This easy homemade breakfast pizza is topped with bacon, eggs, cherry tomatoes, spinach and shredded mozzarella for a satisfying morning meal. Made from scratch with a tender yogurt-based crust, it comes together quickly and is ready in about 30 minutes from start to finish.
Breakfast Pizza With Eggs, Bacon and Veggies
This breakfast pizza captures everything you love about a breakfast sandwich on a crisp, individual pizza crust. The dough is a simple yogurt-based recipe leavened with baking powder, so there’s no yeast or rising time required. I used bacon, cherry tomatoes and mozzarella here, but you can easily swap in ham, sausage, or a variety of vegetables such as bell peppers, mushrooms or onions for a vegetarian version. The combination of Greek yogurt, eggs and bacon makes this a protein-packed start to your day.
Why This Breakfast Pizza Is a Great Way to Start the Day
This recipe is quick and easy thanks to a four-ingredient dough and minimal prep. It’s a healthier take on pizza, loaded with protein and fresh vegetables—perfect for busy mornings or a weekend brunch.
- No-fuss crust: Dough mixes in minutes with no mixer, no yeast and no rise time.
- Protein-packed: Greek yogurt, eggs and bacon deliver a filling breakfast.
- Customizable: Swap toppings to suit your preferences or what you have on hand.
Breakfast Pizza (Packed With Protein!)
271
20.5 g
27 g
9 g
Ingredients
- 1 cup (5 oz) all-purpose or white whole wheat flour*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup non-fat Greek yogurt, drained if there is liquid
- Handful baby spinach
- 2 ounces (1/2 cup) shredded mozzarella cheese
- 8 cherry tomatoes, sliced
- 4 large eggs
- 2 strips cooked center-cut bacon, chopped
Instructions
- Preheat the oven to 450°F (230°C). Place a silicone liner or parchment on a large baking sheet; lightly spray if using parchment.
- In a medium bowl, whisk together the flour, baking powder and salt until evenly combined.
- Add the Greek yogurt and mix with a fork or spatula until the mixture breaks into small crumbles and begins to form a dough.
- Lightly dust a work surface with flour. Turn the dough out and knead a few times—about 20 turns—until it’s tacky but not sticky. The dough should not cling to your hands.
- Divide the dough into four equal pieces (about 3–3.5 oz each) and shape into balls.
- Using a rolling pin, roll each ball into a thin oval roughly 7–8 inches across. Place each crust on the prepared baking sheet.
- Top each crust with a handful of spinach, a sprinkle of mozzarella and a few tomato slices, leaving a small well in the center for the egg. Gently crack one egg into the center of each crust and finish with the chopped bacon.
- Bake for 10–12 minutes, until the crust is golden and the egg whites are set. Yolks will be fairly firm as written; season with salt and pepper to taste and serve immediately.
Notes
*For a gluten-free option, Cup4Cup or a similar 1:1 gluten-free flour blend works well in place of all-purpose flour.
Nutrition
Serving: 1 pizza · Calories: 271 kcal · Carbohydrates: 27 g · Protein: 20.5 g · Fat: 9 g · Saturated Fat: 4 g · Cholesterol: 198.5 mg · Sodium: 568 mg · Fiber: 1.5 g · Sugar: 2.5 g
Ingredients You’ll Need
Below are the main ingredients for this breakfast pizza. Refer to the recipe card above for exact measures.
- All-purpose or white whole wheat flour: Substitute a 1:1 gluten-free blend if needed.
- Baking powder: Gives the crust rise and lightness without yeast.
- Kosher salt: Seasons the dough for balanced flavor.
- Non-fat Greek yogurt: Thick Greek yogurt is essential—drain any excess liquid.
- Baby spinach: Adds color, nutrients and a fresh bite.
- Shredded mozzarella: Use your favorite melting cheese.
- Cherry tomatoes: Sweet and juicy, sliced thin.
- Large eggs: Baked right on the pizza for convenience.
- Cooked center-cut bacon: Crispy, smoky and chopped for topping.
How to Make a Breakfast Pizza
Make this breakfast pizza in just a few focused steps: mix the dry ingredients, fold in Greek yogurt, knead briefly, divide and roll into individual crusts, add toppings and bake until golden and set.
- Prepare the oven and pan: Heat to 450°F and line a baking sheet with a silicone mat or parchment.
- Mix the dough: Whisk flour, baking powder and salt, add Greek yogurt and combine until crumbly.
- Knead and divide: Knead briefly on a floured surface, divide into four balls and roll thin.
- Top and bake: Add spinach, cheese and tomatoes, crack an egg into the center of each, finish with bacon and bake until set.
Tips for Success
- Adjust yolk doneness: For runny yolks, bake the crusts for 3–4 minutes first, then add eggs and finish baking. Alternatively, scramble eggs on the stove and spoon them onto the pizzas before baking.
- Prevent sticking: Use a Silpat or lightly oiled parchment so the crusts release easily.
- Use Greek yogurt: Regular yogurt is too loose and will produce a sticky dough; drain any excess liquid from Greek yogurt before mixing.
- Fix sticky dough: Add a tablespoon or two more flour if the dough is too tacky, especially in humid kitchens.
- Self-rising flour swap: If using self-rising flour, omit the baking powder and salt from the dry mix.
- Make-ahead dough: Dough can be refrigerated, wrapped, for 3–4 days. Bring it to room temperature before rolling to avoid puffing in the oven.
Serving Suggestions
Serve the breakfast pizza with fresh fruit, a simple green salad, or your favorite morning beverage for a balanced meal.
Tropical Fruit Salad
Arugula Salad
Fall Fruit Salad with Apples and Grapes
Pumpkin Spice Latte
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Freezing is not recommended because eggs and tomatoes don’t freeze well.
- To reheat: Warm slices in a 375°F (190°C) oven or toaster oven until heated through to keep the crust crisp. Avoid the microwave for best texture.
More Healthy Breakfast Recipes
- Easy Bagel Recipe
- Stuffed Bagel Balls
- 4-Ingredient Flourless Pancakes
- Breakfast Stuffed Peppers