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Breakfast Pizza

This breakfast pizza combines eggs, cheese, and bacon in a shareable format, making it perfect for busy mornings, weekend brunch, or feeding a crowd.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base
  • 1 pre-made pizza dough 1 pre-made pizza dough (or homemade) or 1 large naan bread, or 4 English muffins (halved), or 1 large flour tortilla
Toppings (classic version)
  • 6 large 6 large eggs
  • 2 cups 2 cups shredded mozzarella (about 8 oz)
  • 6 strips 6 strips bacon, cooked and crumbled
  • ½ bell pepper ½ bell pepper, diced
  • ¼ red onion ¼ red onion, thinly sliced
  • 1 cup 1 cup baby spinach (optional)
  • Salt + black pepper
Sauce
  • ½ cup ½ cup pizza sauce or ¼ cup garlic butter (melted), or ⅓ cup hollandaise

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Stretch dough onto a baking sheet or pizza pan. (If using naan/tortilla, place directly on a sheet.) Spread sauce, leaving a small border.
  2. Sprinkle ¾ of the cheese first. Add bacon + veggies. Use a spoon to make small 'wells,' then crack eggs into the wells (or lightly scramble them and pour over for even coverage). Season with salt + pepper.
Baking
  1. Top with the remaining cheese. Bake for 12–18 minutes (less for thin bases), until crust is golden and egg whites are set. Rest for 2 minutes, slice, and serve.

Notes

For best results, pre-cook bacon/sausage and moisture-heavy veggies (mushrooms, onions) to avoid sogginess. For a crisp base, pre-bake the crust for 4–5 minutes before adding toppings. Want runny yolks? Add eggs during the last 6–7 minutes of baking. Store leftovers in an airtight container up to 3 days in the fridge or freeze slices individually for up to 2 months.