Tops Breakfast Pizza Order Guide & Recipe

Breakfast pizza is a hearty, all-in-one morning dish built on a chewy crust, creamy egg base, crispy breakfast meat, and a blanket of melted cheese. This recipe walks you through the classic order of toppings—from sauce to cheese to eggs—so every bite holds together and bakes evenly. It’s a flexible, crowd-pleasing meal that works for brunch, game-day mornings, or a fun weeknight dinner.

Ingredients

1 lb (450 g) pizza dough, store-bought or homemade
1 tbsp (15 ml) olive oil, for brushing
1 cup (240 ml) whole-milk ricotta cheese
1/2 cup (50 g) shredded mozzarella cheese
1/2 cup (50 g) shredded cheddar cheese
6 large eggs
6 slices bacon, cooked and crumbled (about 1/2 cup / 60 g)
1/2 cup (80 g) cooked breakfast sausage, crumbled
1/4 cup (25 g) grated Parmesan cheese
1/4 cup (15 g) chopped fresh chives or green onions
1/2 tsp (2 g) kosher salt
1/4 tsp (1 g) black pepper
1/4 tsp (1 g) red pepper flakes (optional)

Instructions

Preheat your oven to 425°F (220°C). If you have a pizza stone, place it on the bottom rack; otherwise, use a large baking sheet.
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round, about 1/4-inch (6 mm) thick. Transfer to a piece of parchment paper.
Brush the dough evenly with olive oil. This helps create a crisp bottom and prevents the toppings from making it soggy.
In a small bowl, mix the ricotta with 1/4 tsp salt and a pinch of pepper. Spread the ricotta mixture over the dough, leaving a 1-inch (2.5 cm) border for the crust.
Sprinkle the mozzarella and cheddar evenly over the ricotta. This cheese layer acts as a barrier, keeping the eggs from soaking into the dough.
Crack the eggs directly onto the pizza, spacing them evenly. If you prefer neater yolks, crack each egg into a small cup first, then slide it onto the pizza.
Scatter the crumbled bacon and sausage over the top, trying to avoid covering the egg yolks completely so they cook evenly.
Sprinkle the Parmesan, remaining 1/4 tsp salt, and black pepper over everything. Add red pepper flakes if using.
Carefully slide the pizza (with parchment) onto the hot stone or baking sheet. Bake for 12–15 minutes, until the crust is golden and the egg whites are set but the yolks are still slightly jiggly.
If you prefer firmer yolks, bake for 16–18 minutes. The eggs are done when the whites are completely set and the yolks have reached your desired doneness. For food safety, the egg dish should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
Remove from the oven and let rest for 5 minutes. Sprinkle with chives or green onions, slice, and serve warm.

Tips

Pre-cook the meat: Raw bacon or sausage releases grease and moisture that can make the pizza soggy. Cook them fully before adding, and pat dry with paper towels.
Don’t overdo the sauce: If you use a tomato sauce or gravy, keep it to about 1/2 cup (120 ml) for a 12-inch pizza. Too much sauce will make the crust doughy.
Egg placement: Space eggs at least 2 inches apart so they cook evenly. If you crowd them, the whites may run together and create a giant egg pancake.
Use a hot oven: A 425°F (220°C) oven is key. Lower temperatures cause the eggs to set slowly, leading to a rubbery texture and undercooked crust.

Serving Suggestions

Serve the breakfast pizza hot, cut into wedges or squares. Pair it with a simple green salad tossed in lemon vinaigrette, fresh fruit, or roasted potatoes. It’s also great with hot sauce or maple syrup drizzled on top for a sweet-savory contrast.

Variations

Veggie Breakfast Pizza: Sauté 1 cup (150 g) of mushrooms, bell peppers, or spinach and add them after the cheese. No meat needed.
Sausage Gravy Base: Replace the ricotta with 3/4 cup (180 ml) of homemade or store-bought sausage gravy. Spread it thin, then add cheese and eggs.
Hash Brown Crust: Use a 20-oz (570 g) bag of frozen shredded hash browns, pressed into a greased pan, baked at 425°F (220°C) for 15 minutes, then top as directed.
Southwest Style: Add 1/2 cup (75 g) black beans, 1/4 cup (40 g) corn, and a sprinkle of cumin. Use pepper jack instead of cheddar.

Storage and Reheating

Refrigerate leftover pizza in an airtight container within 2 hours of baking. It will keep for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until the eggs are hot and the crust is crisp. Avoid microwaving, as it makes the crust chewy and the eggs rubbery. If you must microwave, use 50% power in 30-second bursts.

Frequently Asked Questions

Can I use pre-shredded cheese? Yes, but pre-shredded cheeses often contain anti-caking agents that can affect melting. For the smoothest melt, shred from a block.

Why are my eggs runny after baking? The eggs may need a few more minutes. Check the whites—they should be completely set. If the crust is browning too fast, cover the pizza loosely with foil.

Can I make this ahead of time? You can assemble the pizza (without the eggs) a day ahead, cover, and refrigerate. Add the eggs just before baking. Baked leftovers are best reheated in the oven.

What if I don’t have pizza dough? Use a pre-baked pizza crust, naan, or a large flour tortilla. Adjust baking time: tortillas need only 8–10 minutes.

Can I use liquid eggs instead of whole? Yes, pour 1 cup (240 ml) of liquid eggs over the cheese, but note that the texture will be more like a frittata and less like distinct eggs.

Is it safe to leave eggs slightly runny? The USDA recommends cooking egg dishes to 160°F (71°C). If you prefer soft yolks, know that the whites must still be fully set. Pregnant people, young children, older adults, and those with weakened immune systems should avoid undercooked eggs.

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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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