Easy Breakfast Pizza Recipe
Our family loves to have breakfast for dinner, especially on Fridays. One night, I was looking for an idea for what to make for dinner and came across a recipe for breakfast pizza.
We made it that night and loved it so much that I had to share it here. It’s a favorite in our home.
What Makes This One Worth Making
- A classic combination of eggs, cheese, and bacon.
- A fun, easy way to change things up for breakfast or weekend brunch.
- Great for a weekday dinner too.
You can almost hear reluctant breakfast eaters padding down the hallway upon smelling the bacon.
What to Know Before You Start
- I like to scramble eggs on the stove just until they’re cooked, but still soft, so they’ll set up in the oven and not be overdone and rubbery.
- The combination of Monterey Jack and cheddar makes this one. The jack melts beautifully while the cheddar adds a bit of bite and beautiful color.
- Blind bake the pizza crust for a few minutes so it’ll be nice and crispy once fully baked. If you put the raw toppings on the raw dough, it’ll get soggy while it’s cooking because of all of the moisture in the eggs, meat, etc. Instead of crisping up, it’ll basically steam.
- Because it’s cooked twice, the pizza holds up really well when you’re trying to pick it up without it flopping all over the place.
- Total time doesn’t include cooking time of the bacon. Assembly and cook time is about 30 minutes.
- To cook the bacon, lay bacon in a single layer in a rack that fits into a sheet pan (oven safe!), place in the oven and cook for 25-30 minutes at 375°F or until crispy and cooked through. Drain on paper towels and chop.
- Preheat the oven to 400°F and bake the crust for 7-8 minutes or until lightly golden brown. Remove from the oven and set aside.
Ingredients:
- 1 tube (11-14 oz.) refrigerated pizza crust*
- 2 tbsp. olive oil, divided
- 6 large eggs
- 2 tbsp. milk
- ½ pound bacon, cooked, crumbled, and fat drained
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- My go-to pizza crust is Pillsbury Classic, but I’ve made it with others. Go with whatever you prefer! * My favorite type of bacon is Jimmy Dean thick cut because it has a smoky flavor and it crumbles easily, yet maintains its shape under the cheese enough to keep some of that smoky flavor intact.
How to Make It
Step 1: Preparing the bacon.
Instead of cooking the bacon in a skillet, lay bacon in a single, even layer on a parchment-paper lined baking sheet and bake in a 375 degrees F preheated oven for 25-30 minutes or until cooked and crispy. Baking the bacon ensures that all sides will be cooked and extra-crispy, because bacon that’s not completely cooked will be limp and get lost in a pizza.
The rendered fat will make all layers crispy. Remove to a sturdy plate lined with paper towels; discard parchment paper and allow bacon to cool until able to handle.
Then, crumble bacon. My half-sheet baking pan got three uses: bacon, eggs, AND the pizza!
Why we love this: When added to a pizza, bacon will be buried under the cheese. It’s important to keep the bacon as crispy as possible so that it stands out.
Crispy bacon offers a satisfying bite and creates a nice contrast with the tang of the cheese and the softness of the pizza.
- Pro Tip: Bacon can be prepared in advance. Save yourself prep time and prep the bacon beforehand. Store cooked, crumbled bacon in an airtight container in the refrigerator.
Step 2: Pre-bake the crust. Heat oven to 400°F.
Coat a sheet pan with a thin layer of olive oil or cooking spray. Take the dough out of the refrigerator, flatten, and spread to fit sheet pan, pressing into the edges of the pan.
Use a brush to spread about 1 1/2 tablespoons olive oil on the pizza, making sure to get the edges of the crust, otherwise they’ll burn. Place the crust into the oven and bake until barely set and starting to get a light golden hue.
This should take about 7-8 minutes. It will smell like fresh, hot bread.
This ensures that it won’t be too doughy. Remove from oven.
Step 3: Make the scrambled eggs. While the dough is cooking, combine the eggs and milk in a bowl and mix with a whisk until combined.
Place a pan over medium heat and add the rest of the olive oil (about 1/2 tablespoon). Add the eggs and cook, stirring with a spatula, just until they’re set, but still glossy.
Remove from heat. Make sure not to overcook them, because they’ll continue to cook in the oven, otherwise they’ll be too dry and rubbery.
Set aside.
Step 4: Crumble the bacon. Once the bacon is nice and crispy, remove from pan and let it cool.
Once cooled, crumble the bacon. Use either a knife or your hands to break them into manageable pieces.
The point here is to create pieces of bacon that are small enough that there will be bacon in every slice. Set aside.
Step 5: Construct your pizza. Take the pan out of the oven and spread the eggs on top, leaving a border for the crust.
Next, spread the bacon evenly on top of the eggs. Now comes the fun part-the cheese.
Sprinkle Monterey Jack cheese first, then the cheddar so the pizza has a nice, golden, crisp layer on top. Spread the cheese as evenly as possible.
Add more if you like. The cheese should completely obscure the eggs.
The thickness of the cheese will be up to you, but don’t skimp, because this is a pizza.
Step 6: Finish in the oven.
Put the pizza back in the 400 degree oven. Bake another 5 to 7 minutes.
It’s done when the cheese is completely melted, bubbling a bit around the edges, and the bottom of the pizza is a nice, deep, golden color.
Step 7: Slice and serve.
Let the pizza rest on the pan for 2-3 minutes so the eggs and other toppings will be less likely to fall off when slicing as they firm up again. Use a pizza cutter to slice through the sausage and eggs without pushing them to the side, which is what will happen if you use a knife.
Cut into squares or slices, depending on the shape of your pan. Enjoy!
Helpful Tips
- If you have any doubt about how crispy your bacon is, err on the crispy-crispy side. Cook until it’s so crispy it’s getting a little crumbly and will snap when you break the piece of bacon. Otherwise, the bacon will be overly chewy once it’s baked again under a blanket of melted cheese.
- For best results, pre-bake the pizza crust before adding the toppings. The eggs release quite a bit of moisture which can make a soft/soggy pizza if there isn’t a barrier between the wetness of the eggs and the dough. Pre-bake your pizza for 5 minutes, add toppings, finish in the oven as described.
- Try not to overcook the eggs. They should be taken out of the pan still looking a little on the wet side. They’ll continue to cook in the oven. If you’ve cooked them thoroughly on the stovetop, they’ll be a little on the dry side when they’re done with their second stint in the oven.
- If making ahead: Refrigerated pizza dough can be difficult to roll out or press out. Take the cold dough out of the fridge and let it sit at room temperature for 5 minutes before shaping. This will help it relax and not spring back when you’re shaping it.
- I would recommend adding a dash of salt and pepper to your egg mixture. The bacon and cheese already make this quite salty, but a bit of salt and pepper on the eggs goes a long way! You may find you won’t even want to add salt when serving.
Frequently Asked Questions
How long does breakfast pizza last?
If properly stored, breakfast pizza will last for up to 3 days. To store leftovers, let pizza slices cool completely and then transfer to an airtight container or wrap slices individually in foil.
Store in the refrigerator.
How do you reheat breakfast pizza?
Reheat leftover slices of pizza in a preheated 375 degree oven until toppings are warmed through (which will keep your crust from getting too soggy). You can also reheat breakfast pizza in an air fryer, which will help to crisp up your crust while warming up toppings.
Just air fry for a few minutes!
Can I use crescent roll dough instead of pizza dough?
Yes, you can use refrigerated crescent roll dough! Simply spread the 2 tubes of crescent roll dough out over a sheet pan, pressing together where the triangles meet so that there are no perforations.
Pre-bake crescent roll pizza crusts for about 8 minutes in a preheated 375 oven (not 400 like the directions say, as crescent rolls brown much faster!). Crescent roll dough makes a flakier, buttery breakfast pizza, yum!
Can I use sausage instead of bacon?
You can use sausage in place of the bacon or add it in addition to bacon. Use any kind of breakfast sausage, such as regular or sage, that is sold already crumbled like Jimmy Dean.
Cook the sausage in a skillet until it’s browned, drain off the fat and crumble it. Then, add it to the pizza just like the bacon.
Sausage and cheddar is a great flavor combo so this version of the pizza will be a little more savory. But, honestly, I’d use both bacon and sausage if I was making this.
Can I add vegetables?
You can add bell peppers, mushrooms, onions…basically any vegetable that would go on a regular pizza. Dice or slice them.
Just make sure to saute the veggies in some butter or oil for about 5 minutes first to draw out any moisture. Adding raw veggies will cause them to steam and make the pizza soggy.
What kind of pan should I use?
This recipe calls for using one tube of refrigerated pizza crust and will fit on an 18×13 inch half-sheet pan. You can use any size sheet pan you have but keep in mind if you use a bigger pan the pizza will be more thinly spread out.
Adjust cooking time accordingly. You can also use a jelly roll pan and the pizza will be a little thicker and doughy.
How do I store leftovers?
Any leftover Breakfast Pizza needs to be completely baked and then cooled. Store in an air tight container in the refrigerator.
To reheat I like to use an air fryer for about 3-4 minutes at 350°F. You can also reheat the pizza in a 375°F oven for about 8 minutes.
This will help the bottom of the pizza to be crispy again and the cheese will be melty. Much better than the microwave.
Can I make this recipe with kids?
Breakfast Pizza is an easy recipe for kids to help with. Older kids can press the dough onto the pan and sprinkle on the toppings like bacon and cheese.
Be mindful of hot pans and encourage them to use their fingertips instead of pressing down on the pan with their hands. Younger kids can add the cheese, bought already shredded, during assembly.
Tips for an Easier Breakfast Pizza:
- Cook bacon (then crumble) and shred cheese up to 3 days ahead and store in refrigerator.
- When making a batch of breakfast pizza in the morning, air fry leftover slices of pizza at 350 for 3-4 minutes for a super easy (and my favorite way to reheat pizza) weekday breakfast.
- You can definitely microwave pizza, but I prefer the texture when reheated in the oven or air fryer. Microwaved pizza has a softer, chewier crust.
- Making this recipe the same day? Pre-bake the pizza crusts and scramble the eggs, then the recipe comes together in no time (literally taking only about 20 minutes from start to finish!).
Related Recipes
Easy Breakfast Pizza
Equipment
- Half-sheet pan (18×13 inches)
- Wire rack
- Skillet
- Pizza Cutter
Ingredients
- 1 tube refrigerated pizza crust 11–14 oz
- 2 tbsp olive oil divided
- 6 large eggs
- 2 tbsp milk
- 1/2 lb bacon baked and crumbled
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375°F. Arrange bacon strips on a wire rack set over a sheet pan. Bake for 25 to 30 minutes until fully crisp. Set aside to cool while you prep the crust and eggs.
- Increase oven temperature to 400°F. Lightly grease your sheet pan with cooking spray or a thin layer of olive oil. Unroll the pizza crust and press it out to fill the pan, stretching it to the edges. Brush the top with about 1½ tablespoons of the olive oil. Bake for 7 to 8 minutes until light golden and no longer doughy to the touch.
- Crack the eggs into a bowl, add the milk, and whisk until fully combined. Heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just barely set and still slightly glossy. Remove from heat — they will finish cooking in the oven.
- Once the bacon is cool enough to handle, break it into small crumbles with your hands or chop it roughly with a knife.
- Spread the scrambled eggs in an even layer over the pre-baked crust, leaving a small border at the edges. Scatter the bacon crumbles evenly over the eggs. Sprinkle the Monterey Jack cheese over the top first, then the cheddar.
- Return the pizza to the 400°F oven and bake for 5 to 7 minutes, until the cheese is fully melted and just beginning to bubble at the edges.
- Let the pizza sit for 2 to 3 minutes before slicing. Cut into squares or wedges and serve immediately.
Notes
Season the egg mixture with a pinch of salt and black pepper before scrambling.
Bacon can be cooked up to 3 days ahead and stored in an airtight container in the refrigerator.
Store leftovers in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F for 3 to 4 minutes, or in a 375°F oven for about 8 minutes.