This scrumptious Breakfast Pizza is loaded with crispy bacon, browned pork sausage, sweet red bell pepper, scallions, scrambled eggs and oodles of cheddar and Pepper Jack Cheese.
This is one of our all time favorite family breakfasts and one of my personal favorites because I can brown the sausage and cook the bacon in advance. For a full and satisfying brunch I love to serve this with Fruit Salad, Seven Layer Salad, and Strawberry Mimosas.
How to make Breakfast Pizza
Start by lightly oiling a 10×15 inch rimmed baking sheet. Then work your pizza dough evenly by pressing gently with your fingers and hands. It may take a little time to work the pizza dough out as it has a tendency to pull back from the sides. Once it seems to be staying put use your hands to tuck and push a little of the dough up against the side of the baking sheet creating a crust or edge. Then bake in the oven for about 8 minutes.
Meanwhile cook the scrambled eggs in a large nonstick skillet over low heat. Be sure to slightly undercook the eggs as they are cooked again in the oven. Top the eggs with cheese, cooked bacon, browned sausage, red pepper and scallions. Place back in the oven and bake for 10-12 minutes turning on the broiler the last 1-2 minutes. Rotate the baking sheet several times during the broiling process and stay close by as I have always found broilers somewhat unpredictable especially on older stoves.
Recipe notes and tips
- Many grocery stores and bakeries sell ready made pizza dough. If your time is limited and mine often is than this is a real blessing. You can also use refrigerated pizza crust in the can.
- Feel free to cook your bacon and sausage in advance and store in an airtight container in the refrigerator until ready to assemble.
- Undercook your scrambled eggs by cooking on low and cutting off the heat early. The idea is to just have them set enough to hold up on the pizza dough.
- Feel free to use an type of good pizza melting cheese such as mozzarella, cheddar, provolone, Gouda, and Baby Swiss. Have fun and mix it up with whatever cheese you love.
- The broiler adds a nice touch that sometimes the regular oven temperature will not produce. However broilers can be very unpredictable so stay close by and rotate the baking sheet several times.
- Store leftovers in a storage bag in the fridge for up to 3 days or in a freezer bag frozen for up to 2 months. Reheat at a 50% power for 1 – 1 1/2 minutes or until warm.
More topping ideas
- Mushrooms
- Pickled Jalapenos
- Diced Tomatoes
- Smoked Ham
- Green or Orange Bell Pepper
- Baby Spinach
- Vidalia Onion
Working with homemade pizza dough
Stretching pizza dough can sometimes be challenging but with a few simple tips anyone can master the task or at least make it presentable. Remove the dough from the refrigerator and place in an oiled bowl. Cover and let it warm for about an hour. Gluten is much easier to work with when the dough is warm. Then press and pat your dough out. You can lift one side of the dough letting it stretch naturally. Place in the baking sheet and working with your hands work the dough out. If it shrinks back come back in a few minutes and rework it.
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PrintBreakfast Pizza
This fun and tasty Breakfast Pizza combines crispy bacon, sausage, sweet peppers and onions on a fresh baked pizza crust all topped with oodles of melted provolone and Pepper Jack Cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 slices 1x
- Category: breakfast
- Method: bake
- Cuisine: American
Ingredients
- pizza dough (homemade or store bought)
- 2 tablespoons olive oil
- 8 eggs
- 2 tablespoons cool water
- 1 1 /2 tablespoons butter
- 1 1/4 cups shredded provolone
- 1 cup shredded Pepper Jack Cheese
- 6 slices bacon cooked crispy coarsely chopped
- 1/2 lb bulk pork sausage browned
- 1/2 red pepper finely diced
- 3 scallions chopped
Instructions
- Preheat oven to 425 degrees. Oil a 10×15 inch rimmed baking sheet.
- Work your pizza dough around the baking sheet by pressing gently with your fingers and hands. It may take a little time to work the pizza dough out as it has a tendency to pull back from the sides. Once it seems to be staying put use your hands to tuck and push a little of the dough up against the side of the baking sheet creating a crust. Bake in the oven for 7-8 minutes.
- Meanwhile beat the eggs and water together. Melt butter in a large nonstick skillet over low heat. Add eggs and cook slowly rotating them gently with a spatula. Be sure to slightly undercook the eggs as they are cooked again in the oven.
- Top the eggs with both cheeses, cooked bacon, browned sausage, red pepper and scallions.
- Place back in the oven for 10-12 minutes; turning on the broiler the last 1-2 minutes. Rotate the baking sheet several times during the broiling process and stay close by as I have always found broilers somewhat unpredictable.
Notes
- Many grocery stores and bakeries sell ready made pizza dough. If your time is limited and mine often is than this is a real blessing. You can also use refrigerated pizza crust in the can.
- Feel free to cook your bacon and sausage in advance and store in an airtight container in the refrigerator until ready to assemble.
- Undercook your scrambled eggs by cooking on low and cutting off the heat early. The idea is to just have them set enough to hold up on the pizza dough.
- Feel free to use an type of good pizza melting cheese such as mozzarella, cheddar, provolone, Gouda, and Baby Swiss. Have fun and mix it up with whatever cheese you love.
- The broiler adds a nice touch that sometimes the regular oven temperature will not produce. However broilers can be very unpredictable so stay close by and rotate the baking sheet several times.
- Store leftovers in a storage bag in the fridge for up to 3 days or in a freezer bag frozen for up to 2 months. Reheat at a 50% power for 1 – 1 1/2 minutes or until warm.
Keywords: how to make breakfast pizza, homemade breakfast pizza, sausage breakfast pizza, school breakfast pizza
