Vegetable Breakfast Pizza
Get out of your scrambled eggs breakfast rut with this Homemade Breakfast Pizza recipe! So good, your family will be begging for seconds.
Servings: 2
Calories: 531kcal
Ingredients
Breakfast Pizza
- 2 pieces of naan
- 4 asparagus stalks, thinly sliced
- 8 ounces shiitake mushrooms
- 6 cherry tomatoes, halved
- 2 eggs
- olive oil, for cooking
Lemon Dill Pizza Sauce
- 1/2 cup greek yogurt
- 1 tablespoon white wine vinegar
- 1/2 lemon, juice
- 2 tablespoons fresh chopped dill
- 1/2 tablespoon garlic powder
- 1/4 teaspoon fresh cracked pepper
Instructions
Lemon Dill Sauce
- Combine greek yogurt, white wine vinegar, dill, lemon, pepper, and garlic powder in a small bowl. Set aside.
Breakfast Pizza
- Preheat the oven to 400 F and brush a thin layer of olive oil over the naan. Toast the naan for 5-6 minutes, until it turns golden brown and is lightly toasted.
- While the naan is toasting, heat a medium sized pan with 2 tbsps of olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and sauté for 4-5 minutes or until the mushrooms begin to soften and turn golden brown. Set aside.
- In the same pan, prepare the fried eggs. If needed, add another tbsp of olive oil or butter to the pan. Crack the eggs into the pan and fry until the white part has set.
- To assemble the breakfast pizzas, spread the lemon dill sauce over the naan, top with mushrooms, asparagus, tomatoes, and one fried egg.
Nutrition
Calories: 531kcal | Carbohydrates: 74g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 176mg | Sodium: 946mg | Potassium: 676mg | Fiber: 6g | Sugar: 11g | Calcium: 172mg