Breakfast Pizza
A quick and hearty bacon and egg pizza offers a satisfying breakfast option ready in 45 minutes.
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Instructions
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Preheat oven to 425 F.
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Line a baking sheet with foil and a wire rack; arrange bacon slices without overlap.
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Bake bacon for 16 to 20 minutes until crisp; drain on paper towels, cool, then chop.
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Unroll pizza crust onto a pan, stretching to fit; bake for 8 minutes until lightly golden.
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Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add onions, peppers, 1/4 teaspoon salt, and crushed red pepper; cook for 5 minutes until softened, then set aside.
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In the same skillet, melt 2 tablespoons butter over low heat. Whisk together eggs, cream, 1/2 teaspoon salt, and black pepper, then add to skillet.
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Cook eggs, stirring constantly, for 5 minutes until just set but not fully cooked.
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Evenly sprinkle cheddar and mozzarella over the par-baked crust, leaving a border.
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Layer the onion/pepper mixture, then the eggs, and finally the chopped bacon over the cheese.
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Bake the pizza for 6 to 8 minutes until cheese is melted and crust is golden brown. Serve hot, garnished with scallions if desired.