Have you ever made a breakfast pizza? It’s life changing.
I took all of the usual egg breakfast suspects, added some mozzarella cheese, put it all on a piece of Naan bread, and I’m calling it a breakfast pizza. Guys, this is my favorite breakfast right now. No joke.
As with any personal pizza, you can dress it up however you like. If you want to skip the bacon, then go for it. If you want to add waffles on top instead of eggs and potatoes, then… well, a carb on top of a carb might be weird but I say do it. The version presented here is pretty awesome though. 🙂
Can we talk about these potatoes for a moment? Usually, I bake sliced potatoes in the oven but this time I tried to pan fry them on the stove. Pan frying them is totally the way to go from now on because I think they come out better. Plus, I’d rather not turn on the oven if I don’t have to (#saveelectricity).
I bought a bag of petite potatoes and I only used a few of them for this breakfast pizza. I pan fried the rest of them a few days later and again I still love how they turned out, crispy outside and tender inside. Perfection. I topped them with chopped broccoli and cheddar cheese for lunch. I’m sure you’ve reheated leftover French fries before, so the same rule goes here… you’ll lose the crispiness when you reheat them but they’re still so delicious.
By the way, in case it wasn’t obvious, you don’t have to just eat this for breakfast. Sometimes breakfast for dinner is the best thing going. Almost always if you ask my husband. 🙂
Breakfast Pizza Recipe
(1 serving but can be easily multiplied for as many as you want.)
- 1/2 tablespoon oil
- 3 petite potatoes
- 1/4 teaspoon salt
- 1 egg
- 1/2 tablespoon chopped cooked bacon (I used Hormel Real Bacon Pieces.)
- 1 teaspoon chopped chives
- 2 ounces (or about 1/8 cup) mozzarella cheese
- 1 Naan bread (I used Stonefire mini-Naan. You can also use the original size if you are extra hungry.)
- sprinkling of grated Parmesan cheese
- (optional) 5 pieces of asparagus
- salt and pepper, to taste
- Wash the petite potatoes, then slice them into quarters.
- In a skillet, over Medium heat, heat the oil.
- Sprinkle the oil with salt.
- Add the cut potatoes with one of the cut sides down. Cook them until they are browned. Mine took about 8 minutes.
- Turn the potatoes over, the other cut side facing down. Cook them until that side is browned. Mine took about 7 minutes.
- Turn the heat down to the lowest possible setting, place a lid on top of the skillet, and cook them until they are tender. Mine took about 10 minutes. (Optional) If you cooking the asparagus, I threw these into the pan for the last 10 minutes of the cooking time.)
- Take the potatoes out of the skillet (and asparagus too if it applies) and place them onto a plate with a paper towel on top until you are ready to build your pizza.
- Cook the egg. I poached my egg using the poach fried egg method, but you can really cook it any way you like it.
- While your egg is cooking, place the mozzarella cheese on top of the Naan bread. (If your egg is done cooking before the Naan and mozzarella cheese is ready then simply move the egg to a plate until you’re ready to build your pizza.)
- Place the Naan (topped with mozzarella cheese) onto a pan and cook it in the toaster oven until the cheese has melted. If you don’t have a toaster oven then you can heat it up in the microwave or cook it in an oven.
- Place the cooked Naan (topped with the now melted mozzarella cheese) onto a plate.
- Place the egg and cooked potatoes on top of the mozzarella cheese.
- Sprinkle the chopped bacon, chopped chives, and grated Parmesan cheese on top.
- Season with salt and pepper to taste.
Source: Tina’s Chic Corner