Over-Easy Breakfast Pizza

Another yummy recipe from my friend, Amber Groeling, Hy-Vee Topeka, Dietitian.  I can’t recall which class it was that we created this pizza in, but it will remain as one of my steadfast brunch and breakfast dishes that makes a great impression on guests.

As seen on Chef Alli’s Farm Fresh Kitchen, as part of Moms Everyday on WIBW with Amanda Lanum, April 2014, sponsored by the Kansas Farm Food Connection.

1 prepared whole wheat pizza crust
3 Tbsp prepared pesto
olive oil spray
2 cloves of garlic, minced
2 slices of bacon, cooked till crispy, crumbled
1 ½ cups cherry tomatoes, halved
1-2 cups sliced mushrooms
1 cup spinach, roughly chopped
5 eggs, cracked into separate ramekins to keep the yolk whole on top
salt and pepper, to taste
additional olive oil spray

Preheat oven to 450 degrees F.

Spread the pesto and minced garlic evenly on the prepared crust.  Spray with a few spritzes of olive oil; top with bacon crumbles, tomato halves and mushrooms; spray a few more spritzes of olive oil.

Bake for 10 minutes, or until the tomatoes are softened and pizza edges are starting to crisp.

Place the eggs and spinach on top of the pizza and season with salt and pepper.

Bake for 3-5 minutes longer, or until eggs are cooked to the desired doneness.  Serve warm.

Now You’re Cookin’,
Chef Alli


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