Bacon and Egg Breakfast Pizza
ChefRhonda PlataDifficultyBeginnerThis breakfast pizza adds some pizzazz to your keto mornings with pesto, mozzarella, and spinach, along with the usual suspects of bacon and egg. Try it as part of a brunch along with keto muffins, berries and yogurt, and a keto-friendly smoothie.
Servings 6
Net Carbs
- Amount Per Serving
- Calories 301
- % Daily Value *
- Total Fat 24g31%
- Protein 16g
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F (175°C).
In a pan over medium heat, cook the bacon to desired crispness. Remove the bacon from the pan and drain the excess fat. Break it up into small pieces.
Add the eggs and scramble for two to three minutes or until cooked to your desired texture.
Spread the pesto evenly over the pizza crust. Add the spinach. Top with the scrambled eggs, bacon, and cheese.
Bake the pizza in the oven for 15 to 20 minutes. Slice, serve, and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350°F (175°C).
In a pan over medium heat, cook the bacon to desired crispness. Remove the bacon from the pan and drain the excess fat. Break it up into small pieces.
Add the eggs and scramble for two to three minutes or until cooked to your desired texture.
Spread the pesto evenly over the pizza crust. Add the spinach. Top with the scrambled eggs, bacon, and cheese.
Bake the pizza in the oven for 15 to 20 minutes. Slice, serve, and enjoy!
Notes
