Who says pizza is just for dinner? This Breakfast Pizza with Bacon and Eggs is a glorious weekend treat with a golden crust, melty cheese, smoky bacon, and perfectly baked eggs. It’s a fun, interactive meal that breaks all the rules in the best way.
Looking for Breakfast Pizza with Bacon and Eggs inspiration? You'll love what we have! Explore more Savory Breakfast recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Breakfast Pizza with Bacon and Eggs
Crowd-pleasing: Universally appealing for family breakfasts or brunch with friends.
Dreamy textures: Crisp crust, gooey cheese, crunchy bacon, and runny yolks in one bite.
Surprisingly simple: Pre-made dough and easy assembly make it a fun, creative project.
Endlessly customizable: Swap toppings or cheeses to make it your own breakfast canvas.
Ingredients & Tools
- 1 lb pre-made pizza dough, brought to room temperature
- 6 slices thick-cut bacon, chopped
- 1/2 cup whole milk ricotta cheese
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 4 large eggs
- 2 tbsp olive oil, for brushing
- 1 tsp garlic powder
- 1/2 tsp dried oregano (or 1 tsp fresh)
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh chives or parsley, finely chopped
- To taste salt and freshly ground black pepper
Tools: A large baking sheet or pizza stone, parchment paper, a rolling pin (or your hands!), a small bowl, and a skillet.
Notes: The quality of your ingredients really shines here, especially the bacon and eggs. Using a good, thick-cut bacon ensures you get a proper, meaty crunch, and fresh, high-quality eggs will give you those beautiful, vibrant yolks that make the dish.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 38 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature dough is non-negotiable. If your dough is cold from the fridge, it will be tight and springy, fighting you every step of the way as you try to stretch it. Let it sit on the counter, covered, for at least 30-60 minutes until it’s pliable and relaxed.
- Pre-cook your bacon. It might be tempting to scatter raw bacon on top, but it won’t cook through in the short baking time and will release a lot of grease onto your pizza. Giving it a head start in a skillet ensures it’s perfectly crispy.
- Don’t skip the parchment paper. This pizza has a wet topping (the eggs) and a lot of cheese, which can make it stick to the pan. Lining your baking sheet with parchment is the easiest insurance policy for a flawless release.
- Think about your egg distribution. When you create the wells for the eggs, space them out evenly. This isn’t just for looks—it ensures every slice gets a glorious, yolk-y center.
How to Make Breakfast Pizza with Bacon and Eggs
Step 1: First, get your bacon going. Preheat your oven to 475°F (245°C)—you want it nice and hot for a crispy crust. While it heats, cook the chopped bacon in a skillet over medium heat until it’s browned and crispy. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Resist the urge to pour the bacon grease down the drain—let it cool and dispose of it properly.
Step 2: Now, prepare your pizza base. On a lightly floured surface, stretch or roll your room-temperature dough into a rough 12-inch circle or a 10×15-inch rectangle. Don’t worry about perfection—rustic is charming! Transfer the shaped dough to a parchment-lined baking sheet. Brush the entire surface lightly with olive oil, which will help create a golden, non-soggy crust. Then, sprinkle the garlic powder and dried oregano evenly over the oiled dough.
Step 3: Time for the cheesy layer. Dollop the ricotta cheese evenly over the dough, then use the back of a spoon to spread it out gently, leaving about a 1-inch border around the edges for the crust. You’ll notice it’s a thinner layer than a tomato sauce—this is perfect, as it provides a creamy base without making the dough wet. Next, scatter the shredded mozzarella and about half of the grated Parmesan over the ricotta.
Step 4: This is the fun part—creating nests for the eggs. Before you add the bacon, use the back of a spoon to create four shallow, evenly spaced indentations in the cheese layer. These wells are crucial; they will cradle the eggs and prevent the whites from running all over the pizza. Now, scatter the crispy bacon pieces over the cheese, being careful to avoid the wells you just made.
Step 5: Carefully crack one egg into a small bowl, then gently pour it into one of the wells. Repeat with the remaining three eggs. Working from a bowl instead of cracking directly over the pizza prevents any rogue shell fragments and gives you more control. Season the entire pizza, especially the eggs, with a good pinch of salt and black pepper, and the optional red pepper flakes if you like a little heat.
Step 6: It’s baking time! Carefully place the baking sheet in the preheated oven. Bake for 12-15 minutes. You’re looking for a deeply golden-brown crust, bubbly, melted cheese, and egg whites that are fully set while the yolks are still gloriously runny. If you prefer firmer yolks, you can bake it for a minute or two longer, but keep a close eye on it.
Step 7: The final touches. Once out of the oven, let the pizza rest on the pan for just a minute. This allows the cheese to set slightly, making it easier to slice. Sprinkle the remaining Parmesan cheese and the fresh chives or parsley over the top. The fresh herbs add a pop of color and a bright, fresh flavor that cuts through the richness beautifully. Slice and serve immediately while it’s hot and the yolks are still runny!
Storage & Freshness Guide
- Fridge: Store leftover slices in an airtight container for up to 2 days.
- Freezer: Not recommended, as eggs and crust texture suffer upon thawing.
- Reviving: Reheat in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a light, refreshing contrast to the rich, cheesy pizza.
- Roasted breakfast potatoes — Crispy, herby potatoes are a classic breakfast side that feel right at home here, adding another satisfying texture to the meal.
- Sliced fresh fruit — A platter of berries, orange segments, or melon brings a sweet, juicy element that cleanses the palate between bites of savory pizza.
Drinks
- A spicy Bloody Mary — The savory, spiced tomato cocktail is a brunch classic that complements the smoky bacon and rich eggs perfectly.
- Freshly squeezed orange juice — You can’t go wrong with the bright, sweet acidity of OJ; it’s a timeless pairing for any breakfast dish.
- A crisp sparkling wine — For a truly celebratory feel, a glass of Prosecco or Cava adds bubbles and brightness that cut through the fat beautifully.
Something Sweet
- Mini cinnamon rolls — After the savory main event, a warm, gooey, and spiced cinnamon roll feels like the perfect, cozy finale.
- Mixed berry parfaits — Layers of yogurt, granola, and fresh berries are light, not too sweet, and offer a cool, creamy contrast.
- Dark chocolate-dipped strawberries — They’re elegant, easy to eat, and provide just the right amount of chocolatey sweetness to end the meal on a high note.
Top Mistakes to Avoid
- Mistake: Using cold dough straight from the fridge. This is the number one reason for a tough, chewy crust. Cold gluten is tight and will snap back, making it impossible to shape and resulting in a dense final product.
- Mistake: Adding raw bacon. The bacon won’t have time to render its fat and crisp up in the oven, leaving you with flabby, undercooked bacon and a greasy pizza pool.
- Mistake: Not creating wells for the eggs. If you just crack the eggs on top, the whites will slide right off, creating a thin, overcooked egg layer instead of beautiful, distinct sunny-side-up eggs.
- Mistake: Overbaking the pizza. The goal is a runny yolk! Baking for too long will set the yolks solid, and you’ll miss out on that incredible, saucy texture they provide.
Expert Tips
- Tip: Get creative with your sauce base. Instead of ricotta, try a thin layer of creamy béchamel, a smear of pesto, or even a spicy sriracha-mayo blend for a completely different flavor profile.
- Tip: Par-bake your crust for extra crispiness. If you’re worried about a soggy bottom, bake the oiled and seasoned dough (without toppings) for 5-7 minutes before adding the cheese and eggs. This creates a barrier that keeps things super crispy.
- Tip: Let the pizza rest before slicing. I know it’s hard to wait, but giving it just 2-3 minutes allows the molten cheese to set slightly. This means your slices will be neat and tidy, not a cheesy landslide.
- Tip: Use a pizza stone or steel for a professional crust. If you have one, preheat it in the oven for an hour before baking. Slide the parchment-papered pizza directly onto the hot surface for an incredibly crisp and bubbly crust.
FAQs
Can I make this breakfast pizza ahead of time?
You can do some prep the night before to save time! Cook the bacon and store it in the fridge. You can also shred the cheeses and have them ready to go. I don’t recommend assembling the whole pizza ahead of time, as the dough can get soggy. The best approach is to have all your components prepped so you can throw it together quickly in the morning.
My egg whites are still a bit runny, but the crust is done. What do I do?
This can happen! If the crust is perfectly golden but the egg whites near the yolk look a little underdone, you can use a kitchen torch to gently set them. No torch? Simply pop the pizza under the broiler for 30-60 seconds, but watch it like a hawk—it can burn in a flash.
Can I use a different type of cheese?
Absolutely. This recipe is very flexible. Fontina, Gruyère, or even a sharp cheddar would be delicious. Just be mindful that very wet, fresh mozzarella (the kind packed in water) can release more moisture, potentially making the crust soggy. If you use it, pat the balls dry very well with paper towels first.
How do I store and reheat leftovers?
Store any leftover slices in an airtight container in the fridge for up to 2 days. Reheating is tricky if you want to preserve a runny yolk, but for set yolks, a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes works best. The microwave will make the crust very rubbery, so I’d avoid it.
Can I make this vegetarian?
Of course! Simply omit the bacon. You could add sautéed mushrooms, bell peppers, spinach, or cherry tomatoes for a delicious veggie version. For a “breakfast meat” vibe without the bacon, crumbled vegetarian sausage is a fantastic substitute.
Breakfast Pizza With Bacon And Eggs
Make this easy Breakfast Pizza with Bacon and Eggs for your next brunch! Golden crust, melty cheese, and runny yolks. Get the simple recipe and bake it today!
Ingredients
For the Ingredients
-
1 lb pre-made pizza dough (brought to room temperature)
-
6 slices thick-cut bacon (chopped)
-
1/2 cup whole milk ricotta cheese
-
1 1/2 cups shredded low-moisture mozzarella cheese
-
1/2 cup freshly grated Parmesan cheese
-
4 large eggs
-
2 tbsp olive oil (for brushing)
-
1 tsp garlic powder
-
1/2 tsp dried oregano (or 1 tsp fresh)
-
1/4 tsp crushed red pepper flakes (optional)
-
2 tbsp fresh chives or parsley (finely chopped)
-
salt and freshly ground black pepper (to taste)
Instructions
-
First, get your bacon going. Preheat your oven to 475°F (245°C)—you want it nice and hot for a crispy crust. While it heats, cook the chopped bacon in a skillet over medium heat until it’s browned and crispy. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Resist the urge to pour the bacon grease down the drain—let it cool and dispose of it properly.01
-
Now, prepare your pizza base. On a lightly floured surface, stretch or roll your room-temperature dough into a rough 12-inch circle or a 10x15-inch rectangle. Don’t worry about perfection—rustic is charming! Transfer the shaped dough to a parchment-lined baking sheet. Brush the entire surface lightly with olive oil, which will help create a golden, non-soggy crust. Then, sprinkle the garlic powder and dried oregano evenly over the oiled dough.02
-
Time for the cheesy layer. Dollop the ricotta cheese evenly over the dough, then use the back of a spoon to spread it out gently, leaving about a 1-inch border around the edges for the crust. You’ll notice it’s a thinner layer than a tomato sauce—this is perfect, as it provides a creamy base without making the dough wet. Next, scatter the shredded mozzarella and about half of the grated Parmesan over the ricotta.03
-
This is the fun part—creating nests for the eggs. Before you add the bacon, use the back of a spoon to create four shallow, evenly spaced indentations in the cheese layer. These wells are crucial; they will cradle the eggs and prevent the whites from running all over the pizza. Now, scatter the crispy bacon pieces over the cheese, being careful to avoid the wells you just made.04
-
Carefully crack one egg into a small bowl, then gently pour it into one of the wells. Repeat with the remaining three eggs. Working from a bowl instead of cracking directly over the pizza prevents any rogue shell fragments and gives you more control. Season the entire pizza, especially the eggs, with a good pinch of salt and black pepper, and the optional red pepper flakes if you like a little heat.05
-
It’s baking time! Carefully place the baking sheet in the preheated oven. Bake for 12-15 minutes. You’re looking for a deeply golden-brown crust, bubbly, melted cheese, and egg whites that are fully set while the yolks are still gloriously runny. If you prefer firmer yolks, you can bake it for a minute or two longer, but keep a close eye on it.06
-
The final touches. Once out of the oven, let the pizza rest on the pan for just a minute. This allows the cheese to set slightly, making it easier to slice. Sprinkle the remaining Parmesan cheese and the fresh chives or parsley over the top. The fresh herbs add a pop of color and a bright, fresh flavor that cuts through the richness beautifully. Slice and serve immediately while it’s hot and the yolks are still runny!07
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