This Bacon and Eggs Breakfast Pizza brings together two beloved morning classics—breakfast and pizza—into one irresistible sheet-pan meal. A tender, golden crust topped with creamy ricotta, scrambled eggs, ham, crispy bacon and plenty of melted cheese makes it an easy, crowd-pleasing way to start the day.
This recipe layers classic American breakfast flavors—bacon, ham and eggs—on a quick homemade crust. A simple ricotta-based white sauce keeps the pizza creamy without overpowering the savory breakfast ingredients. If you prefer a stronger garlic flavor, you can substitute a white garlic sauce.
The bacon is oven-baked until crisp, so there’s no need to fry it on the stove. For the crust we recommend a fast pizza dough that’s quick to make, but you can use any pizza dough you like, including store-bought crusts.
Made on a large sheet pan, this breakfast pizza yields about 12 servings—ideal for holiday mornings, brunch gatherings, or any weekend when you want an effortless dish that feeds a crowd.
Why This Recipe Works:
- Simple to prepare and sized to feed a group.
- Can be assembled ahead of time and baked in the morning.
- Savory, familiar breakfast flavors in every bite.
The Ingredient List:
What goes on a breakfast pizza? This version focuses on classic American breakfast components and a creamy ricotta spread that complements, rather than competes with, the toppings.
Use your favorite crust—fast pizza dough, sourdough, whole-grain dough, or a store-bought crust will all work.
Full ingredient list:
- Bacon (thick-cut recommended)
- Pizza dough (homemade or store-bought)
- Olive oil
- Ricotta cheese
- Garlic, minced
- Eggs
- Milk
- Ham, diced
- Colby Jack cheese, shredded
- Salt and pepper
How to Make Breakfast Pizza:
Overview of the steps:
- Cook the bacon. Bake it in the oven for easy, hands-off crisping.
- Par-bake the crust. Press the dough into a greased sheet pan, brush with olive oil and bake until lightly golden.
- Prepare the eggs and ricotta. Whisk eggs with milk and lightly scramble until just set; mix ricotta with minced garlic.
- Assemble the pizza. Spread ricotta over the warm crust, top with eggs, diced ham and shredded cheese, then arrange the bacon on top.
- Bake briefly. Return the pizza to the oven just until the cheese is fully melted and everything is warmed through.
Tips for Making Breakfast Pizza
- Cook bacon on a wire rack: Elevating the bacon lets fat drip away and allows air to circulate for crispier strips.
- Don’t overcook the eggs: Scramble them until thickened but still slightly moist; they’ll finish cooking in the oven and stay tender.
- Adjust par-bake time for thick dough: If your dough is dense or thick, add a few extra minutes when pre-baking so the crust finishes crisp and fully cooked.
This breakfast pizza delivers big flavor in each slice: crispy bacon, savory ham, fluffy eggs and melty cheese on a golden crust. It’s an easy, satisfying way to enjoy all your favorite breakfast tastes together. Enjoy!
Other Recipes You Might Like:
A savory asparagus, ham and Gouda strata makes a creamy, impressive brunch entrée. A classic Swiss cheese omelet is another quick, comforting breakfast option. For pizza lovers, a chicken and spinach pizza with white garlic sauce or a mushroom-and-goat-cheese quiche are both excellent choices for special mornings.
Bacon and Eggs Breakfast Pizza
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Ingredients
- 12 ounces thick-cut bacon
- 1 recipe Pizza dough, or store-bought pizza dough
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1 garlic clove, minced
- 6 large eggs
- 2 tablespoons milk
- 5 to 6 ounces ham, diced
- 2 cups shredded Colby Jack cheese
- salt and pepper
Instructions
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Preheat the oven to 400°F. Lightly oil a 17 x 11-inch sheet pan and set aside.
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Prepare a second baking sheet to cook the bacon. Line it with foil and set a wire rack on top so the bacon doesn’t sit in its fat.
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Bake the bacon 20–25 minutes, until it reaches your preferred crispness. Drain on paper towels.
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Press the pizza dough into the greased sheet pan. Brush with olive oil and par-bake 7–9 minutes until lightly golden.
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While the dough bakes, combine ricotta and minced garlic in a small bowl. Set aside.
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Whisk the eggs with the milk until blended.
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Heat a little oil in a nonstick skillet over medium heat. Add the eggs and cook until thickened but still slightly moist—they’ll finish cooking in the oven.
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Spread the ricotta over the warm crust and season with salt and pepper.
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Spoon the scrambled eggs over the ricotta and season again lightly with salt and pepper.
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Scatter diced ham over the eggs, then sprinkle 1½ cups of cheese. Lay the cooked bacon strips over the cheese and finish with the remaining cheese.
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Bake 5–7 minutes more, until the cheese is completely melted and everything is heated through. Slice and serve.
Notes
- Cooking the bacon on a rack helps it crisp and keeps it above the rendered fat.
- If your dough is thick, increase par-bake time so the crust finishes fully cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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