Bacon, egg and cheese, but make it on an Everything Bagel Breakfast Pizza! This right here is my idea of a dream morning meal: pizza dough brushed with bacon fat, sprinkled with everything seasoning, and topped with shredded mozzarella, eggs, crispy bacon and chopped fresh chives.
Table of Contents
“This is one of the greatest things I’ve ever made.”
Those were the actual words I exclaimed after snapping the final photos, videoing the last shot and then finally biting into slice after slice (after slice) of this Everything Bagel Breakfast Pizza.
Of the more than 2,000 recipes I’ve created in my 12+ years as a recipe developer, this one stands very near the tip-top of the Greatest of All Time list.
The Best Breakfast Pizza
Of course, breakfast pizza is nothing new, but this…this isn’t your average breakfast pizza. So how does it stand out from the carb crowd?
- The base of the pizza is brushed with bacon fat. (I repeat, bacon fat!)
- The crust of the pizza is brushed with bacon fat, and then sprinkled with everything seasoning.
- The top of the pizza stars the simple trifecta of bacon, eggs and cheese.
Put it all together and we find ourselves here, staring down what might possibly be the world’s greatest breakfast and/or brunch item.
Top off your pie with a shower of chopped fresh chives and a.m. feasting will never be the same again!
You’ll need just five basic ingredients for this recipe. The last two ingredients (chives and black pepper) are optional additions but will enhance the flavor of your breakfast pizza even more. You’ll also need just enough flour to dust your work surface so your pizza dough doesn’t stick to it.
- Bacon: Feel free to use your favorite bacon here. Thin-cut, thick-cut, smoked, candied—they’ll all work great.
- Pizza dough: Store-bought pizza dough is an excellent shortcut. However, if you’re opting for homemade, my no-yeast pizza dough recipe has just 4 ingredients and is totally foolproof. Or try this traditional pizza dough recipe instead.
- Shredded mozzarella cheese: For the best melt, grate your mozzarella from a block rather than using pre-shredded cheese, which can be coated in anti-caking agents.
- Eggs: Three large eggs are cracked directly onto the pizza just before baking, allowing them to cook in the oven until they reach your desired level of doneness.
- Everything bagel seasoning: The star of the show! You can find this pre-mixed or make your own with sesame seeds, poppy seeds, dried garlic, onion flakes and sea salt (follow the ratios I share in my recipe for Everything Parmesan Cheese Crisps).
- Chives: These have a garlicky-oniony flavor and are sprinkled on top after baking. Instead of chives, you could use thinly sliced scallions.
- Black pepper: A final sprinkle of black pepper enhances the overall flavor and adds a subtle kick.
See the recipe card for full information on ingredients and quantities.
Gone are the days of choosing between bagels and pizza for breakfast. It’s time to embrace the best of both worlds for a flavor-packed dish that’s sure to become your new morning obsession! Follow these simple steps:
- Cook the bacon. Add the pieces to a large skillet and cook until all the fat has rendered. Strain the bacon fat and set aside (you’ll use it in a bit!).
- Roll out the pizza dough. Heat the oven to 425°F and line a baking sheet with parchment paper so the egg-topped breakfast pizza will be easy to remove after cooking. Dust a work surface with flour and roll the pizza dough into a circle.
- Brush with crust. Transfer the dough to the baking sheet and brush all over with the reserved bacon fat.
- Add the cheese. Sprinkle the mozzarella all around the crust, leaving a 1-inch border around the sides.
- Add the eggs. Crack onto the cheese, evenly spacing them around the breakfast pizza.
- Sprinkle on the seasoning. Brush the exposed crust with more bacon fat and sprinkle the everything bagel seasoning around the border.
- Bake. Pop it into the oven until the egg whites are set (for about 15 minutes).
- Add the rest of the ingredients. Top the pizza with the crispy bacon, chopped chives and black pepper. Slice and serve.
- If you’re finding the pizza dough hard to stretch and roll out, let it rest for a few minutes, then try again.
- Bacon will crisp as it cools. If you continue to cook it until it looks super-crispy in the pan, it might be overcooked.
- To prevent the eggs from spreading, make small divots in the cheese and place the eggs in them. The wells will keep them put.
While I think this breakfast pizza is pretty perfect as in, here are some other topping ideas:
- Proscuitto or cooked, crumbled sausage instead of bacon.
- Grated cheddar, sliced avocado and chopped cilantro.
- Dollops of ricotta or crumbled goat cheese.
- Sauteed greens, like kale.
- Diced bell pepper.
- Sliced mushrooms.
- Caramelized onions (you can follow this recipe).
Leftover slices of breakfast pizza can be stored in an airtight container in the fridge for up to 3 days. To reheat it, place it in a 350°F oven for a few minutes. Alternatively, you could use a toaster oven or air fryer.
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Ingredients
- 8 slices uncooked bacon, cut into 1-inch pieces
- Flour, for dusting work surface
- 1 pound homemade or store-bought pizza dough
- 1 1/2 cups shredded mozzarella cheese
- 3 large eggs
- 3 Tablespoons Everything bagel seasoning
- Chopped fresh chives, for serving
- Black pepper, for serving
Instructions
- Add the bacon to a large skillet set over medium-low heat. Cook the bacon, stirring as needed, until all the fat has rendered. Using a slotted spoon, transfer the bacon to a plate and set it aside. Pour the drippings into a separate bowl.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then roll the dough into a circle that’s roughly 1/4-inch thick.
- Transfer the dough to the prepared baking sheet then brush it generously all over with the reserved bacon drippings.
- Top the pizza with the shredded mozzarella cheese, leaving a 1-inch border around the edges.
- Crack the eggs atop the pizza, spacing them out so that they aren’t overlapping.
- Brush the edges of the pizza one more time with the reserved bacon drippings, then sprinkle it with the everything seasoning.
- Bake the pizza until the crust is golden, the egg whites are set and the yolks reach your desired level of doneness, about 15 minutes.
- Remove the pizza from the oven then top it with the cooked bacon.
- Garnish with chives and black pepper then slice and serve.
Kelly’s Notes
- If you’re finding the pizza dough hard to stretch and roll out, let it rest for a few minutes, then try again.
- To prevent the eggs from spreading, make small divots in the cheese and place the eggs in them. The wells will keep them put.
- Bacon will crisp as it cools. If you continue to cook it until it looks super-crispy in the pan, it might be overcooked.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Such a delicious and easy breakfast! Nice job!! My husband and I LOVED this!
So glad you enjoyed it, Nic!
I’ve not yet tried this recipe, but is there anything you would suggest for a vegetarian option? Something that holds the flavor down similarly to how you said you brushed the bacon fat all over it?
I’m sure however I try to do it it will turn out great, but just wanted to know if you had any input.
Thank you!
AJ
Hi AJ! There’s no real bacon equivalent on the meat-free flavor front, however you could brush the crust with either garlic butter or a mix of garlic butter with grated Parmesan for added flavor. Enjoy!
This is so good
I’m so glad you enjoyed it, Nadia!
Really tasty, easy, and looked impressive! Thanks
You are so welcome, Alicia! I’m thrilled you enjoyed the recipe!
This is the coolest idea ever! I love making breakfast pizzas and love this idea even more I’m curious to try it out topped with lox instead of the bacon for a kosher version
That sounds amazing, Zack! Can’t wait to hear your results!
Has anyone tried this with scrambled eggs?
That would totally work! Just scatter the scrambled eggs on top after baking.
What could you use besides the everything bagel seasoning as some in my family do not like that seasoning!
Hi Dorothy! You could use Italian seasoning or just omit it altogether. :)
this looks awesome! My family loves anything with everything topping on it. I will definitely make but I have a question. (Like one of the other comments I hate it when people haven’t tried recipe but comment)
The recipe says it feeds 6 but there are only 3 eggs to share?
Feel free to add more eggs, Kathi!
I usually don’t comment before making something as it’s a pet peeve of mine but I saw this and had to say how clever this recipe is. I’m loving it and will make it cause man, how can you go wrong…it’s got our favorites, pizza, and the flavors of our favorite breakfast….. Brilliant!
Thanks so much for your comment, Eva! I hope you enjoy the pizza!
This was so delicious and so easy!!! Will definitely be a keeper!
Woohoo! I’m so thrilled you enjoyed the recipe, Nicole!
I had everything on hand to make this today and it was a huge hit! My husband even requested that we make it again this weekend :)
I’m so thrilled you and your husband enjoyed the recipe, Sue!