31
Jan

Breakfast Pizza with Gruyere, Baked Eggs, and Bacon

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I could eat this breakfast pizza every day. I made it the first time for Christmas breakfast and we devoured the entire thing! The heart healthy almond flour crust has plenty of protein in it for a brilliant start to your morning.

Gruyère is my favorite cheese to use in breakfast dishes. The nutty flavor just pairs so well with eggs. If you don’t eat meat, try doing a spinach and tomatoes, or just plain cheese. There are endless options!

 

 

 

 

 

 

 

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Breakfast Pizza with Gruyere, Baked Eggs, and Bacon

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

Ingredients:

Crust

For the Pizza

  • ¼ cup Crème fraîche (scd legal), or Greek yogurt
  • ¼ cup shredded Gruyère cheese
  • 7 bacon slices, cooked until crisp
  • 4 eggs
  • fresh chives
  • salt and pepper

Instructions:

  1. Preheat the oven to 325 degrees.
  2. Mix the dough ingredients in a stand mixer until the a soft dough comes together in a ball. Press the dough into a tart pan, then bake the crust for 10 minutes.
  3. Mix the Crème fraîche and Gruyère in a bowl and add a dash of salt and pepper.
  4. Spread the cheese mixture in the bottom of the baked tart shell, then layer the bacon on top.
  5. Increase the oven temperature to 425 degrees.
  6. Bake the tart for 5-7 minutes to melt the cheese, then remove it and carefully crack the eggs on top.
  7. Return it to the oven and bake it for another 7-10 minutes, until the egg whites are set and the yolks are still soft. If you prefer more well-done yolks, leave the tart in the oven for 2-3 minutes more. The whites will look slightly underdone due to the oils from the cheese, but they will be set.
  8. Garnish with chives and serve immediately.
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  • http://www.theurbanbaker.com susan

    This totally tickles my fancy! Love everything about it!

  • http://www.ThaiMassageBoulder.com Kim Fisher

    I can’t wait to try this… it looks amazing!

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  • Jeanine

    This was AWESOME! A definite keeper. Unfortunately I discovered it the day before starting a Whole30 but it might be the first thing I make in 29 days! My tart pan was bigger (11 inches) so I doubled the cheese and used an extra egg or two on top. The crust was enough to go around and up the edges. Thanks so much!

  • Leonie

    Just made it – very good. The crust is quite sturdy and dense so held up well. The almond a tad sweet , but I suppose I was ‘looking’ for the flavour. The kids will try some after school later today….watch this space ;)