Breakfast pizza with egg
Common food
Breakfast pizza with egg is a savory, handheld morning meal featuring a crisp or chewy crust topped with melted cheese and a perfectly cooked egg, often sunny-side up or baked directly on the pie. The yolk provides a rich, creamy sauce that coats the other ingredients, creating a satisfying contrast of textures. It delivers a balanced macro profile, offering substantial protein from the egg and cheese alongside energy-dense carbohydrates from the crust.
Calorie split: 19% protein · 35% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, familiar flavors that bridge breakfast and lunch, making it a versatile crowd-pleaser. The runny egg yolk acts as a natural, luxurious sauce, and the format is perfect for meal prep or a quick, satisfying bite on the go.
⚠️ Watch-outs & how to enjoy it better
The refined flour crust and cheese can lead to a rapid blood-sugar spike, especially without added fiber. Those watching sodium intake should be mindful, as processed meats and cheese are common toppings. To counteract, pair a slice with a side of leafy greens or avocado to add fiber and healthy fats, which slow digestion. Opt for whole-wheat crust and load up on vegetables like spinach or bell peppers to boost nutrient density.
Key benefits
- High-quality complete protein from egg and dairy
- Provides sustained energy from complex carbohydrates
- Contains essential nutrients like choline, vitamin D, and B12
- Highly customizable with vegetables for added fiber and micronutrients
- Convenient, portable meal that reduces morning decision fatigue
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In Naples, a traditional 'pizza alla carbonara' often features a raw egg cracked into the center of the hot pizza, which cooks from the residual heat as it's served.
Full nutrition (USDA data · scales with serving)
| Water | 43.4 g |
| Energy | 292 kcal |
| Protein | 14.0 g |
| Total lipid (fat) | 14.5 g |
| Carbohydrate, by difference | 25.6 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 2.9 g |
| Calcium, Ca | 236 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 226 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 594 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 22.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.27 mg |
| Riboflavin | 0.32 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 59.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 57.0 ug |
| Folate, DFE | 82.0 ug |
| Choline, total | 54.0 mg |
| Vitamin B-12 | 0.40 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 79.0 ug |
| Retinol | 79.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 99.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 3.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.13 g |
| SFA 12:0 | 0.15 g |
| SFA 14:0 | 0.50 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 6.1 g |
| MUFA 16:1 | 0.21 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 83.0 mg |
FAQ
How do I prevent a soggy crust?
Par-bake the crust for a few minutes before adding toppings, and place wet ingredients like tomatoes or spinach on a paper towel first to absorb excess moisture.
Can I make it ahead of time?
Yes, assemble the pizza without the egg, refrigerate, and add the egg just before baking. Alternatively, bake the egg separately and place it on top after reheating the pizza.
What's the best cheese for this?
Low-moisture mozzarella provides excellent melt and browning. For more flavor, mix in provolone, fontina, or a sprinkle of Parmigiano-Reggiano.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.92 kcal/g · 19% calories from protein · 1.1 g fiber · 2.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.50 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.