Go Back Email Link
–+ servings
cropped overhead view of a sliced breakfast pizza topped with sunny side up eggs and chives.
Print Recipe
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 Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Main Course
Cuisine: American
Servings: 4 people
Calories: 630kcal
Author: Becky Hardin

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

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
    pizza dough stretched out in a pizza pan.
  • Spread a thin layer of pizza sauce on the crust.
    ½ cup tomato sauce
    spreading pizza sauce over pizza dough in a pizza pan.
  • Sprinkle the cheese evenly over the top of the sauce.
    2 cups shredded mozzarella cheese
    sprinkling shredded cheese over pizza sauce. on dough.
  • 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
    overhead view of a pizza topped with bacon crumbles.
  • Remove the pizza from the oven. Crack each egg in a different spot on the pizza.
    5 large eggs
    5 raw eggs cracked over top of a partially baked breakfast pizza.
  • 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
    sprinkling chives over a baked breakfast pizza in a pizza pan.

Video

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.

Nutrition

Serving: 2slices | Calories: 630kcal | Carbohydrates: 59g | Protein: 35g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 289mg | Sodium: 1388mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g | Vitamin A: 886IU | Vitamin C: 3mg | Calcium: 427mg | Iron: 5mg