Breakfast Pizza Scrambled Eggs Cheese (Printable)

Fluffy eggs, melted cheese, and a crisp crust come together for a delicious morning dish. Customize toppings to taste.

# Components:

→ Pizza Base

01 - 1 prepared pizza dough (approximately 10 ounces)
02 - 1 tablespoon olive oil

→ Scrambled Eggs

03 - 6 large eggs
04 - 1/4 cup whole milk
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1 tablespoon unsalted butter

→ Toppings

08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup shredded cheddar cheese
10 - 1/2 cup cooked breakfast sausage or bacon, crumbled (optional)
11 - 1/2 cup diced bell pepper
12 - 1/4 cup thinly sliced red onion
13 - 2 tablespoons chopped chives or green onions

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly oil a pizza stone.
02 - Roll out the pizza dough into a 12-inch circle and transfer to the prepared sheet. Brush evenly with olive oil.
03 - Bake the crust for 5 minutes to set. Remove from oven and set aside.
04 - In a mixing bowl, whisk eggs, milk, salt, and black pepper until blended.
05 - Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture and scramble gently until just set but still soft. Remove from heat.
06 - Evenly spread the scrambled eggs over the parbaked crust.
07 - Distribute mozzarella and cheddar cheeses evenly over the eggs.
08 - Scatter sausage or bacon (if using), diced bell pepper, and sliced red onion over the cheese.
09 - Return pizza to oven and bake for 8 to 10 minutes, or until cheese is melted and bubbly and crust is golden brown.
10 - Remove from oven. Top with chives or green onions, slice, and serve immediately while hot.

# Expert Advice:

01 -
  • Ready in well under 40 minutes
  • Endlessly customizable with whatever breakfast favorites you have on hand
  • Perfect for using up odds and ends in the fridge
  • Kid-friendly and satisfying
02 -
  • High in protein and keeps you full until lunch
  • Freezes surprisingly well for meal prep
  • One of the best ways to use up leftover veggies
03 -
  • Do not underbake the crust—those five minutes at the start make all the difference for a sturdy base.
  • Always take eggs off the heat when slightly underdone. They finish cooking in the oven and stay soft and tender.
  • Shred your own cheese for better melting and flavor. Pre shredded cheese often has anti caking agents that can make it dry and tough.

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