Homemade Breakfast Pizza with Pizza Dough

Breakfast pizza is a hearty, savory way to start the day, featuring a chewy pizza crust topped with scrambled eggs, crispy bacon, sausage, and plenty of melted cheese. It’s a fun twist on traditional pizza that works for weekend brunch, holiday mornings, or even a quick weeknight dinner. Using store-bought or homemade pizza dough makes it easy to assemble, and the toppings are endlessly customizable to suit your family’s tastes.

Ingredients

1 lb (450 g) pizza dough (store-bought or homemade), at room temperature
2 tbsp (30 ml) olive oil, divided
6 large eggs
1/4 cup (60 ml) milk or heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (120 g) cooked breakfast sausage, crumbled (about 2 links)
4 slices bacon, cooked and crumbled
1 cup (120 g) shredded mozzarella cheese
1/2 cup (50 g) shredded cheddar cheese
1/4 cup (25 g) grated Parmesan cheese (optional)
2 tbsp (8 g) chopped fresh chives or green onions, for garnish

Instructions

Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while it heats. Otherwise, lightly grease a large baking sheet or pizza pan with 1 tablespoon of olive oil.
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round, about 1/4-inch thick. Transfer it to the prepared baking sheet or a piece of parchment paper if using a stone. Brush the surface with the remaining 1 tablespoon of olive oil.
Bake the dough alone for 5–7 minutes, until it just starts to set but is not browned. This pre-bake keeps the crust from getting soggy under the toppings. Remove from oven and set aside.
While the crust pre-bakes, whisk the eggs, milk, salt, and pepper in a medium bowl until well combined.
Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled and just set (they should still look slightly moist). Remove from heat immediately—they will finish cooking in the oven.
Spread the scrambled eggs evenly over the pre-baked crust, leaving a 1-inch border around the edge.
Sprinkle the cooked sausage and bacon over the eggs. Top with the mozzarella and cheddar cheeses, then sprinkle with Parmesan if using.
Return the pizza to the oven and bake for 12–15 minutes, until the cheese is melted and bubbly and the crust is golden brown. If you like a browner top, switch to broil for the last 1–2 minutes, watching closely.
Remove from oven and let rest for 2–3 minutes. Garnish with chives or green onions, slice, and serve warm.

Tips

Room-temp dough is key: Cold dough is hard to stretch and will spring back. Let it sit at room temperature for 30–60 minutes before shaping.
Don’t overcook the eggs: They should be soft and slightly underdone when they go on the pizza, because they’ll continue cooking in the oven. Overcooked eggs become rubbery.
Substitutions: Use any pizza dough you like—whole wheat, gluten-free, or even a pre-baked crust (skip the pre-bake step if using a fully baked crust). Swap the sausage for ham, Canadian bacon, or roasted vegetables.
Common mistake: Adding too many toppings can make the pizza heavy and soggy. Stick to about 1 cup total of meat and use a moderate amount of cheese.

Serving Suggestions

Serve breakfast pizza hot out of the oven with a side of fresh fruit, a simple green salad, or roasted potatoes. It also pairs well with a drizzle of hot sauce or a dollop of sour cream. For a complete brunch spread, offer it alongside muffins, yogurt parfaits, or a pitcher of orange juice.

Variations

Veggie Breakfast Pizza: Sauté bell peppers, onions, and mushrooms, and add them instead of the meat. You can also add spinach or cherry tomatoes.
Southwest Style: Add black beans, corn, and a sprinkle of chili powder. Top with avocado and salsa after baking.
Biscuit Gravy Pizza: Spread a thin layer of sausage gravy over the crust instead of scrambled eggs, then top with sausage and cheese.
Bagel-Style: Use everything bagel seasoning on the crust before baking for extra flavor.

Storage and Reheating

Refrigerate leftover breakfast pizza in an airtight container 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 heated through. You can also microwave individual slices for 30–45 seconds, but the crust will be less crispy. For best results, avoid freezing, as the eggs and cheese can become watery when thawed.

Frequently Asked Questions

Can I use pre-cooked pizza crust?
Yes, if you use a fully baked crust (like a Boboli), skip the pre-bake step and just top it directly. Reduce the final bake time to 8–10 minutes, since the crust is already cooked.

Can I make this ahead of time?
You can scramble the eggs and cook the meats a day ahead and store them in the fridge. Assemble the pizza just before baking. The fully baked pizza is best eaten fresh, but leftovers are fine for a day or two.

Why is my crust soggy?
This usually happens if you add too many wet toppings (like raw vegetables) or if you don’t pre-bake the crust. Pre-baking creates a barrier that prevents moisture from soaking in. Also, make sure your eggs are not overly wet.

Can I use egg whites only?
Absolutely. Use 6 egg whites (about 3/4 cup) instead of whole eggs. The texture will be slightly lighter, and you can add a little extra cheese to compensate for the lack of yolk richness.

How do I know when the pizza is done?
The cheese should be fully melted and the crust golden brown. If you have a food thermometer, the center of the pizza should read at least 165°F (74°C) to ensure the eggs are safe to eat.

Can I use a different type of cheese?
Yes, any good melting cheese works—fontina, provolone, or a Mexican blend. Avoid using only hard cheeses like Parmesan, as they don’t melt as smoothly.

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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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