Egg-Crust Vegetarian Mushroom and Cheese Breakfast Pizza
A creative breakfast twist combining fluffy scrambled eggs as the base topped with sauteed mushrooms, bell peppers, black olives, and melted mozzarella. Perfect for weekend brunches or when you want something more substantial than regular eggs. The egg crust provides protein while vegetables add freshness and texture. What makes this special is the layered construction and final broiling step that creates a golden, bubbly cheese topping reminiscent of traditional pizza.
Ingredients
- 4 oz mushrooms, washed and thickly sliced
- 1 T olive oil, divided
- 6 black olives, sliced
- ¼ green bell pepper, thinly sliced
- 1 oz mozzarella cheese, grated
- 2 eggs, beaten well
- ½ tsp Spike seasoninggarlic powder + onion powder1:1 ratiovegetarian
Use half the amount of each
- ¼ tsp dried oregano, more or less to taste
Instructions
- 1
Preheat broiler in your oven or small toaster oven
- 2
Wash mushrooms if needed, dry with paper towels, and slice into thick slices
- 3
Heat olive oil in a small omelet pan, add mushrooms, and saute over medium-high heat until the mushrooms have released their liquid and are lightly browned
- 4
Remove mushrooms to the cutting board
- 5
While mushrooms cook, slice the olives, slice the bell pepper, cut the mozzarella into chunks, and beat the eggs
- 6
Get the dried oregano and Spike seasoning ready
- 7
Add remaining olive oil to the pan and heat for about 45 seconds
- 8
Add the eggs, reduce heat to medium, season with oregano and Spike seasoning, and let the egg mixture cook until eggs are about half cooked
- 9
Add half the mushrooms, half the green peppers, olives, and half the cubes of cheese, followed by a second layer of mushrooms, green pepper, olives, and cheese
- 10
Cover the pan and cook until the cheese is fairly melted and the eggs are nearly all set
- 11
Put the pan under the broiler and broil until the cheese is all melted and nicely browned
Tips
Use an 8-inch omelet pan for best results - the size ensures proper egg thickness and even cooking.
Make sure mushrooms release their liquid completely before removing from pan to prevent soggy eggs.
Watch the broiling step carefully as cheese can go from golden to burnt very quickly.
Good to Know
Refrigerate up to 2 days. Reheat gently in covered pan over low heat.
Can prepare vegetables up to 1 day ahead. Cook eggs fresh for best texture.
Serve immediately while cheese is hot and bubbly. Cut into wedges like traditional pizza.
Common Mistakes
Cook mushrooms thoroughly to avoid watery eggs.
Don't skip the broiling step to ensure properly melted cheese.
Use medium heat for eggs to prevent burning the bottom.
Substitutions
Use half the amount of each
FAQ
Can I use different vegetables in this recipe?
Yes, try zucchini, spinach, tomatoes, or any quick-cooking vegetables. Just saute them first to remove excess moisture.
What if I don't have Spike seasoning?
Mix equal parts garlic powder and onion powder, or use any all-purpose seasoning blend. Start with less and taste as you go.
How long will leftovers keep in the refrigerator?
Store covered for up to 2 days. Reheat gently in a covered pan over low heat to prevent the eggs from becoming rubbery.