Easy Breakfast Pizza Recipe
One Friday night, we ended up with breakfast pizza entirely on accident, but now it is a regular meal. The crust can become perfectly crisp and golden. The eggs are soft and stay that way on top. The pizza looks so good that it could be a picture on your Instagram feed, even for a weekday meal.
What Makes This One Worth Making
- It actually holds together when you slice it. Pre-baking the crust before adding toppings means the bottom is set and firm — your slices lift cleanly instead of flopping.
- The eggs stay creamy, not rubbery. Scrambling them just until set (not fully cooked through) and then finishing them in the oven keeps the texture exactly right.
- Two cheeses do more work than one. Monterey Jack melts smooth and creamy; cheddar adds sharpness and color. Together they give you that stretchy, golden top layer.
- Bacon makes everyone show up to the table. There is something about the smell of bacon that will pull even the most reluctant breakfast eater into the kitchen.
- The format works for any meal. This is equally at home on a Saturday morning or a busy Wednesday dinner — it takes about 30 minutes start to finish once your bacon is cooked.
What to Know Before You Start
The most important thing to remember about this recipe is the crust has to be baked twice. The first time is to blind bake it, and the second time is after you put the toppings on. The blind bake is what prevents the crust from getting soggy. If you don’t do the blind bake, and throw the eggs on the crust uncooked, the moisture from the eggs will get trapped under the crust and it will steam the crust instead of crisping it. Before you remove it from the oven, it should be a light golden brown color, and that will happen after 7-8 minutes in the oven at 400°F. This will not be the final bake, it will bake again once the toppings are added.
Bacon is best cooked in the oven. Place the strips on an oven-safe rack above a sheet pan and set the oven to 375°F. Bake for 25 to 30 minutes. The fat will render evenly, the bacon will crisp through all layers, and the only cleanup you have left is pulling off the parchment paper after it cools. When the bacon is fully crisped, it will not get lost in the cheese, and you will get a satisfying bite as opposed to the bacon that is limp and lost.
If you plan to do some prep work, consider cooking and crumbling the bacon first so it has time to cool while you do the crust and eggs. For an even quicker morning, you could bake the bacon the night before and just put the crumbles in a small airtight container in the fridge. Having the bacon done and waiting will significantly speed up how long it takes to put together the whole pizza.
Ingredients
- 1 tube (11–14 oz) refrigerated pizza crust
- 2 tablespoons olive oil, divided
- 6 large eggs
- 2 tablespoons milk
- ½ pound bacon, baked and crumbled
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
A few things about the ingredients: Any refrigerated pizza dough tube in the 11–14 oz range will work for the crust — I usually grab Pillsbury Classic, but use whichever one your store has. The size difference is minor and won’t affect the outcome.
Jimmy Dean thick-cut bacon strips are my top pick for this recipe. They have a nice smoky flavor that comes through under the cheese, plus they keep their shape when crumbled. When baking the bacon, use a half-sheet baking pan. It gives the right amount of surface area so the crust can spread and crisp without steaming. It’ll also be the same pan you use for the pizza.
How to Make It
Step 1: Preparing the bacon. Go ahead and heat the oven to 375°F. While the oven is heating, go ahead and place some bacon strips on top of the roasting rack or, if you do not have one, directly on a pan that has been lined with parchment paper. You will cook the bacon for about 25-30 minutes. Keep an eye on the bacon and make sure that the strips get nice and crispy. You will want to cook the bacon for longer than it appears to be done. Once it has cooked long enough to become crispy, you will pull it out. Sit the bacon to the side and allow it to cool.
Step 2: Pre-bake the crust. First, increase oven temperature to 400°F. With a thin layer of olive oil, or cooking spray, grease your sheet pan. Take the refrigerated pizza crust and press it out to fill the pan, stretching it to the edges. With a brush, apply 1 ½ tablespoons of olive oil to the pizza crust. Make sure to get it to the edges of the dough so it doesn’t burn. Then, slide it into the oven and bake for 7 to 8 minutes. At this point, you want the pizza crust to have a light golden color, and have a slight firmness so it doesn’t feel doughy. If it smells like warm bread, you did it right!
Step 3: Make the scrambled eggs. As the crust is prebaking, crack the eggs in a bowl, pour in the milk, and whisk together until the eggs are fully combined. Next, use the remaining. ½ tablespoon of olive oil, in a pan over medium heat. When the oil is hot, pour in your egg mixture and gently stir with a spatula until the eggs are set. The eggs should still look a little glossy. They will finish baking in the oven. Cook them here and you’ll end up with dry, rubbery eggs on your pizza. Make sure to pull them off the heat before they are done.
Step 4: Crumble the bacon. After the bacon has cooled, break it apart into crumbles with your hands or chop it into small pieces. Bigger pieces are fine — they provide something to bite into — but it’s best that every slice gets some.
Step 5: Construct your pizza. Take the crust that has been pre-baked and spread the scrambled eggs evenly as you can, leaving a border for a crust because you can always defien one later. Evenly distribute the bacon crumbles over the eggs. Add the Monterey Jack first as it tends to create a smooth layer of melted cheese. Then add the Cheddar as it helps create that perfect golden color and slightly crispy cheese top. The layer of cheese should be thick enough to cover the eggs completely.
Step 6: Finish in the oven. First, return your pizza back into the oven at 400°F. Give it a 5 to 7 minute timer. Once the timer goes off, check if the cheese is completely melted and starting to bubble up at the edges. If the cheese has not reached this point, give it some extra time and keep an eye on it. Most likely, the bottom crust should be a deep golden at this point. Pull it out and let it sit for two or three minutes before slicing. This helps everything set up, so your toppings won’t slide off.
Step 7: Slice and serve. A pizza cutter will be able to cut through the egg and sausage toppings rather than pushing those toppings around like a knife would. Whether you decide to cut it into squares or traditional pizza wedges, do what works for the shape of your pan. Serve immediately while the cheese is melted and the crust is at its crispiest.
Helpful Tips
- Don’t skip the pre-bake. This single step is the difference between a crisp, sliceable pizza and a soggy one. Even five minutes in the oven matters — the crust sets up and creates a barrier so the egg moisture doesn’t absorb straight into the dough.
- Pull the eggs early. Take the scrambled eggs off the heat when they still look slightly wet. The residual heat in the pan and then the second oven bake will finish them perfectly. Eggs that are fully cooked in the skillet will be overcooked and dry by the time the pizza comes out.
- Let the bacon get fully crisp. Chewy bacon gets even chewier when it bakes the second time under the cheese. You want it at the crumbly, snapping stage before it goes on the pizza.
- Room-temperature dough spreads easier. If your refrigerated pizza crust is fighting you and snapping back when you try to press it out, let it sit on the counter for five minutes. It relaxes and becomes much more cooperative.
- Season your eggs. A pinch of salt and black pepper in the egg mixture before you cook it makes a noticeable difference. The bacon and cheese add saltiness, but the eggs themselves benefit from a little seasoning going in.
Storage and Make-Ahead
Breakfast pizza leftovers can last up to 3 days as long as they are placed in a refrigerator. Make sure the pizza has completely cooled down, then store the pizza in an airtight container. You can also wrap individual slices in foil. Most people tend to prefer a little bit of softness in pizza crust and as you guessed it, it is fully restored after a quick reheat.
When reheating, the method you use can bring back the original freshness of the ingredients without the addition of sogginess or overcooked toppings. If possible, do not use the microwave. It will always bring back the original ingredients better. Place the pizza, for example, in the 375 degrees farenheit heated oven for a few minutes to heat the pizza ingredients. You can even place the pizza in the air fryer for a couple of minutes. This will also heat all of the toppings, leaving the crust crispy again. Using the microwave to heat pizza is better than not reheating pizza, but the pizza crust will end up being a soft. On top of that, the crust will end up being a little bit chewy. If the pizza is being reheated for a quick weekday breakfast, the best method is air frying the pizza at 350 degrees farenheit for three to four minutes.
You can cook and crumble the bacon up to three days in advance and keep it in the fridge. The cheese can be shredded ahead of time as well. On the day of the breakfast, the only things left to do are to pre-bake the crust, scramble eggs, and then it only takes about 20 minutes to finish the rest of the assembly. This is one of those breakfast recipes that require little effort due to the prep that is done the night before.
Frequently Asked Questions
Can I use crescent roll dough instead of pizza dough?
That’s right, and it’s an awesome variation! To start, spread the crescent roll dough (2 tubes worth) across your sheet pan and pinch the perforations closed as best as you can. For the pre-bake, do about 8 minutes at 375 instead of 400— crescent dough goldens up quicker and you want it just set, not over browned when you add your toppings. It’s a flakier texture and a bit more buttery than pizza crust, which a lot of people prefer!
Can I swap the bacon for sausage?
Of course. Crumbled breakfast sausage like Jimmy Dean regular or sage is also a great option here. You can brown it in a skillet, drain grease, and then crumble it like bacon. Sausage provides a slightly richer and more savory topping, especially alongside the cheddar, and pairs well. It’s not a bad idea at all to mix sausage and bacon!
Can I add vegetables?
Yes — diced bell peppers, sliced mushrooms, and diced onions are great choices. The most important thing is to sauté them first in a little butter or oil to soften them and cook off most of their moisture. Adding uncooked vegetables straight onto the pizza means they will release moisture as they cook and steam the pizza crust from above. It’s a small task that takes about five minutes, but will help improve the texture of the pizza a lot.
What size sheet pan should I use?
An 18×13 inch half-sheet pan fits perfectly with one tube of refrigerated pizza crust. It will spread at a good thickness all around the pan. The dough will be thinner on the larger pans and the crust may bake a little longer than you’d like because of the thickness. The jelly roll pans work the same way and will give you a little doughier pizza.
Can I make this ahead and reheat it?
Yes, it’s better than you think when it comes to reheating. Bake it completely, let it cool, then refrigerate it. To reheat, put individual slices in an air fryer for 3-4 minutes at 350°F. You can also use an oven. It will take about 8 minutes at 375°F. This will melt the cheese and make the crust crispy again. It will not be as good as fresh, but it will still be very good, and day-old reheated egg dishes can’t say that.
Can kids help make this?
This recipe is great because it involves kids in the kitchen. Older kids can press the dough down into the pan, spread the bacon bits, and add the cheese — all of these are safe, and let them join in. For the cheese step, you can let the younger kids participate as long as you shred the cheese beforehand. The assembly is great and feels like making a real pizza, and that’s something most kids find very interesting.
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.