Make a crowd‑pleasing morning pie fast by starting with a refrigerated crust that you brush with olive oil, dock with a fork, and par‑bake 7–8 minutes at 400–425°F on the middle rack. This step keeps the base crisp so toppings don’t make it soggy.
While the crust par‑bakes, crisp strips of pork until golden and soft‑scramble the eggs low and slow so they stay tender, not rubbery. Layer a simple sauce or a quick white cheese sauce made in bacon grease if you want extra richness.
Choose a melty cheese—Colby Jack, cheddar, mozzarella, or smoked gouda all work. Assemble with sauce (optional), softly scrambled eggs, shredded cheese, and chopped bacon, then bake just until the cheese melts and everything is hot.
Plan ahead: refrigerate leftovers 3–4 days or freeze up to 3–6 months; reheat at 350°F so the crust crisps and the cheese re‑melts.
Key Takeaways
- Use a refrigerated crust and par‑bake 7–8 minutes for a crisp base.
- Cook bacon until crisp and soft‑scramble eggs on low heat for tender texture.
- Pick a melting cheese that suits your taste—mild, sharp, stretchy, or smoky.
- Add Libby’s Country Sausage Gravy or a quick white sauce for extra flavor.
- Refrigerate 3–4 days or freeze 3–6 months; reheat at 350°F until hot.
Why You’ll Love This Breakfast Pizza Right Now
A few smart steps—par-bake, soft-scramble, crisp—turn simple pantry items into a satisfying morning meal in minutes.
Fast results: With a canned crust, par-bake 7–8 minutes at 400–425°F, then finish the topped pie in about 4–7 more minutes. That split bake keeps the base crisp while toppings heat through.
Simple prep: Soft-scramble your eggs low to medium in a buttered pan, whisking a splash of milk if you like. For pork, use ready-made pieces for speed or pan-fry strips and crumble them.
Customizable toppings: Add sausage, ham, peppers, onions, tomatoes, kale, asparagus, scallions, or avocado. Choose sausage gravy or a white cheese sauce for the base to change the flavor profile.
- Par-bake to save time later.
- Scramble gently for silky texture.
- Pick quick bacon pieces or fry fresh for crispness.
- Reheat slices in the oven to restore crisp edges.
| Step | Time | Why it matters |
|---|---|---|
| Par-bake crust | 7–8 minutes at 400–425°F | Prevents soggy base, ensures crisp edge |
| Soft-scramble filling | 2–4 minutes low-medium | Keeps texture tender, not rubbery |
| Final bake | 4–7 minutes | Melt toppings and finish cooking quickly |
Ingredients You’ll Need (and Smart Substitutions)
Collect the essentials before you start. You’ll want a 13.8‑oz refrigerated pizza dough, a bowl with 7–8 whisked eggs, 6 slices or 1/2 cup pre‑cooked bacon pieces, and 1–2 cups shredded cheese.
Core toppings to set out
Keep the basics handy: the dough, a bowl for the egg mixture, crisp pork or prepped pieces, and a cup or two of shredded options. Season the eggs with salt and pepper and add a splash of milk for a soft, custardy texture.
Cheese picks
Choose cheeses with purpose. Use cheddar for sharpness, Colby jack or Monterey jack for creamy melt, mozzarella for stretch, or smoked gouda for depth. Mix two types if you want balance.
Optional sauce layers
Want richer flavor? Use a 15‑oz can of Libby’s Country Sausage Gravy or whisk a quick white cheese sauce: cook garlic in bacon grease, stir in flour to form a roux, add milk until thick, then melt in Monterey jack and season.
| Item | Amount | Why it matters |
|---|---|---|
| Pizza dough | 13.8 oz | Ready base that bakes crisp |
| Eggs | 7–8 large | Soft scramble yields tender texture |
| Bacon | 6 slices or 1/2 cup pieces | Crisp flavor and fat for sauce |
| Cheese | 1–2 cups shredded | Melt and flavor—mix cheddar and jack cheese |
Crust Options: From Canned Dough to Homemade Pizza Crust
Pick a crust strategy that matches your time — quick refrigerated dough, a buttery crescent roll sheet, or a slow‑rise homemade base. Your choice affects texture, bake time, and how the toppings finish.
Par-bake basics: oil, fork docking, and the right oven heat
Start by preheating your oven and prepping a greased 10″x15″ baking sheet or pan so the crust slides easily. Spread a 13.8‑oz refrigerated crust, brush with olive oil, dock well with a fork, and par‑bake about 7–8 minutes at 400–425°F on the middle rack.
Watch for light golden edges. That signals the crust is ready for toppings and helps prevent a soggy center. Keep a light hand with oil to aid browning without weighing the base down.
Alternatives: crescent roll sheets or a quick homemade dough
For a flaky option press two crescent roll sheets together, sealing seams so the roll dough bakes uniformly. Or make a simple yeast dough with warm water, sugar, olive oil, flour, salt, and instant yeast; knead 5–8 minutes and rise 45–60 minutes before shaping.
- Par‑bake first for a crisp bottom, then finish until edges are golden.
- A homemade white cheese sauce pairs well with a fresh pizza crust.
| Base | Prep | Finish bake |
|---|---|---|
| Refrigerated crust | Brush oil, dock | 6–10 minutes |
| Crescent sheet | Press seams | 8–12 minutes |
| Homemade dough | Knead, rise | 12–25 minutes |
Breakfast Pizza Recipe: Eggs, Bacon, and Cheese
Preheat the oven to 400–425°F and spread the 13.8‑oz refrigerated crust on a greased 10″x15″ pan. Brush with 1–2 tablespoons olive oil, dock with a fork, and par‑bake 7–8 minutes so the base stays crisp.
Prep and cook the bacon without losing the flavor
Render 6 slices in a pan until crisp, then chop. Reserve 1–2 tablespoons drippings to boost a sauce or to lightly grease the pan for extra flavor.
Soft-scrambled eggs: low to medium heat for a tender finish
In a bowl whisk 7–8 eggs with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/3 cup milk. Melt butter in a pan over low to medium heat.
Gently stir the egg mixture until soft curds form and the egg is just set. Remove from heat to avoid overcooking.
Assemble and bake: layer, melt, and slice to serve
Spread 15 oz sausage gravy or a quick white cheese sauce if you like. Top with the scrambled eggs, 2 cups shredded Colby Jack/cheddar, and chopped bacon.
Return to the oven 4–7 minutes until the cheese is melted and the center is hot. Slice into 12 pieces and serve warm for best texture and flavor.
“Finish quickly so the crust stays crisp and the cheese stays melty.”
| Step | Minutes | Why |
|---|---|---|
| Par-bake crust | 7–8 | Prevents soggy base |
| Final bake | 4–7 | Cheese melted and fillings hot |
| Soft scramble | 2–4 | Tender texture |
Topping Ideas to Make Breakfast Your Way
Pick a few topping combos that match your mood — savory, veggie-forward, or comfort-style — and assemble in layers so everything heats through evenly.
Classic combos
You’ll go classic by pairing crisp bacon with softly scrambled eggs and Colby Jack for a diner-style slice.
Swap in sausage for a heartier profile or use ham with tomatoes and mozzarella for a familiar melt.
Veggie boosters
Try peppers and onions for sweetness and snap.
Add tomatoes for juiciness, or choose kale and asparagus for color and texture.
Sauce switch-ups
Sausage gravy gives down-home comfort.
A Midwestern white cheese sauce — bacon grease, garlic, flour, milk, pepper, salt, and Monterey Jack — yields silky richness and extra melt.
Finishing touches
Finish with thin-sliced scallions, diced avocado, and a light sprinkle of pepper to brighten each bite.
Place heavier items under lighter ones and top with cheese so slices hold together and the crust bakes golden.
- Balance textures: crisp, tender, melty.
- Mix cheeses for depth — try Colby Jack with mozzarella.
- Bake until the crust is golden and the cheese melts; time varies with dough thickness.
| Combo | Key toppings | Why it works |
|---|---|---|
| Classic | Bacon, eggs, Colby Jack | Diner-style comfort and melt |
| Hearty | Sausage, peppers, onions | Strong flavor over gravy |
| Veggie | Kale, asparagus, goat cheese | Bright, fresh texture |
“A few smart toppings turn a simple crust into a memorable slice.”
Make-Ahead, Storage, and Reheating Tips
Cool the pie fully, then choose fridge or freezer storage based on how soon you’ll eat it. This simple step keeps the crust from steaming and helps fillings hold their texture.
https://www.youtube.com/watch?v=Ev9QcU-EmGc
Fridge and freezer guidance for busy mornings
Refrigerate leftover slices in airtight containers for up to 3-4 days so you can grab breakfast without extra prep. Label containers with the date to track freshness.
Freeze for longer: par‑bake the dough about 7 minutes, undercook the eggs slightly, then assemble and cool completely. Flash-freeze pieces on a baking sheet for roughly 2 hours, wrap tightly in plastic, then foil. Store for 3–6 months and thaw overnight in the fridge.
Reheat so your crust stays crisp and cheese melts perfectly
When you’re ready, preheat oven to 350°F. Place slices on a baking sheet or directly on the rack or pan depending on how crisp you want the base.
Bake 5–7 minutes until hot and the cheese is melted. Check in minutes so you don’t overcook. Microwaving works for speed but it sacrifices crispness. For best texture, use the oven or a toaster oven to distribute heat evenly.
“Reheat in the oven for a crisp bottom and a gooey, cheese-melted top.”
| Storage | Prep step | Time |
|---|---|---|
| Fridge | Airtight container | 3-4 days |
| Freeze | Flash-freeze on baking sheet, wrap | 3-6 months |
| Reheat | Preheat oven 350°F, bake on pan or rack | 5-7 minutes |
Conclusion
Use a short, hot finish in the oven to seal flavors and restore a crisp base.
You now have a reliable routine: preheat to 400–425°F, brush the pizza dough with olive oil, dock the crust, par‑bake 7–8 minutes, soft‑scramble the egg in a buttered pan over medium heat, then top with sausage or bacon and jack cheese for a quick 4–7 minute finish.
Make ahead: assemble on a sheet, chill or freeze, then reheat at 350°F for 5–7 minutes so the crust crisps and the mixture melts evenly.
Keep a bowl for whisking, measure tablespoons of oil and salt, mind the heat and time, and you’ll turn this breakfast pizza into your go‑to weekend or weekday crowd‑pleaser.
FAQ
How long does this breakfast pizza take from start to finish?
You can have it ready in about 25–35 minutes using ready-made dough or crescent roll sheets. Par-bake the crust 6–8 minutes, crisp the bacon while the oven heats, scramble the eggs gently, then assemble and bake 8–10 minutes until the cheese melts and edges brown.
Can I use store-bought pizza dough or should I make your homemade pizza crust?
Store-bought dough saves time and works great. If you want a chewier edge, roll your homemade dough slightly thicker and par-bake a few minutes longer. Crescent roll sheets are a fast alternative when you need a flaky, tender base.
What cheeses melt best for this style: cheddar, jack, or mozzarella?
Cheddar and Colby Jack give bold flavor and melt nicely; mozzarella adds stretch and a milder profile. Mix two to balance taste and melt — for example, sharp cheddar plus mozzarella for a gooey, flavorful top.
How do I cook bacon so it stays crisp on the finished pie?
Cook bacon until just crisp in a skillet or on a baking sheet, then drain on paper towels. Cutting it into bite-size pieces before topping prevents excess grease from sogging the crust. Reserve a bit of rendered fat to flavor scrambled eggs if you like.
Should I scramble the eggs or crack them on top before baking?
Soft-scrambled eggs give a tender, uniform texture and are easiest to control. Cook them low to medium heat until slightly underdone — they’ll finish as the pizza bakes. If you prefer baked whole eggs, crack them onto the assembled pie and bake until whites set.
Do I need to par-bake the crust, and what temperature is best?
Yes, par-baking prevents a soggy center. Preheat the oven to 425°F (220°C), brush the dough with a little olive oil, dock with a fork, and bake 6–8 minutes until it firms. Then add toppings and return to the oven to finish.
What are good sauce options besides tomato for a morning twist?
Try a creamy white cheese sauce or sausage gravy for savory richness. A light smear of pesto or a thin layer of olive oil and garlic also complements the eggs and pork without overpowering them.
Can I make this ahead and reheat later without losing crispness?
Yes. Cool completely, wrap, and refrigerate for up to 3 days or freeze slices for up to 2 months. Reheat in a 375°F oven or an air fryer for 6–10 minutes to restore crisp crust and melted cheese. Avoid the microwave if you want crunch.
How do I add vegetables without making the dough soggy?
Sauté vegetables like peppers, onions, mushrooms, or asparagus first to reduce moisture. Pat them dry, or roast briefly to concentrate flavor before topping the crust. That keeps the texture lively and prevents a soggy base.
What oven-safe pan or baking sheet should I use for best results?
A heavy steel baking sheet or a pizza stone gives the best bottom crisp. For thicker crusts, use a rimmed baking sheet. Lightly oil the pan to prevent sticking and transfer the pie directly to the hottest rack your oven can handle for a crisp finish.
