Breakfast Pizza
A breakfast pizza with cracked eggs, cheese, and breakfast toppings (bacon, sausage, scallions) baked right onto pizza dough. The runny yolks act as a sauce when you cut into them. Perfect for weekend brunches when you want pizza for breakfast (which is most weekends).
Prep Time
15 min
Cook Time
11 min
Servings
4
Calories
358 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pizza Dough1 ball
- Eggs2
- Cheese1 cup
- Tomato Sauce1 cup
- Mozzarella1 cup
- Oregano1
- Olive Oil2 tbsp
All quantities scaled automatically from 4 servings.
About This Recipe
Breakfast pizza is the answer to the question "can I eat pizza for breakfast without feeling like a college student." Turns out you can, and it's excellent.
The idea is straightforward: pizza dough as the base, breakfast toppings instead of dinner toppings. Cracked eggs baked directly on the pizza (whites set, yolks stay just-runny if you time it right), a bit of cheese, some sausage or bacon crumbles, maybe a scattering of scallions. Yellow, golden, salty, savory, and eaten with your hands at 10am on a Saturday.
The technique is one you already know from any other pizza: crank the oven high (450°F+), preheat a sheet pan or pizza stone, and slide the topped pizza on. What's different is the eggs — they go on last, when the pizza is halfway through baking. Crack them into shallow wells you press into the cheese with the back of a spoon. Slide the pizza back in and finish baking until the whites are set but the yolks are still liquid.
Eight minutes total once you have your dough ready, and it feeds a family. I make these on Saturdays after a slow morning coffee, and it's my favorite way to turn breakfast into brunch. Bonus points if you serve it with mimosas.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Pizza Dough1 ball
- Eggs2
- Cheese1 cup
- Tomato Sauce1 cup
- Mozzarella1 cup
- Oregano1
- Olive Oil2 tbsp
🔄 Ingredient Notes & Substitutions
Pizza dough — Store-bought refrigerated dough from the deli case is my weekend friend. Homemade is better if you're an ambitious weekend cook. Frozen dinner-roll dough will not work here — buy real pizza dough.
Eggs — 2-4 large eggs depending on pizza size. Room-temperature eggs bake more evenly. Crack into a small bowl first (in case of shell fragments) then slide onto the pizza.
Cheese — Mozzarella for the base melt. Add sharper cheese (Cheddar, Parmesan, or Gruyère) in small amounts for flavor.
Tomato sauce — Thin layer. Or skip entirely — a "white pizza" version with just olive oil and garlic underneath the eggs is arguably better.
Sausage/bacon — Pre-cook. Crumbled breakfast sausage, chopped bacon, or diced ham all work. Don't put raw meat on the pizza — it won't cook through.
Oregano — Scattered on before baking. Fresh basil torn on top after baking is next-level.
Instructions
- 1
Heat the oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. The hotter the better — you need maximum bottom heat for a crisp crust.
- 2
Cook 4 slices of bacon in a skillet until crisp. Drain on paper towels and chop. Cook 2 breakfast sausage patties (or links removed from casings); drain and crumble.
- 3
Stretch 1 ball of pizza dough on a parchment-lined surface to 12 inches. Brush lightly with olive oil. Spread 2 tablespoons of garlic-infused olive oil (or just plain) across the dough — no tomato sauce on breakfast pizza.
- 4
Top with 1.5 cups of shredded mozzarella, the cooked bacon, the cooked sausage, ½ cup of diced bell pepper, 2 chopped scallions, and a generous grating of black pepper.
- 5
Make 4 small wells in the cheese with the back of a spoon. Carefully crack 4 eggs into the wells. Sprinkle with salt and pepper.
- 6
Slide the pizza (with parchment) onto the hot stone. Bake 9-12 minutes until the crust is golden, the cheese is bubbly, and the egg whites are set but the yolks are still soft (jammy yolks are the goal). Top with chopped fresh chives, slice into wedges, and serve immediately.
Watch how to make Breakfast Pizza
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.No tomato sauce. Breakfast pizza uses olive oil or garlic oil as the base. Tomato sauce overwhelms the eggs and breakfast meats.
- 2.Make wells for the eggs. The wells prevent the egg from spreading across the entire pizza into one giant egg-and-cheese mess.
- 3.Jammy yolks. The eggs are done when whites are set but yolks are still soft — the soft yolk acts as built-in sauce. Watch closely past the 9-minute mark.
- 4.Cook the meats first. Bacon and sausage need to be cooked separately first; the pizza bake time isn't enough to render them.
🔬 Why It Works
Breakfast pizza succeeds when the eggs are cooked perfectly (set whites, soft yolks) at the same time as the crust crisps and the cheese melts. The well-in-the-cheese trick contains the egg whites so they don't spread. The high oven temperature cooks everything fast enough that the eggs don't overcook into rubber. The jammy yolks, when broken, act as a sauce that ties the toppings to the crust.
🥡 Storage, Meal Prep & Reheating
Refrigerator — 3 days sealed. The eggs firm up in the fridge (obviously — the yolks are no longer runny), but the pizza is still good cold or reheated.
Freezer — Fully baked breakfast pizza freezes for 2 months. Wrap slices individually in foil.
Reheating — Oven at 375°F for 6-8 minutes. Toaster oven works for individual slices. Microwave makes the crust soft — avoid if you care about texture.
Meal prep tip — Make on Saturday, slice, wrap, freeze. Weekday breakfast is 4 minutes in the toaster oven and it feels like a weekend indulgence. Freezer breakfast pizza changed my morning routine forever.
Frequently Asked Questions
Can I make this without bacon/sausage?▾
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