How to Make the Ultimate Breakfast Pizza
Bacon, eggs, and melted cheese on a flaky crust transform brunch into a simple delight.
There’s nothing quite like enjoying a hot slice of freshly baked breakfast pizza—a comforting pastry piled high with crispy bacon, golden hash browns, fluffy eggs, and melted cheese, all nestled on a flaky, buttery crescent dough crust. Whether you’re drumming up excitement for brunch, searching for a show-stopping breakfast-for-dinner, or planning an easy make-ahead crowd-pleaser, this breakfast pizza fits the bill. Read on for step-by-step instructions, expert tips, customizable ingredient swaps, and answers to the most common breakfast pizza questions.
Why You’ll Love This Breakfast Pizza
- Fully loaded flavor: Salty bacon, soft eggs, stretchy cheese, and crisp hash browns create a medley of breakfast favorites in every bite.
- Sheet pan convenience: It all comes together on a single pan—easy prep, easy cleanup, and easy slicing for gatherings.
- Hearty and satisfying: This pizza is perfect for feeding a hungry crowd or satisfying big appetites at breakfast, brunch, or dinner.
- Endlessly customizable: Use your family’s favorite toppings or whatever you have on hand—perfect for picky eaters.
What Is Breakfast Pizza?
Breakfast pizza takes everything you love about the morning meal—crispy potatoes, savory bacon, pillowy eggs, and gooey cheese—and bakes it onto an easy, golden crust. It’s hearty, customizable, and is just as delightful warm and fresh from the oven as it is cold from the fridge the next day. The recipe featured here uses store-bought crescent dough for a fuss-free base, but you can swap in other doughs or breads as desired .
Key Features
- Crescent roll dough for an ultra-easy buttery crust
- Crispy bacon rendered for flavor and to cook toppings
- Scattered hash browns—no peeling or grating required
- Soft scrambled eggs that stay tender in the oven
- Loads of shredded cheese, melted over everything
Ingredients: What You’ll Need
| Ingredient | Details & Tips |
|---|---|
| Crescent roll dough | One 8-ounce sheet or two regular tubes with seams pinched together |
| Bacon | About 8 slices, crispy-cooked, plus fat reserved for cooking other toppings |
| Frozen hash browns | About 2 cups; simply open the bag—no need to thaw |
| Eggs | 6 large, soft scrambled |
| Cheese | 2 cups shredded cheddar, mozzarella, or your favorite blend |
| Butter or oil | As needed if not using bacon |
| Salt & pepper | To taste |
| Optional add-ins | Breakfast sausage, ham, bell peppers, onions, hot sauce, green onions |
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper to prevent sticking and for easy cleanup .
- Prepare the crust: Unroll the crescent dough and spread it to fit your sheet pan. If using regular crescent rolls, press seams together firmly. For extra flavor, sprinkle the crust with grated Parmesan or Pecorino Romano before baking .
- Par-bake the crust: Bake for 8–10 minutes until lightly golden but not fully cooked. Remove from oven and set aside.
- Crisp the bacon: In a skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate, reserving the bacon fat in your pan.
- Cook the hash browns: Add hash browns directly to the hot baking sheet or to the bacon fat in the skillet. Cook until golden and crisp; season with salt and pepper.
- Soft scramble the eggs: Whisk eggs in a bowl. Pour into the still-hot pan with some reserved bacon fat and gently cook, stirring frequently, until just slightly underdone. Remove from heat (they’ll finish cooking in the oven).
- Assemble the pizza: On the par-baked crust, layer hash browns, soft-scrambled eggs, crumbled bacon, and a generous handful of shredded cheese. Add any extras (sausage, veggies).
- Bake until perfect: Return sheet pan to the oven for an additional 8–10 minutes, or until cheese is melted and crust is deeply golden. Slice and serve warm.
Expert Tips & Ingredient Swaps
- Alternative bases: No crescent dough? Use biscuit dough, a pre-baked hash brown crust, flatbreads, or even naan or pita for a super-speedy morning pie .
- Keep eggs soft: Under-scramble eggs slightly so they don’t overcook in the oven.
- Prep ahead: You can pre-cook bacon, sausage, or hash browns the night before and store airtight in the fridge. Par-bake the crust ahead as well, then top and bake before serving .
- Make it spicy: Add dabs of hot sauce, salsa, or a drizzle of ketchup before baking or right before serving.
- Vegetarian ideas: Sub in sautéed mushrooms, spinach, or bell peppers. Omit bacon, or use plant-based bacon/sausage if desired.
Can Breakfast Pizza Be Made Ahead?
The best breakfast pizza is built and baked fresh, as eggs are tastier when just-cooked. You can prep several components ahead of time for a smoother morning:
- Cook bacon and hash browns the night before, cool, and store in airtight containers in the fridge. Warm gently before using.
- Par-bake crust up to a day ahead. Cool completely, wrap in plastic, and store at room temperature.
- Assemble and bake the pizza just before serving for the best texture and flavor .
What others are reading
Easy Customizations
- Swap proteins: Try breakfast sausage, cubed ham, or leftover steak for bacon. Try turkey bacon or vegetarian sausage alternatives.
- Change up veggies: Add diced bell peppers, onions, mushrooms, tomatoes, or wilted greens.
- Cheese options: Cheddar, mozzarella, Swiss, pepper jack, or a blend all work well.
Serving Suggestions
- Pair with a simple fruit salad or crisp greens for a fresh brunch plate.
- Offer a toppings bar: salsa, avocado, pico de gallo, hot sauce, or sour cream.
- Leftover slices can be wrapped and refrigerated—delicious cold or briefly reheated for a speedy breakfast.
Frequently Asked Questions (FAQs)
What is the best crust for breakfast pizza?
Sheet-style crescent dough is quick, buttery, and perfectly flaky—ideal for busy mornings. Press seams together if using regular rolls. Other options include biscuit dough, prepared pizza dough, naan, or even hash browns pressed into the pan as a crust .
Can I make breakfast pizza for a crowd?
Yes! Double the recipe and use two sheet pans, or press two tubes of crescent dough into one pan for a larger pie .
How do I prevent a soggy bottom?
Pre-bake (par-bake) your crust to create a sturdy, crisp foundation. Let toppings cool slightly before adding, and avoid excess moisture from veggies or sauces.
Can I use different meats?
Absolutely. Breakfast sausage, ham, or leftover steak are all delicious on breakfast pizza. Cook thoroughly before adding as a topping .
Is it gluten-free?
No, but it can be made gluten-free using gluten-free dough or a crust of crisped hash browns bound with egg and cheese .
Breakfast Pizza Recipe Card
Ingredients
- 1 8-ounce sheet crescent roll dough (or two tubes regular, seams pinched together)
- 8 slices bacon
- 2 cups frozen shredded hash browns
- 6 large eggs
- 2 cups shredded cheddar cheese
- Butter or oil as needed
- Salt and pepper, to taste
- Optional: diced bell peppers, mushrooms, onions, hot sauce, chopped green onions
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Roll out crescent dough on the pan, press seams flat. Sprinkle with Parmesan if desired. Bake 8–10 minutes.
- In a skillet, cook bacon until crisp. Remove; reserve fat in pan.
- Add hash browns to pan; cook until golden brown, seasoning with salt and pepper.
- Soft-scramble eggs in reserved fat; cook just until barely set.
- Layer hash browns, scrambled eggs, crumbled bacon, and cheese on par-baked crust. Add extras as desired.
- Bake 8–10 minutes more, until cheese is melted and crust is golden. Slice and serve immediately.
Nutrition Highlights
Breakfast pizza is rich and hearty, thanks to eggs, cheese, bacon, and hash browns. For a lighter version, reduce cheese, use leaner meats, or pile on more veggies. Always check ingredient labels if dietary restrictions are a concern.
Breakfast Pizza Variations
- Veggie Lover’s: Use sautéed spinach, mushrooms, cherry tomatoes, and onions instead of meats.
- Tex-Mex: Add taco-seasoned sausage, chopped jalapeños, pepper jack cheese, and top with salsa and avocado.
- Classic Diner-Style: Swap for a hash brown crust and top with cheddar, sausage gravy, eggs, and a sprinkle of paprika.
- Low-Carb: Use a cauliflower crust and go heavy on eggs/veggies.
More Tips for Breakfast Pizza Success
- Always let pizza cool for a few minutes before slicing so toppings set.
- For a stringier texture, add a handful of mozzarella cheese over the cheddar layer.
- Store leftovers in an airtight container in the fridge; they reheat well or can be enjoyed cold.
- To keep the crust extra crisp, avoid overloading with wet ingredients and use a hot, preheated sheet pan.
Frequently Asked Questions (FAQs)
Q: Can I freeze breakfast pizza?
A: Yes, once baked and cooled, wrap individual slices tightly and freeze for up to 2 months. Reheat in the oven for best results.
Q: How do I make it spicy?
A: Add diced jalapeños, a shake of hot sauce, or a sprinkle of chili flakes to the toppings before baking or as a garnish after.
Q: What’s the best way to serve breakfast pizza for a party?
A: Bake on a large sheet pan, slice into squares, and serve warm from a buffet. Offer a toppings bar with hot sauce, salsa, and fresh herbs for guests to customize.
Try It Yourself!
With its golden, flaky crust and layers of breakfast favorites, this pizza is bound to become a new family classic. Experiment with mix-ins, make it ahead, or keep it classic—either way, a slice of this breakfast pizza starts any day right.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a33407092/grilled-breakfast-pizza-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43400879/breakfast-pizza-recipe/
- https://www.foodrepublic.com/1567035/store-bought-ingredient-ree-drummond-pizza/
- https://www.thepioneerwoman.com/food-cooking/recipes/a97967/breakfast-pizza/
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