Pizza for breakfast? Yes, please! This easy Breakfast Pizza recipe uses pita bread topped with veggies, bacon, eggs, and cheese all cooked in your air fryer in just minutes! It’s a quick and easy option for midweek, the weekend, or a portable breakfast on-the-go.
If you’re feeding a crowd, try our Sheet Pan Breakfast Pizza, perfect for sharing and just as simple to make!
Looking for more ways to make breakfast in your air fryer? Don’t miss our Air Fryer Bagel Minis and Air Fryer French Toast Sticks!
Air Fryer Breakfast Pizza
Anyone who follows me regularly is aware my love for breakfast food knows no bounds. Doesn’t matter if it’s a dutch baby pancake with fruit and drenched in sweet syrup or a savory hash brown egg casserole with sausage, I am all in. Pair that with my devotion to pizza and now we’re talkin’ – Breakfast Pizza? Pizza for breakfast? Yes, please. It’s like toast taken to level 11. And it will definitely earn you points with the kids!
This breakfast pizza recipe is ultra easy using pita bread instead of pizza dough, so it’s prepared quicker and cooks faster. It’s also made in the air fryer resulting in a nice crispy base without needing to wait for the oven to preheat.
We include veggies, bacon, eggs, and cheese on our pita pizza, but it’s super versatile so everyone can customize their own, if preferred.
Ingredients Needed
Our breakfast pizza includes tried and true breakfast ingredients on top of a pita bread base. Here’s what you’ll need.
(Scroll below to the printable recipe card for details and measurements.)
- Pita bread rounds – We love this flat bread, which is soft and slightly chewy. It often features a pocket inside, but I leave the rounds unopened for this breakfast pizza. You could also use naan.
- Olive oil – Just a touch basted on the pita adds some moisture and helps the toppings adhere better.
- Pesto sauce – This adds a nutty, garlicky, herby, subtle salty flavor to the base of the pizza. You can use our homemade pesto sauce or store-bought. Or simply omit if you don’t like pesto, but I highly recommend using a bit.
- Eggs – You’ll need 1 beaten egg per pita pizza.
- Cheese – We love Monterey jack cheese for these pizzas, which is smooth and mild and compliments the other ingredients nicely.
- Vegetables – Finely diced red onion, red bell pepper, and scallions.
- Bacon – Cooked and crumbled bacon. For ease, real bacon bits work too.
- Seasoning – I add salt, pepper, and a little red pepper flakes for a bit of heat.
Recipe Variations
There are endless possibilities for these pita breakfast pizzas! Feel free to customize them with any of your favorite omelet ingredients. Here are a few ideas:
- Mushrooms
- Broccoli
- Tomatoes
- Hash browns (thawed if frozen)
- Cooked sausage or ham
- Other types of cheese
- Hot sauce
How to Make Breakfast Pizza
These fun pita pizzas are ready in under 15 minutes. Quick and easy, they’re perfect for a simple weekend breakfast or breakfast on the go. Here’s a summary.
(Scroll below to the printable recipe card for details and measurements.)
- Prep the pita and add egg. Spread a bit of olive oil and pesto on each pita, leaving a little border around the edge. Then slowly pour 1 beaten egg on top in the middle. Season with salt and fresh cracked pepper to taste.
- Add the toppings. Evenly distribute the cheese, onion, bell pepper, bacon, and scallion on top of the egg.
- Air fry. Transfer 1 pita at a time to the air fryer basket. Cook at 380F until the pita is crisp, cheese is melted and golden, and egg is cooked, about 4 minutes (adjust time, if needed to prevent the pita from over-browning.)
- Serve. Right out of the air fryer, sprinkle a pinch of crushed red pepper flakes. Cut into wedges and serve.
Tips for Success
- Don’t skip the oil. A little olive oil basted on each pita gives the toppings something to stick to so they don’t fall off.
- Careful adding the egg. As much as I love a runny fried egg, I prefer these breakfast pizzas using a beaten egg so they’re easily eaten on the go without any mess. When pouring the beaten egg on the pita, start in the middle and pour slowly so it doesn’t drip off the edges.
- Don’t overcook. Because the pita is already cooked and we’re using a beaten egg, not sunny side up, these breakfast pizzas only take a few minutes to cook in the air fryer. Watch that first one carefully and adjust the time and temperature with the remaining 3, if necessary. All air fryers are different.
- Prep some of the ingredients the night before. Chop the veggies, cook the bacon, shred the cheese. Store everything separately in sealed containers in the fridge. Breakfast pizza is a great way to use up last night’s dinner leftovers, too!
Serving Suggestions
These pita breakfast pizzas are a great portable breakfast if you need something on-the-go. If sitting down to breakfast or brunch and want a more complete meal, you can serve these with a fruit salad or a coffee banana smoothie.
Proper Storage
Pita breakfast pizzas should be served immediately, it’s not a make ahead meal or something that can sit for too long because the pita bread will get soggy. Leftover pizza can be stored tightly wrapped in the refrigerator for up to 3 days. Reheat in an oven, toaster oven, or air fryer for best results.
More Easy Breakfast Ideas:
- Sheet Pan Pancakes
- Hash Brown Avocado Toast
- Just Crack An Egg
- Bagel Egg Boats
- Hash Brown Egg Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Breakfast Pizza {Air Fryer}
Ingredients
- 4 pita rounds
- 4 teaspoons olive oil
- 4 teaspoons pesto sauce
- 4 eggs , divided and beaten
- coarse salt and pepper
- 1 & 1/2 cups shredded Monterey Jack cheese
- 1/2 cup small diced red onion
- 1/2 cup small diced red bell pepper
- 1/4 cup cooked crumbled bacon
- 1 scallion , diced
- red pepper flakes
Instructions
- With a pastry brush spread 1 teaspoon olive oil and 1 teaspoon pesto sauce onto each pita bread, leaving about a 1/2-inch border around the edge. Then slowly pour 1 beaten egg on top in the middle. Season with just a pinch of salt and a couple turns of fresh cracked pepper.
- Evenly distribute the cheese, onion, bell pepper, bacon, and scallion on top of the egg among the 4 pita rounds.
- Transfer 1 pita at a time to the air fryer basket.
- Air fry at 380F until the pita is crisp, cheese is melted and golden, and egg is cooked, about 4 minutes (adjust time, if needed to prevent the pita from over-browning.)
- Right out of the air fryer, sprinkle a pinch of crushed red pepper flakes.
- Repeat with the remaining 3 pita rounds. Cut into wedges and serve.
I don’t have an air fryer so just made them in the oven instead and tacked on a few extra minutes. I was also able to make 4 at one time on a baking sheet. We loved these!
What a nice change from a traditional breakfast. I made it this morning and both my husband and I thought it was great. Bonus is with the Joseph’s Pita Bread, lean ham, and reduced fat cheese, it was only a 2 point breakfast on Weight Watchers.
I’m obsessed with pizza right now and I basically crave it every other night so I couldn’t wait to make this. It didn’t disappoint. I topped mine with scrambled eggs and added extra cheese then drizzled sriracha on after it was done cooking. DELISH!
I used sun dried tomato pesto (so good!) and added thinly sliced tomatoes and mushrooms. Loved this so much. Thanks for sharing!
I’m a single Dad who just got an air fryer and really appreciated this recipe to share with my little girls when they’re over. They loved it.
I’ve just been cooking vegetables and french fries in my air fryer – this was the first actual “meal” I made. It was very easy and came out great. So easy to change the toppings to your liking and make it different every time.. Great recipe.
I used green bell pepper, mushrooms, and cooked crumbled sausage – kept everything else the same. Love how easy and versatile this is.
Love this pizza. I’m not a morning person so breakfast usually doesn’t happen, but this was the perfect breakfast for dinner night at our house. I set out a bunch of toppings and everyone built their own, like taco night. This was a big hit!
Looks so good!
When I was in high school, I had a car before my best friend did so I always picked her up in the morning. Every day her mother had hot out of the oven English muffin pizzas for us to take with us for breakfast. As much as I loved those, yours looks a thousand times better!
Oh boy – I’d have this for breakfast, lunch and/or dinner anytime! Looks amazing.
I love using pita as a pizza crust, it makes a quick and easy dinner or in this case breakfast! Such a great idea. My kids were so excited when I said we were having pizza for breakfast. WINNING! I left the veggies off of theirs.
I made these using naan instead of pita and added an extra minute. So easy and delicious – great idea!
I looooove this!!! I used leftover chopped ham and green bell pepper since that’s what I had. So easy and yummy. Might try it with a sunny side up egg.
I love all the things going on with this pizza. And pizza for breakfast is genius!
We loved this. Great for meal prep if you have everything chopped in the fridge and ready to go. (P.s. I did try this with a sunny side up egg, but the 4 minutes wasn’t enough to cook the white but too long that it burnt the pita. – Definitely stick with the beaten egg.)
I actually made these for dinner – we love breakfast for dinner. So easy after a long workday. We all loved it!
Breakfast to the next level – this was scrumptious!
I made this and we all loved it. The only change I made with leaving off the bell pepper and replacing it with some leftover grilled corn. Delish!
The first time I had an egg on a pizza was when we were on a holiday in Switzerland. It was amazing. I have actually had dreams about it. This brings it all back to me. I must make it soon soon soon!
Looks great, can’t wait to try!