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Panko-Topped Curried Eggs Breakfast Pizza

panko-topped curried eggs breakfast pizza Breakfast
Panko-Topped Curried Eggs Breakfast Pizza
  • Prep 50 min
  • Total 60 min
  • Ingredients 16
  • Servings 8

Start your day with pizza! Breakfast pizza has all the flavors of classic breakfast with a few new flavor twists.

Updated March 28, 2014
Bake-Off® Contest 45, 2012
Nalini Menon
Vista, California

Ingredients

  • 8
    eggs, hard cooked, peeled, chopped
  • 4
    oz (half of 8-oz package) cream cheese, softened
  • 1/2
    cup grated Parmesan cheese
  • 2
    tablespoons lemon juice
  • 1
    teaspoon ground black pepper
  • 1
    teaspoon curry powder
  • 1/2
    teaspoon salt
  • 1/4
    cup Crisco® 100% Extra Virgin Olive Oil
  • 2
    tablespoons refrigerated basil pesto
  • 1
    can Pillsbury™ refrigerated thin pizza crust
  • 1 1/2
    cups Progresso™ Italian style panko bread crumbs
  • 1/4
    cup chopped walnuts
  • 1/4
    cup unsalted or salted butter, melted

Garnish, if desired

  • 1/4
    cup finely chopped green onions
  • 4
    cherry tomatoes, cut in half
  • 8
    sprigs of fresh parsley

Steps

  • 1
    Heat oven to 425°F. In medium bowl, combine eggs, cream cheese, Parmesan cheese, lemon juice, pepper, curry powder and salt. Using fork, mash all ingredients until well mixed. Cover; refrigerate.
  • 2
    In small bowl, beat olive oil and pesto with wire whisk until blended. Brush 1 tablespoon of the pesto mixture onto 15x10-inch pan with sides. Gently unroll pizza crust dough in pan without stretching it; brush remaining pesto mixture over dough.
  • 3
    Bake 5 to 8 minutes or until dough is set and puffed. Cool 5 minutes. Meanwhile, in small bowl, stir together bread crumbs, walnuts and butter.
  • 4
    Spoon and spread egg mixture over pizza; sprinkle with bread crumb mixture.
  • 5
    Bake 5 to 7 minutes or until bread crumbs are golden brown. To serve, cut into 8 squares. Top each serving with green onions, tomato half and sprig of parsley.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
330
% Daily Value
Total Fat
36g
56%
Saturated Fat
11g
56%
Trans Fat
0g
Cholesterol
250mg
83%
Sodium
910mg
38%
Potassium
150mg
4%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
6%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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