Dinner

Tortilla Breakfast Pizza Recipe

ByBen Miller December 9, 2025December 9, 2025

Introduction

This Tortilla Breakfast Pizza is a quick and flavorful way to start your day. Combining eggs, fresh veggies, and a crispy tortilla base, it brings together breakfast favorites in a delicious and easy-to-make dish.

A black cast iron skillet holds two sunny-side-up eggs with bright yellow yolks and fully cooked whites as the base layer. Around and between the eggs, there are wilted dark green spinach leaves and halved red grape tomatoes scattered across. Small red chili flakes and drops of golden oil are sprinkled on top, adding texture and color. The skillet rests on a white marbled surface, surrounded by some fresh spinach bunches at the bottom right, a carton of brown eggs at the top right, fresh grape tomatoes at the top left, and a set of gold and black utensils near the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 tablespoon oil
1 flour tortilla
1 tablespoon basil pesto
28 grams cheese
6 cherry tomatoes
1/4 cup fresh spinach
1/2 tablespoon spicy chili crisp
Salt, to taste
Crushed red pepper flakes, to taste

Instructions

Step 1: Heat the oil in a pan or skillet over medium heat. Place the flour tortilla in the pan and spread the basil pesto evenly over it.
Step 2: Sprinkle the cheese over the tortilla, then add the cherry tomatoes and fresh spinach. Crack the two eggs on top of the toppings.
Step 3: Cook for 2–3 minutes until the eggs are set to your liking. Season with salt, crushed red pepper flakes, and drizzle the spicy chili crisp before serving.

Tips & Variations

Use a non-stick skillet to prevent sticking and ensure easy flipping if desired.
Swap basil pesto for sun-dried tomato spread or salsa for different flavor profiles.
Add cooked bacon or sausage for extra protein.
For a crispier base, toast the tortilla for a minute before adding toppings.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to maintain texture. Eggs are best enjoyed fresh, so it’s recommended to eat this breakfast pizza right away when possible.

How to Serve

A black cast iron pan holds two sunny-side-up eggs with bright yellow yolks and white, slightly crispy edges. Around the eggs, chopped green spinach leaves and halved red cherry tomatoes are scattered. Red pepper flakes are sprinkled lightly over the eggs and vegetables. The pan sits on a white marbled surface, surrounded by a cluster of whole cherry tomatoes, fresh green spinach leaves, a carton of brown farm eggs, and a gold and black fork and knife set placed below the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tortilla?

Yes, whole wheat or corn tortillas can be used, but cooking times may vary slightly due to thickness and moisture content.

How can I make this recipe vegetarian or vegan?

For a vegetarian version, this recipe already fits as it contains no meat. To make it vegan, substitute the eggs with tofu scramble, use vegan cheese, and ensure the pesto is dairy-free.