Oh my gosh, have you ever had one of those mornings where you can’t decide between pizza and breakfast? Well, let me introduce you to my absolute favorite solution – breakfast pizza with eggs and bacon! This glorious creation became a weekend tradition in our house after that one crazy Sunday when I had 8 hungry cousins show up unannounced. I threw together what I had – some dough, eggs, bacon, and cheese – and suddenly I became the hero of the family brunch. The best part? It’s seriously foolproof. You can customize it with whatever toppings you’ve got, and in about 35 minutes, you’ve got this golden, cheesy, egg-topped masterpiece that makes everyone feel like you slaved away all morning (shh… our little secret).
Why You’ll Love This Breakfast Pizza with Eggs & Bacon
Oh honey, let me tell you why this breakfast pizza is about to become your new best friend in the kitchen. It’s one of those magical recipes that makes you look like a cooking genius with minimal effort. Here’s what makes it so special:
- Quick prep: From fridge to table in 35 minutes flat! I’ve made this bleary-eyed on busy mornings when only cheesy, eggy goodness would do.
- Endless customizations – Got leftover veggies? Throw ’em on! Prefer sausage? Go for it! It’s like your fridge’s greatest hits on a crispy crust.
- Brunch superstar that’ll have your friends thinking you’re Martha Stewart (just don’t tell them how simple it really is).
- Kid-approved – Seriously, my pickiest eater will devour three slices before I can say « more bacon please! »
The beauty? It’s forgiving when you’re half-awake, impressive when you want to show off, and absolutely delicious every single time. Breakfast pizza for the win!
Ingredients for Breakfast Pizza with Eggs & Bacon
Alright, let’s gather our goodies! I love how simple this ingredient list is – half of it’s probably already in your fridge. Here’s what you’ll need, separated by dough and toppings so you can shop or prep easily. Trust me, that extra minute of organization makes cooking so much smoother (and saves you from realizing mid-recipe that the bacon’s still in the freezer… been there!).
For the Dough
- 1 lb pizza dough – Store-bought works great (no shame in that game!), but if you’re feeling fancy, homemade dough is amazing too. I usually grab the fresh stuff from the bakery section.
For the Toppings
- 1/2 cup shredded mozzarella cheese – Buy pre-shredded or shred it yourself if you’ve got time
- 1/2 cup shredded cheddar cheese – The sharpness cuts through the richness perfectly
- 6 slices bacon, cooked until crispy and crumbled – Pro tip: cook extra because we all know some will « disappear » during prep
- 4 large eggs – Room temperature if you remember, but cold works in a pinch
- 1/4 tsp salt – I use kosher salt for even distribution
- 1/4 tsp black pepper – Freshly cracked if you’ve got it
See? Simple as can be! Now let’s turn these basic ingredients into something magical. Just wait until you smell this baking – it’s like Sunday morning and pizza night had the best baby ever.
How to Make Breakfast Pizza with Eggs & Bacon
Okay, let’s get to the fun part—turning our pile of ingredients into the most amazing breakfast pizza! I know it might seem intimidating at first, especially if you’ve never cracked eggs straight onto dough before (I promise, it’s foolproof). But follow these steps, and you’ll have a golden, cheesy, egg-topped masterpiece in no time.
Step 1: Prep the Dough and Toppings
First things first—preheat that oven to 425°F (220°C). While it’s heating up, roll out your pizza dough on a lightly floured surface. I like mine about a quarter-inch thick—thick enough to hold all those toppings but not so thick it bakes up like bread. Pro tip: If your dough keeps shrinking back, let it rest for 5-10 minutes while you cook your bacon. This relaxes the gluten so it’ll stay put when you roll it again. Speaking of bacon, now’s the time to fry it up until it’s nice and crispy—save the grease for another recipe (or drizzle a little on the dough… just saying).
Step 2: Assemble the Breakfast Pizza
Now comes the good stuff! Take your rolled-out dough and place it onto a baking sheet (I line mine with parchment paper—easier cleanup). Sprinkle both cheeses evenly across the dough—don’t skimp, the cheese acts as a barrier to keep the crust from getting soggy under the eggs. Scatter that glorious bacon all over, then crack your eggs right on top. Here’s my trick: make little wells in the cheese where you want each egg to go—helps them stay put instead of sliding all over. Space them evenly so every slice gets golden yolk perfection. A quick sprinkle of salt and pepper, and you’re ready for the oven!
Step 3: Bake and Serve
Pop that beauty into your preheated oven—middle rack is best—and bake for 15-20 minutes. Keep an eye on it after the 15-minute mark—every oven is different. You want the crust golden, the cheese bubbly, and the egg whites just set (the yolks should still be slightly jiggly—they’ll keep cooking a bit after you pull it out). Pro tip: If you want runny yolks, bake until the whites look set but the center is still soft. For firm yolks, give it those extra few minutes. Let it cool *just* enough so you don’t burn your mouth—a solid 2-3 minutes—then slice and serve with an extra crack of fresh pepper. Warning: It’ll disappear fast!
Tips for the Best Breakfast Pizza with Eggs & Bacon
Okay, my breakfast pizza-loving friends, I’m about to share all my hard-earned secrets to make your pizza absolutely perfect every single time. These little tricks have saved me from many a soggy crust and overcooked egg disaster!
First up – if you’re a crispy crust fanatic like me, try par-baking your dough for about 5 minutes before adding toppings. Just pop the naked dough in the oven first – this creates a barrier against sogginess from all those delicious toppings. Game changer!
Here’s another one I learned the hard way – use room-temperature eggs if you can. Cold eggs straight from the fridge take longer to cook, which can leave you with either undercooked whites or an overdone crust. Let them sit out while you prep everything else – they’ll cook more evenly.
And don’t be afraid to get creative with veggies! Some of my favorite additions are thinly sliced red onions (they get all sweet and caramelized), sautéed mushrooms (umami bomb!), or handfuls of fresh spinach (just wilts perfectly in the oven). The beauty of breakfast pizza is that it’s basically a blank canvas for whatever you’ve got in the fridge.
One last pro tip – if you’re making this for a crowd, consider baking the eggs separately and adding them at the end. Just bake your pizza with all the other toppings, then slide some sunny-side-up eggs on top right before serving. That way everyone gets their perfect egg doneness!
Variations for Breakfast Pizza with Eggs & Bacon
Oh, the possibilities are endless with breakfast pizza! My fridge-clearing experiments have led to some ridiculously delicious variations that’ll make you forget it’s morning. First up – swap that bacon for breakfast sausage (little crumbles work best). I sometimes do half bacon, half sausage when I can’t decide – because why choose?
Feeling veggie-friendly? Toss on some sautéed spinach or kale (just squeeze out excess water first), or scatter some thinly sliced bell peppers that’ll get all sweet in the oven. Mushrooms? Yes please – they add this amazing umami depth.
Cheese lovers, listen up! I’ve used everything from pepper jack for heat to creamy goat cheese dollops between the eggs. Gruyère makes it fancy, while smoked gouda gives this incredible campfire vibe. The best part? You can always just use whatever’s left in your cheese drawer – it’s all good!
And for my gluten-free friends – any GF pizza crust works beautifully here. See? Breakfast pizza loves everyone!
Nutritional Information for Breakfast Pizza with Eggs & Bacon
Now, I’m no nutritionist, but let’s talk about what you’re getting in each glorious slice of this breakfast pizza. Just remember – these numbers are estimates and’ll change based on your exact ingredients (especially if you go wild with extra cheese like I sometimes do!). Here’s the scoop per serving:
- Calories: About 350 – totally worth it when you taste that first cheesy, bacon-y bite
- Protein: 18g – thanks to all those eggs and cheese keeping you full till lunch
- Carbs: 25g – just enough from that crispy crust to start your day right
- Fat: 20g – because let’s be real, that’s where the flavor lives!
It’s breakfast, it’s pizza, it’s basically the best of both worlds – so let’s not overthink the numbers and just enjoy every melty, golden bite!
Frequently Asked Questions
Oh, I know you’ve got questions – I did too when I first made breakfast pizza! Let me save you some trial and error with these quick answers to the questions I get asked most:
Can I use pre-made dough?
Absolutely! In fact, that’s what I use 90% of the time – the fresh stuff from the bakery section or even the canned biscuit dough pressed out works in a pinch. No judgment here – breakfast pizza should be easy, not stressful!
How do I store leftovers?
Pop any leftover slices in an airtight container in the fridge for up to 2 days. When you’re ready for round two, reheat in a 350°F oven for about 10 minutes – keeps the crust crispy way better than the microwave (though hey, desperate mornings call for desperate measures!).
Can I freeze this pizza?
You bet! Bake it completely, let it cool, then wrap individual slices tightly in foil before freezing. When the craving hits, bake frozen slices at 375°F for 15-20 minutes. The yolks won’t be runny, but it’ll still taste amazing when you need that breakfast pizza fix!
Share Your Breakfast Pizza with Eggs & Bacon
Nothing makes me happier than seeing your breakfast pizza creations! Snap a pic of your masterpiece and tag me on social media – I might just feature your version! And hey, if you loved this recipe as much as my Sunday morning crowd does, leave a quick rating or comment below. Your feedback helps other home cooks discover the joy of breakfast pizza too. Now go enjoy your cheesy, eggy, bacon-packed slice of heaven!
Breakfast Pizza with Eggs & Bacon
Ingrédients
Equipment
Method
- Preheat oven to 425°F (220°C). Roll out pizza dough on a baking sheet.
- Sprinkle mozzarella and cheddar cheese evenly over the dough.
- Scatter crumbled bacon on top of the cheese.
- Crack eggs onto the pizza, spacing them evenly.
- Sprinkle salt and black pepper over the pizza.
- Bake for 15-20 minutes until crust is golden and eggs are set.