Who says pizza is just for dinner? This Bacon and Egg Breakfast Pizza is a cheesy, savory masterpiece perfect for weekend brunch. With a crisp crust, melty mozzarella, smoky bacon, and baked eggs with runny yolks, it turns breakfast into a celebration.
Nothing beats a great Bacon and Egg Breakfast Pizza. Whether you're a fan of Savory Combo Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Bacon and Egg Breakfast Pizza
- Ultimate brunch centerpiece: Looks as impressive as it tastes.
- Customizable to taste: Easily swap or add your favorite toppings.
- Feeds a crowd: Everything bakes together on one sheet.
- Leftovers reheat beautifully: A quick warm-up brings back the crisp crust.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 8 slices thick-cut bacon, chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 large eggs
- ¼ cup pizza sauce or marinara
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- 2 tbsp chopped fresh chives (for garnish)
- Salt and black pepper to taste
Tools: Large baking sheet or pizza stone, rolling pin (optional), small bowl for cracking eggs, skillet
Notes: Using quality ingredients makes a difference—thick-cut bacon gives crunch, fresh dough ensures a light crust, and fresh herbs add color and freshness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Let your dough come to room temperature. Cold dough is stubborn and will fight you when you try to stretch it. About 30 minutes on the counter makes it pliable and much easier to work with.
- Pre-cook your bacon. It might be tempting to throw raw bacon on top, but pre-cooking ensures it gets perfectly crispy without making the pizza greasy. You’ll thank me later.
- Use a light hand with the sauce. Too much sauce can make the crust soggy and overwhelm the other flavors. A thin, even layer is all you need—think of it as the glue that holds everything together.
- Crack eggs into a bowl first. This lets you slide them gently onto the pizza without breaking the yolks. It also helps you avoid any pesky shell fragments.
How to Make Bacon and Egg Breakfast Pizza
Step 1: Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it heats up thoroughly—this helps create a beautifully crisp crust. While the oven warms, cook the chopped bacon in a skillet over medium heat until it’s crispy and golden. You’ll notice the fat rendering out, which is exactly what you want. Drain the bacon on paper towels and set it aside. Don’t wipe the skillet just yet—you can use a bit of that bacon grease to sauté other veggies if you’re adding any.
Step 2: On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle or rectangle, depending on your baking sheet. Don’t worry if it’s not perfectly round—rustic is charming! Transfer the dough to a parchment-lined baking sheet. Drizzle the olive oil over the dough and use your hands or a brush to spread it evenly, going all the way to the edges. This step adds flavor and helps the crust get golden and crisp.
Step 3: Spread the pizza sauce in a thin, even layer over the dough, leaving about a half-inch border around the edges for the crust. Sprinkle the shredded mozzarella and grated Parmesan evenly over the sauce. You’ll want a good coverage here, but don’t pile it too high—the cheese should melt beautifully without weighing down the dough. Scatter the cooked bacon pieces over the cheese, and then sprinkle with dried oregano and garlic powder.
Step 4: Here’s the fun part: creating little wells for the eggs. Use the back of a spoon to make four shallow indentations in the cheese and toppings, spaced evenly apart. Crack each egg into a small bowl first, then gently slide one egg into each well. This method gives you control and helps keep the yolks intact. Season the eggs with a pinch of salt and black pepper.
Step 5: Carefully transfer the pizza to the preheated oven. Bake for 12–15 minutes, or until the crust is golden, the cheese is bubbly and slightly spotted, and the egg whites are set while the yolks are still runny. You’ll know it’s ready when the edges are puffed and crisp. If you prefer firmer yolks, bake for another 2–3 minutes.
Step 6: Remove the pizza from the oven and let it rest for 2–3 minutes. This brief waiting period allows the cheese to set slightly so it doesn’t slide off when you slice it. Sprinkle with fresh chives for a burst of color and freshness. Use a sharp pizza cutter or knife to slice into wedges or squares, and serve immediately while it’s hot and glorious.
Storage & Freshness Guide
- Fridge: Cool completely, store slices in an airtight container for up to 2 days.
- Freezer: Not recommended; eggs and crust texture suffer.
- Reviving: Reheat on a baking sheet at 375°F for 5–8 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens with a light lemon vinaigrette cut through the richness of the pizza and add a refreshing crunch.
- Roasted breakfast potatoes — Crispy on the outside, fluffy inside, they’re the perfect starchy side to round out the meal.
- Sautéed mushrooms and spinach — Earthy and savory, these veggies complement the bacon and eggs beautifully if you want an extra dose of greens.
Drinks
- Freshly squeezed orange juice — The bright, citrusy sweetness is a classic pairing that balances the savory notes perfectly.
- Bloody Mary — For the adults, this spicy, savory cocktail feels like a natural fit with the pizza’s bold flavors.
- Hot coffee with a dash of cinnamon — The warmth and slight spice enhance the cozy, weekend brunch vibe.
Something Sweet
- Mixed berry fruit salad — The juicy, sweet-tart berries provide a light, refreshing finish that cleanses the palate.
- Cinnamon rolls — Go all-in on the comfort food theme with soft, gooey rolls that everyone can share.
- Dark chocolate croissants — A little elegance never hurts, and the bittersweet chocolate pairs surprisingly well with the residual savory notes.
Top Mistakes to Avoid
- Overloading the pizza with toppings. It might be tempting to add everything but the kitchen sink, but too many toppings can lead to a soggy crust and uneven cooking. A little restraint goes a long way.
- Using a cold baking sheet. If you’re not using a preheated stone, at least make sure your baking sheet is hot when the dough hits it. This helps kickstart the crisping process from the bottom.
- Breaking the egg yolks while placing them. I’ve messed this up before too—the runny yolk is part of the magic! Cracking into a bowl first gives you way more control.
- Not letting the pizza rest before slicing. Cutting into it straight from the oven can cause the cheese and eggs to slide right off. A few minutes of patience makes for much cleaner slices.
Expert Tips
- Tip: For an extra-flavorful crust, brush the edges with a mixture of melted butter, garlic powder, and a pinch of salt before baking. It adds a delicious, savory finish that everyone will rave about.
- Tip: If you’re adding vegetables like bell peppers or onions, sauté them briefly in the bacon fat before topping. This softens them and concentrates their flavor, so they don’t release too much moisture onto the pizza.
- Tip: To get those picture-perfect runny yolks, make your indentations a bit deeper than you think you need. This helps cradle the eggs and prevents them from spreading too thin.
- Tip: If your oven has a convection setting, use it! The circulating air helps cook the pizza more evenly and can give you an even crispier crust.
FAQs
Can I make this pizza ahead of time?
You can prep components ahead to save time! Cook the bacon, shred the cheese, and even stretch the dough onto the baking sheet a few hours in advance. Keep everything covered in the fridge, but assemble and add the eggs right before baking. I don’t recommend fully assembling it ahead—the dough can get soggy, and the eggs won’t bake as nicely.
What if I don’t have pizza dough?
No worries—you’ve got options. Pre-made pizza crusts from the store work in a pinch, or you can use naan, flatbread, or even crescent roll dough pressed into a sheet. The baking time may vary slightly, so keep an eye on it. The goal is a crispy base that can hold up to the toppings.
How do I store and reheat leftovers?
Let the pizza cool completely, then store slices in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–8 minutes. The microwave will make the crust soft and the eggs rubbery, so the oven is definitely the way to go.
Can I use a different type of cheese?
Absolutely! Mozzarella is classic for its meltiness, but you can mix in provolone, fontina, or even a little gouda for extra flavor. Just avoid super oily cheeses or super dry ones that don’t melt well. A blend often gives you the best of all worlds.
My egg whites are still runny—what should I do?
If the crust is done but the egg whites are still translucent, you can cover the pizza loosely with foil and bake for another 2–3 minutes. This will protect the crust from over-browning while the eggs finish setting. It’s a common issue, especially with colder eggs straight from the fridge.
Bacon And Egg Breakfast Pizza
Make this easy Bacon and Egg Breakfast Pizza for a crowd-pleasing brunch. Crispy crust, melty cheese, and runny yolks in 35 minutes. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
1 lb pizza dough (store-bought or homemade)
-
8 slices thick-cut bacon (chopped)
-
1 cup shredded mozzarella cheese
-
½ cup grated Parmesan cheese
-
4 large eggs
-
¼ cup pizza sauce or marinara
-
1 tbsp olive oil
-
1 tsp dried oregano
-
½ tsp garlic powder
-
2 tbsp chopped fresh chives (for garnish)
-
Salt and black pepper (to taste)
Instructions
-
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it heats up thoroughly—this helps create a beautifully crisp crust. While the oven warms, cook the chopped bacon in a skillet over medium heat until it’s crispy and golden. You’ll notice the fat rendering out, which is exactly what you want. Drain the bacon on paper towels and set it aside. Don’t wipe the skillet just yet—you can use a bit of that bacon grease to sauté other veggies if you’re adding any.01
-
On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle or rectangle, depending on your baking sheet. Don’t worry if it’s not perfectly round—rustic is charming! Transfer the dough to a parchment-lined baking sheet. Drizzle the olive oil over the dough and use your hands or a brush to spread it evenly, going all the way to the edges. This step adds flavor and helps the crust get golden and crisp.02
-
Spread the pizza sauce in a thin, even layer over the dough, leaving about a half-inch border around the edges for the crust. Sprinkle the shredded mozzarella and grated Parmesan evenly over the sauce. You’ll want a good coverage here, but don’t pile it too high—the cheese should melt beautifully without weighing down the dough. Scatter the cooked bacon pieces over the cheese, and then sprinkle with dried oregano and garlic powder.03
-
Here’s the fun part: creating little wells for the eggs. Use the back of a spoon to make four shallow indentations in the cheese and toppings, spaced evenly apart. Crack each egg into a small bowl first, then gently slide one egg into each well. This method gives you control and helps keep the yolks intact. Season the eggs with a pinch of salt and black pepper.04
-
Carefully transfer the pizza to the preheated oven. Bake for 12–15 minutes, or until the crust is golden, the cheese is bubbly and slightly spotted, and the egg whites are set while the yolks are still runny. You’ll know it’s ready when the edges are puffed and crisp. If you prefer firmer yolks, bake for another 2–3 minutes.05
-
Remove the pizza from the oven and let it rest for 2–3 minutes. This brief waiting period allows the cheese to set slightly so it doesn’t slide off when you slice it. Sprinkle with fresh chives for a burst of color and freshness. Use a sharp pizza cutter or knife to slice into wedges or squares, and serve immediately while it’s hot and glorious.06
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