Let me tell you something—pizza isn’t just for late-night cravings or lazy dinners. Oh no, my friends. This Breakfast Pizza with Eggs, Bacon, and Cheddar is about to revolutionize your mornings. Imagine this: a golden, crispy crust, smoky bacon that crackles with every bite, melty cheddar that stretches for days, and eggs baked to perfection right on top. It’s the kind of breakfast that makes you want to leap out of bed, not hit snooze. Whether you’re hosting a brunch that’ll have everyone talking or just treating yourself to something special, this recipe is your ticket to breakfast bliss.
Why This Recipe Works
The Ultimate Crowd-Pleaser
Got a house full of hungry people? This pizza is your secret weapon. It’s hearty, flavorful, and guaranteed to disappear faster than you can say “seconds, please.”
Make It Your Own
Not a fan of bacon? Swap it for sausage. Prefer a spicy kick? Add jalapeños. The beauty of this recipe is that it’s a blank canvas—your taste buds, your rules.
Quicker Than You Think
With a few smart shortcuts (hello, store-bought dough) and some simple techniques, you’ll have this masterpiece on the table in no time.
The Story Behind the Sauce
The breakfast pizza is like the love child of a classic diner breakfast and your favorite Friday night pie. It’s a modern twist that’s as comforting as it is crave-worthy. Perfect for lazy weekends, holiday mornings, or any day that calls for something a little extra.
Essential Ingredients & Tools
For the Dough
- 1 lb pizza dough (homemade or store-bought, but let it come to room temperature—it’ll behave better)
- 1 tbsp olive oil (for that golden sheen)
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Sauce
- 1/2 cup Béchamel (fancy, I know) or a garlic-herb ricotta spread (easier but just as delicious)
For the Toppings
- 6-8 slices cooked bacon, chopped (because everything’s better with bacon)
- 1 1/2 cups shredded sharp cheddar (the sharper, the better)
- 4 large eggs (the star of the show)
- 1/2 tsp salt (for the eggs)
- 1/4 tsp black pepper (ditto)
- Optional: 2 tbsp chopped chives, pinch of red pepper flakes (for a little flair)
Tools You’ll Need
- Baking sheet or pizza stone (if you’re fancy)
- Parchment paper (trust me, it’s a lifesaver)
- Rolling pin (or a wine bottle in a pinch)
- Fork (for poking holes like a pro)
Serves: 4 | Prep: 20 min | Cook: 15 min | Total: 35 min
How to Make Breakfast Pizza with Eggs, Bacon, and Cheddar
- Preheat Like a Pro
Crank your oven to 475°F (245°C) and position the rack in the lower third. This ensures your crust gets crispy without burning the toppings. Line your baking sheet with parchment—because nobody likes scrubbing stuck-on cheese.
- Shape That Dough
On a floured surface, roll the 1 lb pizza dough into a 12-14 inch circle. If it keeps shrinking back, let it rest for 5 minutes—it’s just being stubborn. Transfer it to the parchment-lined sheet and leave the edges a little thicker for that rustic, artisanal look.
- Par-Bake for Perfection
Poke the dough all over with a fork (this stops it from puffing up like a balloon). Brush it with 1 tbsp olive oil, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, and bake for 5-7 minutes until it’s lightly golden. This step is non-negotiable—it’s the secret to a crust that won’t go soggy.
- Layer It Up
Spread the 1/2 cup sauce evenly, leaving a 1-inch border. Sprinkle 3/4 cup shredded sharp cheddar first—this creates a protective layer against sogginess. Add the 6-8 slices cooked bacon, chopped, then crack the 4 large eggs right on top. Finish with the remaining 3/4 cup shredded sharp cheddar and season the eggs with 1/2 tsp salt and 1/4 tsp black pepper.
- The Final Bake
Pop it back in the oven for 7-11 minutes. For runny yolks, pull it when the whites are set but the yolks still jiggle slightly (they’ll keep cooking from the residual heat). For fully set yolks, give it an extra 2 minutes.
- Garnish and Devour
Let it rest for 3 minutes—this helps the cheese set so you get clean slices. Sprinkle with 2 tbsp chopped chives and a pinch of red pepper flakes for a pop of color and flavor. Slice with a sharp knife or pizza wheel, and dig in while it’s hot.
Pro Technique
Eggs Just Right
The trick to perfect eggs is all about timing and oven position. Lower rack = crispy crust + gently cooked eggs. And remember, eggs keep cooking after they come out, so pull the pizza when the yolks are still a little wobbly.
Crust That Crunches
Par-baking is your best friend here. For extra crispiness, brush the crust with garlic-infused olive oil before the final bake. If you’re using a pizza stone, preheat it for 30 minutes—it’ll give you that blistered, bakery-quality crust.
Chef’s Wisdom
Common Pitfalls (And How to Avoid Them)
- Soggy Crust Syndrome: Too much sauce or skipping the par-bake? That’s a one-way ticket to Soggy Town. Spread the sauce thin, like you’re painting a masterpiece, and always par-bake.
- Rubbery Eggs: Overcooked eggs are a tragedy. Bake at 475°F for the perfect balance—high heat sets the whites fast while keeping the yolks dreamy. If your oven runs hot, dial it back to 450°F and add a minute or two.
Storage & Freshness Guide
Leftovers?
- Wrap slices tightly in foil or stash them in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to bring back the crunch. (Microwaving is a crime against pizza.)
Freeze for Later
- Assemble the pizza (without baking), freeze it on a parchment-lined sheet until firm, then wrap it up. Bake from frozen at 475°F for 12-15 minutes.
Nutrition Profile
This pizza is a hearty, satisfying meal with a good mix of protein, carbs, and fats.
- Calories: 580 kcal
- Protein: 28 g
- Carbohydrates: 48 g
- Fat: 32 g
- Fiber: 2 g
Ingredient Variations and Their Impact
Sauce Swap
- Try basil pesto instead of Béchamel for a herby, vibrant twist. Add sun-dried tomatoes for a sweet-tart kick.
Cheese Upgrade
- Swap cheddar for smoked Gouda—it’s richer and adds a deep, caramelized flavor. Pair it with thin Apple Slices for a sweet-smoky combo.
Vegetarian Option
- Skip the bacon and load up with sautéed mushrooms and spinach. Drizzle with truffle oil for a touch of luxury.
Perfect Pairings
Complementary Dishes
- Crispy Hash Browns: Their crunch contrasts the pizza’s creamy eggs, while their savory notes harmonize with bacon. Serve them extra-crispy for texture variety.
- Fresh Fruit Salad: A mix of citrus and berries cuts through the richness with acidity and sweetness.
Drinks
- Mimosa: The bubbles and orange juice brightness refresh the palate between bites.
- Cold Brew Coffee: Its low acidity and smoothness complement the smoky, cheesy flavors without overpowering.
Something Sweet
- Cinnamon Rolls: Serve mini versions for a sweet finish—their warmth and spice echo the pizza’s comfort-food vibe.
- Dark Chocolate-Dipped Strawberries: A light, elegant option that ends the meal on a decadent note.
FAQs
Q: Can I use a pre-made crust?
- A: Absolutely! Skip the par-bake and adjust the final bake time.
Q: How do I keep the yolks runny?
- A: Pull the pizza when the yolks are still slightly jiggly—they’ll firm up as they rest.
Q: Can I make it vegetarian?
- A: Of course! Ditch the bacon and load up on veggies like spinach or mushrooms.
Breakfast Pizza with Eggs, Bacon, and Cheddar: The Ultimate Morning Indulgence
Whip up this irresistible Breakfast Pizza with Eggs, Bacon, and Cheddar for a hearty morning meal. Perfect for brunch or a lazy weekend treat—get the recipe now!
Ingredients
For the Dough
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1 lb pizza dough
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1 tbsp olive oil
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1/4 tsp salt
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1/4 tsp black pepper
For the Sauce
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1/2 cup Béchamel or garlic-herb ricotta spread
For the Toppings
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6-8 slices cooked bacon (chopped)
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1 1/2 cups shredded sharp cheddar
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4 large eggs
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1/2 tsp salt
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1/4 tsp black pepper
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2 tbsp chopped chives (optional)
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pinch red pepper flakes (optional)
Instructions
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Preheat oven to 475°F (245°C) with rack in lower third. Line baking sheet with parchment.01
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Roll 1 lb pizza dough into 12-14 inch circle on floured surface. Transfer to sheet.02
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Dock dough with fork, brush with 1 tbsp olive oil, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Bake 5-7 minutes.03
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Spread 1/2 cup sauce, sprinkle 3/4 cup shredded sharp cheddar, add 6-8 slices cooked bacon, chopped, crack 4 large eggs on top, add remaining 3/4 cup shredded sharp cheddar. Season eggs with 1/2 tsp salt and 1/4 tsp black pepper.04
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Bake 7-11 minutes until eggs are desired doneness.05
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Rest 3 minutes, garnish with 2 tbsp chopped chives and pinch of red pepper flakes, slice, and serve.06
