Easy Breakfast Pizza Recipe
Breakfast pizza showed up on our dinner table one Friday night almost by accident, and now it’s in the regular rotation. The crust gets golden and crisp on the bottom, the scrambled eggs stay soft on top, and the whole thing comes out of the oven looking like something you’d actually want to photograph — even on a weeknight.
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 know about this recipe is that the crust needs to go into the oven twice — once to pre-bake it, and once after you’ve added the toppings. That first bake is what keeps the bottom from going soggy.
If you skip it and pile the eggs straight onto raw dough, the moisture from the eggs steams the crust instead of letting it crisp. Seven to eight minutes at 400°F is all it takes, and you’re looking for just a light golden color — it will bake more once the toppings go on.
For the bacon, baking it in the oven is genuinely the better method here. Lay your strips on a rack set over a sheet pan and bake at 375°F for 25–30 minutes.
The fat renders evenly, the bacon crisps all the way through, and cleanup is just a matter of pulling the parchment paper off the pan. Crumbled bacon that’s fully crisp holds its texture on the pizza — limp bacon gets lost under the cheese and doesn’t give you that satisfying bite.
Plan to cook the bacon first so it has time to cool and crumble while you’re handling the crust and eggs. You can bake the bacon the night before if you want to make this even faster in the morning — just store the crumbles in a small airtight container in the fridge.
The whole pizza comes together much faster when your bacon is already done and waiting.
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 couple of notes on the ingredients: For the crust, any refrigerated pizza dough tube in the 11–14 oz range works — Pillsbury Classic is what I usually grab, but use whatever your store carries. The size difference is minor and won’t affect the outcome.
For the bacon, Jimmy Dean thick-cut strips are my first choice for this recipe. They hold their shape when crumbled and have a good smoky flavor that you can actually taste under the cheese.
For baking the bacon, a half-sheet baking pan gives you the right surface area — the crust needs room to spread and crisp without steaming, and it’s the same pan you’ll use for the pizza itself.
How to Make It
Step 1: Cook the bacon. Preheat your oven to 375°F.
Arrange bacon strips on a rack set over your sheet pan (or directly on parchment-lined pan). Bake for 25–30 minutes, until fully crisp.
You want it just past the point where it looks done — it should crumble easily when cool. Set it aside to cool while you prep everything else.
Step 2: Pre-bake the crust. Increase the oven temperature to 400°F.
Lightly grease your sheet pan with cooking spray or a thin layer of olive oil. Unroll the refrigerated 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 — go all the way to the edges. Slide it into the oven and bake for 7–8 minutes.
You’re looking for a light golden color and a crust that’s no longer doughy to the touch. It should smell like warm bread coming out of the oven.
Step 3: Scramble the eggs. While the crust pre-bakes, crack your eggs into a bowl, add the milk, and whisk until the yolks and whites are 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 with a spatula, until the eggs are just barely set — they should look slightly underdone and still a little glossy.
They’ll finish cooking in the oven. Overshooting here leads to dry, rubbery eggs on your finished pizza, so pull them off the heat while they still look almost-done.
Step 4: Crumble the bacon. Once the bacon is cool enough to handle, break it into small crumbles with your hands or roughly chop it with a knife.
Bigger pieces are fine — they give you something to bite into — but you want them small enough that every slice gets some.
Step 5: Build the pizza. Spoon the scrambled eggs over the pre-baked crust and spread them out in an even layer, leaving a small border around the edge if you like a defined crust.
Scatter the bacon crumbles evenly over the eggs. Sprinkle the Monterey Jack over the top first (it melts into a smooth layer), then the cheddar (it gives you that golden, slightly crispy top).
The cheese layer should be generous enough that you can barely see the eggs underneath.
Step 6: Finish in the oven. Return the pizza to the 400°F oven and bake for another 5–7 minutes, just until the cheese is fully melted and starting to bubble at the edges.
The crust should be deep golden on the bottom 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 don’t slide.
Step 7: Slice and serve. A sharp pizza cutter slices through the egg and sausage topping cleanly — a knife tends to drag and push the toppings around.
Cut into squares or traditional pizza wedges, whatever works for your pan shape. Serve immediately while the cheese is still 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
Leftover breakfast pizza keeps well in the refrigerator for up to three days. Let it cool completely, then store it in an airtight container or wrap individual slices tightly in foil.
The crust will soften slightly in the fridge — that’s just what crusts do — but it comes back to life with a quick reheat.
To reheat, skip the microwave if you can. A few minutes in a 375°F oven or a couple of minutes in an air fryer brings the crust back to crispy and heats the toppings through evenly.
The microwave works in a pinch but leaves the crust soft and slightly chewy. If you’re reheating for a quick weekday breakfast, the air fryer at 350°F for three to four minutes is genuinely the best method.
For make-ahead purposes, the bacon can be cooked and crumbled up to three days ahead and stored in the fridge. You can also pre-shred the cheese.
The morning of, all you need to do is pre-bake the crust, scramble the eggs, and assemble — which takes about 20 minutes from start to finish. This is one of those recipes where a little prep the night before turns a weekend breakfast into a barely-any-effort one.
Frequently Asked Questions
Can I use crescent roll dough instead of pizza dough?
Yes, and it’s a great variation. Press the crescent roll dough (from two tubes) into your sheet pan, pinching the perforations closed as best you can.
Pre-bake at 375°F for about 8 minutes instead of 400°F — crescent dough browns faster and you want it set but not over-browned before the toppings go on. The texture is flakier and a little more buttery than pizza crust, which many people prefer.
Can I swap the bacon for sausage?
Absolutely. Cooked and crumbled breakfast sausage is a natural fit here — Jimmy Dean regular or sage sausage both work well.
Brown it in a skillet, drain off the grease, and crumble it just like you would bacon. Sausage gives you a slightly richer, more savory topping and pairs especially well with the cheddar.
Some people use both sausage and bacon, which is not a bad idea at all.
Can I add vegetables?
Yes — diced bell peppers, sliced mushrooms, and diced onions all work well. The key is to sauté them first in a little butter or oil until they’re softened and most of their moisture has cooked off.
Adding raw vegetables directly to the pizza means they release water as they cook, which steams the crust from above. Pre-cooking the vegetables takes about five minutes and makes a real difference in the finished texture.
What size sheet pan should I use?
A standard half-sheet pan (18×13 inches) is ideal for a tube of refrigerated pizza crust. The dough spreads out to a good thickness — not too thick to bake through, not so thin it gets brittle.
If you use a smaller pan, the crust will be thicker and may need an extra minute or two in the pre-bake. A jelly roll pan (15×10 inches) also works and gives you a slightly thicker crust.
Can I make this ahead and reheat it?
Yes, it reheats better than you might expect. Bake it fully, let it cool, and refrigerate.
Reheat individual slices in an air fryer at 350°F for 3–4 minutes, or in an oven at 375°F for about 8 minutes. The cheese re-melts and the crust crisps back up.
It won’t be quite as good as fresh, but it’s genuinely still very good — which is more than you can say for most egg-based dishes reheated the next day.
Can kids help make this?
This is one of the better recipes for involving kids in the kitchen. Older kids can help press the dough into the pan, scatter the bacon crumbles, and sprinkle the cheese — all low-risk tasks that feel like real participation.
Younger kids can help with the cheese if you pre-shred it. The oven steps are adult-only, but the assembly feels like making a real pizza, which most kids find genuinely exciting.
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.