Easy Breakfast Pizza – The Best Way To Start Your Day

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This Easy Breakfast Pizza instantly ups your breakfast game without requiring too much time or effort. It all starts with refrigerated pizza dough (see—I said easy) and then includes all the best savory flavors of breakfast—eggs, bacon and cheese! Each slice is a little piece of breakfast heaven that’ll make you want to come back for seconds.

My whole family loved this pizza and I loved how it was to make a few pizzas to feed a crowd. There wasn’t a slice left when we were done and it’s already on the menu for Easter. If you need a simple, crowd-pleasing breakfast this is it!


Ingredients (mix up order)

1 tube refrigerated pizza crust

2 tablespoons olive oil

6 large eggs

2 tablespoons milk

1/2 pound bacon baked and crumbled

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese



First, you’ll want to make your bacon. I bake my bacon in the oven at 375 degrees for 30 minutes or so using this and this and it’s my favorite way to bake bacon – the bacon is always crisp and it tastes amazing. And, the mess is not nearly as big when cooking bacon this way. I always recommend using parchment paper to bake on. Once your grease dries, then you’ll simply remove the parchment paper and toss it in the garbage.

Next, unroll your crust onto a greased 15×10 baking sheet. Flatten your dough and build to the edges of your pan. Brush your crust with about one and a half tablespoons of olive oil. Next, prebake your crust at 400° for 7-8 minutes or until lightly browned.

In a small bowl, whisk eggs and milk and pour into a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.

Next, spoon your eggs over the baked crust, following with bacon and your cheeses.

Bake 5-7 minutes longer or until cheese is melted and enjoy!



Quick tip: Feel free to make homemade pizza crust for this.

Recipe and image courtesy of Coupon Cravings.

By | 2017-12-29T04:04:25+00:00 December 27th, 2017|002, Breakfast|0 Comments

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