Egg Fruit Pizzas

Egg Fruit Pizzas are my fresh, fun take on breakfast or snack time. Instead of a typical crust, these mini pizzas use a fluffy egg base topped with a colorful spread of fruits and a creamy yogurt layer. They’re light, packed with protein, and bring a playful twist to the usual fruit and yogurt combo.

Why You’ll Love This Recipe

I love how these Egg Fruit Pizzas feel like a treat but are loaded with nutrients. They’re high in protein thanks to the eggs, naturally sweet from the fruit, and customizable with whatever toppings I have on hand. Whether I’m making breakfast fun for kids or prepping a quick snack for myself, this recipe is a bright, energizing option that comes together quickly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large eggs
plain Greek yogurt (or non-dairy alternative)
vanilla extract
honey or maple syrup (optional)
sliced fresh fruit (like strawberries, blueberries, kiwi, banana, etc.)
neutral oil or butter (for cooking)

directions

1. I start by whisking the eggs in a bowl until smooth and slightly frothy.

2. In a non-stick skillet over medium heat, I add a little oil or butter and pour in some of the egg mixture to form a round “crust.”

3. I cook the egg gently until set, flipping once if needed, then set it aside to cool slightly.

4. While the eggs cool, I mix Greek yogurt with a splash of vanilla and a little honey or maple syrup for sweetness.

5. Once the egg bases are cooled, I spread a layer of the yogurt mixture over each one.

6. Then I top them with a variety of sliced fresh fruits, arranging them in colorful patterns.

7. I serve immediately or chill briefly in the fridge if I want a cooler, firmer texture.

Servings and timing

This recipe makes 2–3 egg fruit pizzas, depending on the size. It takes about 10 minutes to prep and 10 minutes to cook, so I can have it ready in just 20 minutes.

Variations

Sometimes I add a sprinkle of granola for crunch or a drizzle of nut butter for extra richness. For a tropical version, I use mango, pineapple, and coconut flakes. When I’m in the mood for something extra indulgent, I add a dollop of whipped cream or use flavored yogurt instead of plain.

storage/reheating

These are best served fresh, but I can prep the components in advance. I store the cooked egg bases and yogurt mixture separately in the fridge and assemble just before serving. Fully assembled fruit pizzas can be stored in the fridge for a few hours but may get a bit soggy over time.

FAQs

Can I make the egg base ahead of time?

Yes, I often cook the egg rounds in advance and store them in the fridge for up to 2 days. I just let them cool completely and keep them in an airtight container.

What kind of yogurt works best?

I usually go with plain Greek yogurt for its thickness and protein, but non-dairy yogurts work too. Flavored yogurts can also add a fun twist.

Is this recipe kid-friendly?

Absolutely! Kids love picking and arranging their own fruit toppings. It’s a great interactive snack or breakfast idea.

Can I use egg whites instead of whole eggs?

Yes, I’ve made it with egg whites only, and it works fine—just a little more delicate. I like using a mix for the best texture.

What fruit toppings are best?

I go with whatever’s in season or what I have on hand. Berries, kiwi, mango, and banana are my favorites for color and flavor.

Conclusion

Egg Fruit Pizzas are a creative and wholesome way to enjoy a high-protein, fruit-filled meal or snack. With endless topping combinations and a quick prep time, they’ve become one of my go-to choices when I want something nourishing, refreshing, and just a little bit fun.

Egg Fruit Pizzas

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2–3 egg fruit pizzas
• Category: Breakfast, Snack
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

These Egg Fruit Pizzas are a protein-packed, colorful twist on fruit and yogurt! Featuring a fluffy egg “crust,” creamy Greek yogurt, and a rainbow of fresh fruit, this wholesome recipe is perfect for a fun, high-protein breakfast or energizing snack.

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Ingredients

• 4 large eggs
• 1/2 cup plain Greek yogurt (or non-dairy alternative)
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons honey or maple syrup (optional)
• 1 cup sliced fresh fruit (strawberries, blueberries, kiwi, banana, etc.)
• Neutral oil or butter, for cooking

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Instructions

1. In a mixing bowl, whisk the eggs until smooth and slightly frothy.
2. Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
3. Pour a portion of the egg mixture into the skillet to form a round, pancake-sized “crust.”
4. Cook until the egg is set, flipping once if needed. Repeat with remaining egg mixture.
5. Let the egg bases cool slightly on a plate.
6. In a small bowl, mix the Greek yogurt with vanilla extract and honey or maple syrup (if using).
7. Spread a layer of yogurt mixture on each egg base.
8. Top with sliced fruits, arranging them in fun, colorful patterns.
9. Serve immediately or chill briefly before serving.

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Notes

• Add granola, chia seeds, or a drizzle of nut butter for extra texture and flavor.
• For a tropical version, use mango, pineapple, and a sprinkle of coconut flakes.
• These are best enjoyed fresh, but components can be prepped ahead for quicker assembly.
• Egg whites can be used for a lighter option—just handle carefully, as they’re more delicate.