Breakfast Pizza with Eggs

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Breakfast pizza works best when you stop trying to make the eggs obey the same schedule as the crust. Pizza dough needs time to brown and crisp; eggs need considerably less time unless your preferred yolk has the consistency of a racquetball. So this version gives the dough, mozzarella, cream cheese, and bacon a ten-minute head start at 425°F before the eggs ever enter the conversation.

Brush the stretched dough with olive oil and garlic powder, scatter on mozzarella, add little dollops of cream cheese, and finish with chopped bacon. After that first bake, make four wells in the melted cheese and crack an egg into each one. Six to eight more minutes is enough to set the whites while keeping the yolks runny. Keep an eye on them near the end; eggs can go from glossy to overdone with the speed of a toddler going quiet in another room.

Chives and optional hot sauce go on after baking, when their freshness actually has a chance to matter. Slice the pizza while it is hot and you get crisp crust, smoky bacon, melted cheese, creamy pockets of cream cheese, and yolk that runs into everything like a built-in sauce. It is pizza for breakfast without merely putting last night’s pepperoni in the microwave and calling it personal growth.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 store-bought pizza dough, room temperature
6 slices bacon, cooked and chopped
4 eggs
1 1/2 cups shredded mozzarella cheese
1/4 cup cream cheese, dolloped in small spoonfuls
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and black pepper
Fresh chives, for serving
Hot sauce, optional

Instructions

1Preheat oven to 425°F. Stretch pizza dough onto a greased sheet pan.
2Brush dough with olive oil and sprinkle with garlic powder.
3Scatter mozzarella over the dough. Add dollops of cream cheese and chopped bacon.
4Bake 10 minutes until the cheese starts melting and the crust edges begin to turn golden.
5Remove from oven. Make 4 wells in the cheese and crack an egg into each. Season with salt and pepper.
6Return to oven and bake 6 to 8 more minutes until egg whites are set but yolks are still runny.
7Top with chives and hot sauce. Slice and serve immediately.

Nutrition Information

Estimated per serving: 1 of 4 servings.

660Calories

32 gProtein

59 gCarbohydrates

33 gTotal Fat

12 gSaturated Fat

3 gFiber

3 gTotal Sugars

1220 mgSodium

235 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Room temperature dough stretches easier and doesn't spring back.
The first bake without eggs sets the crust so it doesn't end up soggy under the egg.
Runny yolks are the whole point — they act as a built-in sauce when you break them.

Substitutions

bacon → breakfast sausage crumbles or prosciutto Sausage gives more heft; prosciutto is lighter and elegant.

mozzarella → fontina or Gruyère for a richer flavor Both melt beautifully and add more depth than mozzarella.

pizza dough → naan bread for a quick individual version Naan makes personal-sized breakfast pizzas in half the time.

Storage Instructions

Best eaten fresh. Leftovers can be refrigerated for 1 day and reheated at 375°F for 5 minutes, but the eggs will cook through.

Make Ahead

Cook the bacon and shred the cheese the night before. Assembly takes 5 minutes in the morning.

Freezing

You can freeze baked slices, but the eggs and cream cheese will be softer after thawing. Cool the pizza completely, wrap individual slices tightly, thaw in the refrigerator, and reheat in the oven so the crust can crisp again.

Frequently Asked Questions

Can I make this ahead of time?

Cook the bacon and shred the cheese the night before. Assembly takes 5 minutes in the morning.

How do I store the leftovers?

Best eaten fresh. Leftovers can be refrigerated for 1 day and reheated at 375°F for 5 minutes, but the eggs will cook through.

Can I freeze it?

What substitutions work in Breakfast Pizza with Eggs?

Tested swaps for this recipe: bacon: breakfast sausage crumbles or prosciutto. Sausage gives more heft; prosciutto is lighter and elegant. mozzarella: fontina or Gruyère for a richer flavor. Both melt beautifully and add more depth than mozzarella.