This easy-to-make breakfast pizza is topped with bacon, eggs, tomatoes, spinach, and cheese for a satisfying meal. It’s made entirely from scratch and ready in less than 30 minutes from start to finish!
Breakfast pizza with eggs, bacon and veggies
This breakfast pizza is basically a pizza topped with everything you’d want in a breakfast sandwich. The topping combinations are endless! I used bacon, tomatoes and mozzarella, but it’s also great with ham or sausage, or make it meatless and add more veggies like bell peppers, mushrooms, onions, etc. The base is a soft yogurt-based crust that’s leavened with baking powder, which means it’s easy enough for a busy morning. (You may recognize this dough from my Bread recipe; I’ve modified it to use less baking powder.) If you like salty foods
Breakfast Recipes This is a nice change of pace from the usual eggs and bacon!
Why this breakfast pizza is the best way to start the day
This breakfast pizza is quick and easy to make from scratch thanks to our 4-ingredient pizza dough. It’s a healthy pizza, full of protein, and tastes delicious!
- No fuss crust. The dough comes together in minutes, with no mixer, yeast or proofing time.
- Packed with protein. Greek yogurt, eggs, and bacon make this breakfast delicious and satisfying.
- Easy to customize. Swap out the toppings based on your taste or what you have on hand.
fruit: Shares
Serving Size: 1 Pizza
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Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with a silicone liner or spray with oil if using parchment paper.
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In a medium-sized bowl, put the flour, baking powder, and salt, and whisk them well.
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Add the yogurt and mix with a fork or spoon until well combined, it looks like small crumbs.
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Lightly flour the work surface and remove the dough from the bowl, kneading several times until sticky, but not sticky, about 20 turns (it should not leave the dough on your hand when you pull it away).
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Divide into 4 equal balls about 3-3/8 ounces each.
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Lightly flour a work surface and rack, roll the dough into thin ovals about 7 to 8 inches in diameter and place on the prepared baking sheet.
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Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently crack an egg into the middle of each dough and finish with the bacon.
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Bake for 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.
Final step:
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*For gluten-free I suggest 4 cups flour.
Submission: 1 Pizza, Calories: 271 Kcal, Carbohydrates: 27 g, protein: 20.5 g, fat: 9 g, Saturated fat: 4 g, Cholesterol: 198.5 mg, Sodium: 568 mg, Fiber: 1.5 g, sugar: 2.5 g
Components you will need
Here are the ingredients for this breakfast pizza. See recipe card for exact measurements.
- Whole-wheat or white all-purpose flour: For a gluten-free option, I suggest 4 cups flour.
- baking powder: Gives the crust a lift without waiting for the dough to rise.
- Kosher salt To season the dough.
- Fat-free Greek yogurt: Drain it if there is any liquid on top.
- Baby spinach To help you start your day with some vegetables!
- Grated mozzarella Or another cheese you prefer.
- Cherry tomatoes Or grape tomatoes.
- Large eggs It is baked directly on the pizza.
- Bacon pieces cooked in the middle For a delicious smoky flavor and some protein.
How to make breakfast pizza
Here’s a quick look at the process of making this breakfast pizza recipe. See recipe card for printable directions.
- Preparing the oven and pan: Preheat the oven to 450°F, and prepare a baking sheet.
- Mixing the dough: Whisk the flour, baking powder and salt, then add the Greek yogurt until crumbly.
- Knead and divide: Knead the dough briefly on a lightly floured surface until it becomes sticky, then divide it into four equal balls.
- Peel wrap: Shape each ball into a thin oval shape and place it on the baking tray.
- Add layer: Place a layer of spinach, cheese and tomatoes, leaving room for the egg. Gently crack an egg onto each pizza, then add the bacon.
- Bake until done: Bake for 10 to 12 minutes, or until crust is golden and eggs are set. Season with salt and pepper then serve.
Tips for success
- Adjust the cooking method for eggs: As written, the yolk is very firm. If you want it more runny, I suggest baking the crust a few minutes before adding the egg. Or if you prefer scrambled eggs, cook them on the stove first before adding them to the dough. (You can also use these high-protein scrambled eggs with cheese for more protein.)
- Keep peels from sticking: Use silpat paper or oiled parchment paper to prevent it from sticking to the baking sheet.
- Do not use plain yogurt: Greek yogurt is a must otherwise the dough will become too sticky. If there is any liquid in the yogurt, be sure to drain it. I’ve tested this recipe with Fage and Stonyfield Greek and they both work great.
- Add more flour if necessary: If the dough is sticky, add more flour. Sometimes, if your kitchen is humid, you need a little more.
- Replace with self-raising flour: To make breakfast pizza using self-raising flour, omit the salt and baking powder.
- Prepare the dough in advance: You can prepare the dough in advance, wrap it in plastic and keep it in the refrigerator for 3 to 4 days. Make sure to allow it to return to room temperature before baking or the crust will pop like a balloon.
Storage and reheating
- refrigerator: Store leftover breakfast pizza in an airtight container in the refrigerator for up to 3 days. (I don’t recommend freezing leftovers.)
- To reheat: Heat in a 375°F oven or toaster oven until heated through. Avoid using the microwave to keep the crust crispy.
