Easy Bacon & Egg Breakfast Pizza

Who says pizza is just for dinner? I’ve always loved finding new ways to enjoy my favorite foods at different times of the day. That’s how this breakfast pizza became a regular weekend treat in our house. My kids actually get excited about waking up when they know this is on the menu!

It’s really just a clever twist on all our usual breakfast favorites – eggs, cheese, and bacon – but served on a warm, crispy crust instead of a plate. And the best part? It’s so easy to prep everything the night before. I often get the toppings ready while I’m making dinner, so in the morning, all I need to do is assemble and bake.

Whether you’re hosting weekend guests or just want to make your Sunday morning a little more special, this breakfast pizza hits all the right spots. Trust me, once you try pizza for breakfast, regular old toast might not cut it anymore!

What Kind of Pizza Dough Should I Use?

While this recipe calls for refrigerated pizza dough from a tube, you’ve actually got several options to work with here. The refrigerated tube dough (like Pillsbury) is super convenient and gives you a reliably good crust, but you could also use fresh dough from your grocery store’s deli section if you prefer. Most grocery stores keep their fresh pizza dough near the prepared foods or cheese section, and it works just as well. If you’re really in a pinch, even frozen pizza dough will do the trick – just remember to thaw it in the fridge overnight. The main thing is to let whatever dough you choose come to room temperature for about 30 minutes before you start working with it, which makes it much easier to stretch and shape.

Options for Substitutions

This breakfast pizza is pretty adaptable – here are some easy swaps you can try:

• Refrigerated pizza dough: You can use homemade pizza dough, flatbread, or even crescent roll dough spread out into a pizza shape. Just watch the baking time as it might vary.
• Country Sausage Gravy: If you can’t find canned gravy, make a quick homemade version with breakfast sausage, flour, and milk. You could also use bechamel sauce or alfredo sauce for a different twist.
• Colby Jack cheese: Any melting cheese works great here – try cheddar, mozzarella, or a Mexican cheese blend. Just avoid hard aged cheeses as they won’t melt as well.
• Bacon bits: Fresh cooked and crumbled bacon is great, or try diced ham, crumbled breakfast sausage, or even turkey bacon. For a vegetarian option, use plant-based bacon alternatives.
• Milk: Any type of milk works in the egg mixture – whole, 2%, or even half-and-half for extra richness. Non-dairy milk like unsweetened almond milk works too.

Watch Out for These Mistakes While Baking

The biggest challenge when making breakfast pizza is preventing a soggy crust – to avoid this, pre-bake your pizza dough for 5-7 minutes before adding any toppings, and make sure your gravy isn’t too runny.

When it comes to the scrambled eggs, don’t overcook them in the pan since they’ll continue cooking in the oven – stop when they’re still slightly wet, as they’ll reach perfect doneness during the final bake.

Temperature control is crucial: baking at too low a temperature will result in a floppy crust, while too high will burn the cheese before everything else is done – stick to 375°F for the best results.

A helpful tip is to warm your gravy slightly before spreading it on the pre-baked crust, which makes it easier to spread evenly without tearing the dough, and don’t forget to let the pizza rest for 5 minutes after baking to help the toppings set.

What to Serve With Breakfast Pizza?

Since breakfast pizza is already loaded with protein and carbs, I like to balance it out with some fresh sides to round out the meal. A simple fruit salad with berries, melon, and citrus adds a bright, refreshing touch that cuts through the richness of the eggs and gravy. You can also serve it with a light mixed green salad dressed with lemon vinaigrette, or some crispy hash browns if you’re going all-in on breakfast vibes. For drinks, hot coffee or fresh orange juice are perfect matches – they’re classic breakfast beverages that help complete the morning meal experience.

Storage Instructions

Keep Fresh: Got leftover breakfast pizza? Place it in an airtight container and pop it in the fridge for up to 3 days. The eggs and gravy will keep their texture best this way. Just remember to let the pizza cool completely before storing to prevent any moisture buildup.

Freeze: If you want to save some for later, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag. They’ll stay good for up to 2 months. This is great for busy mornings when you need a quick breakfast!

Warm Up: To enjoy your leftover breakfast pizza, warm it in the oven at 350°F for about 10 minutes, or until heated through. You can also use the microwave for 30-45 seconds per slice, though the crust won’t be as crispy. If frozen, thaw in the fridge overnight before reheating.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 115-130 g
• Fat: 180-200 g
• Carbohydrates: 170-190 g

Ingredients

For the crust:

• 1 can refrigerated pizza dough
• 2 tbsp olive oil (or any neutral oil like canola)

For the eggs:

• 2 tbsp salted butter
• 1 tsp salt (I use Morton Coarse Kosher Salt)
• 8 large eggs
• 1/2 tsp black pepper
• 1/3 cup milk

For the topping:

• 1 can country sausage gravy
• 2 cups shredded Colby Jack cheese
• 1/2 cup bacon bits (I prefer Oscar Mayer Real Bacon Bits)

Step 1: Prepare the Crust

Preheat your oven to 425°F (220°C).

Spray a large baking sheet (10″x 15″) with nonstick cooking spray.

Spread the 13.8-ounce tube of refrigerated pizza crust into the pan, stretching it out to cover the edges.

Brush 2 tablespoons of olive oil evenly on top.

Poke the crust thoroughly with a fork to prevent it from puffing up excessively.

Step 2: Par-Bake the Crust

Place the crust in the preheated oven on the middle rack and bake for about 7 minutes, just until it starts to get very light brown in color.

This brief baking time will begin setting the crust without fully cooking it, preparing it for toppings.

Step 3: Make the Scrambled Eggs

While the crust is baking, prepare the scrambled eggs.

In a medium-sized bowl, combine 8 large eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/3 cup of milk.

Whisk the mixture vigorously for at least 2 minutes to ensure a well-blended consistency.

Preheat a pan over low to medium heat.

Add 2 tablespoons of salted butter.

Once the butter is melted, pour in the whisked egg mixture.

Slowly and gently scramble the eggs, taking care not to cook them too quickly to avoid rubberiness.

Stir until the eggs are softly scrambled and fluffy.

Remove from heat.

Step 4: Assemble the Breakfast Pizza

Remove the par-baked crust from the oven.

Spread a 15-ounce can of Libby’s Country Sausage Gravy evenly over the crust.

Layer the scrambled eggs over the gravy.

Next, top the eggs with 2 cups of shredded Colby Jack cheese, and then sprinkle 1/2 cup of real bacon pieces evenly over the cheese.

Step 5: Final Bake

Return the assembled pizza to the oven on the middle rack and bake for an additional 6-7 minutes at 425°F (220°C) until everything is warmed through and the cheese has melted completely.

Step 6: Serve

Once baked, slice the breakfast pizza into 12 pieces while warm, and serve immediately for a delicious start to your day.