Reader FavoriteBreakfast Pizza
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Pizza dough topped with scrambled eggs, crispy bacon, cheddar cheese, and a drizzle of hollandaise-style sauce. It is breakfast and pizza at the same time, and neither one suffers for it.
By Mia HartwellUpdated August 19, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Breakfast and pizza combined into one meal
- Ready in about 30 minutes
- Completely customizable toppings
- Great for weekend brunch crowds
Breakfast Pizza
33 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 440kcal
- Protein
- 22g
- Carbs
- 36g
- Fat
- 24g
- Fiber
- 1g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Preheat the oven to 450F (230C). If using a pizza stone, place it in the oven while it preheats.
- 2
Scramble the eggs: melt butter in a nonstick skillet over medium-low heat. Add the eggs (seasoned with salt and pepper) and stir gently with a spatula, pushing large curds from the edges toward the center. Remove from heat when the eggs are still slightly underdone (they will finish cooking on the pizza). Set aside.
- 3
Roll or stretch the pizza dough into a 12-14 inch round on a floured surface. Transfer to a parchment-lined baking sheet or pizza peel.
- 4
Brush the dough with olive oil. Sprinkle the mozzarella and half the cheddar evenly across the surface.
- 5
Scatter the scrambled eggs over the cheese, followed by the crumbled bacon. Top with the remaining cheddar.
- 6
Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
- 7
While the pizza bakes, make the drizzle: whisk together sour cream, Dijon mustard, and lemon juice until smooth.
- 8
Remove the pizza from the oven. Drizzle the sour cream sauce in thin lines across the top. Scatter sliced green onions. Add hot sauce if you like heat.
- 9
Let it rest for 2 minutes, slice, and serve.
Pro Tips for the Best Results
- Undercook the scrambled eggs slightly before putting them on the pizza. They continue cooking in the oven and will dry out if they start fully set.
- Pre-cook the bacon until very crispy. Chewy bacon on pizza creates an odd texture contrast.
- For a richer version, replace the sour cream drizzle with store-bought hollandaise sauce.
- This works on a standard baking sheet. You do not need a pizza stone, though it does make the bottom crispier.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Breakfast Pizza
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
1. Prep your ingredients
Before you turn on the heat, get everything ready: Preheat the oven to 450F (230C). If using a pizza stone, place it in the oven while it preheats. Scramble the eggs: melt butter in a nonstick skillet over medium-low heat. Add the eggs (seasoned with salt and pepper) and stir gently with a spatula, pushing large curds from the edges toward the center. Remove from heat when the eggs are still slightly underdone (they will finish cooking on the pizza). Set aside. Roll or stretch the pizza dough into a 12-14 inch round on a floured surface. Transfer to a parchment-lined baking sheet or pizza peel. Having your ingredients measured and within reach (mise en place) makes the rest of the cooking smooth and stress-free.
2. Start cooking
Now the main cooking begins. Brush the dough with olive oil. Sprinkle the mozzarella and half the cheddar evenly across the surface. Scatter the scrambled eggs over the cheese, followed by the crumbled bacon. Top with the remaining cheddar. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Keep an eye on the heat and don't rush — this is where the flavor builds.
3. Finish & serve
To bring it all together: While the pizza bakes, make the drizzle: whisk together sour cream, Dijon mustard, and lemon juice until smooth. Remove the pizza from the oven. Drizzle the sour cream sauce in thin lines across the top. Scatter sliced green onions. Add hot sauce if you like heat. Let it rest for 2 minutes, slice, and serve. Taste and adjust the seasoning, then serve right away while it's hot and at its best.
Storage & Make-Ahead
Store leftover slices in the fridge for up to 2 days. Reheat in a 350F oven for 5-7 minutes. Microwave works but softens the crust.
Serving Suggestions
This breakfast pizza pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I add other breakfast toppings?+
Sausage crumbles, diced ham, roasted potatoes, sauteed mushrooms, and spinach all work. Keep toppings relatively dry to prevent a soggy crust.
Can I make this with a pre-made crust?+
Yes. A Boboli crust, naan bread, or even a large tortilla works for a quicker version. Reduce baking time by 3-5 minutes since pre-made crusts are already partially cooked.
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