Description
This Sheet Pan Breakfast Pizza is a savory morning favorite featuring crisp bacon, eggs, mozzarella, feta, and vibrant veggies on a golden, chewy crust. Easy to prep and perfect for weekend brunch or family-style breakfast!
Ingredients
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1 pound pizza dough (homemade or 1 tube Pillsbury refrigerated)
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Olive oil, for brushing
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6 slices bacon, chopped
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3 cloves garlic, minced
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1 1/2 cups shredded mozzarella cheese
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1/2 cup baby spinach, torn
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1/4 cup roasted red pepper strips, chopped
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1/3 cup crumbled feta cheese
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6 large eggs
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Freshly cracked black pepper, to taste
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Pinch of red pepper flakes
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1 scallion, diced
Instructions
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Preheat oven to 400°F. Lightly grease a rimmed sheet pan and stretch pizza dough into a 15×12 inch rectangle. Bake for 6 minutes until slightly golden. Cool briefly.
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In a skillet, cook chopped bacon until crispy. Drain on paper towels.
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Brush partially baked dough with olive oil. Layer bacon and garlic over top.
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Add mozzarella, spinach, roasted red pepper, and feta evenly across the pizza.
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Crack eggs onto the dough, spacing them out evenly.
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Sprinkle with cracked pepper and red pepper flakes.
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Bake for 13–15 minutes, until crust is golden and egg whites are set, but yolks are still runny.
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Top with diced scallions and serve warm.
Notes
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You can swap feta with goat cheese or omit it for a milder taste.
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Customize with mushrooms, cooked sausage, or different greens.
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For firm yolks, extend baking time by 2–3 minutes.
Nutrition
- Serving Size: 1 slice (1/6 of pizza)
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg