This easy homemade breakfast pizza is topped with bacon, eggs, tomatoes, spinach and cheese for a satisfying meal. It’s made completely from scratch and ready in less than 30 minutes from start to finish!
Breakfast Pizza With Eggs, Bacon and Veggies
This breakfast pizza is basically a pizza topped with everything you would want on a breakfast sandwich. The topping combinations are endless! I used bacon, tomatoes and mozzarella, but it’s also great with ham or sausage, or make it meatless and add more veggies like bell peppers, mushrooms, onions, etc. The base is a tender yogurt-based crust that’s leavened with baking powder, which means it’s easy enough for a busy morning. (You may recognize this dough from my bagel recipe; I modified it to use less baking powder.) If you love savory
breakfast recipes, this is a nice change of pace from the usual eggs and bacon!
Why This Breakfast Pizza Is the Best Way to Start the Day
This breakfast pizza is so quick and easy to make from scratch thanks to my 4-ingredient pizza dough. It’s a healthy spin on a pizza, loaded with protein and it tastes delicious!
- No fuss crust. The dough comes together in minutes, with no mixer, no yeast, and no rising time.
- Protein-packed. Greek yogurt, eggs, and bacon make this a hearty and satisfying breakfast.
- Easy to customize. Swap the toppings based on your tastes or what you have on hand.
Yield: servings
Serving Size: 1 pizza
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Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
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In a medium bowl combine the flour, baking powder and salt and whisk well.
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Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
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Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
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Divide into 4 equal balls about 3-3/8 oz each.
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Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
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Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
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Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.
Last Step:
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*For gluten free I suggest Cup 4 Cup flour.
Serving: 1 pizza, Calories: 271 kcal, Carbohydrates: 27 g, Protein: 20.5 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 198.5 mg, Sodium: 568 mg, Fiber: 1.5 g, Sugar: 2.5 g
Ingredients You’ll Need
Below are the ingredients for this breakfast pizza. See the recipe card for the exact measurements.
- All-purpose or white whole wheat flour: For a gluten-free option, I suggest Cup 4 Cup flour.
- Baking powder: Gives the crust lift without waiting for the dough to rise.
- Kosher salt to season the dough.
- Non-fat Greek yogurt: Drain it if there’s any liquid on top.
- Baby spinach to help you start your day with some veggies!
- Shredded mozzarella or another cheese you like.
- Cherry tomatoes or grape tomatoes.
- Large eggs are baked right on the pizza.
- Cooked center cut bacon for smoky, savory crunch and some protein.
How to Make a Breakfast Pizza
Here’s a quick look at the process of making this breakfast pizza recipe. See the recipe card for printable directions.
- Prepare the oven and pan: Preheat the oven to 450°F and line a baking sheet.
- Mix the dough: Whisk the flour, baking powder, and salt, then stir in the Greek yogurt until crumbly.
- Knead and divide: Knead the dough briefly on a lightly floured surface until it’s tacky, then divide into four equal balls.
- Roll the crusts: Roll each ball into a thin oval and place on the baking sheet.
- Add the toppings: Layer on the spinach, cheese, and tomatoes, leaving space for the egg. Gently crack an egg onto each pizza, then add the bacon.
- Bake until set: Bake for 10 to 12 minutes, or until the crust is golden and the eggs are just set. Season with salt and pepper, then serve.
Tips for Success
- Adjust how the eggs are cooked: As written, the egg yolks are pretty firm. If you want them runnier, I suggest baking the crust a few minutes ahead before adding the egg. Or if you prefer scrambled eggs, cook them on the stove first before adding to the dough. (You can also use these High-Protein Scrambled Eggs with Cottage Cheese for more protein.)
- Keep the crusts from sticking: Use a Silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet.
- Don’t use regular yogurt: Greek yogurt is a MUST or your dough will be too sticky. If there’s any liquid in the yogurt be sure to drain it. I tested this recipe with Fage and Stonyfield Greek and both worked great.
- Add more flour if needed: If your dough is sticky, add more flour. Sometimes if your kitchen is humid, you need a bit more.
- Swap in self-rising flour: To make breakfast pizzas with self rising flour, omit the salt and baking powder.
- Prep the dough ahead of time: You can make the dough ahead, wrap it with plastic, and keep refrigerated for 3 to 4 days. Be sure to let it get back to room temperature before baking or the crust will blow up like a balloon.
Storage and Reheating
- Refrigerator: Store leftover breakfast pizza in an airtight container in the refrigerator for up to 3 days. (I don’t recommend freezing leftovers.)
- To reheat: Warm in a 375°F oven or toaster oven until heated through. Avoid the microwave to keep the crust crisp.
