Breakfast Pizza with Bacon and Eggs
recipe

A delicious breakfast pizza perfect for leisurely weekend mornings or brunch. Crispy phyllo dough combines with runny yolks and smoky bacon, creating a flavor experience you won't want to miss.
Preparation Time: 30 minutes
Serving Size: 2 servings (or 1 large pizza)

Ingredients

- 4 sheets of phyllo dough (30 x 40 cm)
- 2 eggs
- 1 tomato, sliced
- 3-4 slices of cooked bacon
- A few slices of red onion
- (Sage, optional)
- Olive oil
- Pepper
- Oregano
- Chili sauce

Instructions

1. Preheat the oven to 200°C (400°F).
2. Line a baking sheet with parchment paper and place the first sheet of phyllo dough on top. Brush lightly with olive oil.
3. Place a second sheet of phyllo on top and gently press down. Repeat with the remaining phyllo sheets.
4. Shape the edges into a slight border and brush the surface, especially the edges, with olive oil.
5. Carefully crack the eggs onto the dough.
6. Add the tomato, bacon, red onion, and optional sage.
7. Bake in the lower part of the oven until the top is crispy and beautifully colored.
8. Finish with a sprinkle of pepper, salt, oregano, and chili sauce.
9. Serve immediately while hot.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 2 g

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