No, this is not pizza pulled from the refrigerator and eaten for breakfast.

Although there is absolutely nothing wrong with that.

Not at all.

But this.

This is hot and crispy homemade pizza.  With bacon.  And melty cheeses.  And oozy eggs.

This is a breakfast in its own right.

A couple years ago, I made a breakfast pizza with bacon gravy and scrambled eggs, topped with a generous amount of melty cheese.  It was so good I’m wondering why I haven’t made another.

But Saturday morning I wanted something easier.  I didn’t want to make crust from scratch.  I didn’t want to scramble eggs.  And I sure as heck didn’t want to make gravy.  So I didn’t.  I pulled a package of naan from the pantry, sprinkled some parmesan and mozzarella cheese, and topped it with some crumbled bacon and two eggs.  I popped it into the oven long enough to cook the eggs and BAM.  Done.

So. Stinking. Easy.

And so stinking good.

Most of the recipes on The Lovely Life get made twice: the first time I’m making it, and then again for the blog.  But every once in a while, I’ll have a recipe that is soo good that it’ll stick around and be made again and again.  This is that kind of a recipe.  And I’m not even remotely mad about it.

Chances are, with the exception of the naan, you have all of the ingredients on hand.  And it comes together in about 20 minutes.  Making it the perfect holiday breakfast.  So, on the eighth day of Christmas, I’m sharing with you: breakfast naan pizza.

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Breakfast Naan Pizza

serves 2-4

• 1 package Stonefire original naan
• 1/2 c. grated parmesan cheese
• 1 c. shredded mozzarella cheese
• 6 slices bacon, cooked and crumbled
• 4 eggs

Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Place both pieces of naan on the baking sheet.  Sprinkle 1/4 c. parmesan cheese on each piece of a naan, then top each with 1/2 c. of shredded mozzarella cheese.

Next, sprinkle 3 slices of bacon on each naan piece.  Make two wells in the cheese and bacon on each naan and crack the eggs in each well.  This well help with the egg sliding all over and potentially off the naan.

Bake in the oven for 12-15 minutes, depending on how done you’d like your eggs.

Remove from the oven and serve hot.