Breakfast Pizza

Start your day with this delicious Breakfast Pizza topped with bacon, eggs and mozzarella cheese! This easy recipe is baked in the oven to golden perfection in just 15 minutes. The perfect way to feed family and friends over weekends or holidays!

Pizza is one of the best things to eat for breakfast. Not only is it energy boosting, but you get protein and carbs with a fraction of the sugar contained in breakfast cereals.

The best part is you can easily customize the toppings how you like. Prefer ham instead of bacon – no problem! Like cheddar more than mozzarella – that’s work. It’s a scrumptuous breakfast to feed the whole family on weekends and holidays!

How to Make Breakfast Pizza

You can make this breakfast pizza recipe from scratch using homemade pizza dough, or simply use your favorite store-bought crust to save time. You can also prepare the pizza dough and toppings the night before for easy prep in the morning.

Start by making the pizza dough so it can rise while you’re getting the other ingredients ready.

Next, you’ll want to cook the bacon until crispy, either in a skillet or the oven. (You can also by pre-cooked bacon if you prefer.) Once it’s ready, crumble into pieces and set aside. Avoid putting uncooked bacon on the pizza, as it’ll turn out rubbery.

Then beat some eggs and scramble them in a nonstick skillet until slightly runny. You can do this over medium heat using a spatula to pull the outer edges towards the center and fold until no liquid egg remains.

Remember the eggs will cook more in the oven to become fluffy, so softly set at this point is enough.

Stretch the pizza dough into a 12-inch (30cm) circle on a non-stick pizza pan. Poke hole across the surface using a fork to prevent it from puffing up in the oven. Brush with oil followed by the mozzarella cheese, eggs and cooked bacon.

Bake the pizza in a 475°F oven until the crust is golden and the cheese is bubbly, about 12-15 minutes. Remove from the oven and serve warm.

Toppings & Variations

Ok, this is where you can get creative! The original idea behind breakfast pizza was to get all the standard breakfast fixing on an easy-eating pizza crust. Below are my favorites, but the possibilities are endless!

Dough: Storebought pizza doughs such as Pillsbury will work here. You can also make a crust out of hash browns, naan or flour tortillas.

Sauce: Casey’s General Store used cheese sauce on their popular Midwestern breakfast pizza menu, although I’ve opted to simply rub with olive oil. Other choices include tomato sauce or Hollandaise sauce. Always spread thinly to avoid getting soggy dough!

Toppings: Instead of bacon, egg and cheese, you can easily substitute include cooked sausage, sliced tomatoes, spinach, onions, bell pepper, and hash browns, etc.

Cheese: Mozzarella is a top choice. Look for whole milk, low-moisture mozzarella (usually 45-52%) that’s not packed in water. Avoid pre-shredded which won’t melt as easily and can also brown on the crust. Other choices include mild cheddar or jack.

More breakfast pizza recipes:

• Sausage, Egg and Cheese Breakfast Pizza
• Granola Breakfast Pizza
• Rain Bran Fruit Pizza

View All Breakfast Recipes

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Breakfast Pizza {Bacon, Eggs and Cheese}

Easy Breakfast Pizza made with homemade pizza dough, crisp bacon bits, scrambled eggs, and mozzarella cheese.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Resting Time: 30 minutes mins

Total Time: 55 minutes mins

Servings: 6 servings

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Ingredients 

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Homemade Pizza Dough

• ▢ 1 packet active dry yeast, (2 ¼ teaspoons)
• ▢ 1 cup warm water, 105-110°F (40-43°C)
• ▢ 1 teaspoon sugar
• ▢ 2 ½ cups all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1 tablespoon olive oil

Toppings

• ▢ 1½ tablespoons olive oil, divided
• ▢ 6 slices bacon
• ▢ 5 large eggs
• ▢ 2 tablespoons water
• ▢ 1 cup mozzarella cheese, shredded or cubed

Instructions 

Make Homemade Pizza Dough

• Combine dry yeast, sugar and warm water. Let it sit for 10 minutes.
• When the yeast mixture is foamy, add it to the flour, together with salt and oil.
• Beat and knead until the dough is soft and elastic (8-10 minutes by hand).
• Place the dough in a greased mixing bowl.
• Cover and let it rise for 30 minutes or until doubled in size. (While the dough is rising, it’s time to get other ingredients ready.)

Make the Pizza

• Cook the Bacon: Add bacon to a hot pan/skillet and cook until slightly crisp. Once cooked, place on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces and set aside. (Note that the bacon will bake more in the oven, so slightly undercooked is ok.)
• Scrambled Eggs: Whisk eggs and water and beat until fluffy. In a nonstick skillet/pan, heat 1/2 tablespoon oil over medium heat. Pour in the egg mixture. As eggs begin to set, use a spatula to pull the cooked outer edges in towards the center of the eggs. Uncooked eggs will flow to the area you just pulled back. Continue to pull and fold eggs until no liquid egg remains. DO NOT stir constantly. Remove and set aside.
• Bake the Pizza: preheat the oven to 475°F (246°C).
• Stretch the dough by gently flattening the dough ball into a 12-inch (30cm) circle on a non-stick pizza pan or skillet. (If yours is not non-stick, add parchment paper to prevent sticking).
• Use a fork to poke holes across the surface of the dough.
• Brush 1 tablespoon oil evenly over the dough.
• Add mozzarella cheese on top of the surface.
• Sprinkle scrambled eggs and bacon bits evenly on top.
• Bake until the cheese is melted and the crust is golden brown, 12 to 15 minutes. (You’ll know it’s ready when the cheese is bubbling and the crust is turning golden.)
• Remove from the oven. Serve by itself or with some salsa or sour cream.

Notes

• The dough can be stored in the refrigerator for up to 2 weeks or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to sit at room temperature in a greased bowl (covered with plastic wrap) for at least 30 minutes before using.
• As each oven works differently, I would recommend checking doneness after 10 to 12 minutes. Less time will yield a softer crust and more time will make it crispier.
• Freezing: You can freeze breakfast pizza for up to one month. Cool completely and place into sealed ziptop freezer bags. Reheat in the microwave on full power for 2-3 minutes.

Nutrition Facts

Breakfast Pizza {Bacon, Eggs and Cheese}

Amount per Serving

Calories

361

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

4

g

20

%

Cholesterol

 

102

mg

34

%

Sodium

 

482

mg

20

%

Potassium

 

142

mg

4

%

Carbohydrates

 

41

g

14

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Net Carbs

 

40

g

80

%

Protein

 

16

g

32

%

Vitamin A

 

209

IU

4

%

Calcium

 

167

mg

17

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy

Course: Breakfast

Cuisine: American

Keyword: breakfast pizza, breakfast pizza recipe

Did you make this recipe? Leave a comment below!

Recipe tools:

• Pizza pan
• Mixing bowl
• Pizza cutter

Editor note: Originally published March 25, 2016 and updated Sept 28, 2019.