So, About Breakfast Pizza…
Alright, friend, let me tell you—breakfast pizza is one of those things that just sort of happened in my kitchen. I think it was a lazy Saturday morning, and we’d run out of cereal (again), so I just started piling whatever was in the fridge onto a pizza base. My kids gave me that dubious look they reserve for my “creative” breakfasts, but by the time I pulled it out of the oven, the whole house smelled amazing and everyone was hovering like seagulls. Now it’s basically tradition. Funny how the best meals sneak up on you, right?
Why You’ll Love This (Or At Least Why My Family Does!)
I make this when I want everyone at the table before I’ve even called them—honestly, the smell is ridiculous. My family goes a bit bonkers for it because, well, it’s pizza for breakfast (I mean, need I say more?), and you can sneak in all sorts of leftovers without anyone noticing. Sometimes I get a little too enthusiastic with toppings, but it’s all part of the fun. And if you accidentally burn the crust a tiny bit, just call it “wood-fired.” Works every time.
What You’ll Need (With Some Wiggle Room)
- 1 pizza dough base (store-bought is fine—I’ve even used naan or baguette halves in a pinch!)
- 4 eggs (large; but honestly, any size will work)
- 3/4 cup shredded cheese (cheddar, mozzarella, or whatever’s left in your cheese drawer)
- 4 slices cooked bacon or breakfast sausage, chopped (I sometimes go meatless and add mushrooms—still tasty)
- 1/2 bell pepper, diced (any color, or just skip if you can’t be bothered)
- 1/4 red onion, thinly sliced
- 1-2 tablespoons olive oil
- Salt & pepper, to taste
- (Optional) A handful of baby spinach, or a few cherry tomatoes, halved
- (Optional) Hot sauce, ranch, or whatever sauce makes you happy
My grandmother swore by a particular brand of dough, but I genuinely can’t tell the difference after it’s baked. Use whatever you have—or make your own if you’re feeling ambitious (I usually am not before 9am, let’s be real).
Let’s Get Cooking! (Step-By-Step, Sort Of)
- Preheat your oven to 425°F (220°C). If you have a pizza stone, great, but a regular baking sheet does the job. I used to fuss about this, but honestly, it comes out fine either way.
- Roll out your dough on a lightly floured surface. Don’t stress if it’s not a perfect circle—I call it “rustic.” Transfer to your baking tray or stone. Drizzle a bit of olive oil over the top.
- Sprinkle on your shredded cheese. I usually do a mix because I never have enough of one kind. Add your meat (or mushrooms), bell pepper, and onion. This is the bit where I sneak a little cheese to snack on. It’s tradition.
- Create 3-4 little “wells” in the toppings and crack an egg into each. If an egg escapes its well and runs all over, don’t panic. It sets up fine in the oven, I promise.
- Add salt, pepper, and any other bits you like—spinach, tomatoes, a dusting of chili flakes if you fancy.
- Bake for 12-15 minutes, until the eggs look set but are still a bit wobbly (or firmer if you prefer). Keep an eye on it; ovens are all over the place. Sometimes I turn the tray halfway through so it browns evenly, but sometimes I forget and it’s still good.
- Let it cool for a minute or two. This is where the hardest part comes in: waiting. Slice it up and serve while it’s steamy and melty.
Things I’ve Learned (Aka Notes From My Kitchen)
- The eggs keep cooking a bit after you take the pizza out, so don’t wait until they’re fully set in the oven—unless you like a hard yolk, in which case, go for it.
- Sometimes the dough bubbles up a bit weird around the edges. Actually, I find it adds character.
- If you go heavy on toppings, the middle might get a bit soggy. On second thought, just embrace it—it still tastes amazing.
Variations I’ve Tried (And One I Don’t Recommend!)
- Mexican Breakfast Pizza: Swap in chorizo and black beans, use salsa instead of olive oil.
- Veggie Power: Load up on spinach, mushrooms, and feta—no meat needed.
- Leftover Surprise: One time I threw on leftover roast potatoes… unexpectedly brilliant.
- Don’t: I once tried scrambled eggs on top rather than whole eggs. It looked odd and got kind of rubbery. Wouldn’t do that again.
What You’ll Need (But Only If You Have It)
- Baking sheet or pizza stone (if not, even a cast iron skillet works—I’ve used a big frying pan on the stovetop in a pinch!)
- Rolling pin—or just use your hands and call it “hand-crafted”
- Sharp knife or pizza wheel (I’ve resorted to scissors before; it works, but watch your fingers)
How to Store Leftovers (Not That There Are Many)
Pop any leftover slices in an airtight container in the fridge. They’ll keep for a couple of days, though honestly, in my house it never lasts more than a day! Cold breakfast pizza is a thing of beauty, by the way—try it with a splash of hot sauce.
How I Serve It Up (And, Yes, My Way Is the Best Way)
I like to cut it into big, wonky slices and plop them right onto plates—sometimes we eat it straight from the tray if we’re extra hungry. My son insists on ketchup (kids, eh?), and my partner goes for sriracha. Occasionally, I’ll toss a handful of arugula (rocket if you’re across the pond) on top for a bit of bite. Oh, and a mug of strong coffee alongside? Perfection.
Pro Tips That Came From My Blunders
- I once tried baking the whole thing at 500°F to rush it. The top burned; the bottom was raw. Never again—just be patient.
- If your dough keeps shrinking back when you roll it, let it rest for 5-10 minutes. Makes a world of difference.
- Don’t overload with cheese, tempting as it is. It can get greasy. Actually, I find it works better if you stick to 3/4 cup.
Your Questions (I Swear I’ve Been Asked These!)
- “Can I use pre-made pizza bases?” Absolutely! Saves heaps of time, especially on busy mornings. I’ve even used pita bread in a pinch (wasn’t bad!).
- “How do you make sure the eggs don’t run everywhere?” I make little wells in the toppings, but sometimes they escape. It’s okay—the taste is all that matters.
- “Can I make it ahead?” Sort of. You can prep all your toppings the night before, but I recommend baking right before eating so the eggs are perfect.
- “Is it freezer-friendly?” I’ve tried freezing a slice or two—it’s just ok. The eggs get a bit weird, but if you’re desperate, it’ll do the job.
A (Slight) Digression: The Time I Made Breakfast Pizza for Dinner
Once, I made this for supper after a long, rainy Tuesday because honestly, who says pizza is just for mornings? A glass of wine in hand, a bit of 80s music playing… I swear it tasted even better. Maybe that’s just me.
By the way, if you want to try making your own dough, I sometimes follow this method. Or if you want to get fancy with toppings, this guide has some wild ideas. Oh, and if you’re into kitchen gadgets, I’ve had my eye on Baking Steel, though my old tray still does the trick.
Happy breakfasting (or lunching, or dinnering). Let me know how yours comes out—extra points for creative toppings!
Ingredients
- 1 prepared pizza crust (12-inch)
- 4 large eggs
- 1/4 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked bacon, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
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1Preheat the oven to 425°F (220°C). Place the pizza crust on a baking sheet or pizza stone.
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2In a bowl, whisk together the eggs, milk, salt, and pepper. Scramble the eggs in a nonstick skillet over medium heat until just set.
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3Spread the scrambled eggs evenly over the pizza crust. Top with mozzarella cheese, bacon, bell pepper, and red onion.
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4Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
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5Remove from the oven and sprinkle with fresh chives. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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