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.