Coming to you today from sunny Austin, Texas with these pizza beauties! I’m gonna share a little secret with you, these were actually made about 3 weeks ago and I had been holding out for a special occasion to post them. Today’s the day and boy are you lucky.
The husband and I had a Sunday morning free a couple of months ago and so went out for a leisurely brunch. After driving 15 minutes to a place we had been wanting to try for awhile and realizing the wait was gonna be way too long, we decided to go back to a pizzeria right by our house that we had recently found out served weekend brunch.
What a great decision it turned out to be! I had the best breakfast pizza I had ever experienced and then started on a quest to make one of my own. This recipe has evolved a bit from my original plan, but it’s landed exactly where I want it to and it’s now a new fun go-to for weekend brunch.
Side note: the recipe below is only for 1, I repeat, ONE, uno, un, einer breakfast pizza. I generally make three of them for Kevin and I and end up eating 1.25 myself and he dominates the rest. For breakfast that’s enough for me but if you’re serving them for lunch or dinner I think you could plan on making 2 per person.
I’m absolutely in love with having something fresh like this in the morning. There are definitely some days where I’m craving a cinnamon roll or a blueberry waffle, but both of those are laden with sugar and therefore not the best choice. The saltiness of the bacon, the cool creaminess of the avocado, the gentle tang of the tomatoes, and the savory egg work so well together and provide an awesome start to your day.
Summer is coming you guys and this is the prime breakfast to chow down on before spending a day in the sun!
Eat it!! Now!Print
- 1 pocketless Pita
- 3 strips bacon
- ¼ cup smashed avocado
- 1 egg
- ¼ cup monterey jack cheese
- 5 cherry tomatoes
- 1 tablespoon minced parsley
- 1 tablespoons minced chives
- salt and pepper to taste
- Preheat oven to 400 degrees. Place pita on baking sheet and bake for 5 minutes.
- Fry bacon until crispy then fry egg in remaining bacon grease.
- Sprinkle cheese on pita, place back in oven for two minutes or until melted.
- Assemble pita by topping with smashed avocado, cherry tomatoes, and fried egg then sprinkle with parsley, chives, and salt and pepper.