mini breakfast pizzas

This past weekend I was planning on making BBQ Chicken Pizza for lunch, but instead I thought, “Why don’t I try a breakfast pizza?”. A quick Google search showed me the breakfast pizza at smitten kitchen where she made her own dough and cracked eggs on top of the pizza. This gave me the idea to crack eggs, too, except I decided to use pita bread for my “dough” and make mini pizzas since this was a last minute idea. I had everything I needed from around the house to make this work and I got started.

First thing I did was turn the oven on to about 375 degrees. Then I went out into the garden to get some fresh herbs.

I got some chives, thyme and some basil.

Then I cooked up some bacon to crumble on top. This actually came together pretty fast since all I had to do was cook bacon and then assemble the pizzas.

I couldn’t fit all of the pita bread onto one sheet pan, so I used two smaller ones that could sit side by side in the oven. I carefully cracked the eggs into the center of the pita breads. They didn’t slide off or go anywhere (except on one which I didn’t center very well) and just stayed on the pita bread.

I cut up a fresh tomato from the garden, added the bacon which I crumbled onto each pizza, added some portabello mushrooms to 2 of the pizzas (since some of my would be consumers didn’t care for mushrooms), added some cheese (a 6 cheese blend we had in the fridge) and topped it off with the herbs.

My change would be this: put the herbs on when they come out of the oven and add a little salt and pepper to the mix. I thought the bacon would be enough saltiness, but it just needs a little extra. The herbs got crispy while in the oven and lost some of their flavor, but was still good. I also wished I had coated the sheet pans with a little Pam spray first since the pita breads stuck to the pan a little – so you might want to do that as well!

The mini pizza above is also on a pretty, recyclable, and sustainable Palm Leaf Plate. I won these eco-friendly plates from a Foodie Blogroll Contest. I’m impressed that these plates are incredibly durable and made out of palm leaves! They use the naturally discarded leaves from the forest and press the leaves into different shapes. That means that these plates are biodegradable and compostable. Totally awesome. I’m planning on using them at my next BBQ or get together to share the wonder of Palm Leaf Plates with my friends! Thanks to the Foodie Blogroll and MarxFoods for having an a great giveaway!

Mini Breakfast Pizzas

4 pita breads
4 eggs
8 slices of bacon (about 2 per pizza, unless you eat some while you’re making them…)
shredded cheese
1 tomato, cut into chunks
3-4 portabello mushrooms, chopped
herbs (chives, thyme, basil)

Heat oven to 375 degrees. Cook bacon and crumble into large pieces. Crack an egg into the center of each pita bread. Top with bacon, tomato, mushrooms and other veggies or toppings. Added shredded cheese. Pop into the oven for 8-10 minutes, until the eggs are set. Top with herbs (don’t be like me and put them on first!). Eat and enjoy.

Author: Mary

Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

3 Replies to “mini breakfast pizzas

  1. neat idea, I’ll have to try that. I’ve used those plates before too, they’re great. You can get spoons and forks out of the same material too.

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