This Spring Vegetarian Breakfast Pizza with Asparagus, Tomatoes and Runny Eggs is a healthy, high protein, low carb alternative to bacon and eggs or pancakes to switch up your morning routine.
I’m a breakfast person. I could happily eat eggs for dinner and pancakes all day, but there’s also something really lovely about starting off your day on a delicious note. This Spring Vegetarian Breakfast Pizza with Asparagus, Tomatoes and Runny Eggs is my new favourite fix.
If you’ve never had a breakfast pizza, get ready for potentially one of the most glorious things you can possibly wake up to (aside from, of course, coffee).
It starts with the crust, but I don’t know anyone who has the energy to make a pizza crust from scratch first thing in the morning (obviously, not this girl). Morning meals need to be fast and furious if they’re going to happen at all. I love using Flatout Artisan Thin Pizza Crust for busy breakfasts – one 6 inch pizza crust has only 120 calories, but an amazing 5 grams of protein and 2 grams of fibre. It’s an easy way to get pizza on the table and in your mouth before 9 AM. I’ve made pizza with the original Flatout’s before (check out this sausage stunner here), so I was so excited to find their product made specifically for pizza!
I top my Spring Vegetarian Breakfast Pizza starts with beautiful fresh asparagus and bright tomatoes circling a gorgeous runny egg. Topped off with creamy gruyere cheese and a little fresh chive action, and you’ve got a breakfast pretty enough for company, but simple enough for a solo Tuesday.
Feel free to experiment with the toppings on your Spring Vegetarian Breakfast Pizza. Figs and arugula are absolutely delicious, as is a little pesto and tomato action. The egg is amazing but if you’re squeamish about runny eggs, you can also scramble an egg and add it on top if you prefer.
Now, I want to know what are your favourite breakfast pizza toppings?
Have you tried making my Spring Vegetarian Breakfast Pizza?
Leave me a comment and don’t forget to review this recipe!
This Spring Vegetarian Breakfast Pizza with Asparagus, Tomatoes and Runny Eggs is a healthy, high protein alternative to bacon and eggs or pancakes to switch up your morning routine.
Preheat oven to 400 F. Lightly grease a large baking sheet and place the Flatout flatbreads on the baking sheet and bake for 2 minutes.
Top the pizza with ricotta cheese, gruyere, asparagus, tomatoes, leaving space in the middle for the eggs to get “trapped” in the centre. Bake for 10 minutes until the whites are set and the yolks are still runny.
Garnish with parmesan cheese and chives.
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I love pizza for breakfast—not to mention runny eggs with asparagus!
I love all the colors in this and how easy you make it look!
This is the perfect excuse to eat pizza for breakfast, I love it!
I just love that you kept the asparagus in tact instead of chopping – looks beautiful!
I’ve never had breakfast pizza. Pizza for breakfast, yes, but not this delicious combo!
Looks amazing I love the idea of a breakfast pizza!
This is making my mouth water just looking at it! Looks amazing!
YUM! That egg and those tomatoes. So good.
Yaaaas. Breakfast pizza for the win! This looks delicious!
Looks delicious Abbey! Can’t wait to try it.
I love breakfast pizza! This is a great idea!
This is one pizza for breakfast I can get behind! Love all of those bright and colorful spring veggies!
Mmmm that runny yolk! This looks so good!