Sheet Pan Keto Breakfast Pizza



  • 1 recipe keto focaccia (leave out the rosemary)

Cream Sauce

  • 4 ounces cream cheese softened
  • 3 tablespoon heavy cream
  • 2 cloves garlic minced
  • Salt and pepper


  • 8 large eggs
  • ¼ cup heavy whipping cream
  • Salt and pepper
  • 2 tablespoon butter
  • 8 slices cooked bacon crumbled
  • 8 ounces cheddar grated
Sheet Pan Keto Breakfast Pizza



  • Preheat the oven to 325F and line a 15×11 inch rimmed baking sheet with parchment paper. Grease the paper.
  • Prepare the focaccia dough according to the recipe and directions, leaving out the rosemary.
  • Using wet hands, press and spread the dough out on the pan to the edges. (Wet your hand frequently as you press out the dough). Smooth out the top as best you can.
  • Bake about 15 minutes, until the crust is firm to the touch. Remove and set aside while preparing the toppings.

Cream Sauce

  • In a medium bowl, stir together the cream cheese and cream until well combined. Stir in the garlic, and season to taste.
  • Spread the sauce over the crust, leaving a ½ inch border.


  • In a large bowl, whisk the eggs with the cream until well combined.
  • Set a large skillet over medium-low heat and add the butter. Once the butter is melted, add the egg mixture. Use a spatula to lift and turn the eggs until nicely scrambled but not dry.
  • Spread the eggs evenly over the crust. Top the eggs with the crumbled bacon and sprinkle on the cheese.
  • Increase the oven heat to 375F. Return the pizza to the oven and bake another 5 to 7 minutes, until the cheese is melted.

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