Naan Flatbread Bacon and Egg Breakfast Pizza
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REVIEWS)
PREP:
10 minutes
TOTAL:
25 minutes
SERVES:
4
You ever try to get a proper breakfast on the table before school drop-off while also convincing a 6-year-old to wear socks that match? Yeah, me too. That’s actually how this breakfast pizza came to life.
I had about 15 minutes, half a pack of bacon, two naan flatbreads leftover from the night before, and a kid asking for “pizza, but like… with eggs.” And honestly, I didn’t hate the idea.
This isn’t some gourmet brunch situation. It’s just good, honest breakfast made fast with stuff you’ve probably already got in the fridge. The naan saves you from messing with dough. The bacon makes it smell like you know what you’re doing. And the egg on top? It either looks beautiful or slides off the crust and bakes into the corner of your oven. (Ask me how I know.)
But when it works, and it usually does, this is the kind of breakfast that makes you actually sit down for a second. And if you’ve got a picky eater like mine, no worries. I’ve got tips for scrambled eggs too, because not every kid is ready for yolk-on-pizza energy.
Let’s make it.
Breakfast Pizza Ingredients You’ll Need:
The Basics
2 naan flatbreads (store-bought, about 8 inches each)
Tip: Go with garlic naan if you’re feeling fancy. Plain works great too. Avoid frozen unless you pre-toast it. I’m partial to the stonefire mini naan flatbread as well. Perfect for snacking!
4 slices of bacon
Tip: Thick-cut holds up best. Cook it ahead if you’re trying to cut down on the chaos in the morning.
2 large eggs
Tip: Fresher eggs have firmer whites, so they’re less likely to run all over the place. But if all you’ve got are the ones sitting in the back of the fridge, that works too.
1 cup shredded mozzarella cheese
Tip: A blend of mozzarella and cheddar is a power move. Shred your own if you can. It melts better.
2 tablespoons crème fraîche or sour cream (optional)
Tip: This acts as your “sauce.” Totally optional, but it gives a nice tang and helps keep everything in place.
Salt and pepper to taste
Fresh herbs (chives, parsley, or green onion)
Tip: Optional, but they add color and make it look like you actually tried.
Optional Upgrades
Red pepper flakes or hot sauce — for those who like a little morning kick
Everything bagel seasoning — sprinkle a little on top, trust me
Avocado slices — if you’re feeling California about it
Equipment
You don’t need anything fancy here, but having the right stuff makes this go smoother… especially if you’re making it before coffee kicks in.
Baking sheet
Tip: Line it with parchment paper or foil for easy cleanup. Less time scrubbing, more time eating.Skillet or frying pan
For cooking the bacon. Cast iron if you’ve got it, but anything that holds heat will do.Spatula or tongs
To flip bacon and rescue rogue egg whites if they start heading for the edge of the naan.Oven
Preheat to 425°F (218°C). Make sure your rack is in the middle. Too high and you’ll overcook the egg, too low and the bottom of the naan stays soggy.Paper towels
For draining the bacon. Also handy for wiping your kid’s hands when they “help.”
Optional: Pizza stone or steel
If you’ve got one and want max crisp on that naan crust, preheat it in the oven and slide the naan on carefully (parchment helps). Totally not required though.
Instructions
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil. Set the oven rack in the middle.
Cook the bacon.
Use a skillet over medium heat and cook until just crispy. Not too crispy though. It’s going back in the oven. Drain it on paper towels. You can chop it now or tear it up right before topping.Prep the naan.
Lay the naan flat on your baking sheet. If you’re using sour cream or crème fraîche, spread a thin layer over the top. This acts like your “sauce” and helps the cheese stick.Add cheese and bacon.
Sprinkle half the cheese on each naan. Add your bacon – broken into bite-size pieces – right over the top.Create an egg nest.
Use the back of a spoon to make a shallow dip in the center of the toppings. Doesn’t have to be perfect, just enough to help hold the egg.Add the egg.
Crack the egg into a small bowl first (trust me). Then gently pour it into the nest you made. If it starts to slide, use a little extra cheese to build a wall and keep it in place. Don’t worry if the white spreads a bit… the cheese helps catch it.Bake.
Bake for 8 to 12 minutes, depending on how runny or firm you like your yolks. Start checking around 8 minutes. The whites should be just set and the yolk still glossy.If the white is still too jiggly but the cheese is browning too fast, tent it with foil for the last couple minutes.Finish it off.
Pull it from the oven. Let it rest a minute. The egg will finish setting up. Top with herbs, a pinch of salt and pepper, and whatever else you like: hot sauce, red pepper flakes, avocado, go wild.Slice and serve.
Use a pizza cutter or kitchen shears to cut into quarters. Serve hot.
Tips and Variations
Make it with scrambled eggs
Got a kid who won’t go near a runny yolk? (Same here.) Just scramble the eggs ahead of time and spoon them on top after baking. Or scramble lightly and add before baking… the oven will finish the job without overcooking. You won’t get the dramatic egg-on-pizza look, but it tastes great and no one complains.
Prevent soggy naan
If you want that crisp-on-the-bottom texture, try one of these:
Pre-toast the naan in a 400°F oven for 2-3 minutes before topping.
Use a pizza stone or steel if you have one. Preheat it in the oven and slide the naan directly onto it.
Vegetarian version
Swap the bacon for sautéed mushrooms, spinach, bell peppers, or even some leftover roasted veggies. Add a pinch of smoked paprika to get that savory “bacon-ish” vibe without the meat.
Cheese options
Mozzarella is the base, but mix it up. Sharp cheddar adds more bite. Fontina melts like a dream. Goat cheese adds tang. Even a sprinkle of parmesan can give you that golden top.
Add some heat
Red pepper flakes, a little hot sauce, or even sliced jalapeños work great. Toss them on before baking or right after. It just depends how intense you like it.
Feeding a crowd?
Make a few different versions and slice them into quarters. It’s like breakfast pizza tapas. Big win for brunch, especially when people show up hungry and you haven’t had coffee yet.
FAQ
What if the egg runs off the naan?
Totally normal. These things aren’t built with egg dams. Try spooning out a little “nest” in the toppings before you crack the egg, and pour it in from a small bowl for more control. Worst case, it bakes into the parchment paper and still tastes great. (Been there.)
Can I use pita, flatbread, or tortillas instead of naan?
Yep. Pita works pretty well and holds its shape. Tortillas are a little trickier as they’re thin and crisp fast, so keep an eye on them. If you’re using tortillas, I’d scramble the egg instead.
Can I make this dairy-free?
Sure can. Use a dairy-free shredded cheese that melts well (like mozzarella-style from brands like Violife or Daiya), and skip the sour cream or use a plant-based alternative. You’ll still get all the good flavors.
Can I cook the egg more? I’m not into runny yolks.
Absolutely. Just leave it in the oven an extra 2–3 minutes. Or crack the egg a couple minutes after the pizza’s been baking so the crust gets a head start and the yolk finishes firmer.
Does this reheat well?
It does, but it’s best fresh. If you’re reheating, use a toaster oven or bake at 350°F for 5–7 minutes to get the crust crisp again. Microwave works in a pinch, but the texture takes a hit.
Can I prep this the night before?
You can cook the bacon, shred the cheese, and have your toppings ready. I wouldn’t assemble it until just before baking — naan can get soggy if it sits too long with sauce or toppings.
Naan Flatbread Bacon and Egg Breakfast Pizza
Ingredients
- 4 slices naan flatbread 6 inch naan flatbread
- 4 strips cooked bacon
- 1 cup cheddar cheese shredded
- 4 whole eggs
- 1 tbsp sliced green onions
- salt and pepper to taste
- fresh herbs chives, green onion, parsley (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or foil. Cook bacon while oven is preheating.
- Cook bacon in a skillet until crisp. Set aside and drain on paper towels. Lay naan on baking sheet. Top with half the cheese, then crumbled bacon.
- Make a shallow well in the center of each naan with a spoon. Crack an egg into a small bowl, then pour it into the well. Top with remaining cheese, avoiding the yolk.
- Bake 8–12 minutes, until whites are set and yolks cooked to your liking. Remove from oven, rest for 1–2 minutes, then top with herbs and extras. Slice and serve.
Nutrition
