Scrambled eggs, bacon, and cheese on pizza? What could be better!? Try it and you’ll see that a scrambled egg breakfast pizza is the perfect fun breakfast.
If you hadn’t noticed by now, pizza is a main food group in our house. I mean, really, what’s not to love!? Delicious melted toppings on top of perfect homemade pizza dough for an amazing handheld bite. Yeah, I told you we love it. So, it should come as no surprise that this scrambled egg breakfast pizza has made its way onto our weekend brunch menu. I’m not saying you should have pizza for breakfast every day, just the fun days.
How to make breakfast pizza:
This is an easy fun weekend brunch that kids (and adults!) are sure to love. It differs slightly from baking a traditional pizza because you cook the toppings before they go in the oven with the pizza crust. Since the toppings will already be cooked, you’ll also need to bake the crust for 7 minutes before topping it.
This is an especially great recipe to make the morning after a family pizza night. Just make some extra dough and let it rise in a roomy covered container in the fridge overnight. When you wake up, let the dough sit out at room temperature for 30 minutes and your pizza dough is ready to go!
Top the pre-baked pizza crust with scrambled eggs, shredded cheese, and chopped cooked bacon. Bake the pizza at 500F for 2 minutes, or until the cheese is melted through. Serve warm.
How to make gluten free breakfast pizza:
Simply substitute my Thin Crust Pizza Dough with my Best Gluten Free Pizza Crust Recipe!
How to make vegetarian scrambled egg breakfast pizza:
All you have to do is leave off the bacon. You could also substitute it with vegetarian meat. I think vegetarian sausage would taste especially good on this pizza.
How to store and reheat leftover breakfast pizza:
Store the pizza in an airtight container in the fridge. If you’re storing multiple layers of slices, place parchment paper between each layer.
To reheat, there are two options. You can use a lidded skillet on low heat for eight minutes. You can also reheat in a 275 F on an aluminum foil tented baking sheet for 25 minutes.
What you’ll need:
To make this recipe you’ll need two tools.
The first is a good quality baking sheet. This is the sheet I recommend using. It’s an affordable and versatile baking sheet that will work perfectly for everything from cookies to pizza.
The second is a box grater. I always recommend shredding your own cheese because the pre-shredded cheese from the grocery store is coated in starch to stop the shreds from sticking together in the package. This also stops the shreds from fully melting together when you’re baking. The overall flavor profile is so much better with freshly shredded cheese. This is the box grater I recommend. It’s high quality and will last a long time. I can go through low quality box graters pretty quickly, so it’s important to me to have one that does the job and will last a long time.
- ¼ batch Thin Crust Pizza Dough Recipe
- 1 teaspoon olive oil
- 2 scrambled eggs
- ¼ cup shredded cheddar
- ¼ cup shredded Havarti or pizza mozzarella
- 1 slice cooked bacon (chopped)
- Preheat oven to 500 F for at least 15 minutes, but preferably 30-45 minutes.
- Stretch the Thin Crust Pizza Dough out to a 6” circle and place on baking sheet.
- Brush crust with olive oil and bake for 7 minutes.
- Remove from oven, and top with scrambled eggs, shredded cheese, and cooked bacon.
- Return to the oven and cook for 2 minutes or until the cheese is melted. Serve warm.
This recipe can easily be doubled for a standard size pizza or quadrupled for a large sheet pan size pizza.
Amount Per Serving: Calories: 353Total Fat: 18.9gCarbohydrates: 28.3gFiber: 1.1gSugar: 1.8gProtein: 16.4g
Nutrition information isn’t always accurate.
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for a more unique breakfast pizza? Pinch of Yum has a recipe for a kale pesto breakfast pizza that looks delicious.