Bacon and Egg Breakfast PizzaBrooke McLay
I’m trying to think of anything more perfect to eat for breakfast than pizza. Especially if it’s Bacon and Egg Breakfast Pizza. Especially if it’s the sort of pizza that bakes up crisp and golden on the bottom, with the drippy perfection of just-cooked baked eggs. Yeah. Yum. Topped with a sprinkling of salty bacon and this simple breakfast is utter insanity. Best yet, it’s so easy to make. A premade crust speeds the process, but you can sub in your favorite homemade pizza dough, if from-scrach baking floats your boat. Or, in this case, your bacon.
Bacon and Egg Breakfast Pizza
- 1 prepared pizza crust
- 1 1/2 cups premade alfredo sauce or homemade Sausage & Cream gravy
- 1 cup Italian blend cheese, grated
- 5-6 eggs
- 1/2 cup bacon, cooked and crumbled
Before you begin: if using a storebought or fresh pizza dough, spread the dough onto a pizza pan sprinkled lightly with cornmeal and bake in an oven preheated to 400 degrees for 7 minutes.
To make the pizza: Preheat the oven to 400 degrees. Spread the alfredo sauce on the pizza dough. Sprinkle with cheese. Use the back of a spoon to make 5-6 small wells in the sauce and cheese. Crack an egg into the center of each well. Sprinkle with bacon. Salt and pepper to taste. Bake in oven for 8-15 minutes, depending on your preferred doneness of the eggs. (We like fully cooked whites and soft, runny yolks, which takes about 12 minutes in our stove).
Makes 8 slices. Serves 2-4.