Tired of the same old breakfast routine? Shake things up with this incredible Mushroom and Egg Breakfast Pizza! It’s the perfect mashup of your favorite morning flavors and a crispy, chewy pizza crust. Imagine fluffy scrambled eggs, savory sautéed mushrooms, and a generous blanket of melted mozzarella and Parmesan, all on a golden honey-wheat base. This recipe is a guaranteed crowd-pleaser for a lazy weekend brunch, a fun ‘brinner’ (breakfast for dinner), or anytime you’re craving something uniquely satisfying. Let’s get baking!
Ingredients
• Nonstick cooking spray
• 1 16-ounce / 450g loaf frozen honey-wheat bread dough, thawed
• 6 large eggs
• 1/3 cup / 80 ml fat-free milk
• 1 tablespoon / 15 ml olive oil
• 3 cups / 225g sliced fresh mushrooms (such as shiitake, cremini, or button)
• 1/3 cup / 80 ml snipped fresh basil or parsley
• 1 tablespoon / 15 ml snipped fresh oregano (optional)
• 3 cloves garlic, minced
• 1/4 teaspoon / 1.25g salt
• 1 cup / 113g shredded mozzarella cheese
• 1/4 cup / 28g finely shredded Parmesan cheese
• Freshly ground black pepper (optional)
Instructions
1. Preheat your oven to 425°F / 220°C. Lightly coat a 15x10x1-inch baking pan with cooking spray. On a lightly floured surface, roll the thawed bread dough into a 15×10-inch rectangle and transfer it to the prepared pan. Prick the dough generously with a fork, let it stand for 5 minutes, then bake for about 10 minutes until light brown. Remove from oven and let cool for 5 minutes.
2. While the crust bakes, whisk together the eggs and milk in a medium bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour in the egg mixture. Cook, without stirring, until the mixture begins to set on the bottom. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes until the eggs are cooked through but still glossy and moist. Transfer to a bowl and set aside.
3. In the same skillet, heat the olive oil over medium heat. Add the mushrooms, fresh herbs (or dried seasoning, if using), garlic, and salt. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are tender.
4. Gently fold the cooked eggs into the mushroom mixture.
5. Sprinkle the shredded mozzarella cheese evenly over the partially baked crust. Top with the egg and mushroom mixture, followed by the shredded Parmesan cheese.
6. Bake for 12 to 15 minutes, or until the toppings are heated through and the crust is golden brown. If desired, sprinkle with freshly ground black pepper before slicing and serving.
Nutritional Information
• PER SERVING: 274 cal., 11 g total fat (3 g sat. fat), 170 mg chol., 575 mg sodium, 30 g carb., 3 g fiber, 17 g pro.
Pro Tips
• If the dough is difficult to roll, cover it with a clean kitchen towel and let it rest for 5-10 minutes. The gluten will relax, making it much easier to handle.
• Feel free to add other veggies! Sautéed spinach, diced bell peppers, or onions would be delicious additions. Just cook them along with the mushrooms until tender.
• For a different flavor profile, swap the mozzarella for another melting cheese like provolone, fontina, or a Monterey Jack blend.
• You can cook the egg and mushroom mixture a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, just assemble the pizza and pop it in the oven!
FAQ
Q: Is this mushroom and egg breakfast pizza a good source of protein
A: Yes, this breakfast pizza is an excellent source of vegetarian protein. The combination of six large eggs and both mozzarella and Parmesan cheese provides approximately 17 grams of protein per serving, making it a satisfying and energizing meal.
Q: Can I make this breakfast pizza vegan
A: Absolutely! To make a vegan version, substitute the eggs with a tofu scramble or a plant-based egg alternative. Use your favorite dairy-free mozzarella and Parmesan shreds, and ensure your frozen bread dough is vegan-friendly. The result will be a delicious plant-based breakfast pizza.
Q: What other vegetarian toppings can I add to this breakfast pizza
A: This recipe is very versatile! Feel free to add other sautéed vegetables like spinach, bell peppers, onions, or even some halved cherry tomatoes. For an extra protein boost, you could also add some plant-based sausage crumbles or seasoned chickpeas along with the mushrooms.
Q: Can I prepare this vegetarian breakfast pizza ahead of time
A: Yes, this is a great recipe for meal prep. You can cook the mushroom and scrambled egg mixture up to a day in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply assemble the pizza on the pre-baked crust and bake as directed.
