Dreams do come true.

Especially when your dreams are of easy flatbread pizzas for breakfast, lunch, and dinner.

Naan flatbread on parchment paper topped with an egg and basil.

And when those dreams are of a vegetarian breakfast that comes together in no time (really, like 15 minutes!!), one that has it all: melty cheese, fresh herbs, creamy potatoes, all on top of a soft homemade flatbread or store-bought naan, with crispy crust edges.

It’s truly a dream come true, and your weekends will never be the same.

Flatbread cut in half with runny egg yolk.

What You’ll Need to Make this Breakfast Pizza

The ingredients for this breakfast flatbread all have the same mission: deliver all the flavor. They each serve a delicious purpose, resulting in, well, wasn’t it obvious? The breakfast of your dreams.

Cutting board with sliced potatoes, shallot, and garlic, next to naan flatbread, shredded cheese and olive oil.
  • Flatbread – you can use homemade flatbread or store-bought naan flatbread for this recipe. Both are quick and easy, but obviously, the store-bought version will save you even more time.
  • Shallot and Garlic – these aromatics are the first flavor layer to the pizza. I love using shallots because they’re milder and offer a slightly sweet flavor that isn’t overly pungent. You could also substitute with thinly sliced red onion, or, if you have extra time (or leftovers), caramelized onions would take it to an entirely next level.
  • Yukon Gold Potatoes or Small Golden Potatoes – the creamy texture and small size is perfect for this flatbread. Use a mandoline to thinly slice the potatoes for best results.
  • Rosemary – ah, the warm earthy herb we all know and love.
  • Gruyere Cheese – the salty, slightly sweet flavor of Gruyere cheese is irresistible. It melts beautifully over the flatbread and delivers amazing flavor. Be sure to check for a vegetarian version if needed, or substitute with another melty cheese like mild cheddar, fontina, or mozzarella.
  • Egg – what would a breakfast pizza be without an egg? This one bakes right on top of the flatbread, resulting in a set egg white and runny egg yolk.

How to Make Flatbread with an Egg

How do you make a flatbread pizza topped with a sunny-side-up egg? It’s easier than you think! Let’s start with the flatbread assembly because we’re going to finish with the egg.

Start with your flatbread on a baking sheet or pizza stone. Again, you can use homemade or store-bought naan. If you’re making homemade flatbread, be sure to check my notes because you can cook it as you would naan flatbread and proceed, or use par-baked pizza dough.

Flatbread with shallot and garlic then topped with potatoes.

Back to it! Brush the flatbread with olive oil then spread thin slices of shallot and garlic. Then place thinly sliced potato across the flatbread, leaving as much crust as you desire. Then sprinkle freshly chopped rosemary across the potatoes.

Rosemary on potatoes then shredded cheese.

Next, sprinkle on the shredded gruyere cheese. For best results shred your own cheese from a block.

I recommend creating a “ring” of cheese around the flatbread so there is a well in the center for the egg. This will help prevent the egg from slipping off the side of the flatbread.

To top the egg on the flatbread, there are two methods, depending on how done you want the egg and crust to be.

Pushing cup into center of flatbread then adding egg.

As shown here in the photos, the flatbread is first baked for a few minutes without the egg to give the cheese and crust a head start in baking. Then, use a cup or measuring cup to create a deeper divot in the pizza to hold the egg.

If you’ve got good egg skills, you can gently break the egg directly into the space. Otherwise, put it in a small bowl and gently transfer the egg onto the pizza.

Placing the egg on the flatbread after baking it for a few minutes results in a crispier crust by the time the egg sets, and/or gives you a runnier egg. For less crispy crust and more set egg whites, place the egg on the pizza after you add the cheese and bake it all at the same time.

Before and after cooking eggs on flatbread.

Bake the flatbread with the egg until the egg white is set and the yolk is still runny (for yummiest results!).

Garnish with parmesan cheese and fresh herbs as desired, like more rosemary or fresh basil. Microgreens would also be a delicious and nutritious addition!

Breakfast pizza topped with basil on parchment paper.

Frequently Asked Questions

What other cheese can I use?

I love these flavors with fontina, too! If you’re looking for a cheese that’s easiest to find in grocery stores, you can try white cheddar, too.

Can I add more vegetables?

Yes, you can, just be careful to not overtop the flatbread or it won’t be able to withstand the weight. Sautee some mushrooms with some greens like kale or spinach for a delicious addition!

Can I make this into a full-sized pizza?

Yes, you can use a pre-made pizza crust or par-bake pizza dough and use the toppings as listed. You will likely want to double the toppings if making a full-sized pizza so you have enough.

Can I add meat?

Yes, it obviously won’t be a vegetarian breakfast flatbread pizza then, but you sure can if you eat meat! Sautee some sausage before assembly, or add prosciutto.

Slices of breakfast pizza with runny egg yolk.

More Flatbread Pizzas to Love

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Slices of breakfast pizza with runny egg yolk.
5 (3 ratings)

Get the Recipe Rosemary Potato Breakfast Flatbread Pizza

There's nothing better than pizza for breakfast, and this vegetarian breakfast flatbread pizza takes it to the next level. Layers of shallot, garlic, thinly sliced potatoes, and fresh rosemary are topped with melty, salty gruyere cheese and a perfectly runny sunny-side-up egg. It's ready in 15 minutes for an easy brunch.



  • Preheat oven to 400°F. Line a baking sheet with parchment paper or use a pizza stone. Place the flatbread on your prepared baking sheet and brush olive oil evenly across both flatbreads.
  • Add sliced shallot and garlic evenly across both flatbreads. Layer on thinly sliced potatoes, leaving as much of a crust as you desire. Sprinkle chopped rosemary across the potatoes.
  • Sprinkle the cheese on the flatbreads, leaving a well in the center for the egg. Add the cracked egg to the well and bake for 10-12 minutes until the egg white is set and the crust is golden brown. You may want to broil for a minute at the end, depending on how done the egg is.
  • Salt and pepper the egg, then garnish with additional herbs or microgreens as desired.


  • For runnier eggs and a crispier crust, bake the flatbread without the egg for 2-3 minutes to give the cheese and crust a head start in cooking. Then, remove the flatbread and use a cup to create more of a well in the center, adding the egg in the divot before baking for an additional 6-8 minutes.
  • Easily double this recipe to make 4 naan flatbread pizzas.
  • *Look for cheese specifically labeled vegetarian, if needed.
Calories: 521kcal, Carbohydrates: 54g, Protein: 25g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 210mg, Sodium: 431mg, Potassium: 882mg, Fiber: 5g, Sugar: 2g, Vitamin A: 646IU, Vitamin C: 34mg, Calcium: 514mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!