Breakfast Pizzas

This quick and easy recipe from Amelia Freer combines bread, eggs, tomatoes, and spinach to create a delicious breakfast pizza.

From the book

Simply Good For You by
Simply Good For You
Delicious and unashamedly straightforward dishes for everyday life.
Full of simple, fresh, and uplifting recipes to suit every dietary need.
From healthy breakfasts to weeknight dinners.


‘Pizza – for breakfast!?’ Yes! And it’s not all that strange when you consider the ingredients: bread, tomatoes, spinach, mushrooms, egg – all well-known breakfast foods. But there is something deliciously decadent about combining them into a ‘pizza’ that makes it feel like a morning treat, albeit a quick and easy one. Willow and I have actually eaten this at all times of day. She loves to be involved in the decorating process!

Serves 4


4 yoghurt flatbreads (see page 109 of Amelia Freer's Simply Good For You) or 4 wholemeal pitta breads
4 tsp fresh pesto
40g baby leaf spinach
4 cherry tomatoes, quartered
4 button mushrooms, sliced thinly
½ a red onion, peeled and thinly sliced
½ a red pepper, deseeded and sliced
olive oil
sea salt and freshly ground black pepper
4 small free-range eggs
a grating of cheese


Turn the grill on to medium high.

Spread the flatbreads or pittas with a little pesto. Put a thin layer of spinach on top and dot the cherry tomatoes, mushrooms, onions and red peppers over the top. Drizzle with a little olive oil and season with salt and pepper.

Place under the grill for 3 minutes, just to soften the vegetables. Make a well in the middle of each flatbread, then break an egg into each one. Sprinkle over the cheese, then put back under the grill for about 5 minutes, until cooked as desired (I like my yolk just a little runny).

Tip: Don't worry if the egg doesn't stay in place - it still tastes good!

See more recipes »

More Recipes by Amelia Freer

See more recipes »

More Breakfast Recipes

See more recipes »

More Egg Recipes