Bruschetta Breakfast Pizza with Ultimate White Cheese Sauce

Yield: 30 servings (full sheet tray) | Serving Size: 1 5x6-inch slice
Child Nutrition: 1 meat/meat alternate, 1 1/2 oz. eq. grain, 1/8 cup vegetable (red orange) | HACCP Process III.

Bruschetta Breakfast Pizza


  • 3 cups (17 ounces) | Tomato, *seeded, chopped
  • 1 cup (5 ounces) | Green onion, sliced
  • 4 teaspoons | Fresh garlic, finely chopped
  • Optional (2 ounces) | Grated Parmesan cheese
  • Optional (1/2 to 1 cup) | Fresh basil, chopped
*Can substitute diced canned tomatoes, drained well.



Preheat conventional oven to 450°F. Lightly spray full sheet pan (18x26x1-inch) with nonstick cooking spray.


Place pizza dough sheets on pan with long edges meeting in center. (If necessary, roll or stretch dough sheets out to a slightly larger size). Press center seam together and form a rim around the edges. Prick dough with a fork. Spray crust with nonstick cooking spray. Par-bake crust for 15 to 20 minutes, until crust begins to brown. Remove from oven, set aside.


Spray half size steam table pan (10 3/8 x 12 3/4 x 2 1/2-inch) with nonstick cooking spray.


In large bowl, combine liquid eggs and Ultimate White Cheese Sauce.


Pour egg mixture into sprayed half size steam table pan and heat in steamer until eggs are beginning to set but are still soft, about 15 to 20 minutes, stirring 1 to 2 times while heating.


Spread egg mixture evenly over heated crust. Spread topping ingredients evenly over the eggs.


Return pizza to oven and bake for an additional 6 to 8 minutes, until toppings are heated through. Heat to 165°F for 15 seconds. Remove from oven and immediately top with grated Parmesan and chopped basil, if desired. 
Variation:  Other vegetables such as chopped peppers or sliced mushrooms may be substituted for the green onions.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above

Recipe Tips

Tip #1

Other vegetables may be substituted such as chopped peppers or sliced mushrooms in addition to the tomatoes, for a total of 4 cups of vegetables.

Nutritional Information

  • Serving Size1 5x6-inch slice
  • Calories212 calories
  • Fat 7 grams
  • Sat. Fat 3 grams
  • Trans Fat 0 grams
  • Cholesterol 135 milligrams
  • Sodium 299 milligrams
  • Carbohydrates 26 grams
  • Dietary Fiber 2 grams
  • Sugars 1 grams
  • Protein 10 grams
  • Vitamin A 600 IU
  • Vitamin C 6 milligrams
  • Calcium 168 milligrams
  • Iron 2 milligrams

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