The Daily Plate

20-Minute Breakfast Pizza

This 20-minute breakfast pizza turns brunch into a party: a crisp, golden crust loaded with fluffy scrambled eggs, smoky bacon, and bubbly melted cheese, finished with fresh green onions. It slices like a dream and feeds a crowd with almost no effort. For another crowd-pleasing bake, try our Easy Breakfast Casserole.

Breakfast pizza topped with scrambled eggs, bacon, melted cheese and green onions, a slice being lifted
Prep time10 min
Cook time12 min
Total22 min
Yield8 slices
CuisineAmerican
📌 Pin it

🪵Ingredients

  • 1 lb store-bought pizza dough, room temperature
  • 8 large eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • 6 slices bacon, cooked and crumbled
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 2 green onions, thinly sliced
  • Salt and black pepper, to taste

👩‍🍳Instructions

  1. Heat the oven. Place a pizza stone or inverted baking sheet inside and preheat to 475°F (245°C) for at least 20 minutes.
  2. Stretch the dough. On a floured surface, stretch the dough into a 12-inch round. Brush with olive oil and sprinkle with garlic powder.
  3. Par-bake. Bake the bare crust 5 minutes until just set and lightly golden — this keeps the bottom crisp under the eggs.
  4. Scramble soft. Whisk the eggs with milk, salt, and pepper. Scramble in butter over medium-low heat until just barely set and still glossy (they finish in the oven).
  5. Top and finish. Scatter the mozzarella over the crust, add the soft eggs and bacon, then the cheddar. Bake 6–8 minutes until the cheese bubbles.
  6. Serve. Shower with green onions, slice, and serve immediately while the cheese is melty.

💡 Breakfast pizza smarts

Undercook the scrambled eggs on purpose — they’ll finish in the oven and stay creamy instead of rubbery. Par-baking the crust is the crisp-bottom secret. Swap toppings freely: sausage, peppers, mushrooms, or a drizzle of hot honey all work.

Common questions

Can I use crescent dough instead?

Yes — press the seams together on a baking sheet and bake at 375°F for 8 minutes before topping. It’s softer but delicious.

Can I make it ahead?

Par-bake the crust and cook the toppings a day ahead; assemble and bake fresh in 8 minutes. Scrambled eggs reheat fine on the pizza.

How do I keep the crust from getting soggy?

Par-bake the bare crust first and don’t overdo wet toppings. A hot oven (475°F) sets the bottom fast.

Can I crack whole eggs on top instead?

Yes — skip the scramble, top the par-baked crust with cheese, then crack 4–6 eggs on top and bake 8–10 minutes until the whites set.

Cheesy breakfast pizza with egg and bacon toppings close-up
Save for later

Love this recipe?

Save it to your "Healthy Breakfast Ideas" board so a fun weekend brunch is always 20 minutes away.

📌 Pin it for later