Name: Breakfast Naan Pizza with Bacon, Mushrooms & Greens
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 Servings
Cuisine: American

Cooking with Conks Verified

February 2, 2026

This Breakfast Naan Pizza with Bacon, Mushrooms & Greens is a great way to start your day! It’s full of protein and veggies and uses store-bought naan, which means you don’t even have to make your own pizza dough. The great thing about eggs is that you don’t have to eat them only for breakfast, so these pizzas also make an egg-cellent breakfast-for-dinner (or “brinner”) option. With the added cheese and bacon (which makes everything better), and sautéed veggies, it feels like a complete and balanced breakfast. All you need is a cup of coffee on the side, or a mimosa!

Breakfast Naan Pizza with Bacon, Mushrooms & Greens cover

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Breakfast Naan Pizza with Bacon, Mushrooms & Greens

Cooking with Conks Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Instructions

Preheat oven to 425F.

Cook bacon in a pan until fat renders and bacon crisps, about 5-7 minutes. Remove bacon and place on a paper towel lined plate. Drain off some of the bacon grease but keep a tbsp or two to cook the veggies in.

Add mushrooms to the pan and cook until browned, about 5 minutes.

Add the greens to the same pan with the mushrooms and cook 3-4 minutes or until wilted. Season everything with salt and pepper.

Add the bacon back to the pan with the veggies, toss to combine, and remove from the heat.

To assemble each pizza, sprinkle a piece of naan with about ¾ cup of shredded cheese and top with half of the veggie and bacon mixture. Create 1 to 2 wells in the center of the veggies and place a cracked egg into each well. Season the egg(s) with salt and pepper.

Bake for 11-14 minutes, depending on how set you want your egg (13 minutes for cooked white and slightly jammy yolk). Remove pizza from the oven and top with chili oil, if desired.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes