Breakfast & Brunch

Sriracha Breakfast Pitta Pizzas

Spiced-up pitta pizzas loaded with creamy scrambled eggs, crispy turkey bacon, and melted cheddar. A quick, satisfying breakfast that comes together in under 30 minutes.

By Ricky Robinson Updated September 22, 2026

These pitta pizzas came about from wanting something more interesting than a standard breakfast sandwich. The pitta base crisps up nicely in the oven, which gives you that contrast of textures that makes the whole thing worth making. The sriracha works here because it cuts through the richness of the scrambled eggs and cheese without being overpowering, and you can always add an extra drizzle at the end if you want a bit more heat.

The trick with the scrambled eggs is to pull them off the heat while they still look slightly underdone. They carry on cooking in the oven and come out perfectly set rather than rubbery.

Turkey bacon keeps things a little lighter than regular bacon, and it crisps up well under the grill. The whole recipe is done in about 30 minutes, which makes it just as suited to a lazy weekend brunch as it is to a quick weekday breakfast.

Sriracha Breakfast Pitta Pizzas recipe image
Sriracha Breakfast Pitta Pizzas

The assembly is straightforward. You grill the turkey bacon first, then scramble the eggs while the oven comes up to temperature. The eggs go on the pitta while still slightly glossy because they will finish cooking during the bake, and you don't want them overcooked by the time the cheese has melted. Getting this timing right is the only part that needs a bit of attention, but once you've done it once you'll have the hang of it.

Spreading the sriracha right to the edges of the pitta is worth doing properly. It acts as the sauce base, so any bare patches will come out a bit dry once the pitta is baked. The spring onions go on in two stages, most of them before baking and the rest scattered over at the end when they're still fresh and sharp. That little bit of contrast between the cooked and raw onion makes a noticeable difference to the finished dish.

These are best eaten straight away while the cheese is still melted and the pitta is at its crispest. They don't hold particularly well, so plan to eat them the moment they come out of the oven.

Sriracha Breakfast Pitta Pizzas

Eggs Sriracha Turkey bacon
Total Time 30 min
Servings 2 servings
Calories 545 cal
Protein 37g

Ingredients

Equipment Needed

  • Knife
  • Whisk
  • Baking Tray
  • Frying Pan
  • Mixing Bowl
  • Chopping Board
  • Grill

Instructions

  1. 1
    Heat the grill to high. Grill the turkey bacon for 2 to 3 minutes each side until golden and starting to crisp. Cut into strips. Set the oven to 200°C (180°C fan).
  2. 2
    Whisk the eggs with a pinch of salt and pepper. Melt the butter in a pan over low heat and scramble the eggs gently, taking them off while still slightly glossy, as they will finish cooking in the oven.
  3. 3
    Lay the pittas on a baking tray and spread each one with sriracha right to the edges. Top with the scrambled eggs, bacon strips, cheddar and most of the spring onion.
  4. 4
    Bake for 8 to 10 minutes until the cheese has melted, the bacon edges are crisp and the pitta base is golden and firm.
  5. 5
    Scatter over the remaining spring onion, add an extra drizzle of sriracha if you like heat, slice and serve straight away.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Plate it up

Serving Suggestions

Serve straight from the oven while the cheese is still melted and the pitta is crisp. These work well alongside a simple green salad or a glass of fresh orange juice for a fuller brunch spread. A pot of hot coffee doesn't go amiss either.

Make it yours

Variations

For a vegetarian version, leave out the turkey bacon and add sliced mushrooms or roasted peppers instead. You can also swap the cheddar for a smoked cheese or crumble over some feta if you fancy something different. A handful of baby spinach scattered on before baking adds colour and a bit of freshness.

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