Breakfast Pizza Recipe

This Easy Breakfast Pizza recipe comes together quickly and has minimal ingredients. It’s a huge family favorite and great for a crowd!

The Best Breakfast Pizza (+Video)

This Easy Breakfast Pizza recipe comes together quickly and has minimal ingredients. It’s a huge family favorite and great for a crowd!

Prep: 20min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 208 kcal, Carbohydrate 3 g, Protein 12 g, Fat 16 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 160 mg, Sodium 698 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 13.8 ounce tube refrigerated pizza crust
• 2 Tablespoons olive oil
• 8 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup milk
• 2 Tablespoons salted butter
• 15 ounce can Libbys Country Sausage Gravy
• 2 cups shredded Colby jack cheese
• 1/2 cup real bacon pieces

Instruction:

1. Preheat oven to 425F degrees. Spray a large baking sheet (10″x 15″) with nonstick cooking spray.
2. Spread the 13.8 ounce tube refrigerated pizza crust into the pan. Stretch it out to all the edges. Brush 2 Tablespoons olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)
3. Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.
4. While crust is baking, start making the scrambled eggs. In a medium-sized bowl, add 8 large eggs, 1 teaspoon salt, 1/2 teaspoon pepper and 1/3 cup milk. Whisk eggs really well for at least 2 minutes to combine.
5. Preheat a pan on low to medium heat. Add 2 Tablespoons salted butter. Once butter is melted, pour in the egg mixture. Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off heat.
6. When crust is ready, remove it from the oven. Spread 15 ounce can Libbys Country Sausage Gravy evenly over the crust.
7. Top the sausage gravy with scrambled eggs. Then top the eggs with 2 cups shredded Colby jack cheese. Finally, sprinkle 1/2 cup real bacon pieces evenly over the cheese.
8. Place baking pan back into the oven (middle rack) and cook at 425F degrees for another 6-7 minutes until everything is warmed through and cheese is melted.
9. Slice into 12 slices. Then serve while warm.

Bacon Breakfast Pizza

I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland

Prep: 15min

Total: 30min

Yield: 8 servings.

Nutrition Facts: calories 352 calories, Fat 20g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 842mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

Ingredients:

• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil, divided
• 6 large eggs
• 2 tablespoons water
• 1 package (3 ounces) bacon bits
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Instruction:

Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.

Breakfast Pizza

Pizza for breakfast? No cold, old slices here. This pizza features soft-scrambled eggs in a creamy sauce topped with sausage, peppers, onions… whatever your favorite omelet topping! Sharp cheddar cheese adds tang, and mozzarella gives that stretch and pull we love. Treat the family this weekend and make pizza… for breakfast!

Prep: 30min

Total: 1

Yield: 1 large pizza

Ingredients:

• one batch of pizza dough regular Pizza Crust OR Whole Wheat Crust
• 8 ounces (227g) breakfast sausage
• 1/2 cup (71g) diced onion
• 1/2 cup (71g) diced peppers red or green your choice
• 3 tablespoons (43g) butter
• 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk or half-and-half
• 4 to 6 large eggs farm-fresh if you can get them
• 1 cup (113g) shredded sharp cheddar cheese
• 1 cup (113g) shredded mozzarella cheese

Instruction:

Roll or pat out your pizza dough to a 14″ circle or 12″ x 16″ rectangle. Set aside while you prepare the filling. Letting your pizza crust rise a bit before topping will give you fuller, more bready crust. If you prefer thin crust, skip the rise and roll your crust just before topping., In a large sauté pan, cook the onions and peppers in a touch of butter or oil until they begin to soften. Add the sausage, breaking it up with a spatula as you go. Cook until the sausage is cooked though but not browned. Drain the mixture of excess fat and set aside to cool slightly., In the same pan, cook the 3 tablespoons of butter and 3 tablespoons of flour for about 4 minutes; don’t allow to brown. Remove the pan from the heat and whisk in 1 cup milk or half-and-half. Return to the heat and cook until the sauce begins to thicken., Crack the eggs into the sauce and whisk in well. Continue to cook the eggs until soft set. Avoid overcooking; this will make the eggs rubbery., Spread the egg mixture over the crust, and top with the sausage mixture, spreading evenly. If you have more eggs than pizza, save for another day rather than risk a soggy crust. Top with both cheeses., Bake the pizza in a preheated 400°F oven for 15 to 18 minutes, until well-browned and bubbly.

Egg & Bacon Breakfast Pizza YouTube

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