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