Crispy Bacon and Sunny-Side Egg Breakfast Pizza

This Bacon and Eggs Breakfast Pizza brings together two breakfast favorites—eggs and bacon—on a golden, sheet-pan pizza crust. Creamy ricotta provides a mild, silky base that complements smoky bacon, diced ham and melted Colby Jack cheese. It’s simple to prepare, feeds a crowd, and makes a memorable morning or brunch dish.

The bacon is oven-baked until crisp, so there’s no stovetop frying required. The crust uses a fast pizza dough for a quick from-scratch option, but you can use your preferred dough or a store-bought crust. This recipe is built on a full sheet pan, making approximately 12 servings—ideal for gatherings or a holiday breakfast.

Here’s Why This Recipe Works:

• Feeds a crowd and is easy to scale.
• Mostly make-ahead friendly: you can cook bacon or par-bake the crust the night before.
• Balanced flavors: ricotta adds creaminess without overpowering classic breakfast tastes.

The Ingredient List:

What’s in breakfast pizza? This version layers ricotta, scrambled eggs, ham and crispy bacon over a sheet-pan crust for a satisfying combination of textures and flavors.

Full ingredient list for one 17 x 11-inch sheet pan (about 12 servings):

• 12 ounces thick-cut bacon
• 1 batch pizza dough (or store-bought dough to fit a 17 x 11-inch sheet pan)
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1 garlic clove, minced
• 6 large eggs
• 2 tablespoons milk
• 5–6 ounces ham, diced
• 2 cups shredded Colby Jack cheese
• Salt and pepper, to taste

How to Make Breakfast Pizza

Follow these straightforward steps to assemble and bake the sheet-pan breakfast pizza.

1. Preheat and prepare pans. Preheat the oven to 400°F. Lightly oil a 17 x 11-inch sheet pan for the pizza. Line a second baking sheet with foil and place a wire rack on top to bake the bacon.
2. Bake the bacon. Arrange bacon on the rack and bake 20–25 minutes, until crisp to your liking. Drain on paper towels and set aside.
3. Par-bake the crust. Gently press the pizza dough into the greased sheet pan, brush with olive oil and par-bake 7–9 minutes, until lightly golden.
4. Prepare ricotta and eggs. Mix ricotta with the minced garlic and a pinch of salt. In a separate bowl, whisk eggs with milk. Cook the eggs in a non-stick skillet over medium heat just until thickened but still slightly moist; they will finish cooking in the oven.
5. Assemble the pizza. Spread the ricotta mixture over the warm crust, season with salt and pepper, and spoon the soft-scrambled eggs across the surface. Scatter diced ham, then sprinkle 1½ cups of the shredded Colby Jack cheese. Lay bacon strips over the cheese and finish with the remaining cheese.
6. Finish baking. Return the assembled pizza to the oven and bake 5–7 minutes, until the cheese fully melts and the edges of the crust are golden.

Tips for Making Breakfast Pizza

• Use a wire rack when baking bacon so air circulates underneath—this helps it crisp and drains fat away.
• Stop scrambling the eggs while they are still slightly moist; they’ll firm up during the final bake and remain tender.
• If your dough is especially thick, increase the par-bake time until the crust is light golden to avoid a doughy center.

This breakfast pizza delivers savory, comforting flavors in every slice: crisp bacon, soft eggs, melty cheese and a golden crust. It’s an easy way to elevate a weekend breakfast or feed a hungry brunch crowd—enjoy!

Notes

• Baking bacon on a rack suspends it above rendered fat and improves crisping.
• Adjust par-bake time based on dough thickness to ensure a fully baked crust.

Like this recipe? Try it for your next brunch and adjust ingredients to taste.