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Easy Breakfast Pizza recipe begins with homemade pizza dough, topped with crisp bacon bits, scrambled eggs and mozzarella cheese.
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3.86 from 83 votes

Breakfast Pizza {Bacon, Eggs and Cheese}

Easy Breakfast Pizza made with homemade pizza dough, crisp bacon bits, scrambled eggs, and mozzarella cheese.
Prep Time10 mins
Cook Time15 mins
Resting Time30 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast pizza, breakfast pizza recipe
Servings: 6 servings
Calories: 361kcal
Author: Cindy


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


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


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.



  • 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.


Calories: 361kcal | Carbohydrates: 41g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 482mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Calcium: 167mg | Iron: 3mg