Growing up, one of my favorite meals was breakfast for dinner, or as us super-cool kids called it, “b for d.” All my mom (or dad!) would have to do is scramble up some eggs, whip up some toast, and we’d be the happiest campers in the world. B for d still remains a staple in our weekly dinner rotation, and I absolutely love the idea of jazzing it up a little bit. Enter: breakfast pizza. This is a super fancy-pants b for d. It’s also a combination of so many things I love: pizza, crispy bacon, cheesy goodness, and runny eggs.
I’ll be honest: I totally planned on making my own pizza crust for this recipe. Then, when I went to go look up the recipe to make it, the first thing I see is: “The night before, prepare the dough.” Um…oops. This is clearly a recipe for someone who has their shit far more together than I do. Undeterred, I made it anyways, using store-bought (but still delicious) pizza dough…and luckily, it was still freakin’ fantastic. Using a pre-made dough, this is a perfect weeknight meal that honestly takes hardly any more time and effort than scrambling up some eggs and tastes way more gourmet.
This recipe seriously rocks. The combination of bacon, eggs, cheese, and carbs is a classic one, but when you add the fresh green vegetables and herbs on top, it makes everything totally pop. It’s gooey and crunchy and rich and fresh all at the same time. Now, really, what more could a girl want?
- 1 pizza crust of your choosing
- 3 strips bacon
- ¼ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 3 eggs
- Black pepper
- 1 tbsp flat-leaf parsley, minced
- 1 tbsp chives, minced
- 1-2 scallions, thinly sliced
- ½ large or 1 small shallot, minced
- First, preheat your oven to 450°F (or whatever your “crust” recipe calls for; this was mine). Then, fry up some bacon. I used a thick-cut peppery bacon, but use whatever your favorite kind is. While the bacon cooks, chop all your healthy green things/crunchy toppers: parsley, chives, green onions, and the shallot. Sprinkle the cheese and chopped, crispy bacon over the pizza crust. Crack 3 eggs over the top (creating “walls” made of bacon and cheese shreds, to prevent runny egg drippage onto the pan, like I oh-so-creatively did), season with salt and pepper, and bake for about 10 minutes, until the eggs are cooked and the cheese is all melty deliciousness. After taking the pizza out of the oven, sprinkle the healthy green things on top, cool for a few minutes, and slice and serve immediately. Don’t fight the egg running all over everything. It’s the way it should be.
