This Easy Breakfast Pizza recipe comes together quickly and has minimal ingredients. It's a huge family favorite and great for a crowd!
THE BEST BREAKFAST PIZZA
This recipe for Breakfast Pizza has been a favorite of ours for many years. It is perfect for a crowd or for a big family. You can whip this recipe up fairly quickly and easily. Set the pizza out for everyone to serve themselves along with some fruit and orange juice and you have a delicious meal. This bacon, egg and cheese breakfast pizza is sure to become one of your new favorite breakfast recipes!
TIPS FOR MAKING BREAKFAST PIZZA:
- You can use a homemade pizza dough for this recipe or a store bought pizza dough ball. This can be made in a more traditional round shape if you prefer.
- Two cans of crescent roll dough sheets can be used instead of the pizza dough. Just make sure you push the seams together really well.
- I really like Libby's Country Sausage Gravy in this recipe. It adds so much flavor. If you can't find this canned sausage gravy, you can always purchase a packet of white pepper gravy and make it per the packet's instructions.
- Use any shredded cheese you enjoy. Cheddar cheese, mozzarella, gouda and pepper jack are all good options.
- With most recipes, bacon should be measured with your heart. It's like garlic. Use as little or as much as you like!
- Speaking of bacon, you can fry up some slices of bacon and crumble them. I like the ease of using store bought real bacon pieces. You can usually find the packets of bacon near where the other salad toppings are located in your grocery store.
- Don't scramble your eggs too fast! This is a huge mistake for most cooks when it comes to scrambling eggs. If they cook too fast they turn out rubbery. Just cook them gently at a low to medium heat in a nonstick pan. Gently scrape the bottom and the sides of the pan with a wooden or plastic spatula and move them around as they cook. You want the eggs to be softly scrambled.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
refrigerated pizza crust
olive oil
large eggs
salt & pepper
milk
salted butter
Libby's Country Sausage Gravy
shredded Colby jack cheese
bacon
HOW TO MAKE THE BEST BREAKFAST PIZZA RECIPE:
Preheat oven to 425F degrees. Spray a large baking sheet (10"x 15") with nonstick cooking spray. Spread the pizza crust into the pan. Stretch it out to all the edges. Brush olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)
Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.
While crust is baking, start making the scrambled eggs. In a medium-sized bowl, add eggs, salt, pepper and milk. Whisk eggs really well for at least 2 minutes to get it combined.
Preheat a pan on low to medium heat. Add butter. Once butter is melted, pour in the egg mixture. Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off heat.
When crust is ready, remove it from the oven. Spread the sausage gravy evenly over the crust.
Top the sausage gravy with scrambled eggs.
Then top the eggs with shredded cheese. Finally, sprinkle the bacon pieces evenly over the cheese.
Place baking pan back into the oven (middle rack) and cook for another 6-7 minutes.
Slice into 12 slices. Then serve while warm.
HOW TO STORE LEFTOVER BREAKFAST PIZZA:
- Leftover slices can be stored in an airtight container and will keep in the refrigerator for up to 3 days.
- Leftover breakfast pizza can also be frozen. Just wrap tightly in plastic wrap then wrap in foil. It can be kept frozen for up to 3 months.
- To reheat, you can warm up individual slices in the microwave (covered with a paper towel) until heated through. Or slices can be put into a toaster oven until reheated.
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THE BEST BREAKFAST PIZZA
Ingredients
- 1 (13.8 oz) tube refrigerated pizza crust
- 2 tbsp olive oil
- 8 large eggs
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup milk
- 2 tbsp salted butter
- 1 (15 oz) can Libby's Country Sausage Gravy
- 2 cups shredded Colby jack cheese
- ½ cup real bacon pieces
Instructions
- Preheat oven to 425F degrees. Spray a large baking sheet (10"x 15") with nonstick cooking spray.
- Spread the pizza crust into the pan. Stretch it out to all the edges. Brush olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)
- Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.
- While crust is baking, start making the scrambled eggs. In a medium-sized bowl, add eggs, salt, pepper and milk. Whisk eggs really well for at least 2 minutes to combine.
- Preheat a pan on low to medium heat. Add butter. Once butter is melted, pour in the egg mixture. Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off heat.
- When crust is ready, remove it from the oven. Spread the sausage gravy evenly over the crust.
- Top the sausage gravy with scrambled eggs. Then top the eggs with shredded cheese. Finally, sprinkle the bacon pieces evenly over the cheese.
- Place baking pan back into the oven (middle rack) and cook at 425F degrees for another 6-7 minutes until everything is warmed through and cheese is melted.
- Slice into 12 slices. Then serve while warm.
Video
Notes
- You can use a homemade pizza dough for this recipe or a store bought pizza dough ball. This can be made in a more traditional round shape if you prefer.
- Two cans of crescent roll dough sheets can be used instead of the pizza dough. Just make sure you push the seams together really well.
- I really like Libby's Country Sausage Gravy in this recipe. It adds so much flavor. If you can't find this canned sausage gravy, you can always purchase a packet of white pepper gravy and make it per the packet's instructions.
- Use any shredded cheese you enjoy. Cheddar cheese, mozzarella, gouda and pepper jack are all good options.
- With most recipes, bacon should be measured with your heart. It's like garlic. Use as little or as much as you like!
- Speaking of bacon, you can fry up some slices of bacon and crumble them. I like the ease of using store bought real bacon pieces. You can usually find the packets of bacon near where the other salad toppings are located in your grocery store.
- Don't scramble your eggs too fast! This is a huge mistake for most cooks when it comes to scrambling eggs. If they cook too fast they turn out rubbery. Just cook them gently at a low to medium heat in a nonstick pan. Gently scrape the bottom and the sides of the pan with a wooden or plastic spatula and move them around as they cook. You want the eggs to be softly scrambled.
Nutrition
