Avocado Breakfast Pizza

I randomly came up with this pizza idea based on what I had on hand! And it turned out pretty great! Most people wouldn’t think of mixing breakfast and pizza but try it once and you’ll be hooked! I love the avocado base, it’s so savoury! This pizza is kind of of like Mexican meets Italian and breakfast at the same time…if that’s even a thing?? πŸ˜›

Time: 30 min prep + 20 min cook time

Servings: 8 slices

Calories/slice: ~364


  • 1 lb pizza dough, room temperature
  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 mini cups of Wholly Guacamole or an Avocado
  • 1 cup shredded Monterey jack
  • 1 cup shredded cheddar cheese
  • 3 crumbled cooked bacon slices
  • 8 cherry tomatoes, sliced in half
  • 3 eggs
  • 1 tbsp. chopped fresh chives
  • red pepper flakes


  1. Preheat oven to 450F. Lightly coat a baking sheet with olive oil.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to the prepared baking sheet.
  3. In a bowl combine olive oil, garlic and guacamole or a pitted and peeled avocado. Spread sauce over pizza dough.
  4. Top with cheese, bacon and cherry tomatoes, leaving 3 (3-inch rounds) for the eggs.
  5. Place in the oven and bake until edges begin to brown, about 10-12 minutes.
  6. Remove from oven. Add eggs, gently cracking the eggs in the 3-inch rounds and keeping yolk intact.
  7. Place into oven and bake until egg whites have set and crust is golden brown, an additional 8-10 minutes.
  8. Top with chives and red pepper flakes and serve.

Equipment Required:

  • Baking sheet or pizza stone
  • Rolling Pin
  • Bowl
  • Measuring cups/spoons
  • Cheese grater
  • Knife
  • Cutting board

Recipe Review:


  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 30 min. of prep
    • Rating: Moderate
  • Ingredients & availability
    • 11 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate