Breakfast pizza has fluffy, scrambled eggs, cooked, crumbled bacon and plenty of cheese for a warm, melty and seriously fun breakfast!
Earlier this month I shared breakfast tacos, which are perfect for a fun twist on breakfast.
So are breakfast burritos, which can be prepped ahead and frozen to have on hand. And breakfast grilled cheese is one of my son's favorites.
He's also obsessed with these breakfast quesadillas that use a cool TikTok hack to make them quick and easy.
Today, we’re continuing that twist on breakfast trend with this easy, delicious breakfast pizza recipe.
Cause pizza for breakfast is a fabulous idea! And I don’t particularly care for cold, leftover pizza.
No, no, we’re going full-on breakfast style here. And hot.
We’ve got a pizza dough base that gets topped with fluffy, scrambled eggs, cooked, crumbled bacon, and a mix of mozzarella and cheddar cheeses.
It’s all baked together until warm, melty and totally irresistible!
You’ll have your family or friends cheering when you serve up some delicious egg and bacon breakfast pizza!
(Which you can totally make for dinner too. In fact, check out all of my breakfast for dinner ideas here!)
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make breakfast pizza. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Pizza dough: The recipe calls for a refrigerated pizza dough, but you could try substituting a homemade pizza dough or a store-bought fresh dough if you prefer. Just be sure to roll it out thin and pre-bake it so it’s ready to use.
- Cheese: We’re using a combination of mozzarella and cheddar cheese here - they add great flavor and are nice and stretchy, too. You could use all of one or the other cheese or substitute Monterey Jack or a different cheese blend if you prefer.
- Bacon: You can cook your bacon in the microwave, oven or stove-top; however you prefer. You can also substitute cooked, crumbled breakfast sausage if you prefer. Or leave it off if you want this to be vegetarian.
Oh, and if you are a veggie fanatic like me, feel free to load on some veggies for this pizza. Some wilted spinach or sautéed zucchini or mushrooms would be divine. Just make sure they are cooked and ready to go so they just get heated through and melty with everything else.
Now, we like this served up just as it is, as soon as it’s done in the oven.
Nom nom, dive on in.
However, you know I’m a big believer in toppings, and you could certainly add some here if you’d like. Here’s a few ideas.
Topping ideas for breakfast pizza:
- Sliced avocado or guac
- Chopped fresh herbs
- Sliced green onions
- Chopped tomato
- Pico de gallo or salsa
- Hot sauce or sriracha
Did I forget any?
Last thing, let’s talk about what to do with any leftovers.
Cause this makes a lot! Which makes it great for serving a crowd - or just a hungry family - but we usually have extra.
Storing and Reheating Tips:
- Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days.
- Reheat one or more pieces in the microwave or toaster oven until warmed through. The bacon will lose its crunch, but it’s still delicious.
- The toaster oven, in my opinion, helps the pizza dough get its texture back. It will go completely soft in the microwave. Just depends on your preference.
- I don’t recommend freezing any leftovers. The dough and eggs don't really stand up to it.
There you have it. Breakfast pizza needs to go on your morning menu soon!
Perhaps this weekend…
Enjoy!
XO,
Kathryn
Breakfast Pizza
Ingredients
- 1 (13.8 oz.) package of refrigerated pizza dough
- 9 large eggs
- 8-9 pieces cooked, crumbled bacon
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400. Grease a 15x10 inch baking sheet with cooking spray.
- Unroll the pizza dough and press to spread out across the entire baking sheet. Pierce the dough with a fork all over.
- Bake at 400 for 8 minutes, or as instructed on the package. Remove and set aside.
- Meanwhile, cook the eggs. Crack the eggs in a large bowl and whisk well with a fork. Add a splash of water and season with salt and pepper.
- Heat a large skillet over medium low heat. Coat with butter, oil or cooking spray. Add eggs and cook until set, stirring occasionally.
- While the eggs are cooking, cook your bacon. You can cook it in the microwave, oven or in a skillet, whichever you prefer. I like to do the microwave. I place the bacon slices on a doubled-up paper towel, cover with another paper towel and microwave on high for 6-7 minutes, adding additional time if needed. Crumble the bacon and set aside.
- Add the scrambled eggs to the pre-baked pizza dough, spreading them out so they are evenly distributed. Add the mozzarella and cheddar cheeses then sprinkle with the bacon.
- Return the pizza to the oven and bake at 400 for 5-7 more minutes, until cheese is melted. Serve immediately.
Notes
- Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days.
- Reheat one or more pieces in the microwave or toaster oven until warmed through. The bacon will lose its crunch, but it’s still delicious.
- I don’t recommend freezing any leftovers.
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