Breakfast Pizza with Cheddar Bacon and Eggs
Breakfast Pizza with Cheddar Bacon and Eggs

Your weekend breakfast plans just got a whole lot more exciting with this breakfast pizza with eggs, cheddar cheese and crispy bacon.

In this recipe

  • Tips and tricks for the pizza dough
  • Tips and tricks for cooking the eggs
  • Variations on breakfast pizza
  • Time-saving breakfast pizza
  • How to serve breakfast pizza
  • More pizza recipes to enjoy

Go over there, breakfast roll. This pizza is a little like you, but on steroids! Made with no-knead dough and topped with bacon, cheddar, tomatoes and eggs, this makes any weekend morning family breakfast special.

Crispy crust with lots of cheesy bits, not to mention the all-better-with-bacon factor will get everyone off to a happy start. But of course we won’t stop you from having breakfast in the evening as well.

Tips and tricks for the pizza dough

Homemade no-knead pizza dough makes great pizza. You can make it the night before and it develops lots of flavor when left at room temperature overnight.

Mixing only takes a few minutes: mix flour, salt, yeast and water together, cover and let rise overnight at room temperature. Boom! It’s ready for you as soon as you go into the kitchen in the morning.

The recipe is enough for two pizzas; You can either cut it in half or store the extra batter in the fridge (3 to 4 days) or freezer (in a ziplock bag for 3 months).

No Knead Pizza Dough has a higher water content than most bread doughs. So if you find it too fluffy (wet) to shape, just knead in about a tablespoon of flour. Don’t overdo it though, as high water content makes the crust nice and crispy.

Then just give the dough some rest while you prepare the bacon for the topping and it should shape up more easily. Rustic looks good!

Tips and tricks for cooking the eggs

After the pizza has baked for about 10 minutes, remove it from the oven and add the eggs. If you add the eggs at the beginning, they would overcook, and we want an egg with a runny yolk. But we’re not the egg police. If you want well-done eggs, just crack them on top to start baking.

One trick you can use to get a nice presentation is to break each egg into a cup and slide it onto the top of the pizza. This gives you a lot more control over where the egg lands!

If you want to cook the eggs separately and place them on top of the baked pizza, you can do that too.

Bake the pizza until the crust is golden and the cheese is bubbling (15 to 20 minutes), then add boiled eggs. While the pizza is baking, cook the eggs—scrambled, poached, or fried—on the stovetop and place them on top once the pizza is cut into serving pieces.

Variations on breakfast pizza

  • Make It Yours: There are many variations to dress up this pizza.
  • Don’t like tomatoes with your eggs? Just leave them out!
  • Switch up the cheese: Use any melty cheese: Gouda, Swiss, Gruyere, Monterey Jack, Havarti, or Fontina are all good choices.
  • Choose a variety of meats: cooked Canadian bacon, ham, or sausage would all be good.
  • Make it vegetarian: Skip the bacon and add sliced ​​fresh tomatoes, lots of herbs, olives, cooked peppers or onions — any veggies that make sense to you. Just be careful not to overload the toppings or the pizza will end up soggy.

Time-saving breakfast pizza

You can prepare all the ingredients of the pizza the night before (prep the dough, grate the cheese, bake the bacon) to reduce the time it takes to assemble the pizza in the morning.

How to serve breakfast pizza

The pizza is best served straight from the oven with a cold glass of juice and a hot cup of coffee or tea. A bowl of fresh fruit would also be a nice addition. When it’s time for brunch, you can also add a salad.

More pizza recipes to enjoy

  • Sheet metal pizza with roasted cauliflower and vegetables
  • Homemade pepperoni pizza
  • Spicy sausage pizza
  • Homemade pizza & pizza dough
  • Tin pizza for meat lovers

Breakfast pizza with cheddar, bacon and eggs

preparation time
15 minutes

cooking time
20 minutes

Pizza Dough Rise Time
8 hours

total time
8 hrs 35 mins

4 servings

For this recipe, you can make a half batch of no-knead pizza dough that you need to make the night before, or you can use 1 pound of store-bought pizza dough.


  • vegetable oil or spray, for the baking sheet

  • 1 tablespoon meal with cerealsfor the baking sheet

  • 1/2 Recipe Let the pizza dough rise overnight without kneading or 1 lb bought in store Pizza dough

  • 6 slices (approx 6 ounces) baconcut into thirds

  • 2 tablespoon olive oil

  • 3-4 golf ball size tomatoessliced ​​(optional)

  • 2 1/2 cups (6 ounces) packed loosly grated cheddar cheese

  • 4 big eggs

  • 2 tablespoon freshly chopped basilparsley or oregano (for garnish)


  1. Preheat the oven and prepare the baking sheet:

    Preheat oven to 450°F. Lightly oil a baking sheet or spray with vegetable oil. Sprinkle lightly with cornmeal.

  2. Flatten the dough and let it rest:

    Flour a work surface. Place the pizza dough ball on top and use your hands to flatten it into a circle about 1 inch thick. Make an indentation with your fingers to spread it out better and cover with a tea towel.

    Let it rest while you cook the bacon to allow the gluten to relax for easier shaping. If you’re using no-knead dough, you may want to knead in 1 to 2 tablespoons of flour if the dough is very fluffy (wet).

  3. Cook bacon:

    In a large skillet, sear the bacon over medium-high heat for 4 to 5 minutes, or until most of the fat has come out and the bacon is beginning to turn golden but is not yet crispy. Transfer to a plate lined with kitchen paper and set aside.

  4. Shape the dough:

    Stretch the dough with your hands or use a rolling pin to roll it into a large oval about the size of your baking sheet and place on the baking sheet. It doesn’t have to fit in the corners or touch the edges of the pan; It should be a large oval (not square) that takes up most of the space on the baking sheet.

  5. Add topping to pizza dough:

    Brush the dough with olive oil using a pastry brush. Before adding the toppings, use a coffee cup to mark four 3- to 4-inch squares for the eggs. Leaving the spaces you marked for the eggs bare of pizza toppings, top the rest of the pizza with the tomatoes, bacon, and then sprinkle the cheese on top, leaving some of the bacon and tomatoes uncovered.

  6. Partially bake the pizza:

    Bake for 8 to 10 minutes or until dough is set and beginning to brown around the edges. Take the pan out of the oven.

  7. Add the eggs and put the pizza back in the oven to finish baking:

    In a cup or small bowl, crack an egg and gently slide it onto the pizza, placing it in one of the empty, non-topping spots. Repeat with the remaining eggs.

    Place the pan back in the oven and bake an additional 7 to 8 minutes or until the egg is done

  8. Serve Pizza:

    Sprinkle with herbs and cut the pizza into portion pieces. Serve hot.

nutritional information (per serving)
805 calories
47g Fat
55g carbohydrates
38g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!