Breakfast Pizza

This breakfast pizza is the ultimate savory and indulgent brunch recipe! It’s ready to eat in just 20 minutes and loaded with tomato sauce, mozzarella cheese, crispy bacon, and sunny side up eggs. I can always count on this pizza to please a crowd!

Bacon Breakfast Pizza with Sunny Side Up Eggs

This easy bacon breakfast pizza combines two of my favorite things: pizza and breakfast! It’s become a Saturday morning staple at our house because my kids and I can’t get enough.

Using store-bought pizza dough makes this homemade breakfast pizza a breeze, but you can also use your favorite homemade crust. Layer on classic pizza ingredients like mozzarella and tomato sauce, then add breakfast favorites like crispy bacon and sunny side up eggs. It all bakes right on top! My family might even prefer this over pancakes–and that’s saying a lot!

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Pro Tip: Crack Eggs Like a Chef

It might look fun to crack the eggs directly on the pizza, but for the best results, I recommend cracking each egg into a small bowl or ramekin first. This ensures there are no shell fragments, keeps yolks perfectly intact, and makes it easy to place the eggs exactly where you want them.

5 from 1 vote

Breakfast Pizza Recipe

This homemade breakfast pizza is ready in just 20 minutes! Topped with mozzarella, crispy bacon, and sunny side up eggs, it’s a crowd-pleasing brunch that the whole family will love.

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

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Serves 4 people

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Ingredients

• ▢ 1 large pizza crust (*)
• ▢ ½ cup tomato sauce (or pizza sauce)
• ▢ 2 cups shredded mozzarella cheese
• ▢ 6 slices cooked bacon (chopped**)
• ▢ 5 large eggs
• ▢ 1 tablespoon chopped chives (or green onions)

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Instructions

• Preheat the oven to 425℉. Once heated, place the pizza stone in the oven.
• If the crust is still in dough form, roll out the dough. Place the pizza crust on a large piece of parchment paper or in a pizza pan.
  1 large pizza crust
  
• Spread a thin layer of pizza sauce on the crust.
  ½ cup tomato sauce
  
• Sprinkle the cheese evenly over the top of the sauce.
  2 cups shredded mozzarella cheese
  
• Top with bacon crumbles and more cheese, if desired. Carefully slide the pizza onto the hot pan and bake for 5-8 minutes.
  6 slices cooked bacon
  
• Remove the pizza from the oven. Crack each egg in a different spot on the pizza.
  5 large eggs
  
• Return to the oven to bake for another 8-10 minutes, until the egg whites have set. Finish with a sprinkle of chopped chives and a sprinkle of black pepper.
  1 tablespoon chopped chives
  

Notes

*Any type of pizza crust will work, including pre-baked pizza crust, pre-made refrigerated pizza dough, homemade pizza dough, or cauliflower pizza crust.

**For ease, you can use bacon bits. 

Tips:

• If you don’t have a pizza stone or pizza pan, you can cook the pizza on a preheated baking sheet lined with parchment paper.
• Make sure to drain the bacon well after cooking so it doesn’t make the pizza greasy.
• If using dough, you may find it difficult to spread. Let it rest at room temperature for a few minutes, then try again.
• Don’t add too much sauce to the pizza, or it will turn out soggy.
• Add diced bell peppers, mushrooms, or spinach under the cheese for extra flavor and nutrition.
• If you can, it’s best to shred your own cheese. It melts much better and has a stronger flavor. Pre-shredded does work well, though.
• The pizza is finished when the cheese is fully melted, the crust is browning along the edges, and the whites of the eggs are set to your personal liking.
  • For runny yolks: Crack the eggs carefully and bake for less time (about 6-7 minutes).
  • For fully cooked yolks: Cover the pizza loosely with foil for a few minutes to prevent over-browning while the yolks finish cooking.
• Remember, this pizza isn’t just for breakfast! It’s a great addition to your family pizza night!

Make-Ahead: You can assemble the pizza ahead of time (without the eggs) and store it in the fridge. Add the eggs right before baking.

Storage: Store breakfast pizza in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Breakfast Pizza Recipe

Amount Per Serving (2 slices)

Calories 630 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 289mg96%

Sodium 1388mg60%

Potassium 282mg8%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 4g4%

Protein 35g70%

Vitamin A 886IU18%

Vitamin C 3mg4%

Calcium 427mg43%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Breakfast, Main Course

Cuisine: American

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How to Make Breakfast Pizza Step by Step

Prep: Preheat your oven to 425°F and place the pizza stone in the oven, if using. Shred the cheese, and cook, drain, and chop the bacon. Place 1 large pizza crust on your pizza pan. If you have dough, roll it out until it forms a circle that fills the pan. If the dough shrinks back on itself, let it sit for a few minutes, then try stretching it out again.

Add the Sauce: Spread ½ cup of tomato sauce all over the pizza crust. Don’t add too much sauce, or the pizza will turn out soggy. Aim for just a thin layer.

Bake the Pizza: Sprinkle 2 cups of shredded mozzarella cheese and 6 slices of cooked, crumbled bacon all over the pizza. You can add a bit more cheese on top if you like. Carefully slide the pizza into the oven (on top of the pizza stone, if using), and bake for 5-8 minutes, or until the cheese has melted.

Add the Eggs: Crack 4-5 eggs on top of the just-set pizza.

Bake Again: Bake your breakfast pizza for another 8-10 minutes, or until the whites of the eggs have set to your liking. For softer set yolks, check around 7 minutes. For harder set yolks, cover the pizza with foil until they firm up. Finish with 1 tablespoon of chopped chives.

How to Store, Freeze, and Reheat

Store leftover breakfast pizza in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven or air fryer for 5-7 minutes, or until warmed through. Just note that the texture of the eggs will change a little bit when reheated!