By We love easy and high-protein breakfasts around here, and this sheet pan breakfast pizza fits the bill perfectly! We use a quick pre-bake with corn tortillas and the turkey bacon to make them both crispy. Plus, corn tortillas specifically stiffen up enough to slice like a real pizza and hold up to being held as a piece. This takes less than 10 minutes to put together without pre-cooking anything, no dough, no multiple pans, just dump and go!
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The corn tortillas are a must! After rounds of testing and seeing at least one popular recipe out there that says corn tortillas are too stiff, I am very, very certain that corn is the way to go. Flour tortillas get soggy and just dont give that bite.
Corn is especially good when you make this on a sheet pan or layer it shallowly in a baking dish. They do not work for pressing them fully into a 2"+ deep dish to get side walls. They will crack. But in a sheet tray like this recipe and our sheet pan huevos rancheros, they are the best pick! So lets make it 🙂
Jump to:
overlap the tortillas
This ensures you have a stable bottom to hold the egg mixture for a sliceable pizza. Some small gaps are ok, but try to overlap as much as possible.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Corn tortillas: I use 6" standard corn tortillas here. Corn gives you a slightly crispier, sturdier bottom than corn. I don't recommend flour, but you do you.
- Cottage cheese: Would it be one of my recipes without this?? The best for yummy eggs! Just like in our sheet pan breakfast burritos.
- Eggs: Whole eggs work best because egg whites have too much liquid.
- Turkey bacon: My preferred bacon. It's technically fully cooked already, but we cook it first a bit before adding the eggs to get some crisp to it. Regular bacon doesn't work well because it releases too much oil, but pre-cooked bacon bits will work. Just add with the eggs.
- Cheddar cheese: The sharper the cheddar, the more cheesy the flavor. Pepper Jack is tasty, too.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Don't skip the pre-bake: This sets the tortillas into one layer, making them more pliable and adds a little crisp to the turkey bacon. If you want to add any veggies, I would do it here so they don't water down the eggs.
- Whisk the eggs: Curds are fine because they'll melt as it cooks. You can blend it, but you don't want to overblend, or the air bubbles in the eggs can lead to a weird texture.
- Shake the pan after adding the eggs: This is the easiest way to get the eggs all the way to the edges without it overflowing (it'll be a very full pan!).
- The pizza is done when: When the center is fully set and matte on top. You can broil at the end for crispy cheese.
quick recipe video
a non-stick pan or ceramic
These are extra nice for this recipe because otherwise the tortillas can stick a bit on the edges. They tend to come right up with a little spatula, wiggle around the edges. But if you're worried, give it a spray of oil before adding the tortillas.
troubleshooting & testing notes (critical notes)
Thing 1
Blending the cottage cheese ensures there are no curds. Cottage cheese can be hit or miss with some people so blending it means it's just acting as another cream.
Reason 2
On my first round of testing, this dish was bland. What I decided it was missing was not enough acid and salt. Salt enhances flavor and acid balances it. To solve this, I added more sun-dried tomatoes and salt.
P.S. This pairs perfectly with our high protein avocado sauce!
Recipe
sheet pan breakfast pizza
Ingredients
- 8 corn tortillas (6-inch)
- 1 cup turkey bacon (roughly chopped)
- 6 large eggs
- ½ cup low-fat small curd cottage cheese (use ½ cup for firmer set, ¾ cup for custardy center)
- ¼ teaspoon cayenne pepper (optional)
- black pepper (to taste)
- ½ cup shredded cheddar cheese
Before you start!
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Instructions
- Preheat oven to 350°F. Layer the 8 corn tortillas across a quarter sheet pan (9x13), overlapping edges by about 1 inch to cover the pan fully. Fold outer tortillas slightly up the sides to create an edge. They will soften as they cook so you can do this after the first cook too. The video is helpful for seeing this in action so as to not break them.
- Scatter the chopped 1 cup turkey bacon evenly over the tortilla layer. Bake for 10 minutes.
- While the base bakes, whisk together the 6 large eggs, ½ cup low-fat small curd cottage cheese¼ teaspoon cayenne pepper, and black pepper until smooth and no cottage cheese curds are visible.
- Remove the pan from the oven. Pour the egg mixture evenly over the tortilla and bacon base. Gently shake the pan to distribute into any gaps.Sprinkle ½ cup shredded cheddar cheese evenly over the top. Return to the oven and bake for 15-20 minutes, until the egg layer is fully set (matte on top, no jiggle in the center) and the cheese is melted and lightly golden. Can broil at the end if desired.
- Let cool 5 minutes before slicing into 4 pieces. Serve immediately or cool completely before storing. Chives on top are super delicious too!
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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