Discover Breakfast Steak Pizzaan ultimate hearty morning slice that fuses steak eggs and cheese into a craveworthy easy recipe Tasty dawn bite

Scale

1 prepared pizza crust (9–12 inches) or sturdy naan/flatbread — a forgiving base that bakes quickly; swap with gluten-free crust if needed

8 oz flank or sirloin steak, thinly sliced

1 tablespoon olive oil

1 small onion, thinly sliced

1 small bell pepper, thinly sliced

4 oz mushrooms, sliced

1 cup shredded mozzarella or mozzarella–cheddar blend

2 large eggs

Salt and black pepper

2 cloves garlic, minced

Fresh herbs (chives or parsley), chopped

Optional toppings: crispy bacon bits or pancetta, red pepper flakes or hot sauce

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Season the thinly sliced steak with a pinch of salt and pepper. Heat a skillet with a splash of olive oil and sear the steak just until browned, 1–2 minutes per side. Remove and let rest to keep juices in.
In the same skillet, sauté onion, pepper, and mushrooms with a pinch of salt until tender and lightly caramelized, about 4–5 minutes.
Preheat the oven to 450°F (232°C). If you’re using a sheet-pan, line it with parchment and lightly oil it to prevent sticking.
Place the crust on the pan. Sprinkle half the cheese over the base, then layer on the sautéed vegetables, steak slices, and the remaining cheese.
Option A: Make two shallow wells and crack eggs into them. Option B: Lightly whisk the eggs and pour over the top. Return to the oven and bake 8–12 minutes, until the crust is crisp and the cheese is bubbly. If you prefer runny yolks, pull earlier; for fully set eggs, bake a few minutes longer.
Remove from oven, rest 3–5 minutes, then sprinkle with herbs and a final pinch of salt. The scent should be inviting, and the edges should appear crisp and golden.
Slice into wedges and serve immediately. Have hot sauce, pepper flakes, or additional herbs on the side for those who like extra heat or brightness.