My EASY Breakfast Pizza is done in 30 minutes! It’s a pizza with egg, bacon, sausage, and cheese and is the perfect breakfast, lunch or dinner recipe!
You can make this homemade but if you want to save time, grab a pre-made crust – I do it all the time – and your pizza will be ready in no time. Pizza for breakfast and breakfast for dinner!
Is it just me, or should pizza be considered a food group? Vegetables, fruit, dairy, and pizza. That would be the life, right? Just a few servings of each every day!
In my quest to make savory breakfast recipes that my family will actually eat, I decided to go the pizza route. We love pizza for dinner…so why not for breakfast? Bonus: this breakfast pizza doubles as dinner with a simple side salad.
Before making this recipe, I’d never had a breakfast pizza. Now I’m going to make them all the time; they’re easy and fast to make, plus you can change up the toppings to whatever you like!
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The best part about this breakfast pizza recipe is that you can make homemade pizza dough or use a store-bought one. That means it can be done in under 30 minutes!
I love using my homemade dough, but sometimes it’s easier just to grab one at the store. Many grocery stores sell pre-made crusts in the deli section nowadays, or pickup a can from the refrigerated dough section (or even a pre-made one from the Italian foods aisle!)
Breakfast pizza is good with so many things on top, but I love this easy one with sausage, bacon, and eggs. It’s a breakfast casserole on top of a pizza crust!
It’s really easy to assemble this pizza.
- First, decide on store-bought crust or homemade.
- Cook your bacon and sausage and drain the fat.
- Save time by using leftover bacon and sausage – this makes for a fast and easy meal!
- Making a crust from scratch? Scramble your eggs while your pizza dough is resting.
To assemble the pizza, start with the crust and then layer the scrambled eggs, sausage, bacon and cheese.
- I always cook my pizza at 500°F. At minimum, do 450°F.
- If you can (and if you feel comfortable to), preheat your pizza pan/cookie sheet (place it in the oven while you’re assembling the pizza). Assemble your pizza on parchment paper and carefully transfer it to the hot pan.
- If you have one, use a pizza stone or bake it in a cast iron pan for best results.
No matter how you make this breakfast pizza your family is going to love it. It’s a hearty pizza recipe that’s perfect for breakfast, lunch, or dinner!
- Vegetarian Breakfast Pizza: sauté bell peppers, onions, and other vegetables and skip the meat.
- Spread pesto on the crust and top with eggs and prosciutto for a “green eggs and ham” breakfast pizza.
- Skip scrambling the eggs: preface the crust, top with meats and cheese, then crack the eggs on top. Finish baking for a sunny side up egg on top of the pizza.
I can’t wait to make more pizzas for breakfast; I absolutely loved eating this one, so new ones are coming up, I promise!
Making this breakfast pizza with WW Pizza Dough would make it even healthier.
Have you made this recipe?
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- 1 recipe Pizza Dough or store-bought
- 3 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound cooked and crumbled bacon and/or breakfast sausage use all of one or a combination of both
- 2 cups shredded cheddar cheese
- 1 green onion diced
- Preheat oven to 500°F. Place pizza pan in the oven while it’s preheating.
- Scramble the eggs as desired.
- Stretch and pat dough with floured hands to fill a greased pizza pan or baking sheet. Brush the dough with 1 tablespoon olive oil. Bake for 5-7 minutes.
- Spread the eggs, meat and cheese over the top of the pre-baked crust. Bake an additional 5-7 minutes, or until the cheese is melty and the crust is browned. Cool slightly before slicing and serving.
- Serving suggestion: serve with salsa for garnish.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 26, 2019