I have Jen to thank at Bean Town Baker for this mornings breakfast.  Hands down the perfect breakfast in my book – pizza!

I made a whole wheat version of this dough over the weekend – the best part about this dough is that it keeps in the fridge for up to two weeks.  😀

So my base was 4 ounces of whole wheat dough.  I heated my oven to 425 – I like a crispy crust so I pre-bake my dough alone for 5 minutes, then remove and add my toppings.

Breakfast Pizza

  • 1 egg
  • 4 ounces whole wheat dough
  • 1 tablespoon light cream cheese
  • .6 ounce cheddar cheese
  • 1 slice bacon, precooked and crumbled
  • pickled jalapenos (yep, I can take the heat early in the morning!)

Jen’s trick is brilliant – using a biscuit cutter to contain the egg – since this was just for me, I only used one egg.

I just left the cutter on the pizza for about 7 minutes, or until the egg starts to set
I just left the cutter on the pizza for about 7 minutes, or until the egg starts to set
out of the oven - the egg is perfect!
out of the oven - the egg is perfect!

It took about 12 or 13 minutes total baking time.

so good!
so good!
I ate the whole thing! 479 calories, 19 fat, 49 carbs, 22 protein, 6 fiber
I ate the whole thing! 479 calories, 19 fat, 49 carbs, 22 protein, 6 fiber

It was the perfect combination – the crispy crust, creamy yolk, salty bacon.  And I am stuffed!  I think maybe next time I’ll eat half with some fruit – I have a feeling this breakfast is going to keep me full a long time today!

Gotta scoot to work – see you at lunch for more Soupa Azteca and Beef and Bean Quesadilla!