I have been scheming a way to create the best, most delicious, ultimate breakfast pizza- and I think we found a winner. Combined from different breakfast flatbreads I’ve had and ideas in the depths of my brain, I’ve concocted the winning recipe I believe. This heavenly breakfast is topped with rich homemade breakfast gravy, pillowy egg, crispy bacon, caramelized bacon, cheddar cheese, jalapeño, and red peppers, with a spicy sriracha drizzle to top it off. WOW.
I will warn you, this breakfast pizza is a bit time intensive and will not be able to be thrown together in half an hour if you make it all from scratch, but boy is it worth it. With that said, if you buy a flatbread, you will save a lot of time on this process. However, I am always a fan of homemade 🙂 I used the flatbread recipe from Sally’s Baking Addiction and it was easy and delicious.
Ingredients:
- 2 ½ tbsp butter
- 2 tbsp flour
- 1 ¼ C milk (the higher the fat the creamier the gravy will be, I used 2%)
- 1 ½ tbsp black pepper
- ½ jalapeño, chopped
- 1 small onion, sliced thinly*
- 4 eggs
- ½ red bell pepper, chopped
- ½ C shredded cheddar cheese (I prefer to buy a bock and shred it myself- it’s much better that way)
- 4-6 slices of bacon, cooked to preference
*if you do not want to take the time to caramelize the onions, using a thinly sliced red onion is a very easy substitute- just add it on raw before popping the pizza into the oven
Makes 2 small flatbreads
- I started by first making the flatbread and letting the dough rest while I prepared the rest of the toppings. If using a premade flatbread, start at step 2. Preheat oven to 475
- In a small skillet, add 2 tbsp butter and let it melt on medium heat. Sprinkle 2 tbsp flour on top and stir until the resulting paste is browned. Add ¼ c of milk and black pepper, stirring constantly to prevent milk from burning and curdling. Once that has thickened, add another ¼ C of milk and repeat the process, until you’ve used 1 C of milk. As you add more you can stir a little less frequently, but be sure to check it every few minutes because the milk can burn quickly. By the time you’re done you should be able to drag the spoon through the gravy and see a line that holds for a few seconds on the bottom of the pot. It will thicken more as it sets.
- If using red onions- skip this step. While watching the gravy, in a skillet add ½ tbsp butter and the sliced onion. On a low to medium heat, leave the onions to simmer with a lid on if you have one. Stir every few minutes or so, as these take about 15-20 minutes to caramelize.
- Cook the bacon according to the package. I find it easiest to microwave the slices between paper towels for 4-5 minutes, depending on the amount and thickness. I cooked mine til they were crispy
- Once the onions are done, add eggs and remaining ¼ c of milk to the skillet and scramble the eggs to a wet consistency. They will cook more in the oven and if you cook them til they are dry they will be dried out and rubbery when they come out of the oven.
- Once your flatbreads are prepared, divide the gravy and create a base for your ultimate breakfast pizza. Then layer eggs, cheese, onions, jalapeño, bacon, and red peppers. Bake at 475 for 15 minutes.
Enjoy!
If you liked this, try my homestyle sausage gravy & the easiest best biscuits!
