Breakfast Naan Pizza with Bacon, Mushrooms & Greens

This Breakfast Naan Pizza with Bacon, Mushrooms & Greens is a great way to start your day! It’s full of protein and veggies and uses store-bought naan, which means you don’t even have to make your own pizza dough.

The great thing about eggs is that you don’t have to eat them only for breakfast, so these pizzas also make an egg-cellent breakfast-for-dinner (or “brinner”) option. With the added cheese and bacon (which makes everything better), and sautéed veggies, it feels like a complete and balanced breakfast. All you need is a cup of coffee on the side, or a mimosa!

This recipe makes 2 individual breakfast naan pizzas so that you can have breakfast with a friend, partner, kid, or act like a hobbit and enjoy Second Breakfast by yourself!

Breakfast Naan Pizza Ingredients

Here’s what you’ll need for these breakfast naan pizzas:

• 2 medium-large premade pieces of naan – this is the key to keeping this recipe pretty easy. Store bought naan acts like the perfect stand-in for pizza dough. If you can’t get naan, any soft flatbread would work.
• 1 ½ cup shredded fontina cheese – we love the slightly funky and buttery flavor of fontina, and it melts really well. It’s perfect with the salty bacon, but if you’d rather use mozzarella, knock yourself out.
• 2 to 4 eggs – depending on how big your pieces of naan are, you can add 1 or 2 eggs to each pizza.
• 4 slices bacon, chopped – feel free to substitute another kind of bacon here if you don’t eat pork, or skip it altogether.
• 4 oz cremini mushrooms, sliced (should be between 1 cup and 1.5 cups) – mushrooms bring a nice umami flavor to these pizzas that is so good with the other toppings.
• 3 cups greens of your choice, ribs removed and chopped (we used chard) – we love the slight bitterness and earthiness of chard, but kale or spinach would be good here too.
• Salt & pepper, to taste – you’ll need salt and pepper to season your veggies as well as the eggs.
• Chili oil, optional topping – this is totally optional, but we love the additional flavor this brings to the pizza. You could also use crushed red pepper flakes instead.

How to Make the Pizzas

To make these pizzas, first preheat your oven to 425F.

Next, cook the bacon in a pan until the fat renders and the bacon crisps, about 5-7 minutes. Remove the bacon from the pan and place it on a paper towel lined plate. Drain off some of the leftover bacon grease in the pan but keep a tablespoon or two for the veggies to cook in. 

Add the mushrooms to the pan and cook until browned, about 5 minutes, tossing occasionally. Add the greens to the same pan with the mushrooms and cook 3-4 minutes or until wilted. Season everything with salt and pepper. Add the bacon back to the pan with the veggies, toss to combine, and remove from the heat. 

To assemble each pizza, sprinkle a piece of naan with about ¾ cup of shredded cheese and top the cheese with half of the veggie and bacon mixture. Create 1 to 2 wells in the center of the veggies and bacon and place a cracked egg into each well. Season each egg with salt and pepper. 

Bake the pizzas on a baking sheet or pizza stone for 11-14 minutes, depending on how set you want your egg. We cooked ours for 13 minutes, which gave us a fully cooked egg white with a jammy yolk.

Once cooked to your desired doneness, remove the pizza from the oven and top with chili oil, if desired.