If your mornings feel like a race, or if you’re tired of the same rotation of eggs and toast, it’s time to meet your new morning favorite: Easy Breakfast Pizza. This quick, crowd-pleasing dish takes everything you love about breakfast—crispy bacon, melty cheese, golden eggs—and layers it onto a perfectly baked crust. It’s brunch made easy, without the stress of flipping pancakes or managing multiple skillets.
The magic of this recipe is how adaptable it is. Whether you’re feeding a family on a busy weekend, meal-prepping for grab-and-go mornings, or hosting brunch for friends, breakfast pizza never disappoints. You can use store-bought dough, naan, or even tortillas as a base. The creamy ricotta spread keeps every bite rich, while the eggs bake up soft and jammy right on top. The result? A balanced breakfast that’s hearty, comforting, and ready in just 25 minutes.
So grab your coffee, preheat your oven, and let’s make this Easy Breakfast Pizza that will turn your kitchen into your favorite brunch spot.
Table of Contents
Why You’ll Love This Easy Breakfast Pizza
Breakfast pizza hits all the right notes—crispy, cheesy, savory, and endlessly customizable. Here’s why this version deserves a spot in your recipe rotation:
- Quick & Flexible: Perfect for store-bought dough or even naan and flatbread.
- Family-Friendly: Kids love the cheesy crust and eggs; adults love how fast it comes together.
- Balanced Meal: Protein from eggs and bacon, calcium from cheese, plus your daily veggies.
- One Pan Wonder: Easy cleanup—just one pan and parchment.
- Endlessly Adaptable: Swap toppings for your mood—veggie-loaded, spicy, or Mediterranean.
- Make Ahead: Par-bake crusts in advance for effortless brunch prep.
This is the kind of recipe that feels indulgent but fits real life. No special tools, no long prep time—just golden crust, creamy sauce, and gooey eggs baked to perfection.
Ingredients
For one 12–14 inch pizza (4–6 servings):
- 1 lb refrigerated pizza dough (or 2 large naan/flatbreads)
- 1 tbsp olive oil (plus more for brushing)
- ½ cup ricotta or whipped cream cheese (base sauce)
- ¼ cup sour cream or plain Greek yogurt
- 1 cup shredded low-moisture mozzarella
- ¼ cup grated Parmesan
- 4 large eggs (or 3 if using smaller crust)
- 4 slices bacon, cooked and crumbled (or 6 oz breakfast sausage, cooked)
- ½ small red onion, thinly sliced
- ½ red bell pepper, diced
- 1 small handful baby spinach, roughly chopped
- 1 tsp everything bagel seasoning (or ¼ tsp garlic powder + ¼ tsp onion powder + sesame seeds)
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: chopped chives, hot honey, red pepper flakes
Substitutions:
- Vegetarian: Skip the bacon and add mushrooms or roasted peppers.
- Gluten-Free: Use gluten-free crust or flatbread.
- Dairy-Free: Use vegan cheese and plant-based yogurt or cashew cream for the sauce.
Step-by-Step Instructions
- Preheat the oven & pan:
Heat oven to 475°F (245°C) with a pizza stone or inverted sheet pan inside. A hot surface gives the crust a crisp, golden bottom. - Make the “breakfast white sauce”:
Mix ricotta, sour cream, olive oil, salt, pepper, and everything bagel seasoning until smooth. This rich, tangy base replaces tomato sauce and balances the salty toppings. - Shape & par-bake:
On parchment, stretch dough to a 12–14 inch circle or rectangle. Brush edges with oil for golden color.
Slide onto the hot surface and par-bake 4–5 minutes until just puffed. (If using naan or flatbread, warm for 2–3 minutes.) - Add toppings:
Spread the sauce thinly, leaving a ½-inch border. Scatter mozzarella, Parmesan, peppers, onions, spinach, and cooked bacon or sausage evenly across the crust. - Add the eggs:
Create small wells in the toppings and carefully crack an egg into each one. - Bake:
Return to the oven for 7–10 minutes, until whites are set and yolks are still glossy and jammy. Rotate once for even baking. - Finish & serve:
Let cool for 2 minutes. Sprinkle with chives or red pepper flakes. For a sweet-salty twist, drizzle lightly with hot honey before slicing.
Pro Tip:
If you prefer firmer yolks, bake the pizza with the eggs from the start. For runny yolks, bake the pizza 6–7 minutes first, then add eggs and finish 5–6 minutes more.
How to Serve Easy Breakfast Pizza
There are endless ways to serve and style your breakfast pizza, making it perfect for brunches, casual weekends, or breakfast-for-dinner nights.
Slice it up hot, and pair it with a fresh fruit salad or mixed greens with lemon vinaigrette for contrast. The creamy, cheesy crust pairs beautifully with crisp flavors—like arugula tossed with lemon juice or sliced avocado on top.
If you’re serving a group, turn it into a brunch board: cut the pizza into squares and serve with toppings like avocado slices, salsa, red pepper flakes, and hot sauce. Guests can customize each bite.
For a cozy weekend breakfast, serve alongside roasted breakfast potatoes or a batch of Cottage Cheese Egg Muffins for an extra protein boost.
Craving a perfectly soft egg with your slice? Check out this foolproof guide to Poached Eggs for another egg-cooking method that pairs perfectly with pizza.
And for a family-style spread, don’t miss our Crack Breakfast Casserole—it complements this recipe beautifully when feeding a crowd.
Drizzle your pizza with a little garlic oil or hot honey for that extra “gourmet brunch” moment. The combination of savory cheese, jammy yolks, and sweet drizzle creates the kind of flavor that makes mornings feel special.
How to Store Easy Breakfast Pizza
Cool completely: Let the pizza rest on a wire rack to keep the crust crisp.
Refrigerate: Store slices in an airtight container for up to 3 days.
When reheating, skip the microwave—use one of these methods to preserve texture:
- Oven: 400°F (205°C) on a baking rack for 6–8 minutes.
- Skillet: Medium heat, 3–4 minutes covered (crisps the bottom, melts cheese).
- Air Fryer: 350°F (175°C) for 3–5 minutes for an ultra-crispy finish.
Freezer:
Par-bake your crust and assemble the pizza (without eggs). Let cool, then freeze on a baking sheet until solid. Wrap tightly and store up to 2 months. When ready to bake, go straight from freezer to oven at 450°F (232°C) for 10–12 minutes, then crack on eggs and finish baking until set.
Make-Ahead Tip:
- Mix your ricotta sauce up to 3 days in advance.
- Pre-cook bacon and chop vegetables up to 2 days ahead.
- Par-bake crusts and refrigerate them overnight—top and bake with eggs in the morning.
With a few smart steps, this breakfast pizza becomes a practical meal-prep option for the whole week.
Tips for Success
- Always par-bake: This prevents sogginess and ensures a crisp, bakery-style crust.
- Dry toppings: Moisture-heavy veggies (like onions or mushrooms) can make the pizza soggy. Pat them dry or sauté lightly first.
- Hot surface = crispy bottom: Always heat your pan or pizza stone before baking.
- Add eggs carefully: Crack each into a small bowl first to prevent shell mishaps.
- Cheese layering: Start with a light layer of mozzarella, add toppings, then finish with a sprinkle of Parmesan for flavor depth.
- Yolk control: Add eggs halfway through baking for runny yolks, or bake from the start for firmer eggs.
- Balance flavors: A drizzle of hot honey, sprinkle of everything bagel seasoning, or fresh herbs at the end adds brightness.
- Make it seasonal: Try roasted tomatoes in summer, sautéed kale in winter, or caramelized onions anytime.
- For kids: Use smaller crusts, skip onions and peppers, and let them pick their toppings—mini breakfast pizzas make great family projects.
- Serving upgrade: Brush crust edges with garlic butter before baking for restaurant-style flavor.
Variations of Easy Breakfast Pizza
This recipe is endlessly customizable—start with the crust and sauce base, then explore these delicious variations:
- Mediterranean Breakfast Pizza: Feta, spinach, cherry tomatoes, olives, and red onion. Finish with lemon zest and a drizzle of olive oil.
- Southwest Sunrise: Black beans, corn, chorizo, pepper jack cheese, and cilantro. Serve with avocado and a dollop of salsa.
- Veggie Lover’s Delight: Mushrooms, bell peppers, onions, spinach, and roasted zucchini. Add pesto or basil to finish.
- Meat Lover’s Morning: Layer bacon, sausage, and ham with mozzarella and provolone for extra melt.
- Smoked Salmon Brunch Pizza: Skip eggs; bake crust with cream cheese base, then top with smoked salmon, capers, and dill after baking.
- Hash Brown Crust: Swap dough for shredded hash browns mixed with egg and cheese. Press into a pan, par-bake 15 minutes, then top and bake again.
- Sweet & Savory Twist: Prosciutto, goat cheese, and fig jam with a drizzle of hot honey.
- Green Goddess: Ricotta base, asparagus, peas, and lemon zest—light, elegant, and spring-perfect.
Each version offers a unique flavor story, whether you’re in the mood for Mediterranean freshness or diner-style indulgence.
FAQs
Q1: Can I scramble the eggs instead?
Yes! Soft scramble the eggs in a pan and add them on top during the last 2–3 minutes of baking.
Q2: How do I prevent eggs from sliding off?
Create shallow wells in the toppings and crack cold eggs straight from the fridge. The cold whites set faster.
Q3: What if I don’t have ricotta?
Whipped cream cheese, herbed Boursin, or even a thin smear of pesto or marinara works beautifully.
Q4: Can I make this vegetarian or vegan?
Absolutely! Omit the bacon, use dairy-free cheese, and top with sautéed mushrooms or vegan sausage.
Q5: Can I make mini versions?
Yes—divide the dough into 4 small rounds, par-bake each 3–4 minutes, then top and bake 6–8 minutes total.
Final Thoughts
There’s something joyful about waking up to the smell of freshly baked Easy Breakfast Pizza. It captures the comfort of breakfast classics with the convenience of pizza night, blending both worlds into one warm, melty slice. Whether it’s a slow Sunday morning or a midweek dinner shortcut, this recipe makes everyday cooking feel just a little more special.
And here’s the best part—it’s impossible to mess up. With endless topping options, simple ingredients, and a forgiving bake time, you’ll have a dish that brings smiles every single time.
Serve it once, and it’ll become a weekend tradition. So preheat that oven and get ready to create your new go-to brunch masterpiece.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Easy Breakfast Pizza
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
Easy Breakfast Pizza with a creamy white base, melty mozzarella, crispy bacon (or veggies), and jammy eggs on a golden crust. Ready in about 25 minutes—perfect for brunch or brinner.
Ingredients
- 1 lb refrigerated pizza dough (or 2 large naan/flatbreads)
- 1 tbsp olive oil (plus more for brushing)
- 1/2 cup ricotta or whipped cream cheese
- 1/4 cup sour cream or plain Greek yogurt
- 1 cup shredded low-moisture mozzarella
- 1/4 cup grated Parmesan
- 4 large eggs (3 if using a smaller crust)
- 4 slices bacon, cooked and crumbled (or 6 oz breakfast sausage, cooked)
- 1/2 small red onion, thinly sliced
- 1/2 red bell pepper, diced
- 1 small handful baby spinach, chopped
- 1 tsp everything bagel seasoning (or 1/4 tsp garlic powder + 1/4 tsp onion powder + sesame seeds)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Optional finishers: chopped chives, red pepper flakes, hot honey
Instructions
1. Preheat oven to 475°F (245°C) with a pizza stone or inverted sheet pan inside.
2. In a bowl, stir ricotta, sour cream, 1 tbsp olive oil, salt, pepper, and everything seasoning until smooth.
3. On parchment, stretch dough to a 12–14 inch round. Brush rim with oil. Par-bake 4–5 minutes (2–3 minutes if using naan/flatbread—just warm through).
4. Spread the ricotta mixture thinly over the crust, leaving a 1/2 inch border. Top with mozzarella, Parmesan, peppers, onions, spinach, and bacon/sausage.
5. Create 3–4 shallow wells in the cheese and crack an egg into each.
6. Bake 7–10 minutes until whites are set and yolks are jammy (or longer for firm yolks). Rotate once for even browning if needed.
7. Rest 2 minutes. Finish with chives, red pepper flakes, or a drizzle of hot honey. Slice and serve.
Notes
Tip for runny yolks: Bake pizza 6–7 minutes, then add eggs and finish 5–6 minutes.
Dry toppings (especially onions/peppers) to avoid soggy crust.
No ricotta? Use whipped cream cheese, garlic-herb Boursin, or a thin pesto layer.
Make-ahead: Par-bake crust 4–5 minutes; cool, wrap, and refrigerate up to 24 hours. Top and bake with eggs when ready.
Serving ideas: Pair with a simple arugula salad and citrus. Great with cottage cheese on the side for extra protein.
Reheat: 400°F (205°C) on a rack 6–8 minutes; air fryer 350°F (175°C) 3–5 minutes.
Internal links:
Learn more about portable, protein-packed mornings: https://www.tastymealstodo.com/cottage-cheese-egg-muffins/
Check out foolproof yolks for topping pizza & bowls: https://www.tastymealstodo.com/poached-eggs/
Don’t miss our crowd-pleasing brunch bake: https://www.tastymealstodo.com/crack-breakfast-casserole/
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Pizza
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1–2 slices
- Calories: 360
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 185mg