Make your Easter brunch egg-stra special by serving this adorable Breakfast Pizza Chick made with Eggland’s Best Eggs and topped with ham, cheese, and scrambled eggs. See how easy it is to decorate using orange peppers and black olives. This post is sponsored by Eggland’s Best and you have the opportunity to enter to win an Eggland’s Best prize pack.
I love pizza and am always excited to eat it for breakfast especially when it’s topped with perfectly cooked scrambled eggs. Starting with good farm fresh Eggland’s Best eggs is the key to making the very best scrambled eggs and adding some half-and-half helps to keep them creamy.
To make this breakfast pizza chick you’ll start by cutting pizza dough into a giant egg shape before topping it with a bit of pizza sauce and your favorite pizza toppings. I chose to use ham and cheese but bacon, sausage, or veggies work great too.
Then the vibrantly yellow scrambled eggs go on top before adding two black olive eyes and an orange pepper beak and feat.
I had so much fun creating this adorable egg shaped breakfast pizza chick and I think it would be the perfect dish to serve for Easter brunch, a baby shower, or a Sunday morning breakfast. You know me, I don’t need an excuse to make my food look cute, but I’m always happiest when my food tastes great, that’s why I like to use Eggland’s Best Eggs.
I love cracking open their eggs to see intensely yellow yolks and clear whites. The eggs always look and taste so fresh. I also really appreciate that compared to ordinary eggs, Eggland’s Best eggs contain five times more vitamin D, 25 percent less saturated fat, more than double the Omega-3s, ten times more vitamin E, and three times more vitamin B12. Those are pretty impressive reasons for me to choose Eggland’s Best eggs.
How much do you love eggs?
Enough to win $5,000?
Eggland’s Best is searching for the most passionate egg fan who also loves to take beautiful photos of their food. They want you to show them how you celebrate the only egg that has provided better taste, better nutrition and better quality for the past 25 years!
Visit www.egglandsbest.com/foodtography from now until April 12th, 2017 and submit two mouthwatering foodie photos of your dish that includes at least two whole Eggland’s Best eggs into one of four categories mentioned below. You may submit up to two photos in each of the four categories: Brunch, Appetizer, Main course, and Dessert
- (1) Grand Prize Winner: $5,000 and a year’s supply of Eggland’s Best eggs
- (4) Finalist Winners: $1,000 and a year’s supply of Eggland’s Best eggs
- (20) Semi-finalist Winners: A year’s supply of Eggland’s Best eggs
You can visit the Eggland’s Best website to find more information and official rules about the 2017 Eggland’s Best Foodtography Contest: http://www.egglandsbest.com/foodtography
Even if you don’t enter the contest you can have a chance to win a
$25 Visa gift card and one (1) coupon, valid for a free carton of Eggland’s Best eggs
right here on my blog.
Simply leave a comment below answering this question:
In addition to scrambled eggs what toppings would you like on your breakfast pizza?
It’s as simple as that.
NOTE: I moderate all the comments, so it can take several hours for them to appear below.
I’ll randomly select a winner by March 20th.
You must be 18 years or older and reside in the United States to enter.
Now, onto the recipe!
BREAKFAST PIZZA CHICK
- 2 large black olives
- 1 orange bell pepper
- 1 tube pizza dough or homemade pizza dough
- 8 Eggland's Best Large Eggs
- 3 tablespoons half-and-half
- pinch of salt
- optional, pepper
- 1 tablespoon butter
- 1/4 cup pizza sauce
- 3 slices ham or bacon, cut into small pieces
- 1 1/2 cups shredded sharp cheddar cheese
- Cut black olives in half, discarding the two halves with the big hole in the middle.
- Cut the orange pepper into one beak and two feet for the chick pizza.
- Preheat oven to 400 degrees F.
- Line a baking pan with non-stick tin foil or parchment paper.
- Unroll pizza dough onto the pan.
- Cut out two 1/2 inch strips from one long edge of the dough.
- Then cut a large egg shape from the dough, using a parchment paper template if needed.
- Separate one egg and brush some of the egg white over the egg shaped pizza dough.
- Discard remaining egg white.
- Line the edge of the egg shaped dough with the two strips of dough, cutting off the excess.
- Bake for 8-10 minutes until golden brown.
- Meanwhile, combine the remaining 7 eggs and 1 egg yolk with the half-and-half, salt, and pepper, if using.
- Put butter in a 10 or 12 inch non-stick skillet and set over medium high heat.
- As the butter begins to melt, swirl it around the bottom of the pan.
- Once the butter has completely melted, add the eggs.
- Use a rubber spatula to continuously scrape the bottom and sides of the pan until the eggs begin to clump together.
- Once the eggs are cooked about half way, turn the heat down to low and continue to fold the eggs until clumped and slightly wet.
- Remove from heat. Do not overcook the eggs.
- Take pizza crust from oven and top with pizza sauce, ham, and shredded cheese.
- Pop back in the oven for 3-4 minutes until the cheese melts.
- Break up the scrambled eggs into small pieces.
- Spread the eggs over the pizza and pop in the oven for 2-3 minutes just until heated through.
- Move the pizza to a cutting board or serving platter, add the olive eyes, the orange pepper beak and feet and serve.
- Adding an egg yolk to the scrambled eggs will add a nice richness, so don’t just through the extra egg white back into the mix.
- If needed, you can assemble the pizza then reheat it when ready to serve. It is very important that you not overcook the eggs if you plan to do this.
- I added the edge around the pizza crust to hold all the toppings inside. It helps, but you can leave it off if you prefer.
- If you add pepper to your eggs, you will have black flecks in your chick. You may want to simply add a pepper shaker to the table.
This post has been sponsored by Eggland’s Best Eggs.
I received compensation and free products in exchange for sharing my honest opinions with you.