Easy Breakfast Pizza Recipe | Quick Weekend Brunch Favorite
Breakfast pizza combines two beloved foods - pizza and breakfast - into one irresistible meal that's perfect for weekend brunches, lazy Saturday mornings, or feeding a hungry crowd. Imagine a crispy pizza crust topped with creamy scrambled eggs, melted cheese, crispy bacon, and all your favorite breakfast toppings. It's comfort food at its finest and incredibly fun to make and eat!
What makes breakfast pizza so appealing? It's completely customizable, feeds a crowd effortlessly, and transforms ordinary breakfast ingredients into something special and exciting. Kids and adults alike love the novelty of pizza for breakfast, and it's actually a brilliant way to use up leftover ingredients from your refrigerator.
This recipe works beautifully for meal prep too - make it on Sunday and reheat slices throughout the week for quick, satisfying breakfasts. Whether you're hosting a brunch party, celebrating a birthday morning, or simply want to elevate your weekend breakfast routine, breakfast pizza delivers restaurant-quality results with minimal effort.
The best part? You can use store-bought pizza dough for ultimate convenience, or make your own if you're feeling ambitious. Either way, you'll have a golden, crispy crust loaded with all your breakfast favorites in just 30 minutes. Let's learn how to make the ultimate breakfast pizza with four crowd-pleasing variations!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4-6
Difficulty: Easy
Cuisine: American, Breakfast
Diet: Can be made vegetarian
Make-Ahead Friendly: Yes
Freezer-Friendly: Yes
Ingredients
Classic Bacon and Egg Breakfast Pizza:
For the Crust:
1 pound pizza dough (store-bought or homemade, at room temperature)
1 tablespoon olive oil
2 tablespoons cornmeal (for dusting, optional)
For the Toppings:
6 strips bacon
6 large eggs
2 tablespoons milk or heavy cream
Salt and black pepper to taste
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 green onions, sliced
Red pepper flakes (optional)
For the Base Sauce (optional):
1/4 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon garlic powder
Salt and pepper to taste
How to Make Breakfast Pizza
Instructions:
Preheat your oven: Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C). Preheating the stone/sheet ensures a crispy bottom crust. Let it heat for at least 20 minutes while you prepare the toppings.
Cook the bacon: In a large skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes, flipping halfway through. Transfer to paper towels to drain, then chop or crumble into bite-sized pieces. Reserve 1 tablespoon of bacon grease in the pan.
Scramble the eggs: In a medium bowl, whisk together the eggs, milk, a pinch of salt, and black pepper until well combined. Heat the reserved bacon grease (or 1 tablespoon butter) in the same skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a rubber spatula, until the eggs are softly scrambled but still slightly wet - they should look undercooked. This takes about 2-3 minutes. Important: Don't fully cook the eggs - they'll continue cooking in the oven. Remove from heat immediately.
Prepare the pizza dough: On a lightly floured surface, stretch or roll the pizza dough into a 12-14 inch circle or rectangle, depending on your preference. If the dough keeps shrinking back, let it rest for 5 minutes, then continue stretching. Aim for about 1/4-inch thickness.
Prepare your pizza peel or pan: If using a pizza stone, dust a pizza peel or the back of a baking sheet with cornmeal or flour to prevent sticking. If using a regular baking sheet, you can assemble directly on parchment paper for easy transfer.
Transfer the dough: Carefully transfer your stretched dough to the prepared peel or parchment-lined baking sheet. Brush the edges with olive oil - this creates a golden, crispy crust.
Make the base sauce (optional but recommended): In a small bowl, mix together sour cream, mayonnaise, garlic powder, salt, and pepper. This creamy base prevents the crust from getting soggy and adds incredible flavor. Spread this mixture evenly over the pizza dough, leaving a 1/2-inch border around the edges.
Add the cheese base: Sprinkle the mozzarella cheese evenly over the sauce (or directly on the dough if skipping the sauce). This creates a barrier that prevents the eggs from making the crust soggy.
Add the scrambled eggs: Distribute the soft scrambled eggs evenly across the cheese layer. Break up any large clumps so the eggs are spread relatively evenly.
Add bacon and more cheese: Scatter the crumbled bacon over the eggs. Sprinkle with cheddar cheese and Parmesan cheese, making sure to get good coverage all the way to the edges.
Bake the pizza: Carefully transfer the pizza to your preheated stone or place the baking sheet in the oven. Bake for 12-15 minutes, until the crust is golden brown, the cheese is melted and bubbly, and the edges are crispy. If using a pizza stone, check at 10 minutes - it may cook faster.
Check for doneness: The crust should be golden brown on the bottom (carefully lift an edge to peek), the cheese should be melted and starting to brown in spots, and the eggs should be fully set.
Garnish and serve: Remove from the oven and let cool for 2-3 minutes. Sprinkle with sliced green onions and red pepper flakes if desired. Slice into 6-8 pieces using a pizza cutter or sharp knife.
Serve immediately: Breakfast pizza is best enjoyed hot and fresh! Serve with hot sauce, extra cheese, or fresh avocado slices on the side.
Variation 2: Sausage and Veggie Breakfast Pizza
Ingredient Modifications:
Replace: Bacon with 1/2 pound breakfast sausage (pork, turkey, or chicken)
Add: 1/2 cup diced bell peppers (red and green)
Add: 1/2 cup sliced mushrooms
Add: 1/4 cup diced onion
Add: 1 cup fresh spinach, roughly chopped
Cheese: Use Italian cheese blend or mozzarella and provolone mix
Instructions:
Preheat oven to 475°F with your pizza stone or baking sheet inside.
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles, for 6-8 minutes until browned and cooked through. Remove to a plate.
In the same skillet, add diced onion, bell peppers, and mushrooms. Sauté for 5-6 minutes until softened and any liquid has evaporated.
Add spinach and cook just until wilted, about 1 minute. Remove from heat and drain any excess liquid.
Scramble 6 eggs softly as described in the main recipe (undercooked).
Stretch your pizza dough and prepare as directed.
Spread the sour cream base (or use a thin layer of marinara sauce for an Italian twist).
Layer with cheese, then scrambled eggs, then the sausage and vegetable mixture.
Top with more cheese (about 1 1/2 cups total Italian blend).
Bake for 12-15 minutes until golden and bubbly.
Garnish with fresh basil or parsley before serving.
Variation 3: Ham and Swiss Breakfast Pizza
Ingredient Modifications:
Replace: Bacon with 1 1/2 cups diced ham
Cheese: Use 2 cups shredded Swiss or Gruyere cheese
Add: 1/2 cup caramelized onions (cook sliced onions slowly in butter for 20 minutes)
Add: 1 teaspoon Dijon mustard to the sour cream base
Add: Fresh thyme leaves for garnish
Instructions:
Preheat oven to 475°F.
If making caramelized onions, slice 1 large onion thinly and cook slowly in 2 tablespoons butter over medium-low heat for 20-25 minutes, stirring occasionally, until deeply golden and sweet. Set aside.
Dice ham into 1/2-inch cubes. If desired, sauté briefly in a dry skillet to brown the edges slightly.
Scramble 6 eggs softly as directed in the main recipe.
Prepare pizza dough and stretch to desired size.
Mix sour cream, mayonnaise, Dijon mustard, garlic powder, and a pinch of salt. Spread on the dough.
Layer with 1 cup Swiss cheese, then the soft scrambled eggs.
Distribute diced ham and caramelized onions evenly over the eggs.
Top with remaining 1 cup Swiss cheese.
Bake for 12-15 minutes until the crust is golden and cheese is melted and bubbling.
The Swiss cheese should develop beautiful golden-brown spots.
Garnish with fresh thyme leaves and a light sprinkle of black pepper.
This variation pairs beautifully with fresh fruit on the side!
Variation 4: Southwest Breakfast Pizza
Ingredient Modifications:
Sausage: Use 1/2 pound chorizo or spicy breakfast sausage
Cheese: Use 2 cups Mexican cheese blend or pepper jack
Add: 1/2 cup black beans, rinsed and drained
Add: 1/2 cup corn kernels (fresh or frozen)
Add: 1 jalapeño, seeded and diced
Add: 1/4 cup diced red onion
Sauce: Use salsa instead of sour cream base
For Serving:
Fresh cilantro
Diced avocado or guacamole
Sour cream
Lime wedges
Hot sauce
Instructions:
Preheat oven to 475°F.
Cook chorizo or spicy sausage in a skillet, breaking into crumbles, until fully cooked. Drain excess grease.
In the same pan, briefly sauté the corn, black beans, jalapeño, and red onion for 2-3 minutes. Season with 1/2 teaspoon cumin and 1/4 teaspoon chili powder.
Scramble 6 eggs with a pinch of cumin added to the egg mixture.
Stretch pizza dough as directed.
Spread a thin layer of salsa over the dough (about 1/3 cup), leaving a border for the crust.
Sprinkle 1 cup Mexican cheese blend over the salsa.
Layer with soft scrambled eggs, then the chorizo mixture, then the corn and black bean mixture.
Top with remaining 1 cup cheese, making sure to cover everything.
Bake for 12-15 minutes until crispy and golden.
Remove from oven and immediately top with fresh cilantro, diced avocado, and a drizzle of sour cream.
Serve with lime wedges and hot sauce on the side.
This version tastes like your favorite breakfast burrito in pizza form!
Variation 5: Veggie Lover's Breakfast Pizza
Ingredient Modifications:
Omit: All meat
Add: 1 cup sliced mushrooms
Add: 1/2 cup diced bell peppers (multiple colors)
Add: 1/2 cup diced tomatoes (seeds removed)
Add: 1 cup fresh spinach or kale, chopped
Add: 1/4 cup sliced black olives (optional)
Add: 1/4 cup diced red onion
Cheese: Use a mix of mozzarella, feta, and Parmesan
Instructions:
Preheat oven to 475°F.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Sauté onions and bell peppers for 3 minutes, then add mushrooms and cook for 5 minutes more until liquid evaporates.
Add spinach or kale and cook just until wilted, about 1-2 minutes. Drain any excess liquid.
Pat tomatoes dry with paper towels to remove excess moisture.
Scramble 6-7 eggs (add an extra egg for more protein since there's no meat).
Prepare dough and spread with sour cream base or pesto for extra flavor.
Layer with 1 cup mozzarella, scrambled eggs, all the sautéed vegetables, and tomatoes.
Top with remaining mozzarella and crumbled feta cheese.
Bake for 12-15 minutes until golden.
Finish with fresh basil, arugula, or microgreens before serving.
Chef's Tips & Pro Secrets:
Room temperature dough is essential: Take pizza dough out of the refrigerator 30-60 minutes before using. Cold dough is difficult to stretch and will shrink back constantly.
Don't overcook the eggs: This is crucial! Scramble the eggs until they're still slightly wet and glossy. They'll continue cooking in the oven and become perfectly set. Overcooked eggs before baking = rubbery eggs after baking.
Prevent soggy crust: The sour cream base acts as a moisture barrier. Alternatively, pre-bake the crust for 5 minutes before adding toppings, or make sure to drain vegetables of excess moisture before using.
Pre-bake option for crispier crust: For an extra-crispy base, brush dough with olive oil and bake at 475°F for 5 minutes before adding any toppings. Then add your toppings and bake for another 10-12 minutes.
Use a pizza stone: If you have one, use it! A preheated pizza stone creates the crispiest crust. Preheat it for at least 20 minutes before baking.
Parchment paper hack: Assemble your pizza on parchment paper, then slide the whole thing (paper and all) onto your preheated stone or baking sheet. Easy transfer, no sticking!
Cheese distribution matters: Make sure cheese reaches all the way to the edges. This prevents toppings from sliding off and creates those delicious crispy cheese edges everyone fights over.
Control portion sizes: Cut into smaller squares for appetizers or brunch parties, or larger slices for a filling breakfast meal.
Reheat properly: Reheat leftover slices in a 375°F oven for 8-10 minutes or in a skillet over medium heat with a lid (creates steam that melts the cheese while crisping the bottom). Microwaving makes the crust soggy.
Make it ahead: You can assemble the entire pizza (without baking) up to 24 hours ahead. Cover tightly and refrigerate. Add 3-5 minutes to baking time since it's starting cold.
Freeze for later: Bake completely, cool, slice, wrap individual slices in plastic wrap, then store in a freezer bag for up to 2 months. Reheat from frozen in the oven.
Store-bought shortcuts: Use refrigerated pizza dough, pre-cooked bacon, or pre-shredded cheese to cut prep time in half!
Nutrition Information (Per Serving - 1/6 of pizza):
Calories: 425
Protein: 24g
Carbohydrates: 28g
Fiber: 1g
Sugar: 2g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 225mg
Sodium: 850mg
Calcium: 25% DV
Iron: 15% DV
Vitamin A: 12% DV
Health Benefits - Making Breakfast Pizza Healthier:
While breakfast pizza is certainly an indulgent treat, it provides substantial protein from eggs and cheese, which keeps you satisfied for hours. Eggs are nutritional powerhouses containing all nine essential amino acids, choline for brain health, and vitamins A, D, E, and several B vitamins.
To make breakfast pizza healthier, try these modifications: use whole wheat pizza dough for added fiber and nutrients, load up on vegetables (the veggie version is packed with vitamins and antioxidants), use turkey bacon or chicken sausage instead of pork, reduce cheese by 1/3, add fresh arugula or spinach as a topping after baking, or use part-skim mozzarella cheese.
The vegetable-loaded versions provide vitamins A and C, potassium, and beneficial plant compounds. When you include colorful bell peppers, mushrooms, spinach, and tomatoes, you're adding antioxidants that support overall health.
Frequently Asked Questions (FAQ):
Q: Can you make breakfast pizza ahead of time?
A: Yes! Assemble completely (including all toppings) and refrigerate covered for up to 24 hours before baking. It's perfect for holiday mornings or brunch parties. Bake directly from the fridge, adding 3-5 extra minutes to the cooking time.
Q: Can you freeze breakfast pizza?
A: Absolutely! Bake completely, cool to room temperature, slice, and wrap individual slices in plastic wrap. Store in a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 12-15 minutes.
Q: What kind of pizza dough should I use for breakfast pizza?
A: Store-bought refrigerated pizza dough from the grocery store works perfectly and saves time. Frozen pizza dough (thawed), fresh dough from a pizzeria, or homemade dough all work great. Even naan bread or flatbread work for personal-sized pizzas!
Q: How do you keep breakfast pizza crust from getting soggy?
A: Several tricks: use a sour cream or mayo base as a moisture barrier, don't overcook the scrambled eggs before baking, drain all vegetables of excess moisture, pre-bake the crust for 5 minutes before adding toppings, or use a pizza stone preheated at high temperature.
Q: Can breakfast pizza be made without eggs?
A: While eggs are traditional, you could make it without them! Load it up with breakfast meats, cheese, hash browns, and vegetables. Or use a tofu scramble as an egg substitute for a vegan version.
Q: What temperature should you bake breakfast pizza?
A: 475°F (245°C) is ideal for a crispy crust and melted cheese. Some recipes use 425°F for a slightly longer bake (15-18 minutes). Higher heat = crispier crust.
Q: How do you reheat breakfast pizza?
A: Best method: Oven or toaster oven at 375°F for 8-10 minutes. Second best: Skillet over medium heat with a lid to trap steam (melts cheese while crisping bottom). Avoid microwave if possible - it makes the crust soggy and rubbery.
Q: Can you use crescent roll dough for breakfast pizza?
A: Yes! Press crescent roll dough into a rectangle, sealing perforations. It creates a flakier, lighter crust. Bake at 375°F instead of 475°F.
Q: What cheese is best for breakfast pizza?
A: Mozzarella is classic for meltability. Cheddar adds sharp flavor. Swiss or Gruyere is elegant. Mexican blend for Southwest versions. Best results: use a combination! Try mozzarella + cheddar + Parmesan.
Q: How long does breakfast pizza last in the fridge?
A: Properly stored in an airtight container, breakfast pizza lasts 3-4 days in the refrigerator. Reheat individual slices as needed throughout the week.
Storage & Meal Prep Instructions:
Refrigerator - Unbaked: Assemble pizza completely on parchment paper or in a pizza pan, cover tightly with plastic wrap, refrigerate up to 24 hours. Remove 15 minutes before baking to take the chill off, then bake as directed (may need 2-3 extra minutes).
Refrigerator - Cooked: Cool completely, cut into slices, store in airtight container or wrap slices individually for 3-4 days. Reheat in oven or skillet for best results.
Freezer - Unbaked: Not recommended, as the texture of scrambled eggs changes when frozen raw.
Freezer - Cooked: Cool completely, slice, wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Reheat from frozen at 375°F for 12-15 minutes.
Meal Prep Strategy: Make 2 breakfast pizzas on Sunday - eat one fresh, slice and freeze the second for quick weekday breakfasts. You'll have homemade breakfast ready in 10 minutes all week!
Individual Portions: Make mini breakfast pizzas using English muffins, naan bread, or small tortillas. Bake for 8-10 minutes. Perfect for grab-and-go mornings!
Troubleshooting Common Problems:
Crust is soggy? Don't overcook eggs before baking; use a moisture barrier like sour cream; drain vegetables well; pre-bake crust for 5 minutes.
Crust won't stretch? Dough is too cold - let it come to room temperature. If it keeps shrinking back, let it rest 5-10 minutes, then try again.
Toppings slide off? Make sure cheese goes all the way to the edges to "glue" toppings down. Don't overload with too many wet toppings.
Cheese isn't melting? Oven isn't hot enough, or you're using low-moisture cheese. Make sure oven is fully preheated to 475°F.
Bottom isn't crispy? Use a pizza stone or steel preheated for 20+ minutes, or pre-bake the crust for 5 minutes before topping.
Eggs are rubbery? You overcooked them before baking. Remember: soft scramble, still wet and glossy!
What to Serve with Breakfast Pizza:
Fresh fruit salad or berry bowl
Hash browns or breakfast potatoes
Simple mixed greens salad
Sliced avocado
Hot sauce, salsa, or sriracha
Fresh orange juice or mimosas
Coffee or lattes
Greek yogurt parfait
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