This easy homemade breakfast pizza topped with bacon, eggs, tomatoes, spinach, and cheese makes for a satisfying meal. Built from the ground up, it takes less than 30 minutes from start to finish!
Breakfast pizza with eggs, bacon and vegetables
This breakfast pizza is basically everything you want in a breakfast sandwich. The topping combinations are endless! I used bacon, tomatoes, and mozzarella, but it goes well with ham or sausage, or you can make it without meat and add more vegetables like green peppers, mushrooms, onions, etc. The base is a soft yogurt-based crust with baking powder, easy enough for busy mornings. (You may recognize this dough from my article. bagel recipe; I modified it to use less baking powder.) If you like savory foods,
Breakfast Recipes, This is a nice change from the usual eggs and bacon!
Why this breakfast pizza is the best way to start your day
This breakfast pizza is super quick and easy to make from scratch thanks to the four-ingredient pizza dough. This is a healthy pizza that is rich in protein and tastes great!
- No fuss crust. The dough comes together in minutes – no mixer, no yeast, no rising time.
- Full of protein. Enjoy a hearty and satisfying breakfast with Greek yogurt, eggs, and bacon.
- Easy to customize. Change the toppings depending on your taste or what you have on hand.
produce: night soil
Serving Size: 1 pizza
-
Preheat oven to 450F. Line a large baking sheet with silicone liners or spray parchment paper with oil if using.
-
Combine flour, baking powder, and salt in a medium bowl and mix well.
-
Add the yogurt and mix with a fork or spatula until well combined and it should look like small crumbles.
-
Lightly flour your work surface, remove the dough from the bowl, and knead the dough until it is sticky but not sticky, about 20 times (the dough should not stick to your hands when you pull it).
-
Divide into 4 equal balls, each about 3-3/8 oz.
-
Lightly flour your work surface and rolling pin and roll out the dough into a thin oval 7 to 8 inches in diameter and place on the prepared baking sheet.
-
Top with spinach, mozzarella, and tomatoes, leaving an open center for the eggs. Lightly crack an egg in the center of the dough and finish with bacon.
-
Bake until crust is golden and eggs are set, 10 to 12 minutes. Season with salt and pepper.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
*For gluten-free, 4 cups of flour is recommended.
clothing material: 1 pizza, calorie: 271 calorie, carbohydrate: 27 g, protein: 20.5 g, province: 9 g, Saturated Fat: 4 g, Cholesterol: 198.5 mg, sodium: 568 mg, fiber: 1.5 g, sugar: 2.5 g
materials needed
Below are the ingredients for this breakfast pizza. See recipe card for exact measurements..
- All-Purpose or White Whole Wheat Flour: For a gluten-free option, we suggest 4 cups of flour.
- Baking powder: Lift the crust without waiting for the dough to rise.
- kosher salt I’m going to season the dough.
- Nonfat Greek Yogurt: If there is any liquid on top, drain it.
- baby spinach It will help you start your day with vegetables!
- finely chopped mozzarella Or any other cheese you like.
- cherry tomatoes Or grape tomatoes.
- big egg It’s baked right on top of the pizza.
- Cooked Center Cut Bacon You want a smoky, flavorful crunch and a little protein.
How to Make Breakfast Pizza
Below is a quick look at the process of making this breakfast pizza recipe. See recipe card for printable instructions.
- Prepare your oven and pan. Preheat oven to 450°F and line a baking sheet.
- Mix the dough: Mix the flour, baking powder and salt, then add the Greek yogurt and stir until crumbly.
- Knead and Divide: On a lightly floured surface, briefly knead the dough until sticky, then divide into four equal balls.
- Roll out the crust. Roll each ball into a thin oval and place on a baking sheet.
- Add toppings: Top with spinach, cheese, and tomatoes, leaving room for the eggs. Gently crack an egg into each pizza, then add the bacon.
- Bake until set. Bake for 10 to 12 minutes, or until crust is golden and eggs are set. Season with salt and pepper and serve.
Tips for Success
- Adjust how you cook your eggs. As written, egg yolks are quite hard. For a more moist flavor, you may want to bake the crust a few minutes before adding the eggs. Or, if you prefer scrambled eggs, cook them on the stove first before adding them to the batter. (If you want more protein, you can also use high-protein scrambled eggs with cottage cheese.)
- Keep the peel from sticking. To prevent sticking to the baking sheet, use oiled Silpat or parchment paper.
- Don’t use regular 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 tested this recipe with Fage and Stonyfield Greek and both worked great.
- Add more flour if necessary. If the dough becomes sticky, add more flour. Sometimes you need a little more if your kitchen is humid.
- Replace with self-rising flour: If you’re making breakfast pizza with self-rising flour, omit the salt and baking powder.
- Prepare the dough in advance: You can make the dough in advance, wrap it in plastic and store it in the refrigerator for 3-4 days. Return to room temperature before baking. Otherwise 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. (We do not recommend freezing leftovers.)
- To reheat: Warm in a 375°F oven or toaster oven until heated through. To keep the crust crispy, avoid microwaving.
