Crispy bacon, runny-yolk eggs, and four cheeses on a pizza with an everything-bagel crust. Breakfast and pizza, no compromises.
Time: 8 min | Yield: 1 pizzas | Difficulty: Intermediate | Serves: 4 | Published: 2026-04-24
Breakfast pizza usually fails one of two ways: scrambled-egg mush, or a plain pie with a sad egg on top. This one fixes both.
Four cheeses (low-moisture mozz, fresh mozz, cheddar, and pecorino) build the base. Crispy chopped bacon goes on before the bake. The eggs crack on partway through so the whites set while the yolks stay runny. And the crust gets brushed with olive oil and hit with everything-bagel seasoning, which is the move that makes this taste like breakfast instead of pizza with eggs.
I use my New York-ish dough for this one. Make it a day or two ahead and this comes together fast on a weekend morning.
Breakfast pizza fails for one reason 9 times out of 10: the eggs overcook. A full pizza bake is 7-9 minutes at 500°F, way too long for eggs. Standard breakfast pizza recipes say 'crack eggs on top and bake' which guarantees a cement yolk every time.
The fix is staging: bake the pizza 4-5 minutes alone, pull it out, crack eggs into wells, bake 3-4 more minutes. The whites set, the yolks stay runny, and you get that Instagram-perfect yolk-break when you cut in.
The cream base matters. Red sauce + eggs is a weird flavor combo, the acidity clashes with runny yolk. A ricotta-parmesan cream base is richer, mellows into the eggs, and tastes like a brunch casserole on a pizza crust. See my garlic confit white pie for more on four-cheese pizzas.
Cheddar is non-negotiable. This is the one pizza where cheddar earns its spot. Mozz alone tastes like regular pizza with eggs, you want that 'breakfast' flavor note that only sharp cheddar delivers. 60/40 mozz/cheddar is the ratio. More cheddar and it gets greasy; less and you lose the brunch identity.
Pre-cook the bacon 3/4 of the way. Raw bacon from the package won't fully render in a 7-minute pizza bake. You get floppy, chewy, unpleasant bacon. Pre-cook to just-before-crispy, then chop and scatter. The oven heat finishes it perfectly.
Drain the ricotta. 30 minutes in cheesecloth, minimum. Wet ricotta floods the crust during baking and turns the whole thing into a puddle. This single step fixes most breakfast pizza disasters.
You cracked eggs onto the raw pizza and baked the whole thing 8 minutes. The eggs cooked way too long. Stage the bake. Pizza alone for 4-5 minutes first, THEN crack eggs into wells, then 3-4 more minutes. Total egg cook time should be 3-4 minutes max.
Wells weren't deep enough, so egg whites pooled too thick on top of the cheese, OR you pulled the pizza too soon. Make wells that go almost all the way to the dough, push cheese aside firmly. White layer should be thin (1/4 inch max). Bake 3-4 minutes after adding eggs, look for fully opaque whites.
You didn't drain the ricotta long enough, OR you spread too much cream base. Drain ricotta in cheesecloth (or a fine mesh strainer over a bowl) for 30 minutes minimum, longer is better. Spread thinly, you should still see the dough through it. About 1 cup TOTAL for a 14-inch pie.
You added raw bacon expecting the oven to fully cook it. A 7-minute pizza bake isn't long enough. Pre-cook bacon to 3/4 done in a pan first. Should be golden with some browning but still pliable. Drain on paper towels, chop, scatter. The oven finishes it.
You skipped the cheddar OR used the wrong ratio. Sharp white cheddar is what makes this taste like 'breakfast' instead of 'dinner pizza.' 60% mozz / 40% cheddar by weight. Don't substitute with mild cheddar, you need the sharpness.
Onion sliced too thin or scattered on top where it gets direct top heat. Slice onion 1/8 inch thick (not paper thin). Scatter onto the cheese where it'll be partially covered. Avoid putting onion directly over eggs where it'll burn fast.
Eggs didn't have wells, so they spread across the surface and weren't anchored. Wells in the cheese are critical. They contain the egg whites and anchor the yolks. Without wells, eggs just slide around on the slick cheese surface during baking.
You added 30+ extra seconds 'just to be safe,' which is enough to turn a runny yolk firm. Use a timer. 3 minutes after eggs go in: check. 4 minutes: pull (yolks still jiggling). Better slightly underdone than overdone with eggs, the residual heat keeps cooking them after you pull the pizza.
Depends on your definition. It uses pizza dough, pizza cheese, and is baked like pizza. It just has eggs and bacon instead of pepperoni. If that disqualifies it, so does any other topping variation. Breakfast pizza is pizza.
Absolutely. This is a forgiving application, the eggs and cheese do most of the flavor work. Good store-bought dough (Whole Foods, Trader Joe's) gives excellent results. For homemade, use my same-day pizza dough if you haven't planned ahead.
Stage the eggs, bake pizza 4-5 min FIRST, then add eggs, bake 3-4 more min. The whites set, the yolks stay liquid. Don't add eggs at the start or you'll get cement yolks.
A blend. 60% low-moisture mozz + 40% sharp cheddar is my go-to. The cheddar adds the 'breakfast' flavor note. All-mozz tastes like regular pizza with eggs; cheddar-forward tastes like brunch. See my best cheese for pizza guide for the full breakdown.
Yes, make 2-3 pizzas, stagger them in the oven. Each takes 7-9 minutes. Keep finished pies warm in a 200°F oven while you bake the next. Cut right before serving so the eggs don't cool.
Not really pizza anymore, more of a breakfast skillet that looks like pizza. It works and people like it, but if you're reading a pizza recipe site, you probably want actual dough. Stick with real pizza dough for the real thing.
Yes but you need to lower the temp. Ooni/Gozney ovens run 700-900°F which is too hot for staging eggs. Crank down to 500-550°F if possible, then follow the same timing. At higher temps the eggs set too fast.
Not great, runny yolks become sad chilled yolks. Eat it hot. If you must reheat, 400°F for 4-5 min in a toaster oven revives the crust but the eggs will be fully cooked.
The egg timing is the whole game. Crack them at the start and you get cement yolks. Stage them at minute 4-5 and you get that perfect runny-yolk moment when you cut the pizza.
Nutrition (1 wedge (1/6 of a 14-inch pie)): 410 calories, 19g protein, 31g carbs, 23g fat.