Breakfast Pizza
This Breakfast Pizza is so easy and tasty, you’re going to want it every morning! Refrigerated pizza crust is topped with pesto-flavored scrambled eggs, mozzarella, tomato slices and fresh basil for the most delicious breakfast recipe. It’s easy to customize and always a hit!
Start your morning with a slice of breakfast pizza! This vibrant dish is topped with rich pesto, fluffy scrambled eggs, juicy tomatoes, and your favorite cheese for a satisfying and flavorful twist on classic breakfast. Perfect for brunch gatherings or an indulgent start to the day, this meal is sure to brighten up your mornings!
Such a great recipe! Glad I found this, my family loves it. I’ve made it more times than I can count. So delicious!
— Sara
Why you’ll love this recipe
- Quick and easy: This breakfast pizza is ready to serve in less than 30 minutes! Perfect for busy mornings or lazy brunches.
- Unique and flavorful: Pesto, eggs, and tomatoes create a fresh and tasty combination.
- Customizable: Add your favorite toppings like bacon, breakfast sausage, spinach or green onions.
- Crowd-pleaser: A hit with both kids and adults!
- Perfect anytime: Works for breakfast, lunch or even dinner!
If you’re looking for more easy breakfast recipes to serve a crowd, try my sausage egg breakfast casserole, cinnamon roll casserole or my French toast casserole! These are all great recipes for hosting guests during the holidays!
Ingredients you’ll need
This breakfast pizza recipe requires just 7 key ingredients! The measurements and full instructions can be found in the recipe card below. Here’s what you’ll need:
- Olive oil: Used for cooking the crust and scrambling the eggs.
- Pizza dough: I used the Pillsbury tube of thin-crust pizza dough. It’s easy to work with and bakes up perfectly.
- Eggs: Scrambled and fluffy, providing protein and richness.
- Milk: Whisked into the eggs for extra creaminess.
- Pesto: Adds a bold, herby flavor to the eggs and as the sauce.
- Mozzarella cheese: Melts beautifully, making the pizza gooey and delicious.
- Plum tomatoes: Fresh and juicy slices that balance the richness of the pesto and cheese. You could swap with cherry tomatoes, if preferred.
- Salt & pepper: You can add a bit of salt and black pepper to your eggs, but don’t get carried away because the pesto is plenty salty.
- Fresh basil leaves: Optional to add a colorful finishing touch.
Substitutions and variations
- Pesto: Try red pesto, sun-dried tomato spread or marinara for a twist.
- Meat lovers: Add cooked bacon, sausage or ham for extra protein.
- Veggie packed: Load up with spinach, bell peppers, mushrooms or zucchini for a healthy boost.
- Spicy kick: Sprinkle crushed red pepper flakes or drizzle with hot sauce.
- Gluten free: Use a gluten-free pizza crust.
How to make this recipe
Making a breakfast pizza is way easier than you might think! Plus, it only takes about 25 minutes from start to finish. I love to whip this up for special family brunches and especially during the holidays! Here’s how it comes together:
Step 1: Start by preheating the oven to 425ºF and brush the baking pan or pizza pan with olive oil. Then, take a package of canned refrigerated pizza dough and press it onto the baking pan. Bake the crust for about 5 minutes.
Step 2: Meanwhile, in a large bowl, whisk eggs, milk and pesto together. Heat the remaining 2 teaspoons of oil in a large skillet over medium heat.
Step 3: Scramble the pesto-flavored eggs until they are just cooked through but still nice and soft. They’ll cook a little more in the oven later, so keep them just a tad on the undercooked side.
Step 4: Spread the remaining pesto over the baked crust.
Step 5: Top the pesto layer with the eggs, mozzarella, tomato slices and any other ingredients you might want. Crumbled bacon would be a fabulous addition, if you’re not concerned with keeping this recipe vegetarian.
Step 6: After about 10 minutes more in the oven and a sprinkle of fresh basil, your breakfast pizza will look and taste SO scrumptious! Cut yourself a nice, big slice and enjoy!
Helpful tips
- Pre-bake the crust: For a crispy base, be sure to partially bake your pizza crust before adding toppings.
- Cook eggs gently: Scramble the eggs until just set; they’ll finish cooking in the oven.
- Drain tomatoes: Pat tomato slices with a paper towel to remove excess moisture and prevent a soggy crust.
- Don’t overload toppings: Keep the toppings balanced to prevent the crust from becoming too heavy or soggy.
- Serve immediately: Breakfast pizza is best enjoyed hot out of the oven while the cheese is melty and the crust is crisp.
Frequently asked questions
Absolutely! Homemade dough works great. Just follow the recipe instructions for rolling and baking.
Yes, for the best texture I recommend cooking the eggs before putting them on the pizza. Scrambled eggs work well because they stay moist and pair nicely with the other toppings. I haven’t tried sunny-side-up eggs, but if you prefer runny yolks, you can crack raw eggs on top of the pizza halfway through baking, ensuring they cook gently without overbaking the crust or other ingredients.
Yes, use 2.5 cups carton egg whites. Do not mix with milk.
Storage recommendations
- In the refrigerator: Allow the breakfast pizza to cool completely before storing. Place slices in an airtight container or wrap them tightly in plastic wrap or foil. Store in the fridge for up to 3-4 days.
- In the freezer: When completely cool, wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container to prevent freezer burn. Freeze for up to 2 months.
- Reheating tips: Reheat in an air fryer at 325°F for 3-5 minutes for a crispy crust. Or in a preheated 350°F oven for 8-10 minutes until warmed through. The pizza won’t have the best texture but you can rewarm slices in the microwave in 30-second intervals until warm.
More breakfast recipes
If you try this recipe, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Breakfast Pizza
Ingredients
- 3 teaspoons olive oil, divided
- 1 (8-oz.) tube thin-crust pizza dough
- 12 large eggs
- 1/2 cup milk (any kind)
- 5 tablespoons prepared pesto, divided
- 1 1/4 cups shredded mozzarella cheese
- 4 ripe plum tomatoes, sliced
- salt & pepper to taste
- Fresh basil leaves for topping (optional)
Instructions
- Heat oven to 425ºF. Brush a standard rimmed baking sheet with 1 teaspoon olive oil or spray with cooking spray. Spread dough out over the pan evenly; bake crust 5 minutes.
- In a large bowl, beat eggs, milk and 1 tablespoon pesto.
- Heat remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add egg mixture; softly scramble, removing pan from heat when eggs are still a bit undercooked.
- Meanwhile, spread remaining 4 tablespoons pesto over crust, leaving 1/2-inch border. Top with scrambled eggs, then mozzarella and tomato slices. Bake until cheese is melted and crust is golden, about 10 minutes. Scatter basil over the top and serve!
Notes
- In the refrigerator: Allow the breakfast pizza to cool completely before storing. Place slices in an airtight container or wrap them tightly in plastic wrap or foil. Store in the fridge for up to 3-4 days.
- In the freezer: When completely cool, wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container to prevent freezer burn. Freeze for up to 2 months.
- Reheating tips: Reheat in an air fryer at 325°F for 3-5 minutes for a crispy crust. Or in a preheated 350°F oven for 8-10 minutes until warmed through. The pizza won’t have the best texture but you can rewarm slices in the microwave in 30-second intervals until warm.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
This recipe was originally posted in October 2019. It has been updated with tips and photos and republished December 2024.
Such a great recipe! Glad I found this, my family loves it. I’ve made it more times than I can count. So delicious!
This was so good! I plan to make again Christmas morning. Thank you for sharing this recipe.
Turned out delicious. I added some red bell pepper and also Mexican blend cheese instead. Would make again. Very good!
This breakfast pizza was so awesome. I love how the pesto in the eggs gave it extra flavor. Can’t wait to have this again.
I have been making breakfast pizza for years every Christmas morning. I wanted to try something new and the pesto sounded delicious. This recipe was one of the easiest and by far the most delicious and the family was raving about it and wanted more the next day. Highly recommend this recipe.
The whole family loved this. Only problem is it doesn’t last long, and my fussy daughter is asking for it for lunch every day.
The whole family loved this! Thanks so much for sharing 🙂
This was a total winner! Came out so perfect!
I actually made this for dinner and it was so tasty 🙂 Definitely a keeper!
This was wonderful, Kim! My husband and I just enjoyed this and both of us are already talking about making it again!