Breakfast Pizza Recipe
Make this easy breakfast pizza with eggs, bacon, feta, tomatoes, and a crispy, cheesy phyllo crust. It's baked on a sheet pan, perfect for sharing at brunch!
Servings: 6 servings
Ingredients
For the Cheese Spread
- ½ cup crumbled feta cheese
- ⅓ cup Italian Cheese Blend
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
For the Pizza
- 10 phyllo sheets
- oil based cooking spray
- 1 cup cherry tomatoes halved
- 3 eggs
- 3 to 4 slices bacon cooked and crumbled
- ⅓ cup Italian Cheese Blend
- fresh chopped parsley for garnish
Instructions
- Get ready to bake. Preheat the oven to 375ºF. Lightly grease a jellyroll pan with cooking spray.
- Mix the cheese. In a small mixing bowl, combine cheeses, oregano, salt, and pepper; mash with the back of a fork until completely blended and spreadable. Set aside.
- Start the phyllo crust. Place 1 phyllo sheet on the bottom of the prepared pan and lightly spray it with cooking spray. Layer two more phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
- Layer the cheese and repeat. Spread 1/3 of the prepared cheese over the third phyllo sheet. Continue to layer 3 more sheets, spraying each phyllo sheet with cooking spray before adding the next. Add 1/2 of the remaining cheese spread over the stack of phyllo. Layer the last 4 phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
- Assemble the pizza. Sprinkle the remaining cheese over the last sheet. Add halved tomatoes on top. Crack the eggs over the tomatoes. Sprinkle with crumbled bacon and top with cheese.
- Bake. Bake for 18 to 20 minutes, or until the phyllo is golden brown and the eggs are cooked. Remove from oven and let rest a couple of minutes. Garnish with fresh parsley, cut, and serve.
Nutrition
Calories: 381kcal | Carbohydrates: 42g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 634mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 5.7mg | Calcium: 115mg | Iron: 3.2mg
