American Cuisine
Breakfast Pizza with Egg and Bacon
By Tyler Brennan
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Breakfast pizza is the weekend permission slip we all need: pizza, but for breakfast, and nobody can argue with the logic once an egg is baked right into it. The dish has roots in Midwestern school cafeterias and gas-station hot cases, but the home version here is unapologetically better, built on real pizza dough and finished with a runny yolk. The genius move is cracking whole eggs directly onto the cheese before it goes in the oven, so the whites set into the melting cheddar and mozzarella while the yolks stay glossy and pourable, ready to break and run across the crust like a sauce of their own. Crispy crumbled bacon brings the salt and smoke, and a scatter of fresh green onion at the end cuts the richness with a sharp green snap. It is everything you love about a bacon-and-egg breakfast and a slice of pizza in one pan, made for slow Saturday mornings, brunch with friends, or a breakfast-for-dinner night. Serve it hot from the oven, slice it into wedges, and watch it disappear faster than you can preheat for a second one.
Ingredients
Serves 2Instructions
- 1
Preheat your oven to 450°F (230°C).
- 2
Roll out the pizza dough to form the crust.
- 3
Brush lightly with olive oil (optional) and sprinkle with cheddar and mozzarella cheeses.
- 4
Top with crumbled bacon.
- 5
Crack the eggs carefully onto the top of the pizza.
- 6
Bake for 12-15 minutes until the egg whites are set and yolks are to your liking.
- 7
Garnish with sliced green onions and serve.
Chef's Tips
- ✦ Preheat fully to 450F (230C) before the pizza goes in so the crust crisps before the eggs overcook.
- ✦ Pre-cook and crumble the bacon so it renders its fat in the pan, not on your crust.
- ✦ Build a small wall of cheese around each spot where you crack an egg so the whites pool and set instead of sliding off.
- ✦ Crack each egg into a small cup first, then slide it onto the pizza to avoid shells and runaway whites.
- ✦ Pull the pizza when the whites are just set and the yolks still jiggle; carryover heat firms them as it rests.
- ✦ Add the green onions after baking so they stay bright green and crisp instead of wilting in the oven.
Ingredient Substitutions
-
pizza dough → store-bought flatbread or naan
Pre-baked flatbread skips the rolling and cuts the bake time; just top, add eggs, and bake until the whites set.
-
bacon → breakfast sausage, ham, or turkey bacon
Any cooked breakfast meat works; crumble or dice it and pre-cook so it crisps in the oven without releasing fat onto the crust.
-
cheddar cheese → gruyere or pepper jack
Gruyere melts smooth and nutty; pepper jack adds a little heat to wake the dish up.
-
mozzarella cheese → provolone or fontina
Both deliver the same stretchy melt; fontina is richer and browns beautifully.
-
green onions → fresh chives or arugula
Chives give a milder onion note; a handful of arugula added after baking brings a peppery, fresh finish.
-
eggs → pre-whisked eggs poured into a well of cheese
If you prefer no runny yolk, scramble the eggs lightly and spread them over the cheese before baking until just set.
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Frequently Asked Questions
How do I keep the egg yolks runny? ▼
Bake just until the egg whites are set and opaque, about 12 to 15 minutes at 450F (230C). The yolks should still jiggle slightly when you pull the pizza; they firm up a little as it cools.
Are the eggs safe if the yolks are runny? ▼
For runny yolks, use pasteurized eggs or eggs from a trusted source. If you want the eggs fully cooked for safety, bake until both whites and yolks are firm, which takes a few extra minutes.
Can I make this ahead of time? ▼
Roll out the dough and pre-cook the bacon ahead, then refrigerate. Add the cheese and eggs and bake fresh, since baked eggs do not reheat well and the yolks will overcook.
How do I store and reheat leftovers? ▼
Refrigerate leftover slices in an airtight container for up to two days. Reheat in a 350F (175C) oven or skillet to re-crisp the crust; the yolks will be fully set after reheating.
Can I make a vegetarian version? ▼
Yes. Leave off the bacon or swap in a plant-based bacon or sauteed mushrooms and bell peppers for a meat-free breakfast pizza that still delivers plenty of flavor.
How do I scale this up for a crowd? ▼
The recipe serves two. Double the dough and toppings and bake two pizzas, or stretch one large pizza and add more eggs spaced evenly across the surface so each slice gets one.
Why did my eggs slide off the pizza? ▼
The eggs need a barrier to hold them. Make small wells in the cheese or a low ring of cheese where each egg goes, and keep the crust level so the whites do not run to the edges.
