The easiest breakfast pizza is made with homemade sourdough crust, melted cheese, crispy bacon, veggies, and perfectly cooked eggs, baked to perfection. Your mornings just got really delicious.
Here at our house we have a few staples for breakfast that we like to go through regularly. Kefir smoothies, sourdough pancakes, and homemade yogurt with crunchy sourdough granola are a few of our favorites. This breakfast pizza is also one we love to make on the regular because it’s easy to whip together in the morning, but it’s also fun enough to make for special weekend breakfasts!
It starts with a delicious homemade pizza dough and is topped with fresh eggs, melty cheese, tomatoes, green onions and crispy flavorful bacon. However, the topping options are endless! Top your pizza with breakfast sausage instead of bacon, and add a variety of different veggies such as bell peppers, onions, and mushrooms. It’s hard to go wrong here.
While pizza may not be something you think about when listing your favorite breakfast foods, this hearty meal is about to make its way into your breakfast rotation for good. Your whole family is going to love it!
Why You’ll Love This Recipe
Easy – This easy homemade breakfast pizza is so simple to make with just a handful of ingredients, and turns out so delicious. It is such a simple recipe and is also a family favorite!
Twist on a classic breakfast – Breakfast is one of those meals where it is easy to get stuck in a rut. This is a great option to shake things up a little bit and make breakfast more exciting.
Versatile – This meal is so versatile and easy to customize to your preferences. Switch up the toppings to suit what you like.
Ingredients
Pizza dough – You can use any pizza dough you like, whether homemade or from the grocery store. I prefer to use my sourdough pizza dough recipe.
Shredded cheese – Use your favorite kind. We like cheddar or mozzarella. I prefer to grate my own cheese. It is cheaper and healthier and you avoid all the extra ingredients that are added to keep pre-shredded cheese from clumping.
Bacon – Make sure to pre cook your bacon before adding it to your pizza. This ensures it cooks all the way through and gives you the best crispy result.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Breakfast Pizza
Step 1: Prepare pizza dough according to instructions. I used a 1/2 recipe of my sourdough pizza dough.
Step 2: Preheat oven to 425 degrees Fahrenheit. Roll and stretch the dough using a rolling pin. I like to create a bit of a ridge around the outside for hand stretched thickness.
Step 3: Slice tomatoes really thin and place them on the crust. Drizzle the pizza with olive oil all over, including the edges, and sprinkle with salt. Bake for 15 minutes.
Step 4: Top with freshly shredded cheese, cooked chopped bacon and green onions. Add eggs (raw cracked on top). Sprinkle with salt and freshly cracked black pepper to taste.
Step 5: Bake on a pizza stone, cast iron skillet or pizza pan for 10 minutes until eggs set.
Tips
- When you bake this with eggs on top and look in the oven, it will look like they are not cooked – even when they are. Poke them to see if they are cooked all the way through, or if they are still a little runny (which is how I like them).
- I included the pizza toppings we used for this recipe, but if you love peppers, add some diced peppers. Make it your own.
- You can double or triple this recipe to make more than one pizza.
Recipe FAQs
Yes! Use your favorite gluten-free pizza crust recipe, follow the instructions on the recipe for pre-baking, and then add the breakfast pizza ingredients.
For this recipe, I used a blend of mozzarella and sharp cheddar. I love the sharpness the cheddar adds, while the classic mozzarella gives it that yummy gooeyness.
Yes! Cooking it first gives it a delicious crispiness that bacon is known for. Also, it wouldn’t be cooked all the way through if you just added it raw to the pizza.
Trust me on this, it is worth the extra step to cook it up before adding it to the pizza.
In this breakfast pizza recipe, the eggs are cracked on top of the pizza and cooked thoroughly in the oven.
This pizza is best fresh, but you can store leftover pizza in an airtight container in the fridge for 2-3 days.
More Breakfast Recipes from the Farmhouse
- Sourdough Breakfast Sandwich
- Sourdough Pumpkin Cobbler Recipe
- Sourdough Donuts With Vanilla Glaze
- Perfect Instant Pot Hard Boiled Eggs
- Sourdough French Toast Casserole with Apple, Cinnamon, and Raisin
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Easy Breakfast Pizza Recipe
Ingredients
- 1 large prepared pizza dough, I used 1/2 recipe of sourdough pizza dough
- Olive Oil
- 2 tomatoes
- 1 teaspoon salt
- 12 ounces shredded cheese , I like Mozzarella and cheddar cheese
- 2 green onions
- 1/4 cup cooked chopped bacon
- 8 eggs
- black pepper, to taste
Instructions
- Prepare pizza dough according to instructions. I used a 1/2 recipe of my sourdough pizza dough.
- Preheat oven to 425 degrees. Roll and stretch the dough using a rolling pin. I like to create a bit of a ridge around the outside for hand stretched thickness.
- Slice tomatoes really thin and place them on the crust. Drizzle the pizza with olive oil all over, including the edges, and sprinkle with salt. Slice tomatoes really thin and place them on the crust. Drizzle the pizza with olive oil all over, including the edges, and sprinkle with salt. Bake for 15 minutes.
- Top with freshly shredded cheese, cooked chopped bacon and green onions.
- Add eggs (raw cracked on top). Add salt and freshly cracked black pepper to taste (optional).
- Bake on a pizza stone, cast iron skillet or pizza pan for 10 minutes until eggs set.
Notes
- Make the pizza dough a day or so in advance to make this breakfast pizza quick to pull together.
- I prefer to grate my own cheese. It is cheaper and healthier and you avoid all the extra ingredients that are added to keep pre-shredded cheese from clumping.
- Make sure to pre cook your bacon before adding it to your pizza. This ensures it cooks all the way through and gives you the best crispy result.
- When you bake this with eggs on top and look in the oven, it will look like they are not cooked – even when they are. Poke them to see if they are cooked all the way through, or if they are still a little runny (which is how I like them).
- I included the pizza toppings we used for this recipe, but if you love peppers, add some diced peppers. Make it your own.
- You can double or triple this recipe to make more than one pizza.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve used several of your sourdough recipes and love watching your “what we eat in a week” videos. This pizza crust is a game changer! I’m so happy I saw it in one of your videos and have used it several times now. I just made this breakfast pizza this morning and my goodness! It was perfect! Absolutely delicious! I wish I had made two for left overs! Thank you so much!
I’ve made this a few times now with my gluten-free sourdough starter, and it is delicious! I love the mix of flavors, and change the toppings up to suit our tastes. I also use a regular baking pan with parchment paper, and while I’m sure the recipe would be even better with a pizza stone or cast-iron pan (neither of which I have), we like it just fine this way. Thanks for a great idea!
Hi Lisa, I love your channel and blog sooo much. I still haven’t started my starter yet but I am too busy atm making aprons and collecting linen fabric. I have your book which is amazing and really hope the recipy book comes out too. I have also got to start my seed sewing which is next on my list. I’ve really struggled over the winter with motivation and energy. However, you inspire to take things one step at a time. I haven’t sewn for a long time but love fabric and homemade gifts, so this year I’m making all my own Christmas and birthday presents as well as homemade soaps etc. Please keep doing what you are doing. We all love it and would much rather support you and your lovely family than some supermarket that has no face. If you know what I mean. I’m from Lincoln UK and what your you tube channel every week. Thank you xxx
My first breakfast pizza is in the oven! We do not have fresh tomatoes this time of year so I used some of my tomato sauce I put up last year and I think it made the middle not cook properly. Any suggestions?
Tomato paste has less liquid. I use a mixture of 1 small can (8oz?) tomato paste to 2 large (15oz) cans of tomato sauce for pizza sauce. If you don’t want a bunch of left overs, just do the tomato paste. If it is too thick, thin it with some water. I dont know how this would work on a breakfast pizza though. I would make a white sauce instead. Maybe seasoned with garlic, or just do a sausage Gravy for the breakfast pizza. 🤔
I tried the crust and it worked! Though I was hopeful, I was also doubtful, but the crust is crispy and delicious. I just put cheese on ours for a trial run and my kids devoured it. Just FYI- I have a large enamel coated dutch oven and the crust worked in it as well as the cast iron skillet. Thank you !!!!
Did you add any oil in the cast Iron?
I used to order a breakfast pizza at one of our favorite restaurants and then we moved. I have to admit I never thought about making it myself. Pinning this for later.
This looks amazing! I have tried your pizza crust before and cant wait to make it into a breakfast pizza, what a great idea!
Hi Lisa,
You’re such an inspiration to me, thank you!
I love the way you just stick to your routines sometimes with a baby snuggled on your chest.
I also love sourdough. I have made English muffins 3 or 4 times now. Mine look more like pancakes but I keep tinkering with less water, and they taste delicious nevertheless.
Your freshly milled flour probably soaks up more moisture.
I’ve also made the ice cream and am impressed that they do not require any sugar. I donated my quisinart ice cream maker a few years ago bcs I didnt use it much and it ate up real estate in the freezer.
So once frozen my ice cream has a bit of icy bits in it, but I think if I would let it soften a while first.
Also made the stuffed peppers 2xs now and love them also. I used stuff mine raw (I use cooked beans and grains) and the bake them in home made tomato sauce. This is faster and I even enjoy the quinoa,it disappears in the mixture.
Also baked a pumpkin and kept on hand, made cobbler and added it to tomato sauce. Who knew it would be undetectable.
One day soon I want to make a slipcover for an old and ver comfy wing chair.
But first I’m making the breakfast pizza. Perhaps tomorrow morning!
Thanks for being such an inspiration!
I hope you and the new addition and the whole family are well and happy!
This pizza is EVERYTHING! I love sourdough so much!
This recipe is wonderful for anyone wanting to try it! The crust is so simple and the toppings are endless. Even little kiddos love eating pizza for breakfast! Excellent!