Bacon Breakfast Pit-za Recipe

Prep salsa ingredients

Place the diced tomatoes in a medium bowl. Add the finely diced red onion, minced jalapeño, and chopped cilantro.

Add lime juice, 1 tsp olive oil, 1 tsp salt, and 1 tsp black pepper. Stir gently to combine. Taste and adjust seasoning — add crushed red pepper flakes if you want more heat. Let the salsa rest at room temperature for at least 10 minutes so flavors meld (can be made up to 2 hours ahead and chilled).

Beat eggs

Crack the 6 eggs into a bowl. Add 3 tablespoons milk or half-and-half, 3 tsp salt, and 1 tsp freshly ground black pepper. Whisk until mixture is homogenous and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once butter is melted and foaming but not browned, pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, folding the eggs from the edges to the center. Continue stirring slowly until curds form but eggs are still slightly glossy and moist, about 2–3 minutes total. Remove from heat just before fully set (residual heat will finish cooking). Transfer scrambled eggs to a plate.

Prepare oven

Preheat oven to 425°F (220°C). Place a rack in the middle position and line a baking sheet with parchment paper or lightly oil it.

Prep pitas

Brush both sides of each pita lightly with olive oil (about 1/2 tsp per pita). Using a sharp knife, make 3–4 shallow slits or score the tops of each pita to help them bake evenly.

Assemble pit-zas

Place pitas on the prepared baking sheet. Divide shredded mozzarella evenly among the 4 pitas (about 1/2 cup per pita). Top the cheese with equal portions of the warm scrambled eggs (divide eggs into four portions) and then sprinkle chopped bacon evenly over each pita.

Bake

Bake in the preheated oven until cheese is melted and edges of the pita are crisp and lightly golden, about 6–8 minutes. For a slightly crispier top, switch to broil for 1 minute—watch closely to prevent burning.

Finish & serve

Remove pit-zas from the oven. Spoon 2–3 tablespoons of the house-made salsa onto each pita (or serve salsa on the side). Garnish with chopped cilantro and a squeeze of lime. Sprinkle optional crushed red pepper flakes if desired. Serve immediately while hot.