Breakfast pizza might sound unusual, but once you try it, it could become your new favorite morning meal. This is also a great breakfast for dinner idea, and my family is happy eating it anytime.

I first made it on a lazy Sunday when I wanted something filling but didn’t feel like one of our usual favorites. I love how easy it is to throw together and the endless options to mix and match toppings.
In my experience, breakfast pizza is a great way to use up ingredients you already have in your fridge. It’s so versatile—you can keep it simple with just eggs, cheese, and bacon or go all out with fresh veggies and sausage.
The best part? It cooks in about 15 minutes, making it ideal for those busy mornings when you still want something hearty.
I’ve found that everyone loves getting creative with their toppings, from adding different cheeses to trying out various sauces. It’s like breakfast meets pizza, and it’s totally worth it. Plus, it’s a great way to get everyone involved in making breakfast if you have kids or guests over.

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Can I use other dough for breakfast pizza?
Yes, you can definitely substitute crescent roll dough with other dough options, like a homemade crescent dough recipe or another buttery dough. You can also use traditional pizza dough, but it will have a different, chewier texture after it bakes and isn’t my favorite.
If you opt for a homemade crescent dough, be sure to roll it out to the same thickness as the store-bought version and pre-bake it for the same amount of time before adding the toppings. This will help ensure the dough holds up well under the weight of the eggs and toppings.
Puff pastry can also work in place of crescent dough, but it does bake faster. You’ll need to adjust the baking time and prick the pastry well with a fork to prevent it from puffing up too much before you add the toppings.
Pro tip: Homemade crescent roll dough is pretty easy to make and works really well for this recipe. I use it to make everything from homemade danishes to bagel dogs, and it works well every time.
What else can I add to my breakfast pizza?
It’s fun to customize a breakfast pizza with your favorite toppings. While I tend to keep it simple, I love adding sliced tomatoes or halved cherry tomatoes for extra freshness and a pop of color.
However, when my son isn’t around, I’ll often go for a more adventurous topping, like jalapeños, to give the pizza a little heat. Thinly slice them and scatter them over the eggs before adding the cheese for that perfect spicy kick.
Breakfast sausage or crumbled chorizo are excellent additions too, adding rich flavor and a satisfying texture. Just like with the bacon, make sure to cook them thoroughly before adding them to the pizza, whether you sprinkle them alongside the bacon or replace the bacon entirely.
Vegetables like sautéed spinach, bell peppers, or caramelized onions can also be a great way to balance out the richness of the eggs and cheese but remember to pre-cook them to keep the crust from becoming soggy.
How do I keep my breakfast pizza from getting soggy?
To prevent your breakfast pizza from getting soggy, the most important step is to parbake the dough until it’s lightly golden. This creates a firm base that acts as a barrier, preventing moisture from the eggs and cheese from soaking into the crust during the final bake.
Another key factor in avoiding sogginess is to be mindful of the eggs. You want them to be soft and slightly loose when you add them to the pizza, but overcooked or watery scrambled eggs can release liquid during the final bake.
If you’re adding vegetables or meats, make sure to cook them beforehand and drain any excess liquid to prevent them from releasing moisture onto the pizza. These small steps will ensure that your breakfast pizza stays crisp and delicious.
Can I make breakfast pizza ahead of time?
While breakfast pizza is undoubtedly best when freshly baked, you can prep some of the components the night before to save time. For example, you can cook the bacon, scramble the eggs, and shred the cheese ahead of time. Store these ingredients separately in airtight containers in the fridge, so they’re ready to assemble when you’re ready to bake the pizza.
That being said, breakfast pizza really shines when it’s fresh out of the oven, so I recommend assembling and baking it right before serving for the best texture and flavor. If you have leftovers, though, they can still be enjoyed the next day, especially if you reheat them in an air fryer. The air fryer comes closest to replicating that fresh, crispy crust and melty cheese texture, making it the best option for reheating.
How to Make Breakfast Pizza
Preheat your oven to 375 degrees to ensure the pizza cooks evenly and the dough crisps up just right. This temperature is ideal for achieving a golden, flaky crust that holds the toppings well.
Cook the bacon in a skillet over medium heat, turning occasionally until the bacon is crispy and browned to your liking. Once cooked, remove the bacon from the skillet, let it cool before you crumble it, and set it aside to sprinkle on the pizza later.
Pro tip: Reserve about 1 tablespoon of the bacon grease in the skillet to use for scrambling the eggs, adding extra flavor to them.
Unroll the crescent roll dough onto a baking sheet lined with a silpat or parchment paper. Press the seams together firmly to create one solid sheet of dough, making sure there are no gaps or tears.
Bake the dough in the preheated oven for 4–6 minutes. You want the dough to turn a light golden color and begin to firm up, but don’t let it cook fully through.
While the dough is baking, whisk the eggs, milk, salt, and pepper together in a bowl. In the same skillet with the reserved bacon grease, scramble the egg mixture over medium heat.
Stir occasionally, cooking the eggs until they just begin to set, keeping them soft and slightly loose, which will give the pizza a creamy texture. You want these to be less cooked than you would ever eat them on your own, as they will continue to cook slightly when added to the pizza.
Once the dough has finished its parbake, spread the scrambled eggs evenly across the surface of the dough. Sprinkle the crumbled bacon over the eggs, followed by a generous layer of shredded cheese.
Return the pizza to the oven and bake for another 8 to 10 minutes, or until the cheese has melted completely and the crust has turned a deep golden brown. The cheese should be bubbly and slightly browned at the edges, and the crust should be crisp and fully cooked.
Once the pizza has finished baking, allow it to cool for a few minutes to let the toppings set before slicing. Serve while still warm.

To store your easy breakfast pizza, allow it to cool completely before placing it in an airtight container. You can store it in the refrigerator for up to 3 days.
To reheat, simply place the pizza in the oven at 350 degrees for about 10 minutes, or until the crust is crispy again and the cheese is melted. If you have an air fryer, I love to use the reheat function on that rather than using my full size oven.
If you want to freeze the pizza, wrap individual slices tightly in plastic wrap or foil and store them in a freezer-safe bag. When you’re ready to eat, reheat the slices straight from frozen for about 15 minutes in your oven or six to seven minutes in the air fryer.

Breakfast Pizza Recipe
Ingredients
- 3 slices bacon
- 1 can crescent roll dough
- 10 eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cheddar cheese grated
Instructions
- Preheat your oven to 375 degrees.
- Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside. Reserve 1 tablespoon of the bacon grease in the skillet.3 slices bacon
- On a silpat or parchment paper-lined baking sheet, unroll the crescent roll dough. Press the seams together to create one solid sheet of dough. Bake for four to six minutes until barely golden and not fully cooked.1 can crescent roll dough
- While the crescent roll dough bakes, whisk together the eggs, milk, salt, and pepper.10 eggs, 2 tablespoons milk, 1/4 teaspoon salt, 1/4 teaspoon pepper
- In the same skillet with the reserved bacon grease, scramble the eggs over medium heat until they just begin to set. You want them very loose but not liquid-y.
- Spread the scrambled eggs evenly over the par-baked dough. Sprinkle crumbled bacon and cheddar cheese on top.1/2 cup cheddar cheese
- Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is melted and the crust is golden brown.
- Allow the breakfast pizza to cool for a few minutes then slice and serve while still warm.
- To store leftovers, let the pizza cool completely and place it in an airtight container.
Equipment
Notes
- Use a pizza cutter to slice your breakfast pizza for a clean and easy cut through the dough, eggs, and toppings. The sharp wheel will help you achieve perfectly divided slices without disturbing the pizza’s structure.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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