Name: Egg & Tomato Breakfast Pizza Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 pizza dough; 1 tablespoon olive oil; 1 cup shredded mozzarella; ½ cup shredded parmesan; 1 cup cherry tomatoes, halved; 3 green onions, thinly sliced; 3 eggs; ¼ cup basil leaves; ½ teaspoon sea salt; ¼ teaspoon ground black pepper

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If you dream of pizza for breakfast, let me introduce you to your new favorite morning ritual: Egg & Tomato Breakfast Pizza. This colorful, flavor-packed pie is a glorious way to enjoy a lazy weekend brunch—or transform any busy morning into something special. With jammy eggs, juicy cherry tomatoes, gooey cheese, and a sprinkle of fresh basil all nestled on golden pizza dough, every bite is a celebration. Whether you’re cooking for friends, family, or just yourself, this Egg & Tomato Breakfast Pizza is guaranteed to start your day on a seriously delicious note.

Egg & Tomato Breakfast Pizza Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Egg & Tomato Breakfast Pizza is beautifully simple, but each one brings something essential to the party. From the creamy cheeses to the bright pop of tomatoes and fresh basil, these ingredients work together for a breakfast you’ll want to make again and again.

Pizza dough: The crisp, chewy canvas for all the toppings—store-bought or homemade both work well.
Olive oil: Brushing the dough adds richness and helps everything brown beautifully.
Shredded mozzarella: Melts into that irresistible cheesy pull and ties all the toppings together.
Shredded parmesan: Gives extra savory depth and a subtle nutty flavor.
Cherry tomatoes, halved: Add bursts of sweetness and lovely color to every slice.
Green onions, thinly sliced: Bring a gentle sharpness and fresh crunch that wakes up the pizza.
Eggs: The heart and soul of this breakfast pizza—choose the freshest you can find for the best flavor and texture.
Basil leaves: Infuse bright herby notes that perfectly cut through the richness.
Sea salt: Enhances every ingredient and brings out the layers of flavor.
Ground black pepper: Adds a bit of warmth and a subtle kick right at the end.

How to Make Egg & Tomato Breakfast Pizza

Step 1: Preheat the Oven and Prep the Dough

Crank your oven up to 450°F (230°C)—you want it nice and hot for that irresistible crust. While it heats, stretch or roll your pizza dough into a big, even round (about 12 inches). Carefully transfer it to a pizza stone for the crispiest results, or use a generously oiled baking sheet if that’s what you’ve got.

Step 2: Dress the Dough

Time to set the stage—brush your rolled dough all over with olive oil. This simple swoop not only boosts flavor but ensures every edge gets beautifully golden in the oven. It’s a little step that makes a world of difference.

Step 3: Layer on the Cheeses and Veggies

Sprinkle a generous layer of shredded mozzarella and parmesan over the dough, making sure to leave a small border for that pizzeria-style crust. Next, scatter on the halved cherry tomatoes and sliced green onions, then top with half the basil. You’ll already smell the kitchen magic happening!

Step 4: Add the Eggs and Season

Now comes the signature move for your Egg & Tomato Breakfast Pizza: gently crack three eggs right on top of the bed of cheese and veggies. Sprinkle everything with sea salt and black pepper—seasoning here is key for well-rounded flavor in every bite.

Step 5: Bake to Perfection

Slide your pizza into the oven. For eggs with runny, golden yolks, bake 8 to 10 minutes. If you prefer your eggs set, let it go up to 12 minutes. The crust should be puffed and golden, cheese bubbling, and those eggs shining like little breakfast jewels.

Step 6: Garnish and Serve

As soon as your pizza emerges, shower it with the remaining basil leaves for a hit of freshness. Let it rest for a couple of minutes—this helps set the cheese and makes slicing a breeze. Get ready to slice and savor!

How to Serve Egg & Tomato Breakfast Pizza

Garnishes

The finishing touch can make your Egg & Tomato Breakfast Pizza feel restaurant-worthy! Add a sprinkle of chili flakes for gentle heat, a drizzle of extra virgin olive oil for richness, or a grating of extra parmesan for even more indulgent flavor. Don’t forget some coarse sea salt and a few cracks of black pepper just before serving.

Side Dishes

This pizza easily stands on its own for breakfast, but pairing it with a simple arugula salad tossed in lemon vinaigrette brings bright contrast. For a heartier brunch, roasted breakfast potatoes or a side of smoked salmon take it completely over the top.

Creative Ways to Present

Try slicing Egg & Tomato Breakfast Pizza into strips for a fun, dippable handheld look, or cut it into wedges and arrange on a wooden serving board with little bowls of hot sauce and herbed yogurt. For brunch parties, bake smaller individual rounds so everyone gets a perfect personal pie.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (it happens!), store slices in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully, making next-day breakfast just as special.

Freezing

To freeze, let the Egg & Tomato Breakfast Pizza cool completely, then layer slices between parchment and place in a freezer-safe bag. They’ll keep well for up to a month and can be reheated straight from the freezer when needed.

Reheating

For best results, reheat pizza in a preheated oven at 350°F until warmed through—about 5 to 8 minutes. This method crisps up the crust and gently warms the eggs without overcooking. In a pinch, a microwave works too, just heat in short bursts so the eggs don’t toughen.

FAQs

Can I use store-bought pizza dough for Egg & Tomato Breakfast Pizza?

Absolutely! Store-bought dough is a real time-saver and bakes up beautifully. Just let it come to room temperature to make stretching and shaping a breeze. If you have a favorite homemade recipe, that works just as well.

What kind of tomatoes are best for this recipe?

Cherry tomatoes are perfect—they’re sweet, hold their shape, and roast up beautifully. Grape tomatoes or even thin slices of heirloom tomatoes can be a colorful, flavorful swap if you prefer.

How do I keep the eggs from sliding off the pizza?

After nesting your cheese and veggies, create a few little wells with your fingers and crack the eggs into them. This helps the eggs sit snugly on top and not wander during baking. Always transfer your pizza to the oven carefully!

Can I add extra toppings?

Definitely! Spinach, sautéed mushrooms, or thinly sliced prosciutto all make delicious additions to Egg & Tomato Breakfast Pizza. Just don’t overload the pie so your crust stays crisp and the eggs bake through properly.

Is this recipe easy to halve or double?

It’s super adaptable! Make a smaller pizza for two with half the ingredients, or double everything for a family-sized feast. The method and baking times stay the same—just keep a watchful eye on those eggs.

Final Thoughts

Breakfast is about to get a lot more exciting in your house once you try this Egg & Tomato Breakfast Pizza! It’s inviting, vibrant, and so easy to make. Gather your favorite people, pour some coffee, and make this joyful dish part of your next morning together.