Southwestern Breakfast Pizza

Southwestern Breakfast Pizza

Pizza isn’t just for lunch, and eggs aren’t just for breakfast. Add a scoop of our fully cooked scrambled eggs on top of a zesty, southwestern pizza for a fun twist on a student favorite – for breakfast or lunch!


Papetti's® Fully-Cooked Refrigerated Scrambled Eggs with Natural Butter Flavor, 12/1.85 Lb Bags
2 cups
Whole Grain Flatbread Pizza Crusts
4 each
Marinara Sauce
1 cup
BBQ Sauce
1 cup
Shredded Low Fat Monterey Jack Cheese
1 cup
Cooked Black Beans
½ cup
Assorted Roasted Vegetables such as Bell Peppers, Corn, Red Onions, and Tomatoes
1 cup
Garnish- green onions or chives


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cook scrambled egg until warm and fluffy using skillet or other preferred prep method.
  3. Blend together marinara and BBQ sauces.
  4. For Assembly, place flatbreads onto baking sheet lined with parchment paper.
  5. Spread 2 Tablespoons of sauce blend on the flat bread.
  6. Top the pizzas with corn, black beans, red onion, peppers and shredded cheese.
  7. Top with scrambled eggs.
  8. Bake the flatbread pizza for 10-12 minutes, or until the cheese is nicely melted.
  9. Garnish with green onions, chives and serve.


  • The eggs are pasteurized and fully cooked, so it can also be used as an ingredient in cold prep (i.e. bowls and burritos) and heated just before serving.
  • Approx. 1.5 oz equivalent Meat/Meat Alternate per ½ cup Papetti’s Scrambled Egg
  • Precooked Scrambled Egg mix also available in Cage-Free, 14616-7400-00
  • Consult manufacturer/supplier for exact grain and vegetable credit


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