Name: Scrambled Egg Pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 16 oz pizza dough ball; 1 tablespoon olive oil; 3 scallions chopped; 1 cup sliced grape tomatoes; 1 cup cooked crumbled bacon; 1 1/2 cups shredded Mozzarella Cheese; 4 eggs; 4 tablespoons water; 4 basil leaves (sliced); 2-4 tablespoons cornmeal

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This breakfast pizza is so easy and delicious and may just become your new favorite! This pizza is BEYOND delicious and the leftover are outstanding.

The flavors of scrambled eggs with bacon and cheese… oh so yummy, then add some topping of your choice.

I love small tomatoes and green onions, you can top it with your favorites.

This is so great and don’t be afraid to make 2 of them, so you can have leftovers all week long.

Heating up a slice of this is a FAVORITE any time of day.

This also makes a great breakfast for dinner options as well.

Breakfast Pizza

We go through at least three dozen eggs each week.

For breakfast, lunch, and dinner.

Fried, poached and hard-boiled. How many eggs do you go through each week?

Pizza isn’t just for lunch and dinner anymore.

Breakfast pizza is easy to make and great for brunches, breakfasts and weekday mornings on the run. This scrambled egg pizza can be made ahead of time and reheated as needed.

My pizza dough recipe

What you’ll need to make this

pizza dough
olive oil
scallions chopped
sliced grape tomatoes
cooked crumbled bacon
shredded Mozzarella Cheese
eggs

Having all your ingredients ready helps to make putting the pizza together easily.

Just a few simple steps and breakfast is on the table.

Preheat oven to 450 degrees

Use a 16 oz pizza dough ball from the store or make pizza dough. Sprinkle cornmeal over pizza baking pan so that dough doesn’t stick to the pan.

Stretch pizza dough to fit pizza pan. Add 1 tablespoon olive oil spread over dough.

Spread Mozzarella Cheese, then add bacon, scallions, and tomatoes on top. Stir eggs with water in a bowl until mixed well and pour on top of other ingredients. Bake for 8-10 minutes until crust is crisp and eggs are thoroughly cooked.

Print Recipe

Scrambled Egg Pizza

pizza is everyone's favorite and there's no better time to enjoy pizza that at breakfast time, full of eggs, bacon, and other great toppings, feeds a crowd in minutes, and great leftover.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: servings

Author: Diane Schmidt - createdbydiane.com

Ingredients

16 oz pizza dough ball
1 tablespoon olive oil
3 scallions chopped
1 cup sliced grape tomatoes
1 cup cooked crumbled bacon
1 1/2 cups shredded Mozzarella Cheese
4 eggs
4 tablespoons water
4 basil leaves sliced
2-4 tablespoons cornmeal

Instructions

Preheat oven to 450 degrees
Use a 16 oz pizza dough ball from the store or make pizza dough. Sprinkle cornmeal over pizza baking pan so that dough doesn't stick to the pan.
Stretch pizza dough to fit pizza pan. Add 1 tablespoon olive oil spread over dough.
Spread Mozzarella Cheese, then add bacon, scallions, and tomatoes on top. Stir eggs with water in a bowl until mixed well and pour on top of other ingredients. Bake for 8-10 minutes until crust is crisp and eggs are thoroughly cooked.

Tips:

Place cornmeal in a shaker container to apply gently and easily for a light even coating to the pan so the dough doesn’t stick.

Pizza dough should be at room temperature as it’s easier to spread out and rises evenly

A well-preheated oven bakes pizza better than one than one that just came to temperature.

More Breakfast Favorites

Spaghetti and Eggs
Scrambled Egg Pizza
Portabella Mushroom and Eggs
Apple Cheddar Scones
Ham, Egg, Cheese Cups
Avocado Corn Cakes
Pizza Omelet
Pancake Mix Biscuits and Turkey Gravy
Toast Overload– OMG so many toast options, don’t miss it

29 Comments

so the egg doesn’t run off the sides of the dough? I use flat stoneware to make pizza, so I’m afraid it will make a big mess…what do ya think?

Diane says:

November 12, 2011 at 8:53 pm

I didn’t put the eggs to the edge I poured it a few inches in from the edge. I don’t believe it would run off. The egg mixture is fairly thick. My pizza pans have a slight curve at the edge, but I would certainly give it a try and pour it towards the center.
Chip says:

December 14, 2016 at 7:24 am

This really isn’t helpful without nutritional info.

This looks SOO good!

Diane says:

November 12, 2011 at 9:09 pm

Thanks Callye 🙂

I’d pass on the tomatoes (add extra bacon!) but that’s just me. This is a wonderful breakfast pizza…can I come for a sleep-over!?

Diane says:

November 12, 2011 at 9:08 pm

Yes, Paula please come over so I can make you breakfast, with extra bacon. I’ll put on what ever toppings you’d like 🙂

love this! looks fantastic

Diane says:

November 12, 2011 at 9:09 pm

Thanks so much alison

I love this recipe. I usually go with a frittata or quiche, but this is such a fun dish in place of the usual breakfast! I’ll take any excuse to eat pizza!

You might want to mention using a pan with a lip- I used a regular baking sheet that my pizza didn’t fill, and my egg spilled all over it.

I think my husband would love this! Thanks for the recipe!

We go through a lot of eggs, too. Maybe not 3 dozen, but alot. I am salivating over this pizza. Breakfast pizzas are some of my favorites and I just don’t make them often enough.

OH, you just made me a very happy mom! My son’s favorite dish is scrambled eggs and since he loves pizza he is going to flip for this!! So creative, Diane!

Such a creative idea to make a breakfast pizza. That’s a great start to the morning. Delish!

Oh man…I want this but I would have to make a personal sized one…my husband won’t go for this…but maybe he will I make his half with bacon! This is so clever!