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5
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6
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Asparagus, Capicollo and Egg Breakfast Pizza
Pizza for breakfast? Yes please! Asparagus, capicollo and eggs top this amazing breakfast pizza. Breakfast, lunch or dinner,this is one fabulous meal!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
Calories:
182
kcal
Author:
Karlynn Johnston
Ingredients
one pizza dough recipe or pre-made
14-16
asparagus ends trimmed and steamed for 4 minutes
6
eggs
slices
one package thinly sliced Capicollo around 18-20
2
cups
of pizza mozzarella add more to taste
Instructions
Pre-heat your oven to 450 degrees.(or follow directions on pre-made dough package)
Grease a baking sheet and set aside.
Roll the pizza dough out into a rectangle and place onto the baking sheet.
Pre-bake the pizza dough for 5 minutes.
Remove from the oven.
Place the asparagus spears on top of the dough, evenly spaced.
Add the capicollo, spacing it evenly on top of the pizza.
Sprinkle the cheese on top.
Crack the eggs onto the top of the pizza spacing as wanted.
Place the pizza in the oven and bake for another 10 minutes until the cheese is melted and the eggs are wobbly still.
Remove, cool slightly and serve!
Nutrition
Calories:
182
kcal
|
Carbohydrates:
2
g
|
Protein:
14
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
193
mg
|
Sodium:
297
mg
|
Potassium:
164
mg
|
Sugar:
1
g
|
Vitamin A:
770
IU
|
Vitamin C:
2.1
mg
|
Calcium:
222
mg
|
Iron:
1.7
mg