Breakfast Pizza with Gruyere, Baked Eggs, and Bacon
I could eat this breakfast pizza every day. I made it the first time for Christmas breakfast and we devoured the entire thing! The heart healthy almond flour crust has plenty of protein in it for a brilliant start to your morning.
Gruyère is my favorite cheese to use in breakfast dishes. The nutty flavor just pairs so well with eggs. If you don’t eat meat, try doing a spinach and tomatoes, or just plain cheese. There are endless options!
| Ingredients (serves 6) Crust 2 cups blanched almond flour 1/4 teaspoon salt 1 egg 2 tablespoons melted butter or coconut oil 1 tablespoon cold water 1 tablespoon chopped chives For the Pizza 1/4 cup Crème fraîche (scd legal), or Greek yogurt |
Directions
Preheat the oven to 325 degrees.
Mix the dough ingredients in a stand mixer until the a soft dough comes together in a ball. Press the dough into a tart pan, then bake the crust for 10 minutes.
Mix the Crème fraîche and Gruyère in a bowl and add a dash of salt and pepper.
Spread the cheese mixture in the bottom of the baked tart shell, then layer the bacon on top.
Increase the oven temperature to 425 degrees.
Bake the tart for 5-7 minutes to melt the cheese, then remove it and carefully crack the eggs on top.
Return it to the oven and bake it for another 7-10 minutes, until the egg whites are set and the yolks are still soft. If you prefer more well-done yolks, leave the tart in the oven for 2-3 minutes more. The whites will look slightly underdone due to the oils from the cheese, but they will be set.
Garnish with chives and serve immediately.
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This looks ABSOLUTELY delicious. I cannot wait to try it! Thanks for the wonderful recipes!!!
I do a breakfast pizza too….one of my favorites! IF I cold do dairy, I would be all over this, looks mouthwatering!
Do you ever use nut cheeses?
Wow! This is absolutely beautiful. I love eggs and miss them terribly. Thank you so much for sharing at Allergy-Free Wednesdays!
I was off of them too for about 6 months and missed them so much! Now I eat them, but in moderation.
I am so going to try and make this! Looks awesome and I have missed my breakfast “casseroles” lately!
~Lisa
WOW, this was so decedent! Thank you for taking your time to create recipes for all of us to benefit from. I LOVE your blog and every recipe I have made or tried has been SO good. I trust everything you make. It’s nice when you can just try a recipe and know it’s going to be good. I hardly ever have that luxury, but I know I can count on your recipes whenever I try a new one.
Wow does that look good! I’m not a fan of scrambled eggs so it’s nice to see a breakfast pie made with baked eggs! I might have to try this one soon. I will link back to you when I do.
This looks soooo good. I love the almond flour crust and the bacon and eggs on top. I just have to figure out a way to make it dairy free. Thanks for sharing it at Gluten-Free Wednesdays.
Thanks Linda! I am going to try to do a cashew goat cheese version with asparagus and roasted tomatoes. I’ll let you know how it turns out!
thank you for sharing a yummy breakfast dish with us
we made it this morning and we all loved it! Thank you!
Always love hearing that!
This looks beautiful! I don’t eat dairy….do you think the crust will hold up if I use it for more of a quiche type recipe?
What is the diameter of your tart pan? Mine is 12 inches, but I feel like your pan looks smaller. I want to make this for Christmas morning and want to practice beforehand to make sure I get it right! Looks yummy!
Mine is a standard 9-inch pan. You could probably use the 12 the crust just may not extend all the way up te sides.
This totally tickles my fancy! Love everything about it!
I can’t wait to try this… it looks amazing!