Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other breakfast recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Egg & Bacon Breakfast Pizza Recipe

While pizza is traditionally confined to lunch or dinner, this pizza is perfect to serve for breakfast. With a homemade pizza dough, scrambled eggs, bacon, white cheese sauce, and more cheese on top, it’s everything desirable for a morning recipe. This is a Midwestern staple that’s super popular, and it’s sure to be in your home once you make it!

Why this recipe works.

If you are from the midwest, specifically Iowa, you know there is a tradition of gas stations making pizza. Sometimes it’s the best pizza in the area. One option at these gas stations is always breakfast pizza. This is a tailgate staple, and it’s honestly addictive. The crust is the same homemade pizza crust that I always use in between thick and thin crusts. The sauce is a quick cheese sauce made with a roux. The pizza is topped with eggs, bacon, cheese, and a bit of scallion. Once it bakes, the result is a pizza that is a great breakfast for dinner or a brunch meal.

White plate with serving of bacon breakfast pizza with fork taking a bite from the slice with chopped scallion sprinkled over the top all on white marble surface.

Everything you’ll need to make this recipe.

  • Bacon gives a smokey flavor in two ways. The grease is used as the oil for making the roux and the meat is sprinkled on top of the pizza.
  • Eggs are used as a topping on the pizza. The eggs give the instant appeal of breakfast and are a perfect topping.
  • greek yogurt is mixed with the eggs before cooking. The yogurt adds a subtle flavor and a but of creaminess to the eggs.
  • Monterey jack cheese has a slight sharpness in flavor and melts easily into the sauce and on top of the pizza.
  • Instant yeast can be added with the flour and does not need to be proofed first in water.
White marble surface filled with all ingredients needed to make bacon breakfast pizza including flour, eggs, scallion, bacon, cheese, black pepper, olive oil, and more.

Here’s how to make this recipe.

  1. Prepare the pizza dough. In a large bowl, combine the warm water, salt, and sugar. Mix those ingredients together to dissolve the salt and sugar. Then add the olive oil, flour, and yeast. Use a fork or dough whisk to mix everything together. When the dough begins to pull away from the side of the bowl, sprinkle some flour on your work surface, place your dough on top, and knead it by hand. Once the dough has been kneaded, add some olive oil to the same bowl in which the dough was mixed. Roll the dough around in the bowl to cover the entire surface, then place a towel on top. Let the dough rise in a warm spot for 45 minutes to 1 hour.
  1. Cook the bacon. In a skillet, place the strips of bacon. Let the bacon cook on one side, then flip it over to brown on the other side. Once all of the bacon is crisp, remove it from the skillet and place it on a paper towel-lined plate or pan. Remove the bacon grease from the pan, pouring it into a separate bowl. Leave the browned bits on the bottom of the skillet.
  1. Prepare the sauce. In the same skillet in which the bacon was cooked, add the bacon grease and the chopped garlic. Return the skillet to the heat and allow it to heat up, cooking the garlic. When the grease is sizzling, add the flour, stirring for about 30 seconds until it is foaming. Then slowly add in the milk, stirring between each addition. When all of the milk has been added, add the black pepper and salt, and stir. Turn the heat down and add the cheese. Stir everything together to melt the cheese. Once melted, remove the skillet from the heat, pour the sauce into a bowl, and set aside.
  1. Cook the eggs. In a bowl, beat the eggs, then mix in the Greek yogurt. In the same skillet that the sauce was prepared, add the eggs and cook at low heat. While cooking, pull the eggs in toward the center of the pan from the edges of the skillet. Add in salt and black pepper and mix into the eggs. Once the eggs are fluffy, remove them from the heat.
  1. Press out the dough and assemble. Once the dough has risen, remove it from the bowl and place it on a baking pan drizzled with olive oil. Press it out by hand, creating a small crust around the rim of the circle. Dock the dough with a fork. On top of the crust, add the cheese sauce, eggs, chopped bacon, chopped scallion, and shredded cheese.
  1. Bake the pizza. Place the baking pan on a low rack in the preheated 375°F oven. Bake for 20 to 25 minutes until the cheese has melted and the dough is baked. Once baked, cut into slices and serve immediately.

These pro tips will make this recipe a success.

  • When preparing the dough, make sure to use warm water. The warmth will spur the yeast to wake up quicker.
  • The dough will be ready to rise after kneading when it sticks to the work surface just slightly but pulls away easily. The dough should have a bit of tackiness but not so much that it clings to the work surface when kneaded.
  • When cooking the white sauce, it’s important to let the flour cook for the prescribed amount of time. The heat will remove the raw flour flavor and create a delicious, thick sauce. Additionally, add the milk slowly so that no clumps form. If all of the milk is added at once, the mixture of the flour and milk can seize up and will not have the time it needs to create the desired texture.
  • The key to procuring fluffy scrambled eggs is cooking them at a low temperature. When eggs are watery, the likely culprit is that they were cooked at too high of heat too quickly.
  • When pressing out the pizza dough, if it bounces back or won’t seem to stay in place, let it rest for about five minutes. Then try pressing it out again.
White marble surface with black pizza pan with bacon breakfast pizza after coming out of the oven with white plate with serving of pizza with small glass bowl filled with chopped scallion.

Frequently asked questions about this recipe.

Can other meats besides bacon be used on this pizza?

Yes, personal preference is the limit. This is a breakfast-inspired dish, so meats that are used in breakfast dishes work best. Sausage and Canadian bacon are great options.

Can any type of cheese be used both in the white sauce and on top of the pizza?

Yes, Monterey Jack has a good flavor and melts easily, but any cheese will work in the sauce and on top of the pizza.

What type of pan is best for baking this pizza?

I traditional pizza pan works well for round pizzas, but a 9 x 13″ sheet pan will also work.

How can this pizza be made vegetarian?

The bacon can be removed, and the roux can be made with butter to make the pizza vegetarian.

How long does this pizza last after being baked?

Once baking and stored in the refrigerator the leftovers will last 7-10 days.

Black pizza pan filled with bacon breakfast pizza with a slice missing topped with bacon, eggs, cheese, and chopped scallion all on white marble surface.

Watch how to make this recipe.

More pizza recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Black pizza pan holding baked bacon breakfast pizza with eggs, cheese, and chopped scallion all over the top with one slice of pizza removed from the rest.

Egg & Bacon Breakfast Pizza

5 from 2 votes
While pizza is traditionally confined to lunch or dinner, this pizza is perfect to serve for breakfast. With a homemade pizza dough, scrambled eggs, bacon, white cheese sauce, and more cheese on top, it’s everything desirable for a morning recipe. This is a Midwestern staple that’s super popular, and it’s sure to be in your home once you make it!
Prep Time 25 minutes
Cook Time 50 minutes
Rising Time 1 hour
Total Time 2 hours 15 minutes
Servings 8 servings

Ingredients

For the dough

  • 1 cup warm water
  • 1 tsp kosher salt
  • 2 tsp white granulated sugar
  • 2 tbsp olive oil
  • 2 ¼ cups all-purpose flour
  • 2 ¼ tsp (1 pkg) instant yeast

For the white sauce

  • 2 tbsp bacon grease
  • 1 clove garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • ½ cup Monterey Jack cheese shredded

For the eggs

  • 4 large eggs
  • ¼ cup full-fat Greek yogurt
  • ½ tsp kosher salt
  • ¼ tsp black pepper

For the toppings

  • ½ lb cooked bacon chopped
  • 3 scallions chopped
  • 1 ½ cups Monterey Jack cheese shredded

Instructions
 

For the dough

  • In a large bowl, combine the warm water, salt, sugar, and olive oil. Stir to dissolve the salt and sugar. Add the flour and the yeast. Stir until a shaggy dough forms.
    1 cup warm water, 1 tsp kosher salt, 2 tsp white granulated sugar, 2 tbsp olive oil, 2 ¼ cups all-purpose flour, 2 ¼ tsp (1 pkg) instant yeast
  • Sprinkle the counter with flour and knead the dough until it is smooth, 5-8 minutes. Place the dough in an oiled bowl and allow it to rise until doubled, 45-60 minutes.

For the white sauce

  • Cook the bacon until it is well-browned on both sides. Once cooked, remove the bacon and set it on paper towels. Pour the bacon grease into a small bowl. Wipe the skillet with a paper towel and measure 2 tbsp of bacon grease back into the skillet. Heat the grease over medium heat. Add the garlic and cook for 30 seconds. Add the flour and cook until the flour is bubbling and sticking together in clumps.
    2 tbsp bacon grease, 1 clove garlic, 1 tbsp all-purpose flour
  • Add the milk a few tbsp at a time, stirring with each addition to form a smooth sauce.
    1 cup whole milk
  • Once all the milk is added, stir in the salt and black pepper and bring the mixture to a simmer. Simmer for 30 seconds to one minute until the milk is thick. Over low heat, add the cheese and stir it until it is melted. Remove the skillet from the heat and pour the sauce into a bowl. Set it aside.
    ½ cup Monterey Jack cheese, ¼ tsp black pepper, ½ tsp kosher salt

For the eggs

  • In a medium bowl, whisk the eggs, yogurt, salt, and pepper until they are smooth.
    ½ tsp kosher salt, 4 large eggs, ¼ cup full-fat Greek yogurt, ½ tsp black pepper
  • Melt one tbsp of butter in a skillet over medium-low heat. Once melted, add the prepared eggs and cook slowly until they are just cooked, 2-3 minutes. Once the eggs are cooked, remove them from the heat.

For the pizza

  • Once the dough has risen, press it to a 14-inch circle on an oiled pizza pan or baking dish. If the dough pulls back, allow it to rest for 5 minutes. Spread the prepared cheese sauce on the crust, leaving a ½-inch edge around the pizza. Evenly top the sauce with the prepared eggs. Sprinkle on chopped bacon, cheese, and scallions.
    ½ lb cooked bacon, 1 ½ cups Monterey Jack cheese, 3 scallions
  • Place the pizza in the preheated 375°F oven. Bake until the crust is golden and the cheese is melted, 20-25 minutes. Once baked, remove the pizza from the oven and cool for 5 minutes before slicing.

Notes

  • When preparing the dough, make sure to use warm water. The warmth will spur the yeast to wake up quicker.
  • The dough will be ready to rise after kneading when it sticks to the work surface just slightly but pulls away easily. The dough should have a bit of tackiness but not so much that it clings to the work surface when kneaded.
  • When cooking the white sauce, it’s important to let the flour cook for the prescribed amount of time. The heat will remove the raw flour flavor and create a delicious, thick sauce. Additionally, add the milk slowly so that no clumps form. If all of the milk is added at once, the mixture of the flour and milk can seize up and will not have the time it needs to create the desired texture.
  • The key to procuring fluffy scrambled eggs is cooking them at a low temperature. When eggs are watery, the likely culprit is that they were cooked at too high of heat too quickly.
  • When pressing out the pizza dough, if it bounces back or won’t seem to stay in place, let it rest for about five minutes. Then try pressing it out again.

Nutrition

Serving: 1servingCalories: 486kcal
Course Breakfast
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

  1. 5 stars
    Made this gem today for a couple ladies visiting for brunch. It was so much fun (but a bit of work!) to make. The result was a bit pouffier than Kaleb’s version, but it was delicious! Although I pass by Casey gas stations a lot here in the Midwest I’d never tried their breakfast pizza offering. Served it with a salad topped with fresh berries and homemade poppyseed dressing. Thanks for the recipe!