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  • Writer's pictureColleen Clesen

Breakfast Pizza

This breakfast pizza is one of my go-to’s for brunch!

It is gluten-free and grain-free and you can get creative with your toppings! It’s the perfect savory addition to a Sunday Brunch spread.


  • 1 box of Simple Mills Pizza Crust

  • 3-6 eggs

  • 2-3 kale leaves de-stemmed and chopped

  • 4 slices of cooked nitrate-free bacon

  • 1/2 onion sliced

  • 1 cup organic marinara sauce or you can use a pesto sauce

  • Cheese Options: goats milk mozzarella or herbed goat cheese

  • Optional Seasonings: salt, pepper, oregano, garlic dried basil


  1. You will want to prepare the pizza crust first according to the instructions on the Simple Mills box.

  2. Once the pizza crust is mixed, bake at 425F for 10 minutes while you prep the other ingredients.

  3. Chop and slice the veggies you are using for your pizza along with the cooked bacon.

  4. Once the crust has baked for 10 minutes you can start layering on the toppings. Start with the red sauce, veggies, seasonings, cheese and then crack your eggs evenly over the pizza and spacing them out.

  5. Place the pizza back in the oven for 10 more minutes. If the pizza looks done but the eggs are still too runny (you’re looking for over easy) then place under the broiler for 2-3 minutes!

  6. Slice and enjoy with brunch!

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