PizzaAmericanMedium

Breakfast Pizza with Bacon and Egg

Name: Breakfast Pizza with Bacon and Egg
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ball (about 1 lb) (450 g) pizza dough, room temperature, homemade or store-bought; 6 slices (180 g) bacon slices, cut into ½-inch pieces; 1 medium (150 g) yellow onion, thinly sliced; 1½ cups (170 g) sharp cheddar cheese, freshly shredded, shredded; 4 whole (200 g) large eggs, room temperature; 2 tablespoons (30 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (6 g) fresh chives, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A savory breakfast pizza built on a crispy baked dough base, topped with smoky bacon, melted cheddar cheese, sautéed onions, and baked eggs. Each slice delivers the comfort of breakfast favorites in pizza form—perfect for a weekend brunch or any morning craving.

Prep: 25 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 1 pizza (8 slices)

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Steps

Before you start

Preheat oven to 425°F (220°C) 15 minutes before baking the pizza
Have all toppings prepped and ready to go before assembling the pizza
Remove dough from refrigerator 15–20 minutes before stretching if using store-bought

1
Cook the bacon
- In a large skillet over medium-high heat, cook the bacon pieces, stirring occasionally, until crispy and browned, 5–7 minutes.
- Transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.
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Ready when: Bacon is crispy and browned
Tip: Don't drain all the fat—a little left in the pan adds flavor to the onions.
2
Sauté the onions
- In the same skillet with the bacon fat over medium heat, add the sliced onions.
- Cook, stirring occasionally, until softened and lightly caramelized, 8–10 minutes.
- Season with a pinch of salt and pepper.
- Set aside.
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Ready when: Onions are soft and golden
Tip: Lower heat if onions begin to brown too quickly; you want them caramelized, not burned.
3
Stretch the dough
- Lightly brush the pizza pan with olive oil.
- Place the pizza dough on the pan.
- Gently stretch it with your fingertips to fit the pan, leaving a slight edge for the crust.
- Brush the top with a thin coating of the remaining olive oil.
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Ready when: Dough fills the pan evenly
Tip: Let the dough relax for 5 minutes if it springs back too much; this makes stretching easier.
4
Pre-bake the crustOven 425°F / 220°C
- Place the pizza pan in the preheated 425°F (220°C) oven for 8 minutes.
- The dough should puff slightly and barely begin to set on the bottom—it won't be fully cooked yet.
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Ready when: Dough is puffed and light golden on bottom
Tip: Pre-baking ensures the crust stays crispy and doesn't get soggy from the toppings and eggs.
5
Layer the toppings
- Remove the pizza from the oven.
- Scatter the cooked bacon evenly over the dough, then add the sautéed onions.
- Sprinkle the shredded cheddar cheese in an even layer over the bacon and onions, leaving a small border around the edge.
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Ready when: Toppings are evenly distributed
Tip: Don't overload the pizza; a single layer of cheese allows the eggs to cook evenly.
6
Create wells for the eggs
- Using your fingertips, make 4 small indentations or shallow wells in the cheese layer, spacing them evenly around the pizza.
- These wells will help the eggs stay in place as they bake.
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Ready when: Four shallow wells are visible in the cheese
Tip: Make the wells shallow so the eggs don't run off; you can also crack eggs directly into a small ring of cheese.
7
Add the eggsOven 425°F / 220°C
- Crack one egg into each well, spacing them evenly.
- Season each egg with a small pinch of salt and pepper.
- Return the pizza to the 425°F (220°C) oven and bake until the egg whites are set but the yolks are still slightly runny (or to your preference), 8–12 minutes.
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Ready when: Egg whites are opaque and set; yolks jiggle slightly when gently shaken
Tip: For fully cooked yolks, bake an additional 2–3 minutes. Keep an eye after 8 minutes so the yolks don't overcook.
8
Cool and finish
- Remove the pizza from the oven and let it cool for 2–3 minutes.
- Sprinkle the fresh chives over the top, if using.
- Slice and serve immediately while the cheese is still melted and the eggs are warm.
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Ready when: Pizza is still hot and ready to slice
Tip: Slice with a sharp pizza cutter or knife to avoid breaking the eggs; let the steam escape slightly so the crust stays crispy.

Good to know

Tips

For a breakfast spread, pair with fresh fruit, a simple green salad, or crispy home fries on the side.
If you prefer firmer egg yolks, add 2–3 minutes to the final baking time. If you want runny yolks, check at 8 minutes and remove as soon as the whites are set.
Pre-baking the crust is key to avoiding a soggy bottom—don't skip this step even if it seems like an extra task.
This pizza is best served immediately while the crust is crispy and the eggs are still warm; it loses its appeal when cold.

Make ahead

You can prepare the bacon and onions up to 4 hours ahead and store them separately in the fridge. Assemble and bake the pizza fresh on the day you plan to serve it for best results.

Storage & reheating

Leftover slices can be wrapped individually in foil and stored in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Not recommended for freezing, as the eggs will become rubbery.

Substitutions

sharp cheddar cheese, freshly shredded → Gruyère or fontina cheese. Use the same amount. These cheeses have a richer, more savory flavor that pairs beautifully with bacon and eggs.
yellow onion → Caramelized garlic (6 cloves, minced and cooked slowly in butter) or leeks. Both add depth without the sweetness of onions. Use the same total weight.
bacon slices → Sausage crumbles or diced ham. Cook and drain excess fat the same way. Adjust salt as cured meats can be salty.
pizza dough, room temperature → Whole-wheat or sourdough pizza dough. Both work well; adjust baking time by 2–3 minutes if the dough is thicker.