Breakfast Pizza
Get a hearty breakfast on the table in 45 minutes with this easy bacon and egg breakfast pizza recipe.
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- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 slices thick-cut bacon (9 ounces total)
- 1 (13.8-ounce) tube refrigerated pizza crust (such as Pillsbury)
- 3 tablespoons unsalted butter, divided
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/2 cup chopped green bell pepper (from 1 small bell pepper)
- 3/4 teaspoon fine salt, divided
- 1/4 teaspoon crushed red pepper
- 6 large eggs
- 1/2 cup heavy whipping cream
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground black pepper 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese
- Sliced scallions
Instructions
- 1
Gather the ingredients. Preheat the oven to 425 F.
- 2
Line a large rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices on the rack (do not overlap).
- 3
Bake in the preheated oven until cooked through and crisp, 16 to 20 minutes. Transfer the bacon to a paper towel-lined plate to drain. Let cool for 5 minutes. Chop bacon into large bite-size pieces and set aside.
- 4
Unroll pizza crust onto a 15- x 10-inch jelly roll pan or large sheet pan, gently stretching it to fit all the way to the edges.
- 5
Bake the crust in the preheated oven until lightly golden, about 8 minutes. Remove from the oven and set aside.
- 6
While the crust is baking, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onions, peppers, 1/4 teaspoon of the salt, and crushed red pepper; cook, stirring occasionally, until softened, about 5 minutes. Transfer onion mixture to a small bowl and set aside. Do not wipe skillet clean.
- 7
Whisk together the eggs, cream, remaining 1/2 teaspoon salt, and black pepper until well combined.
- 8
Melt the remaining 2 tablespoons butter in the same skillet over low heat. Add the egg mixture and cook, stirring constantly, until the eggs just begin to set and hold their shape, about 5 minutes (eggs should not be fully cooked through, they will continue to cook in the oven).
- 9
Sprinkle the cheddar and mozzarella evenly over the par-baked crust, leaving a 1/2-inch border. Scatter the onion and pepper mixture over the cheese. Spoon the eggs evenly over the onion and pepper mixture, and sprinkle with chopped bacon.
- 10
Return the pizza to the oven and bake until the cheese is melted and the crust is golden brown, 6 to 8 minutes. Remove the pizza from the oven and garnish with the sliced scallions, if desired. Serve hot. This recipe was developed by Nicole Hopper