Breakfast pizza has fluffy, scrambled eggs, cooked, crumbled bacon and plenty of cheese for a warm, melty and seriously fun breakfast!

A wooden spatula lifting a slice of egg and bacon breakfast pizza from a sheet pan

We are at the end of our first week back at school, and whew, we survived!

The kiddos both had a great start. They love their teachers and are already feelings settled in their new classrooms. I loved having a little quiet around the house to work, and I even remembered how to pack lunches and check folders, so that's a plus.

I'm happy it's Friday though. It sure will be nice to have a lazy weekend; I think we are all worn out!

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.

Today, we’re continuing that trend with this easy, delicious breakfast pizza recipe.

Overhead close up shot of a sheet pan with a cooked pizza with scrambled eggs, bacon and cheese, cut into slices

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.

A sheet pan with a pizza dough spread out and topped with scrambled eggs and shredded cheese, before being baked

A cooked breakfast pizza on a sheet pan with scrambled eggs, bacon and melted cheese

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.

Overhead full shot of a sheet pan with a cooked pizza with scrambled eggs, bacon and cheese, cut into slices

A sheet pan with a cooked pizza with scrambled eggs, bacon and cheese, cut into slices

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.

A spatula lifting up a piece of egg and bacon pizza from a sheet pan

A hand picking up a piece of breakfast pizza from a small white plate

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

Yield: 10-12 servings

Breakfast Pizza

Name: Breakfast Pizza
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Cuisine: American
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

Breakfast pizza has fluffy, scrambled eggs, cooked, crumbled bacon and plenty of cheese for a warm, melty and seriously fun breakfast!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

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

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 bake so it’s ready to use.

Cheese: We’re using a combination of mozzarella and cheddar cheese here - great flavor and nice and stretchy, too. You could use all of one or the other 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.

Storing and reheating leftover breakfast pizza:

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 162mgSodium: 317mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 12g