Easy Egg & Guacamole Breakfast Pizza

By Ann Fulton

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Two nutritional powerhouses join forces for a filling, savory breakfast that satisfies just as well when served as a super simple dinner!


Chances are good that if you make guacamole for a crowd, the serving bowl will be scraped clean. But if you make it for your family, you may have some leftover.

This breakfast pizza is one of the reasons I make guacamole without waiting for a party. Anyone remember those old commercials for Doublemint Gum? Well, in this case, leftovers definitely double the pleasure!

Breakfast pizza seems like an appropriate name given the eggs, but I usually make these for a quick but super satisfying dinner. Truly, this pizza tastes great any time of day.

I recommend my Classic Guacamole as the “sauce”, but your favorite store-bought variety may absolutely be used. In a pinch, just mash a ripe avocado with a squeeze of lime juice. With the egg and avocado combination, you can’t go wrong.


Egg & Guacamole Breakfast Pizza

This recipe ⇩⇩ for Classic Guacamole is an easy crowd pleaser : )

Classic Guacamole


How to keep leftover avocado or guacamole from browning

Have you tried a multitude of different ways to keep leftovers guacamole or half an avocado from browning? Plastic wrap pressed on the surface? A thin layer of water on top? Special containers meant to prevent oxidation?

The most effective trick I have found to date is to simply cut a thick slice or wedge of onion and place it on top of the guacamole ⇩⇩ or in a bowl with the unused portion of avocado. Then cover as usual-and there’s no need to have plastic wrap pressed on the surface.

The onion trick described above is sort of a neat science experiment, too. I think what makes it work is the sulfur gas released by the cut onion, which is technically called Propanethiol S-oxide, and happens to be the same thing that makes our eyes tear when chopping onions.

Easy Egg & Guacamole Breakfast Pizza
Yield: 1 personal size pizza
This recipe works as well with a standard pizza crust as it does a pita or flatbread. Simply increase the amount of toppings proportionately for a larger crust. For a little extra flavor, sprinkle the crust with cheddar, mozzarella or your favorite Mexican cheese blend prior to toasting.
  • 1 pocketless pita, naan or small flatbread, toasted*
  • ½ cup guacamole** (you can eyeball the amount; I like this recipe)
  • 2 eggs, scrambled (or 1 fried egg)
  • Salt and pepper to taste
  • Optional toppings: crumbled bacon, diced red pepper, diced tomato, salsa, chopped fresh cilantro or parsley, sliced scallions or snipped chives
  1. Spread the guacamole on the toasted pita and top with the cooked eggs and optional toppings of choice.

*I’ve recently used personal size cauliflower crusts made by Outer Aisle, which are available in the frozen section and are quite good.

**For a speedy option to the guacamole, mash 1/2 cup avocado with a teaspoon (or more to taste) of lime juice.

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