Breakfast Pizza Recipe
A thin crust 12 inch pizza topped with cheese sauce, scrambled eggs, cheddar cheese, mozzarella cheese and three ingredients of your choice. It's loaded! Enough for 2-4 to enjoy!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust & base
Cheese sauce
Eggs
Cheeses & toppings
Finish & optional
Method
Crust & base
Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat; otherwise use a rimmed baking sheet and place it in the oven upside down to preheat.
Brush the 12-inch thin crust lightly with 1 tablespoon olive oil mixed with the minced garlic. Set crust on a piece of parchment for easy transfer.
Cheese sauce
Make a quick cheese sauce: In a small saucepan over medium heat, melt 1 tablespoon butter. Stir in 1 tablespoon flour and cook 30–60 seconds until bubbling but not browned.
Slowly whisk in 3 tablespoons milk and 90 ml half-and-half until smooth. Continue whisking and bring to a gentle simmer; the sauce will thicken in 2–3 minutes.
Remove from heat. Stir in 3 oz grated sharp cheddar, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp mustard powder if using. Stir until cheese is melted and sauce is smooth. Taste and adjust seasoning. Keep warm, stirring occasionally.
Eggs
In a medium bowl, crack 4 large eggs and add 2 tablespoons milk or cream, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until blended and slightly frothy.
Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in the egg mixture and cook slowly, stirring frequently with a silicone spatula, folding the eggs into soft curds until they are just set but still moist. Remove from heat early; they will continue to set. Keep warm.
Assemble pizza
Spread the warm cheese sauce evenly over the oiled garlic crust, leaving a 1/2-inch border around the edge.
Scatter half of the shredded mozzarella evenly over the sauce (about 1/2 cup).
Distribute the scrambled eggs across the pizza in an even layer.
Sprinkle the chopped cooked bacon, chopped spinach, and halved cherry tomatoes evenly over the eggs.
Top with the remaining shredded cheddar and mozzarella so the pizza is well covered.
Bake & finish
Using parchment, transfer the assembled pizza to the preheated pizza stone or inverted rimmed baking sheet. Bake at 475°F (245°C) for 8–10 minutes, until the crust is golden and cheese is bubbly and lightly browned. If you prefer a crisper crust, bake an extra 1–2 minutes, watching carefully.
Remove pizza from oven and let rest 2 minutes. Sprinkle with sliced fresh chives and a pinch of red pepper flakes. Season with additional salt and black pepper to taste if needed.
Slice into 6–8 wedges and serve hot.