5 Minute Breakfast Pizza

Ingredients

• 1 x wrap (we used a wholemeal tortilla wrap)
• 2 x eggs
• 2 x tbs milk
• 1 tsp tomato paste
• 3 cherry tomatoes quartered
• 1 mushroom thinly sliced
• sprinkle of grated cheese to top

Directions

• Preheat the oven to 180 degrees
• Place your wrap into an oven safe round dish (we used our Suckie Scoop Plate)
• Smear your tomato paste on the wrap and pop into the oven for a few minutes while you prep your veggies (this prevents the base from going soggy!)
• Whisk your eggs milk in a bowl with a fork
• Then take the base out of the oven and add in your egg mix then your veggies on top
• Sprinkle with cheese
• Pop into the oven and bake until cooked (10 minutes)

Storage Instructions

Best enjoyed fresh and warm. Leftovers can be stored in an airtight container in the fridge for up to 2 days — reheat gently until warmed through and cool to a safe temperature before serving.

Nutrition Notes

Created by our paediatric dietitians, this little pizza is high in protein from the eggs and cheese, with veggies baked right in. A balanced, savoury breakfast that's a nice change from the usual sweet options.

Parent Tip

This is a brilliant one to make with your little people — getting them involved in the kitchen builds confidence with food. Smearing the base with tomato paste and pre-baking it for a few minutes stops it going soggy.

Frequently Asked Questions

From what age is this suitable?

Best from around 12 months, as it has crispy edges and chunky veggies. To make it baby friendly, remove crispy edges and use mashed, finely grated or roasted veggies in the filling.

What allergens does it contain?

It contains wheat (wrap), egg and dairy (milk and cheese).

Can I make it wheat or dairy free?

Yes — use a gluten-free wrap, swap the milk for soy or oat milk, and leave the cheese out. The eggs are essential to this recipe.

Can I get my toddler involved?

Absolutely — it's a great one for little hands to help assemble, building cooking skills and food confidence.