Cheesy Egg French Bread Breakfast Pizza Recipe
If you have any leftover slices, they store nicely in an airtight container in the refrigerator and reheat well in the microwave or toaster oven.
Serves 6 to 8
Choose a relatively flat loaf of bread, not an especially round one. I like to pick it up the night before I'm planning to make the pizza so it's nice and fresh. If the only bread available is especially round, I recommend hollowing it out a bit after you have sliced it. Simply remove a small amount of the fluffy interior, making it a more balanced amount of toppings and crust.
- 1 loaf French bread
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 10 eggs
- 2 Tbsp. water
- 1 Tbsp. butter
- 1 tsp. all-purpose seasoning, or 3/4 tsp. kosher salt and 1/2 tsp. freshly ground black pepper
- 2 Tbsp. chives or green onions, minced or finely sliced
- Cholula hot sauce (optional)
Preheat the oven to 350°.
Slice the bread in half horizontally, then slice each side of bread into 3 to 4 large pieces. Arrange the bread cut side up on a large baking tray. Mix the cheeses together, and then sprinkle the bread with half the cheese.
Break the eggs into a large mixing bowl. Add the water to the eggs and whisk to combine. In a large skillet over medium-high heat, melt the butter and swirl to coat. Pour the egg mixture into the middle of the pan (you want the butter to move to the edges of the eggs in the pan), and cook without stirring for 1 to 2 minutes. Sprinkle the eggs with seasoning. Once the eggs begin to set, gently stir or fold the eggs as needed until the liquid is almost completely gone. Remove the skillet from the heat while the eggs are still slightly wet.
Gently break up the eggs and scoop them onto the sections of bread. Top the eggs with the remaining cheese.
Bake the pizza until the cheese has melted and the edges of the bread are lightly browned, approximately 4 to 6 minutes. Remove the tray from the oven and sprinkle the pizza with chives before serving. Serve with hot sauce drizzled on top, if desired.
Reprinted with permission from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin, Page Street Publishing Co. 2018.