I just whipped up a Breakfast Pizza Recipe that stacks bacon, runny egg and sharp cheese on a crunchy crust and I refuse to make boring toast again.

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I’m obsessed with this Breakfast Pizza because it hits every lazy-brunch desire I have. I love the crunch of bacon with gooey cheddar cheese that melts into the crust and makes every bite sinful.

Breakfast Pizza feels like the perfect excuse to eat pizza for Breakfast Time and still call it breakfast. But mostly I love how messy and glorious it is, no forks required, sauce and cheese on my fingers and I don’t care.

I crave it on weekends, on slow mornings, when friends drop by. I want it now, every single Saturday morning please.

Ingredients

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Pizza dough: crisp, pillowy base that soaks up toppings and makes it feel like real brunch.
Bacon: crunchy, salty protein everyone fights over.
Basically the reason people show up.
Eggs: creamy yolks make it rich and brunchy.
Plus they look pretty on top.
Cheddar: melty, sharp cheese that brings gooey comfort and cheddar punch.
Parmesan: nutty sprinkle for a little salty, grown-up flavor.
Optional but nice.
Olive oil: helps crust bake golden and adds subtle fruity richness.
Butter: greases pans or edges for buttered, golden crust you’ll love.
Kosher salt: simple seasoning that makes everything pop.
Don’t skip a pinch.
Black pepper: fresh bite and warmth, keeps flavors from feeling flat.
Garlic powder: adds mellow garlic boost.
Basically extra oomph if you like it.
Scallions or chives: fresh, oniony garnish that brightens each bite.
Cherry tomatoes: juicy bursts of freshness, balances richness without being fussy.
Red pepper flakes: optional heat if you want a little kick.
Flour: dusts your surface so the dough behaves.
Small but necessary helper.

Ingredient Quantities

1 pound pizza dough, store bought or homemade, divided into 4 smaller rounds

8 slices bacon, cooked until crisp and roughly chopped

8 large eggs, room temperature

1 1/2 cups shredded cheddar cheese, packed (or 1 cup cheddar + 1/2 cup mozzarella)

2 tablespoons grated Parmesan cheese, optional but tasty

1 tablespoon olive oil, for brushing dough

1 tablespoon unsalted butter, softened, for greasing pans or edges

1/2 teaspoon kosher salt, plus extra for eggs if needed

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder, optional for a little extra flavor

1/4 cup thinly sliced scallions or chives, for garnish

8 to 12 cherry tomatoes, halved, optional for freshness

Pinch red pepper flakes, optional for heat

Flour, for dusting work surface (about 1 to 2 tablespoons)

How to Make this

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1. Preheat oven to 475 F and place a baking sheet or pizza stone inside to heat; lightly flour your work surface and press or roll the 1 pound dough into 4 smaller rounds about 8 inches each, they dont have to be perfect.

2. Cook the 8 bacon slices until crisp, drain on paper towels, then roughly chop; leave oven on and set bacon aside.

3. Brush each dough round with a little olive oil and rub the edges with the softened butter to help them brown; sprinkle the 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1/2 teaspoon garlic powder over the dough lightly.

4. Transfer rounds to a piece of parchment or to the hot baking sheet/stone and par-bake for 4 to 6 minutes until the crust just starts to set but not brown much; this keeps the crust from getting soggy when you add eggs.

5. Remove crusts from oven, sprinkle about 3 tablespoons cheddar (and a little mozzarella if using) on each round, then scatter the chopped bacon and optional halved cherry tomatoes evenly.

6. Make a small shallow well in the center of each pizza with the back of a spoon, crack 1 large room temperature egg into each well (8 eggs total); if you worry about shells, crack eggs into a bowl first then pour onto pizzas.

7. Sprinkle the remaining cheddar and the 2 tablespoons grated Parmesan over and around the eggs, season the top with a pinch more salt and pepper if needed, and add a few red pepper flakes if you want heat.

8. Bake at 475 F for 8 to 12 minutes until egg whites are set but yolks still a bit runny, or longer if you want firm yolks; ovens vary so keep an eye on them.

9. Remove pizzas, let sit 1 to 2 minutes, then garnish with thinly sliced scallions or chives; slice and serve warm, enjoy right away because theyre best fresh.

Equipment Needed

1. Oven (preheated to 475 F)
2. Baking sheet or pizza stone (plus parchment paper if using)
3. Large skillet or frying pan (to cook the bacon)
4. Rolling pin or your hands (to press the dough into rounds)
5. Rimmed baking sheet or tray (for transferring/par-baking)
6. Mixing bowl or small bowl (to crack eggs into if worried about shells)
7. Sharp knife and cutting board (for chopping bacon and halving tomatoes)
8. Spoon or the back of a spoon (to make the shallow wells for eggs)
9. Cheese grater and measuring spoons (for shredding/measuring cheeses and seasonings)

FAQ

Can I make this ahead of time? Yes, you can prep the dough rounds and cooked bacon a day ahead, store them separately in the fridge, and assemble right before baking. Eggs are best added just before going in the oven so they stay silky.

How do I keep the crust from getting soggy? Par-bake the dough for 5 to 7 minutes until it just starts to color, brush edges with butter, and scatter a thin layer of cheese first to create a moisture barrier. Also don’t overload with tomatoes or wet toppings.

What if I don’t eat pork or want a vegetarian version? Swap bacon for crispy tofu crumbles, tempeh bacon, or roasted mushrooms and spinach. You can still use the same cook time but watch eggs closely.

Can I freeze these pizzas? Yes, assemble but don’t bake, wrap tightly and freeze up to 1 month. Thaw in the fridge overnight and bake from chilled, adding a few extra minutes so the crust crisps through.

How do I get nice runny yolks without undercooking the cheese or crust? Bake at 425 F for 10 to 14 minutes depending on thickness; start checking at 10. If crust needs more time but yolks are done, tent with foil and bake a few more minutes. If yolks need more time, give them 1 to 2 minutes longer under a broiler but watch closely.

Any tips for seasoning and serving? Keep it simple: salt the eggs lightly before baking, use a pinch of garlic powder in the cheese for depth, and finish with scallions, a few cherry tomato halves and red pepper flakes. Slice and serve right away, pizza gets sad if it sits too long.

Host The Perfect Brunch With A Delicious Breakfast Pizza Recipe Substitutions and Variations

Pizza dough: swap for store bought naan or pre-baked flatbreads (they save time and crisp up nice, just watch baking times).
Bacon: use turkey bacon or diced smoked ham if you want less fat, or sautéed cremini mushrooms for a vegetarian option.
Eggs: use pasteurized liquid egg whites or firm tofu crumbles seasoned with turmeric and black salt for an eggy vibe without whole eggs.
Cheddar cheese: swap with Monterey Jack, smoked Gouda, or a plant-based shredded cheese if you’re dairy free; flavor and meltability vary a bit so adjust amounts.

Pro Tips

1) Don’t overbake the crust during the par-bake step. You want it just set, not browned. If it starts to color too much, lower the oven 25 degrees or cut par-bake time by a minute. A slightly underdone crust will finish perfectly once the egg goes in.

2) Use room temperature eggs and crack them into a small bowl first. That makes it way easier to gently slide them onto the pizza and to spot any shell bits. Room temp eggs also cook more evenly so the whites set without the yolks turning chalky.

3) Render your bacon nice and crisp but don’t throw away the fat. Toss a teaspoon or so of the fat on the crust before you add cheese for extra flavor, or pat the bacon dry so it doesn’t sog the pizza. Crisp bacon = better texture, wet bacon = soggy spots.

4) Control moisture with cheese and tomatoes. Put a thin layer of cheese under the egg to create a barrier from the wet toppings. If using cherry tomatoes, squeeze out seeds or roast them briefly first so they won’t make the crust go limp.

Host The Perfect Brunch With A Delicious Breakfast Pizza Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just whipped up a Breakfast Pizza Recipe that stacks bacon, runny egg and sharp cheese on a crunchy crust and I refuse to make boring toast again.

Servings

servings

Calories

767

kcal

Equipment: 1. Oven (preheated to 475 F)
2. Baking sheet or pizza stone (plus parchment paper if using)
3. Large skillet or frying pan (to cook the bacon)
4. Rolling pin or your hands (to press the dough into rounds)
5. Rimmed baking sheet or tray (for transferring/par-baking)
6. Mixing bowl or small bowl (to crack eggs into if worried about shells)
7. Sharp knife and cutting board (for chopping bacon and halving tomatoes)
8. Spoon or the back of a spoon (to make the shallow wells for eggs)
9. Cheese grater and measuring spoons (for shredding/measuring cheeses and seasonings)

Ingredients

1 pound pizza dough, store bought or homemade, divided into 4 smaller rounds
8 slices bacon, cooked until crisp and roughly chopped
8 large eggs, room temperature
1 1/2 cups shredded cheddar cheese, packed (or 1 cup cheddar + 1/2 cup mozzarella)
2 tablespoons grated Parmesan cheese, optional but tasty
1 tablespoon olive oil, for brushing dough
1 tablespoon unsalted butter, softened, for greasing pans or edges
1/2 teaspoon kosher salt, plus extra for eggs if needed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder, optional for a little extra flavor
1/4 cup thinly sliced scallions or chives, for garnish
8 to 12 cherry tomatoes, halved, optional for freshness
Pinch red pepper flakes, optional for heat
Flour, for dusting work surface (about 1 to 2 tablespoons)

Directions

Preheat oven to 475 F and place a baking sheet or pizza stone inside to heat; lightly flour your work surface and press or roll the 1 pound dough into 4 smaller rounds about 8 inches each, they dont have to be perfect.
Cook the 8 bacon slices until crisp, drain on paper towels, then roughly chop; leave oven on and set bacon aside.
Brush each dough round with a little olive oil and rub the edges with the softened butter to help them brown; sprinkle the 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1/2 teaspoon garlic powder over the dough lightly.
Transfer rounds to a piece of parchment or to the hot baking sheet/stone and par-bake for 4 to 6 minutes until the crust just starts to set but not brown much; this keeps the crust from getting soggy when you add eggs.
Remove crusts from oven, sprinkle about 3 tablespoons cheddar (and a little mozzarella if using) on each round, then scatter the chopped bacon and optional halved cherry tomatoes evenly.
Make a small shallow well in the center of each pizza with the back of a spoon, crack 1 large room temperature egg into each well (8 eggs total); if you worry about shells, crack eggs into a bowl first then pour onto pizzas.
Sprinkle the remaining cheddar and the 2 tablespoons grated Parmesan over and around the eggs, season the top with a pinch more salt and pepper if needed, and add a few red pepper flakes if you want heat.
Bake at 475 F for 8 to 12 minutes until egg whites are set but yolks still a bit runny, or longer if you want firm yolks; ovens vary so keep an eye on them.
Remove pizzas, let sit 1 to 2 minutes, then garnish with thinly sliced scallions or chives; slice and serve warm, enjoy right away because theyre best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.