Breakfast Pizza with Sausage, Bacon, and Scrambled Eggs
This breakfast pizza is the most fun breakfast there is! Easy to make with a pre-made crust, this pizza is loaded with bacon, sausage, eggs, and cheese. It's sure to become everyone's favorite breakfast, and you can make it gluten free or low carb easily.
Yield: slices
Equipment
- Large skillet
- Plate lined with paper towels
- Large cookie sheet or pizza pan
- Pastry brush
- Cheese grater
- whisk
Ingredients
- 6 slices bacon
- ½ pound breakfast sausage mild or hot
- 1 12-inch pre-made pizza crust see Notes
- 1 tablespoon olive oil
- 1 clove garlic finely minced
- 6 large eggs
- 2 tablespoons milk of choice see Notes
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup freshly shredded cheddar cheese divided
- 1 cup freshly shredded mozzarella divided
- 1 green onion thinly sliced
- cherry tomatoes halved, optional, for garnish
Instructions
- Preheat oven to 400° Fahrenheit. While oven preheats, fry bacon in large skillet until fully cooked, but not too crispy since it will continue cooking in oven. Transfer cooked bacon to plate lined with paper towels to drain. Set aside.
- Add breakfast sausage to same skillet. Cook until sausage is browned and crumbled, then drain grease and set skillet & sausage aside.
- Place pre-made pizza crust on cookie sheet or pizza pan (or round pizza stone if you have one). Use pastry brush to liberally brush crust with olive oil and minced garlic. Place baking sheet in preheated oven and bake 8 minutes or until just golden.
- While pizza crust pre-bakes, chop or crumble bacon into very small pieces and shred cheese if you haven't already. Wipe any remaining grease out of skillet, then heat skillet over medium heat.
- Break eggs into skillet and whisk well. Continue whisking while slowly pouring in milk and water. Add salt and pepper, then scramble eggs until liquid is gone. Eggs should still be very soft.
- Spread soft scrambled eggs on baked pizza crust, leaving narrow border around outside edge of crust.
- Top scrambled eggs with ½ cup shredded cheddar and ½ cup shredded mozzarella, then add crumbled bacon and sausage and top with remaining cheeses. Sprinkle green onions over cheese.
- Return pizza crust to oven and bake another 5 to 8 minutes, until cheese is melted and gooey. Remove from oven, garnish with cherry tomatoes if desired, slice, and serve.
Notes
- Pizza Crust: You can make this pizza with cauliflower crust, gluten-free crust, low-carb crust, etc. If you're using a frozen pre-made crust, make sure to thaw it completely first.
- Milk: If you don't have or don't want to use milk, replace it with 2 tablespoons water (plus the 2 tablespoons of water the recipe calls for, making 4 tablespoons water total).
- Leftovers: Refrigerate leftover pizza in an airtight container up to 4 days. Reheat in the oven, covered with foil, for 20 minutes at 350°F, or in the air fryer, without foil, for 6 minutes at 350°F.
- Make it Dairy Free: Replace the milk with 2 tablespoons water and use dairy-free cheese.
- Make it Paleo: Use a paleo pizza crust (I have a recipe for one here), replace the milk with water, and use paleo-friendly cheese alternatives, bacon, and sausage.
- If you'd like a little sauce on your breakfast pizza, an easy hollandaise would be perfect! Make it in the microwave while the pizza bakes, then drizzle it over the top of the pizza before you slice it.
Nutrition
Serving Size: 1slice | Calories: 466cal | Protein: 23g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 956mg | Potassium: 191mg | Total Carbs: 26g | Fiber: 1g | Sugar: 1g | Net Carbs: 25g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 3mg