DIY Breakfast Pizza: Easy Morning Recipe

Breakfast pizza is exactly what it sounds like: a crisp pizza crust topped with eggs, cheese, and your favorite breakfast meats, then baked until bubbly and golden. It’s a crowd-pleasing way to combine the best of a hearty breakfast and a cheesy pizza, and it comes together quickly using store-bought dough or even pre-baked crusts. Whether you feed a hungry family or meal-prep for the week, this recipe delivers a satisfying, savory start to the day.

Ingredients

1 lb (450 g) pizza dough (store-bought or homemade), at room temperature
2 tbsp (30 ml) olive oil, plus more for brushing
1 cup (120 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
4 large eggs
6 slices bacon, cooked and crumbled (about 1/2 cup / 50 g)
1/2 cup (80 g) cooked breakfast sausage, crumbled (optional)
1/4 cup (40 g) diced red bell pepper
2 green onions, thinly sliced
1/2 tsp (2 g) red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh herbs (like chives or parsley) for garnish, optional

Instructions

Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it heats. Otherwise, line a large baking sheet with parchment paper.
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) circle (or a rectangle about 10×15 inches / 25×38 cm). Transfer the dough to the prepared baking sheet or a pizza peel dusted with cornmeal if using a stone.
Brush the dough lightly with olive oil. Sprinkle the mozzarella and Parmesan evenly over the surface, leaving a 1-inch (2.5 cm) border for the crust.
Scatter the cooked bacon, sausage (if using), and diced bell pepper over the cheese.
Carefully crack the eggs directly onto the pizza, spacing them evenly apart. If you prefer less runny yolks, you can whisk the eggs first and pour them over the pizza, but whole eggs look more dramatic and cook nicely.
Season the eggs with a pinch of salt and pepper, and sprinkle with red pepper flakes if desired.
Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly. The eggs should be set to your liking: for runny yolks, bake until the whites are just set (about 12 minutes); for firmer yolks, bake a few minutes longer. The safe minimum internal temperature for egg dishes is 160°F (71°C) according to USDA FSIS; check with a food thermometer if you are unsure.
Remove from the oven and let rest for 2–3 minutes. Sprinkle with green onions and fresh herbs, then slice and serve warm.

Tips

Dough temperature: Cold dough is hard to stretch. Let it sit at room temperature for 30–60 minutes before shaping.
Pre-bake the crust: If you like a very crisp crust, pre-bake the dough alone for 5–6 minutes before adding toppings. This also helps if you’re using a lot of wet toppings.
Egg placement: Crack eggs into a small bowl first to check for shells, then slide them onto the pizza. This also makes it easier to space them.
Don’t overcook: The eggs will continue to cook slightly after you pull the pizza from the oven, so remove it when the whites are just set but the yolks are still soft if that’s your preference.

Serving Suggestions

Serve breakfast pizza hot, cut into wedges or squares. It pairs well with a simple green salad, fresh fruit, or a side of roasted potatoes. For a brunch spread, offer it alongside mimosas, coffee, or a yogurt parfait. It’s also great for a casual dinner with a bowl of soup.

Variations

Vegetarian: Omit the bacon and sausage, and add sautéed mushrooms, spinach, or artichoke hearts. Use a mix of cheeses like feta or goat cheese.
Southwest: Use chorizo instead of bacon, add black beans and corn, and top with cilantro and a drizzle of hot sauce after baking.
Bagel-style: Replace the pizza dough with two split bagels (or use a bagel dough recipe) and top with cream cheese, smoked salmon, capers, and red onion after baking (do not bake the salmon).
Hash brown crust: For a gluten-free option, press thawed shredded hash browns into a skillet, bake until golden, then add toppings and bake again.

Storage and Reheating

Refrigerate leftover breakfast pizza in an airtight container for up to 3–4 days. To reheat, place slices on a baking sheet and warm in a 350°F (177°C) oven for 5–7 minutes, or until heated through and the crust is crisp again. You can also microwave individual slices for 30–60 seconds, but the crust will be softer. For best results, avoid reheating in the microwave if you prefer a crunchy texture.

Frequently Asked Questions

Can I use pre-baked pizza crust?
Yes, you can use a pre-baked crust (like Boboli) or a flatbread. Since it’s already cooked, reduce the baking time to 8–10 minutes, just until the cheese melts and the eggs are set.

How do I keep the eggs from running off the pizza?
Make a slight rim with the dough edges, and avoid overloading with too much sauce or wet toppings. Also, crack the eggs gently and place them in the center of the pizza, away from the edges.

Can I make this ahead of time?
You can assemble the pizza (without the eggs) a few hours ahead and refrigerate. When ready to bake, add the eggs and increase the baking time by 2–3 minutes. Fully baked pizza can be refrigerated and reheated as described above.

What if I don’t have a pizza stone?
No problem! Use a heavy baking sheet or a cast-iron skillet. Preheat the sheet in the oven while it heats, then carefully transfer the dough onto the hot surface for a crisper bottom.

Can I use liquid eggs instead of whole eggs?
Yes, you can whisk 1 cup (240 ml) of liquid eggs and pour them over the pizza. This will create a more even, quiche-like texture. Adjust baking time as needed.

Is breakfast pizza healthy?
It can be part of a balanced diet. To make it lighter, use whole-wheat dough, reduce the cheese, load up on vegetables, and use lean turkey sausage or omit meat entirely.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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