Every Friday night, we like to make pizza at home. We usually make one or two, and sometimes I’ll have pizza crusts leftover. But instead of saving them for the following week, I love to make a breakfast pizza on Saturday morning. My husband starting making breakfast pizzas on Sundays when we use to work at the same pizza place. He’d bring in a dozen eggs and make enough for the whole crew. They were amazing. He’d add different combinations of meats and veggies. It was a great way to start a very busy Sunday shift.
There’s so many ways to make egg pizzas. I usually use whisked eggs, but just breaking the egg right on the crust like this is so nice. Then you can cook the egg yolk just the way you like it.
For this pizza, I started with pesto sauce and then added a little Parmesan cheese. Then I spread over some healthy fresh sautéed spinach that I coked in olive oil. Then after baking, I sprinkled on freshly chopped spring onions and seasoned it with salt and pepper.
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Yield: Serves 6
Heat oven to 450°. Spread pesto sauce over pizza crust. Sprinkle on Parmesan cheese and spread spinach around crust.
Break eggs onto pizza and place in oven. Bake until desired egg doneness, or about 8 - 10 minutes.
Garnish pizza with freshly chopped green onions and season with salt and pepper.
This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.