If your garden is overflowing with fresh tomatoes right now, you have to try this High Protein Tomato & Egg Breakfast Pizza Toast!
🍅🍳 It starts with a crispy slice of sourdough bread topped with juicy garden tomatoes, melted cheese and fluffy cottage cheese scrambled eggs for an easy, satisfying breakfast that tastes much more indulgent than it is.
The idea actually started when I spotted a breakfast scrambled egg pizza in my WW app. Their version used a whole-wheat English muffin topped with scrambled egg, sliced tomato, mozzarella and fresh basil. I loved the concept, but of course I immediately started thinking about how I could put my own SueSeaQPI spin on it.
Since we're at the end of summer and my garden is producing more tomatoes than I know what to do with, fresh tomatoes had to be the star. Instead of the English muffin, I used sourdough bread and let the tomatoes toast right on top so they become warm, juicy and slightly roasted around the edges.
Then I added cottage cheese to the scrambled eggs for an extra boost of protein and a creamy, fluffy texture.
The result is somewhere between tomato egg toast, cottage cheese scrambled eggs on toast and breakfast pizza-crispy on the bottom, cheesy and juicy in the middle, with those fluffy eggs piled on top. And the whole thing is quick enough for a weekday breakfast but good enough for weekend brunch.
My husband immediately suggested adding a slice of crispy bacon and turning it into a sort of breakfast BLT toast. We haven't added the lettuce yet 😂, but bacon + egg + those toasted garden tomatoes sounds like a variation that's definitely worth trying!
So if you've been searching for an easy high-protein breakfast, a new way to use fresh garden tomatoes, or simply something more exciting than regular scrambled eggs and toast, this one deserves a spot on your breakfast rotation.
More Easy High-Protein Breakfast Recipes to Try Next
If you love this high-protein tomato and egg breakfast toast, here are a few more easy breakfast recipes to add to your morning rotation.
They're simple, satisfying, and perfect when you want a healthy breakfast without spending all morning in the kitchen.
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Why You'll Love This High Protein Breakfast Toast
This High Protein Tomato & Egg Breakfast Pizza Toast with Cottage Cheese turns simple breakfast ingredients into something that feels a little more special.
Crispy sourdough is layered with Parmesan and fresh tomato, then topped with soft cottage cheese scrambled eggs for an easy, satisfying breakfast that's ready in about 13 minutes.
Protein-packed and satisfying. The combination of egg, cottage cheese and Parmesan adds protein to your morning while still keeping the recipe simple.
Ready in about 13 minutes. With just 5 minutes of prep and a few minutes of cooking, this is an easy breakfast for busy mornings.
Perfect for fresh summer tomatoes. If your garden is overflowing with ripe tomatoes, this is a delicious way to put them to good use.
Crispy, creamy and cheesy. You get crunchy sourdough, juicy roasted tomato, melted Parmesan and fluffy cottage cheese scrambled eggs in every bite.
Made with simple ingredients. There's nothing complicated here-just sourdough bread, tomato, egg, cottage cheese, Parmesan and a few basic seasonings.
Easy to customize. Add fresh basil, garlic powder, Italian seasoning, red pepper flakes or your favorite herbs to make it your own.
Perfect for one. This single-serving breakfast is easy to make when you want something fresh and homemade without preparing a big batch.
Ingredients for High Protein Tomato & Egg Breakfast Toast
You only need a handful of simple, wholesome ingredients to make this crispy, protein-packed breakfast toast:
Sourdough bread - creates a hearty, crispy base that holds up well under the tomatoes and scrambled eggs.
Fresh tomato - adds juicy, fresh flavor and is especially delicious when tomatoes are in season.
Egg - the base of the fluffy scrambled egg topping and a great source of protein.
Cottage cheese - mixed right into the egg to make the scramble creamy, fluffy and higher in protein.
Parmesan cheese - melts underneath the tomatoes and adds a savory, slightly salty bite.
Salt & black pepper - simple seasonings that bring all the flavors together.
Fresh basil - optional, but perfect with fresh tomatoes and Parmesan.
Garlic powder or Italian seasoning - an optional sprinkle for even more pizza-inspired flavor.
👉 That's it! A few everyday ingredients come together to make a crispy, cheesy high protein breakfast toast that's ready in about 13 minutes.
Equipment I Use for This Recipe
For perfectly crisp sourdough and lightly roasted tomatoes, I use my favorite air fryer. It cooks the toast quickly while keeping the edges nice and crispy.
How to Make High Protein Tomato & Egg Breakfast Pizza Toast
1: 1. Prep the tomatoes. Slice the tomato into relatively thin slices and place them on a paper towel. Sprinkle very lightly with salt and let them sit for about 5 minutes. Blot the tomatoes well with another paper towel to remove excess moisture. This will help keep your sourdough nice and crispy.
2: Toast the sourdough. Toast the sourdough in your toaster until golden brown and crisp. I'd toast it a little more than you normally would since you'll be adding tomatoes and putting it into the air fryer.
3: Add the Parmesan and tomatoes. Sprinkle about 1 tablespoon Parmesan cheese evenly over the toasted sourdough. Arrange the tomato slices over the Parmesan in a single layer. Try not to overlap them too much.
4: Air fry. Place the tomato toast in the air fryer and cook at 375°F for 4-5 minutes, or until the tomatoes are warm and slightly roasted, the Parmesan has melted, and the edges of the sourdough are crisp.
5: Make the cottage cheese scrambled egg. While the toast is in the air fryer, whisk together the egg and 2 tablespoons cottage cheese. Season with black pepper and a small pinch of salt.
Pour into a lightly sprayed nonstick skillet and cook over medium-low heat, gently stirring until the eggs are fluffy and just set. Don't overcook them.
6: Assemble your breakfast pizza toast. Remove the crispy tomato toast from the air fryer and spoon the cottage cheese scrambled egg over the tomatoes.
7: Add the finishing touches. Sprinkle with a little additional Parmesan and freshly ground black pepper. Add fresh basil or a pinch of Italian seasoning if you'd like.
Serve immediately while the sourdough is still warm and crispy.
High protein tomato and egg breakfast pizza toast with cottage cheese, fresh tomatoes, Parmesan, and basil.
Expert Tips for the Best High Protein Tomato & Egg Breakfast Pizza Toast
1. Blot the tomatoes really well. Tomatoes hold a lot of moisture, which can quickly make sourdough soggy. After lightly salting the slices, let them sit for about 5 minutes and blot both sides well with paper towels before adding them to your toast.
2. Toast the sourdough a little darker than usual. Start with sourdough that's golden brown and nice and crisp. Since you're adding juicy tomatoes and then air frying it, a well-toasted base helps your breakfast pizza stay crunchy.
3. Don't overcrowd the tomato slices. Arrange the tomatoes in a single layer with minimal overlap. This helps them warm and slightly roast in the air fryer instead of steaming and releasing too much moisture onto the bread.
4. Cook the cottage cheese eggs low and slow. Use medium-low heat and gently stir the egg mixture just until it's fluffy and set. Cottage cheese adds moisture and creaminess, so overcooking can make your scrambled eggs dry or rubbery.
5. Assemble and eat it right away. This breakfast pizza toast is best served immediately while the sourdough is still warm and crispy. Add your cottage cheese scrambled eggs, Parmesan, black pepper, and fresh basil right before serving for the best texture and flavor.
Easy Substitutions & Variations for Tomato Egg Breakfast Toast
Swap the whole egg for egg substitute. You can use Egg Beaters or another liquid egg substitute instead of the whole egg. This is an easy option if you want to change the calories, fat, or WW Points. Cook it with the cottage cheese just as you would the regular egg.
Try a different cheese. Instead of Parmesan, try shredded mozzarella, reduced-fat cheddar, feta, provolone, or pepper Jack. Mozzarella is especially delicious if you want more of that classic breakfast-pizza flavor.
Add more veggies. Bulk up your breakfast toast with baby spinach, mushrooms, bell peppers, red onion, or zucchini. I recommend quickly sautéing vegetables that contain a lot of moisture before adding them so your sourdough stays crispy.
Switch up the bread. No sourdough? Try whole-grain bread, an English muffin, a bagel thin, or your favorite high-protein bread. Just make sure you toast it well before adding the toppings.
Give it a little heat. Add red pepper flakes, hot sauce, sliced jalapeños, or a sprinkle of crushed Calabrian chili for a spicy version.
Add even more protein. For an extra-hearty breakfast, add an additional egg, egg whites, turkey sausage, or Canadian bacon. Just keep in mind that any substitutions can change the nutrition information and WW Points.
FAQs About High Protein Tomato & Egg Breakfast Pizza Toast
Can I make this breakfast pizza toast without an air fryer?
Yes! After toasting the sourdough, add the Parmesan and tomatoes and place it in a 375°F oven or toaster oven for a few minutes, until the tomatoes are warm, the cheese has melted, and the edges of the bread are crisp.
Can I use egg whites or Egg Beaters instead of a whole egg?
Absolutely. You can substitute egg whites or a liquid egg substitute such as Egg Beaters for the whole egg. Whisk them with the cottage cheese and cook over medium-low heat until fluffy and just set. Keep in mind that substitutions may change the nutrition information and WW Points.
Why add cottage cheese to scrambled eggs?
Cottage cheese makes scrambled eggs creamy and fluffy while adding extra protein. It also works especially well in this recipe because the soft eggs contrast with the crispy sourdough and roasted tomatoes.
Are you a Weight Watcher?
If you're following Weight Watchers, this high protein tomato and egg breakfast pizza toast makes a satisfying breakfast that feels much more substantial than a basic slice of toast.
On my WW app, 1 slice is 5 WW Points using the ingredients I used in this recipe.
👉 WW Points can vary depending on the specific bread, cottage cheese, Parmesan, and other ingredients you choose, as well as your individual plan.
For the most accurate Points value, be sure to enter your exact ingredients and serving size into your WW app.
Make Healthy Mornings Easier (and More Delicious!) 🧁
Wish you had an easy, delicious breakfast ready to grab on busy mornings?
My Healthy Muffin Cookbook helps take the guesswork out of breakfast with simple, better-for-you muffin recipes you can make ahead and have ready for the week.
Instead of reaching for something that leaves you hungry an hour later, you can open the fridge or freezer and grab a homemade muffin that actually fits the way you're trying to eat.
A little weekend baking can mean easier mornings all week long. 💛
Ready to make healthy breakfasts one less thing you have to think about?
This easy High Protein Tomato & Egg Breakfast Pizza Toast is made with crispy sourdough, juicy tomatoes, Parmesan cheese, and fluffy cottage cheese scrambled eggs. Ready in minutes, it's a delicious, satisfying high-protein breakfast that's perfect for busy mornings.
Ingredients
1 thick slice sourdough bread
2-3 thin slices fresh tomato
1 tablespoon grated Parmesan cheese, plus a little extra for topping
1 large egg
2 tablespoons cottage cheese
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil, optional
Pinch of garlic powder or Italian seasoning, optional
Instructions
1. Prep the tomatoes. Slice the tomato into relatively thin slices and place them on a paper towel. Sprinkle very lightly with salt and let them sit for about 5 minutes. Blot the tomatoes well with another paper towel to remove excess moisture. This will help keep your sourdough nice and crispy.
2. Toast the sourdough. Toast the sourdough in your toaster until golden brown and crisp. I'd toast it a little more than you normally would since you'll be adding tomatoes and putting it into the air fryer.
3. Add the Parmesan and tomatoes. Sprinkle about 1 tablespoon Parmesan cheese evenly over the toasted sourdough. Arrange the tomato slices over the Parmesan in a single layer. Try not to overlap them too much.
4. Air fry. Place the tomato toast in the air fryer and cook at 375°F for 4-5 minutes, or until the tomatoes are warm and slightly roasted, the Parmesan has melted, and the edges of the sourdough are crisp.
5. Make the cottage cheese scrambled egg. While the toast is in the air fryer, whisk together the egg and 2 tablespoons cottage cheese. Season with black pepper and a small pinch of salt.
Pour into a lightly sprayed nonstick skillet and cook over medium-low heat, gently stirring until the eggs are fluffy and just set. Don't overcook them.
6. Assemble your breakfast pizza toast. Remove the crispy tomato toast from the air fryer and spoon the cottage cheese scrambled egg over the tomatoes.
7. Add the finishing touches. Sprinkle with a little additional Parmesan and freshly ground black pepper. Add fresh basil or a pinch of Italian seasoning if you'd like.
Serve immediately while the sourdough is still warm and crispy.
Notes
Blot the tomatoes well: Removing excess moisture helps keep the sourdough crispy instead of soggy.
Toast it extra crisp: Toast the sourdough a little more than you normally would since it will be topped with tomatoes and finished in the air fryer.
Don't overcook the eggs: Cook the cottage cheese scrambled eggs over medium-low heat just until fluffy and set.
Easy swaps: Egg whites or Egg Beaters can be used in place of the whole egg, and you can swap Parmesan for mozzarella, feta, or your favorite cheese.
WW Points: This recipe is 5 WW Points per 1-slice serving in my WW app using the ingredients I used. Points may vary depending on your individual plan and specific ingredients, so always calculate your recipe in the WW app for the most accurate Points.
Best served immediately: Assemble the toast just before eating so the sourdough stays warm and crispy.
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