Dairy Farmers of Canada

Egg, Tomato and Cheese Breakfast Pizzas

Our dietitians' favourite

Skip the drive-through in the morning and whip up a batch of these breakfast pizzas instead. You’ll be glad you did! Tomatoes and basil and, of course, gooey Mozzarella cheese add punch to scrambled eggs all on top of a crispy whole wheat pita bread. Add a glass of milk and a piece of fruit and you’re set.

  • Prep: 8 min
  • Cooking: 5 min
Yields 4 Servings
egg tomato and cheese breakfast pizzas


  • 4 whole wheat pita breads about 7 inches (18 cm) diameter
  • 1 cup (250 mL) shredded Mozzarella cheese
  • 2 small tomatoes thinly sliced
  • Pepper
  • 4 large eggs
  • 1/8 tsp (.5 mL) dried basil
  • 1/8 tsp (.5 mL) salt
  • 2 tsp (10 mL) butter
  • 1 tbsp (15 mL) chopped fresh chives or green onions
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Preheat oven to 400 °F (200 °C).

Place pita breads on a large baking sheet, overlapping slightly at edges, if necessary. Sprinkle evenly with half of the Mozzarella and top with sliced tomatoes. Sprinkle with pepper to taste. Bake for 3 minutes or until cheese is melted and tomatoes are hot.

Meanwhile, in a bowl, whisk together eggs basil, salt and a pinch of pepper until frothy.

In a nonstick skillet, melt butter over medium heat. Reduce heat to medium-low and add egg mixture; cook, scrambling gently for about 1 minute or until just set.

Remove pitas from oven. Spoon egg mixture on top, dividing equally. Sprinkle with remaining Mozzarella and chives or green onions. Bake for about 2 minutes or until pitas are crisp around the edges and cheese is melted.


If you have fresh basil on hand, add 1 tsp (5 mL) chopped fresh basil to the eggs instead of the dried basil, and sprinkle baked pizzas with more chopped fresh basil, to taste.

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Nutritional information

Per serving
Energy: 349 Calories
Protein: 19 g
Carbohydrate: 39 g
Fat: 14 g
Fibre: 4.5 g
Sodium: 644 mg

Top 5 Nutrients

(% DV*)
Calcium: 17 % / 187 mg
Phosphorus: 29 %
Selenium: 98 %
Vitamin B12: 64 %
Zinc: 27 %