If you love pizza and breakfast (who doesn’t?), this one’s for you. Imagine a crispy, cheesy crust made from cottage cheese, topped with perfectly cooked sunny-side-up eggs, sizzling bacon bits, and melty cheese. Welcome to your new morning obsession: Cottage Cheese Crusted Breakfast Egg Pizza.
This high-protein, no-rise pizza comes together quickly and feels indulgent without the heavy carbs of traditional dough. Perfect for sunny weekend brunches, lazy mornings, or summer breakfast-for-dinner nights, this dish brings together all the best breakfast flavors—on a slice.
Inspired by the classic breakfast skillet and Italian-style crusts, this American-style cottage cheese twist is a healthier, protein-packed take that will seriously upgrade your breakfast game.
🥄 Why You’ll Love This Breakfast Pizza
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Protein-packed: Cottage cheese gives the crust a rich, filling texture.
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Quick to prepare: No yeast, no rising time—just mix, bake, top, and eat!
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Perfect for summer: Light, satisfying, and ideal for brunch or outdoor breakfasts.
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Customizable: Add your favorite toppings, herbs, or sauces.
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Kid and adult friendly: Everyone loves pizza, especially for breakfast!
📝 Ingredients (20 Servings)
For the Crust:
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1 cup cottage cheese (full-fat preferred for flavor)
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1 cup all-purpose flour
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1 large egg
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½ tsp garlic powder
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½ tsp baking powder
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Pinch of salt
For the Toppings:
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5–6 large eggs
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1 cup shredded mozzarella cheese
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½ cup cooked and crumbled bacon
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1 tbsp olive oil
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Fresh basil or parsley, chopped
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Optional: red pepper flakes, cherry tomatoes, avocado slices
⏱ Prep & Cook Time
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Prep Time: 10 minutes
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Cook Time: 15–18 minutes
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Total Time: 30 minutes
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Yield: 20 servings (about 2 large pizzas, 10 slices each)
👩🍳 Instructions
Step 1: Preheat Oven & Prep
Preheat your oven to 425°F (220°C). Line two baking sheets or pizza pans with parchment paper.
Step 2: Make the Crust
In a bowl, mix the cottage cheese, flour, egg, baking powder, garlic powder, and salt. Stir until a soft dough forms. If it’s sticky, add a touch more flour.
Step 3: Shape the Crust
Divide the dough in half and press each portion into a round or oval shape on your baking sheets, about ¼ inch thick.
Step 4: Pre-Bake
Bake the crusts for 8–10 minutes until lightly golden and firm to the touch.
Step 5: Add Toppings
Remove the crusts from the oven. Brush lightly with olive oil, sprinkle shredded cheese, and carefully crack 2–3 eggs on each crust. Sprinkle bacon bits and return to the oven.
Step 6: Bake Again
Bake for another 6–8 minutes, or until egg whites are set but yolks are still runny (or to your liking).
Step 7: Finish and Serve
Sprinkle with fresh herbs, red pepper flakes, or a drizzle of hot sauce. Slice and serve warm!
🌞 Summer Serving Suggestions
This protein-rich Cottage Cheese Crusted Breakfast Egg Pizza pairs perfectly with:
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A side of fresh fruit salad or melon
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Iced coffee or herbal tea
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A light arugula and lemon vinaigrette salad
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Sparkling water with citrus slices
Perfect for summer garden brunches or light morning meals on the patio.
💡 Tips & Variations
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Make it spicy: Add jalapeños, chili flakes, or sriracha drizzle.
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Vegetarian? Swap bacon for mushrooms, bell peppers, or spinach.
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Dairy-free? Use lactose-free cottage cheese and a vegan cheese alternative.
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Egg control: Cook eggs separately and add them after baking for precision.
🧊 Storage & Reheating
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Fridge: Store slices in an airtight container for up to 3 days.
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Freezer: Wrap individual slices and freeze for up to 1 month. Reheat in the oven for best texture.
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Reheating tip: Use a toaster oven or pan to keep the crust crisp.
🌿 Why Cottage Cheese Crust?
Cottage cheese offers more than protein—it brings a creamy, tangy flavor that balances beautifully with eggs and salty toppings. Blended into dough, it adds moisture and richness without butter or oil, making it a smart swap for traditional crusts.
It’s the secret ingredient that turns this pizza from “yum” to “WOW.”