Save This breakfast pizza brings together everything I love about a leisurely weekend morning—the buttery smell of scrambled eggs, stretchy cheese hot from the oven, and the savory comfort of pizza in each bite. It is fast enough for a special weekday breakfast yet feels festive enough to impress guests at brunch.
I started making this when my kids wanted pizza for breakfast but also eggs. That first experiment has become a comforting ritual for our family, especially on snowy days.
Ingredients
- Prepared pizza dough: About 300 grams Look for a dough that feels soft and springs back when poked—fresh bakery or refrigerated doughs tend to bake up golden and crisp
- Olive oil: Adds flavor and helps the crust brown Choose a fruity extra virgin for best results
- Large eggs: Six eggs supply plenty of protein but the key is freshness Bright yolks make for fluffier scrambled eggs
- Whole milk: Makes the eggs extra creamy Any rich milk will work
- Salt and black pepper: Essential for seasoning everything I favor freshly cracked pepper for its punch
- Unsalted butter: Gives scrambled eggs their silky texture
- Shredded mozzarella cheese: For that iconic pizza stretch Buy whole-milk blocks and shred at home for the best melt
- Shredded cheddar cheese: Brings sharpness and a golden hue Choose a good aged cheddar
- Cooked breakfast sausage or bacon (optional): Hearty and savory Use quality meat or swap for your favorite veggie alternative
- Diced bell pepper: Brings a sweet juicy crunch Choose firm peppers with shiny skin
- Thinly sliced red onion: Provides gentle bite and color Look for onions that feel heavy for their size
- Chopped chives or green onions: Fresh and zippy Finishing touch for flavor and a pop of green
Instructions
- Make the Crust:
- Roll out your prepared pizza dough on a lightly floured surface until it forms a twelve inch circle. Place the dough on a parchment lined baking sheet or pizza stone then brush the surface evenly with olive oil. Par baking the crust for five minutes at high heat sets the stage—it keeps the base from getting soggy later.
- Prepare the Scrambled Eggs:
- Crack six eggs into a medium mixing bowl then pour in whole milk followed by salt and black pepper. Whisk vigorously until completely blended and airy. In a nonstick skillet over medium heat melt unsalted butter. Add the egg mixture and stir nonstop with a spatula until the eggs are just set but still very soft. Remove the pan from heat—carryover heat will finish the eggs as they bake.
- Top the Pizza:
- Evenly spread your freshly scrambled eggs over the pre baked crust making sure to reach the edges. Sprinkle both mozzarella and cheddar cheeses in a generous layer over the eggs. Distribute crumbled cooked sausage or bacon if using as well as diced bell pepper and thinly sliced red onion across the top.
- Bake Until Golden:
- Slide the pizza back in the oven and bake for eight to ten minutes. Watch closely—the cheese should be bubbling and lightly browned and the crust crisp and golden along the edge.
- Finish and Serve:
- When the pizza is done immediately sprinkle with chopped chives or green onions for a burst of freshness. Let it rest for a minute slice into wedges and serve hot while the cheese stretches with every bite.
Save I love topping mine with bright green onions—the pop of color always reminds me of the first time my kids helped me make this and piled on every fresh herb they could find.
Storage Tips
Wrap leftover pizza tightly in foil or store in an airtight container. The slices keep in the fridge for up to three days. Reheat on a skillet or in the oven for a crisp base and gooey cheese. If freezing let slices cool completely before wrapping—I like to separate them with parchment so they never stick.
Smart Ingredient Swaps
No mozzarella Just use extra cheddar or even Monterey Jack. For a gluten free version seek out a prepared gluten free crust. More veggies are always welcome—try baby spinach sliced mushrooms or small cherry tomatoes.
Serving Suggestions
Pair with a light fruit salad or citrus slices for contrast. This pizza also tastes great with a drizzle of hot sauce salsa or a spoonful of creamy avocado while still warm. For brunch I sometimes serve it alongside a green salad tossed in a bright vinaigrette.
A Little History
Breakfast pizza is a modern take on two iconic comfort foods bringing the Italian American pizza tradition to the breakfast table. In the US it started appearing at pizzerias in the late 1980s—since then morning pizzas have become a favorite at diners and family kitchens alike.
Seasonal Adaptations
Toss on sautéed asparagus and herbs in spring Add summer cherry tomatoes and fresh basil for a lighter bite Pile on roasted butternut squash and caramelized onions in autumn
Success Stories
I have heard from friends who make this every Sunday for family breakfast night and one neighbor who preps a double batch and sends slices in her kids lunchboxes. That first morning when we topped ours with a little salsa and everyone cheered is still my favorite breakfast memory.
Freezer Meal Conversion
Let baked pizza slices cool to room temperature and wrap each in plastic then foil. Store in a zip top bag in the freezer for up to two months. To serve bake straight from frozen on a baking sheet for ten to fifteen minutes at 175 degrees Celsius until hot and bubbly.
Save This breakfast pizza is the perfect start to a cozy weekend or a cheerful brunch. Enjoy each slice while the cheese is still warm and stretchy.
Recipe FAQ
- → Can I prepare the dough ahead of time?
Yes, you can make the dough in advance and refrigerate it overnight. Bring it to room temperature before baking.
- → What cheeses work best for this pizza?
Mozzarella and cheddar provide great melt and flavor, but you can use Monterey Jack or provolone as alternatives.
- → How do I keep scrambled eggs soft on the pizza?
Cook the eggs just until barely set; they will finish cooking in the oven, staying soft and creamy.
- → Is this dish suitable for vegetarians?
Yes, omit sausage or bacon and add vegetables like mushrooms or spinach for a vegetarian-friendly option.
- → How should leftovers be stored?
Allow the pizza to cool, then store in an airtight container in the refrigerator for up to 2 days. Reheat before serving.