Why give?

Egg tomato and cheese breakfast pizzas

Skip the drive-through in the morning and whip up a batch of these breakfast pizzas instead
Recipe provided by Dairy Farmers of Canada ©
Tomato, cheese and egg on pita bread
4 servings / 13 min

Prep 8 min / Refrigeration 5 min

  • 4 whole wheat pita breads, about 7 inches (18 cm) diameter
  • 3/4 cup (175 mL) shredded Mozzarella cheese
  • 2 small tomatoes, thinly sliced
  • Pepper
  • 4 large eggs
  • 1/8 tsp (0.5 mL) dried basil
  • 1 tsp (5 mL) butter
  • 1 tbsp (15 mL) chopped fresh chives or green onions
  1. Preheat oven to 400 °F (200 °C).
  2. Place pita breads on a large baking sheet, overlapping slightly at edges, if necessary. Sprinkle evenly with half of the mozzarella and top with sliced tomatoes. Sprinkle with pepper to taste. Bake for 3 minutes or until cheese is melted and tomatoes are hot.
  3. Meanwhile, in a bowl, whisk together eggs, basil and a pinch of pepper until frothy.
  4. In a nonstick skillet, melt butter over medium heat. Reduce heat to medium-low and add egg mixture; cook, scrambling gently for about 1 minute or until just set.
  5. Remove pitas from oven. Spoon egg mixture on top, dividing equally. Sprinkle with remaining mozzarella and chives or green onions. Bake for about 2 minutes or until pitas are crisp around the edges and cheese is melted.
Nutritional info per serving (1 of 4)
  • Calories 319
  • Protein 18 g
  • Total Fat 12 g
    Saturated Fat 5 g
    Cholesterol 205 mg
  • Carbohydrates 38 g
    Fibre 4 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 543 mg
  • Potassium 305 mg