into eight 2-in/5-cm squares by first dividing it in half horizontally and then dividing it vertically into strips 2 in/5 cm wide. Each square of dough should weigh about 3 1/2 oz/100 g. Stretch each square into a circle about 5 in/12 cm in diameter as if you are making a small pizza. Stretch the inner part of the circle so that it is quite thin and shape the edge of the circle to create a rim. The center should be almost paper-thin, and the finished circle should look like you are making the crust for a mini deep-dish pizza. Place the brioche circle on one of the prepared baking sheets and repeat with the remaining dough squares, spacing them 2 to 3 in/5 to 7.5 cm apart and using both baking sheets.
• 3. Using the back of a spoon, spread 1 tbsp of the crème fraîche over the base of each brioche circle, spreading it evenly over the base but leaving the rim bare. Cut the bacon slices in half. For each pizza, press three half slices of bacon against the brioche rim to create a bacon wall. Divide the caramelized onions evenly among the pizzas, spooning and spreading the onions next to the bacon and leaving the center of the circle bare except for the crème fraîche.
• 4. Bake the pizzas, switching the baking sheets between the racks and rotating them back to front about halfway during baking, for about 15 minutes, or until the edges of the pizza start to turn light brown. Remove the baking sheets from the oven and carefully crack an egg into the center of each pizza. Sprinkle about 1/4 cup/30 g of the mozzarella on top of each pizza, covering both the egg and the exposed rim of brioche. Bake for another 8 to 10 minutes, again switching the baking sheets between racks and rotating them back to front about halfway during baking, or until the cheese has melted, the edges of the egg are cooked but the yolk is still wiggly, and the edges of the pizza are golden brown. Remove from the oven. Let the pizzas cool for 8 to 10 minutes to allow the eggs to set up a bit before serving.

FRIED EGG AND SAUSAGE CIABATTA BREAKFAST PIZZAS

Steps:

• Preparation Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese. Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes. Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake. Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces. TEST-KITCHEN TIP:Having brunch? Assemble and chill the pizzas one day ahead. Then bake and top with fried eggs at mealtime.

NUTELLA BREAKFAST PIZZAS

Steps:

• Toast waffles according to package directions. Spread 2 Tablespoons of Nutella on on side of waffle. Top with your favorite fruit. Devour!

MINI BREAKFAST PIZZAS!

Steps:

• Preheat oven to 400. Mix bisquick, water, and oil, stirring only twenty strokes or so. Just make sure it's mixed. Let the dough rest for about ten minutes.
• Fry sausage on med-hi until fully cooked. Reduce heat and sprinkle flour over sausage and then add enough milk to cover the bottom of the pan. Stir mixture and increase heat again until mixture starts bubbling lightly. Stir constantly until gravy has thickened to your liking. Add more milk or flour as needed. Remove from heat.
• Once dough is done resting, form a ball, squish it down and cut it into four equal portions. On a lightly greased baking sheet(you might have to use two, since I have gigantic baking sheet), shape the four portions into flat, round little pizza shapes.
• Top each with 1/4 of the sausage mixture, then each with 1/4 each of the scrambled eggs, sprinkle the bacon bits on top of each pizza. Then top each with 1/4 of your colby jack and 1/4 of your mozzarella.
• Place in the oven for 12-14 minutes until bottom of pizzas are golden brown(check with spatula). Enjoy. :)

FREEZABLE BREAKFAST PIZZAS

Steps:

• Split English muffins, place on baking sheet.
• Cook and drain hamburg, then let cool.
• Heat oven to 350.
• Mix cheese whiz and margarine, then add to hamburg.
• Spread evenly on English muffin halves.
• Bake about 10 minutes.
• Can be served immediately, or frozen.
• To freeze, wrap individually in saran wrap, then combine in zip-type bag.
• To reheat from frozen, remove saran wrap, wrap loosely in paper towel and zap in microwave on high about 2 minutes.
• Note -- instead of the cheese whiz and margarine, sometimes I use a 30g envelope of cheese sauce mix, prepared as directed. Nacho cheese sauce mix is particularly good !