This Spring Vegetarian Breakfast Pizza with Asparagus, Tomatoes and Runny Eggs is a healthy, high protein, low carb alternative to bacon and eggs or pancakes to switch up your morning routine.
I’m a breakfast person. I could happily eat eggs for dinner and pancakes all day, but there’s also something really lovely about starting off your day on a delicious note. This Spring Vegetarian Breakfast Pizza with Asparagus, Tomatoes and Runny Eggs is my new favourite fix.
How to make Spring Vegetarian Breakfast Pizza
If you’ve never had a breakfast pizza, get ready for potentially one of the most glorious things you can possibly wake up to (aside from, of course, coffee).
It starts with the crust, but I don’t know anyone who has the energy to make a pizza crust from scratch first thing in the morning (obviously, not this girl). Morning meals need to be fast and furious if they’re going to happen at all. I love using Flatout Artisan Thin Pizza Crust for busy breakfasts – one 6 inch pizza crust has only 120 calories, but an amazing 5 grams of protein and 2 grams of fibre. It’s an easy way to get pizza on the table and in your mouth before 9 AM. I’ve made pizza with the original Flatout’s before (check out this sausage stunner here), so I was so excited to find their product made specifically for pizza!
I top my Spring Vegetarian Breakfast Pizza starts with beautiful fresh asparagus and bright tomatoes circling a gorgeous runny egg. Topped off with creamy gruyere cheese and a little fresh chive action, and you’ve got a breakfast pretty enough for company, but simple enough for a solo Tuesday.
[clickToTweet tweet=”This low carb Spring Vegetarian Breakfast Pizza is a tasty way to start your day!” quote=”This low carb Spring Vegetarian Breakfast Pizza is a tasty way to start your day!”]
Feel free to experiment with the toppings on your Spring Vegetarian Breakfast Pizza. Figs and arugula are absolutely delicious, as is a little pesto and tomato action. The egg is amazing but if you’re squeamish about runny eggs, you can also scramble an egg and add it on top if you prefer.
Now, I want to know what are your favourite breakfast pizza toppings?
Have you tried making my Spring Vegetarian Breakfast Pizza?
What are your thoughts?
Leave me a comment and don’t forget to review this recipe!
Spring Vegetarian Breakfast Pizza with Asparagus, Tomatoes and Runny Eggs
- Flatout Thin Pizza Crust Flatbread
- 2/3 cup ricotta cheese
- 1 ½ oz gruyere cheese shredded
- 8 spears of asparagus trimmed and blanched
- ½ cup colourful cherry tomatoes halved if needed
- 2 eggs
- ½ oz parmigiano reggiano cheese finely grated
- Chives for garnish
- Preheat oven to 400 F. Lightly grease a large baking sheet and place the Flatout flatbreads on the baking sheet and bake for 2 minutes.
- Top the pizza with ricotta cheese, gruyere, asparagus, tomatoes, leaving space in the middle for the eggs to get “trapped” in the centre. Bake for 10 minutes until the whites are set and the yolks are still runny.
- Garnish with parmesan cheese and chives.
Disclaimer: This post was developed in paid partnership with Flatout Flatbread, however, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.