Friday, September 16, 2011

Brilliant Brunch: Pita Breakfast Pizza

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This is the perfect Sunday brunch now that football is underway.  It's a mix between a delicious pizza and breakfast so it really is perfect for game days and even tailgating, if you want to make the pizza on the grill.  It can also really feed a crowd; if you use personal pitas, it's fun to have everyone select their toppings and make them individually.  Plus, that is a huge strain off hostessing.  People enjoy getting to personalize their food and you get to enjoy less work!  Just man the oven (and whose pizza is whose), and you will be all set.

John and I like to make these on big pitas (about 8-inch diameter) which is perfect for 3 people.  We usually save the leftovers and one of us has them for Monday's breakfast.  It is a great way to clean out the fridge from those little bits of odds and ends.  The first time I made this was right before we moved.  As you can imagine, there weren't a whole lot of things that needed to be used up.  At least, if I had done my job in planning menus accordingly, there shouldn't have been! 

So, we used pretty basic ingredients.  The fun thing is to mix it up with different veggies and meats.  If you are going to serve these for a large brunch, slice up the vegetables the night before.  Put them in separate tupperwares and then they are ready to go!  Another way to catch some beauty sleep before the party begins (and the big game)!
Pita Breakfast Pizzas
Serves: 4
6 slices bacon
4 eggs
1/2 cup milk
1/2 cup shredded mozzerella
1/4 cup aged provolone
1 large (9-inch diameter) pita (or 4 personal-sized pitas)

In a large skillet, cook the bacon over medium heat until brown and crispy (about 8 minutes).  Place the bacon onto a paper towel-lined plate.  Drain the bacon grease from the skillet.  In the same skillet, combine the eggs and milk and whisk until well-combined.  Place the skillet back onto medium heat and continuously stir with a wooden spoon until eggs are cooked and fluffy (about 10 minutes).  Remove from the heat.  Preheat the oven to 350 degrees F.  Place half of both cheeses along the bottom of the pita.  Then, top with scrambled eggs.  Crumble the bacon and spread over the pizza along with the remaining cheese.  Bake the pita for about 15 minutes until cheese is melted and pita is crunchy.  Cut into slices and serve.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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