These Mini Veggie Breakfast Pizzas are made on naan bread and topped with cream cheese, veggies and a fried egg. The best part? They come together in around 15 minutes!
Welp, here it is—the third and final day of Eggland’s Best recipes, and I don’t want to say for sure, but I think I’ve saved the best for last. We’ve eaten healthy so far, with salad and fritters, so today I thought I’d bring you PIZZA. But not just any pizza—no, no, no—VEGGIE pizza with an EB egg on naan bread. I’m calling this a breakfast pizza but let’s be serious, it could totally be a lunch or dinner pizza too.
Note: you don’t have to use naan bread, but it’s what I’m recommending. If you can’t find any, just use any type of store-bought flatbread. Something thicker than a tortilla or wrap, basically.
Ok now that we’ve got that out of the way, let’s chat about the concept of cream cheese on pizza. Sounds weird, but it works! I first discovered it when I created this recipe and now I’m obsessed. So, rather than traditional pizza or marinara sauce, this breakfast pizza is covered in cream cheese and then topped with veggies—in this case tomatoes, mushrooms and spinach—and then topped of with parmesan cheese and an Eggland’s Best egg. Oh and don’t forget the chives! The chives add a punch of flavor that you don’t want to miss out on.
The best part is that it comes together in about 15 minutes. It should take around five minutes to prepare and around 10 minutes to cook in the oven, so anywhere between 15-20 minutes I’d say. HOLLA for quick recipes!
Also, have you ever tried an EB egg on a pizza? If you haven’t, well, you must. The key is leaving space on your pizza to actually crack the egg, and then being careful when placing the baking sheet into the oven. Otherwise, the egg yolk will go everywhere before the egg actually has time to bake! …not that I would know or anything. Don’t forget EB eggs have 25% less saturated fat than ordinary eggs and are only 50 calories, helping to make this pizza healthier!
If you’re looking for an easy breakfast or even a make-ahead meal to pack in your lunch, you’re going to want to try these breakfast pizzas for yourself!
Disclaimer: This post is sponsored by Eggland’s Best. As always, all opinions are my own. Thank you for supporting brands that help keep this site up and running!
Mini Veggie Breakfast Pizzas
- 1 mini naan bread/flatbread
- 3 tbsp cream cheese
- 3 grape tomatoes sliced
- 4 sliced mushrooms
- 4 spinach leaves
- 2 tbsp shredded parmesan cheese
- 1 Eggland's Best egg
- Pinch of fresh chives
- Preheat oven to 400°.
- Place naan bread on a baking sheet and then spread cream cheese overtop.
- Add tomatoes, mushrooms, spinach, and parmesan but leave a space to crack the egg.
- Crack the egg into the hole and then place the baking sheet in the oven.
- Bake pizza for approximately 10 minutes, or until egg has set and crust is golden brown on the edges.
- Sprinkle with chopped chives, salt and pepper.