There’s nothing quite like a hearty, crowd-pleasing Sheet Pan Breakfast Pizza to start your day off with a bang! Thick, golden crust layered with fluffy scrambled eggs, melty cheddar, and plenty of crisp bacon — this recipe turns busy mornings or special brunches into a happy, effortless celebration.
Why You’ll Love This Recipe
- Big-Batch Friendly: Effortlessly feeds a crowd and makes breakfast or brunch stress-free — everyone gets a hot, fresh slice at the same time!
- Customizable Toppings: Think of the Sheet Pan Breakfast Pizza as a blank canvas: add veggies, swap the cheese, toss on herbs, and make it your own.
- One-Pan Simplicity: The magic happens all on one sheet pan, which means easy prep and even easier clean-up (yes, please!).
- Ultimate Comfort: Scrambled eggs, gooey cheddar, and smoky bacon all together on pillowy crust — pure breakfast bliss in each bite.
Ingredients You’ll Need
These breakfast basics come together to create something a little magical. Each ingredient brings its own sparkle—whether it’s richness, color, crunch, or that nostalgic pizza flavor we all love.
- Refrigerated pizza crust (13.8 oz tube): The ultimate shortcut—soft, chewy, and ready to stretch out for that classic pizza base.
- Butter: Adds a little richness and keeps the eggs tender during scrambling.
- Eggs (12): The heart of our pizza, making it irresistibly fluffy and protein-packed.
- Milk (1/4 cup): Whisked with the eggs to create that luscious, custardy scramble.
- Bacon (1 pound, cooked and chopped): Salty, savory, and the perfect pop of crunch on every bite.
- Cheddar cheese (2 cups, grated): Melty and sharp, this brings each slice together in gooey brilliance.
- Kosher salt and freshly ground black pepper: Season as you go so every component is well-loved by flavor.
Variations
One of the secret joys of Sheet Pan Breakfast Pizza is how forgiving and fun it is to riff on. Whether you’re cooking for picky eaters or cleaning out the fridge, there’s room for all sorts of delicious creativity.
- Veggie-Lovers’ Pizza: Add sautéed mushrooms, baby spinach, or bell peppers for extra color and nutrition.
- Meatless Monday: Simply skip the bacon or swap in veggie sausage or plant-based crumbles for a satisfying vegetarian option.
- Spicy Kick: Sprinkle cooked breakfast sausage or a handful of pickled jalapeños over the eggs before baking.
- Cheese Swap: Try Monterey Jack, pepper jack, or a dusting of Parmesan for a different flavor profile and ultimate cheese pull.
How to Make Sheet Pan Breakfast Pizza
Step 1: Prep the Crust
Preheat your oven to 400°F and line a 10×15-inch baking pan with parchment—trust me, this makes clean-up a breeze! Press the refrigerated pizza dough gently into the bottom, stretching it right out to the edges. Use a fork to prick the dough all over—this helps keep air bubbles away for an even, golden base. Bake it for 7–8 minutes, just until it’s set and starting to turn lightly golden.
Step 2: Scramble the Eggs
While the crust is doing its thing, whisk together the eggs, milk, salt, and pepper in a bowl. Melt the butter in a large skillet over medium heat, then pour in the eggs. Stir gently, cooking them just until softly scrambled. They’ll finish cooking in the oven, so keep them creamy for now!
Step 3: Assemble the Pizza
Spoon those fluffy scrambled eggs evenly over your pre-baked crust. Sprinkle the crisp, chopped bacon across the eggs, followed by a generous mound of grated cheddar. It’s that easy — your kitchen is already smelling incredible!
Step 4: Final Bake
Slide the pan back into the oven for another 5–8 minutes, just until the cheese is beautifully melted and gooey. The crust will be golden and the toppings perfectly melded together. Let it cool for a minute or two, then slice and serve!
Pro Tips for Making Sheet Pan Breakfast Pizza
- Stretch the Dough Evenly: Start in the center and work outwards to avoid thick edges—an even crust bakes up best and offers a perfect base for all those toppings.
- Don’t Overcook the Eggs: Leave the scramble slightly underdone in the skillet; it’ll finish cooking in the oven for a soft, creamy layer.
- Crisp Bacon Ahead: Cook your bacon to your favorite level of crispiness, as it won’t crisp up much more in the oven and will keep the pizza from getting greasy.
- Add Cheese at the Last Minute: Layer cheese last so it melts down perfectly—and swap in your favorites for extra flavor and fun!
How to Serve Sheet Pan Breakfast Pizza
Garnishes
For a burst of freshness, sprinkle chopped chives, parsley, or a little sliced green onion over the hot pizza. A few torn basil leaves or even a drizzle of hot sauce add a pop of color and flavor to each slice.
Side Dishes
This breakfast pizza pairs beautifully with a crisp green salad, refreshing fruit salad, or tangy yogurt parfait. If you’re feeling fancy, serve with roasted potatoes or a bowl of mixed berries to balance all that cheesy, bacon-y goodness.
Creative Ways to Present
For brunch parties, slice the Sheet Pan Breakfast Pizza into cute squares and serve on a platter lined with parchment. Or, try making two pans with different toppings for a breakfast pizza bar — just let everyone serve themselves from a colorful spread!
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, store cooled slices in an airtight container in the fridge for up to three days. The crust stays surprisingly tender, while the flavors get a chance to mingle even more.
Freezing
You can freeze baked slices! Just wrap tightly in plastic wrap and foil, or pack into freezer bags. Freeze for up to one month for quick, tasty breakfasts on busy mornings.
Reheating
To get the best texture, reheat slices in a 350°F oven for 7–10 minutes until hot and bubbly. The microwave works in a pinch, but baking keeps the crust as firm and pizza-like as possible.
FAQs
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Can I use homemade pizza dough instead of store-bought?
Absolutely! If you have a favorite homemade dough recipe, use it in place of the tube—just make sure to press it to fill the sheet pan evenly and follow the same pre-baking instructions for the best texture.
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What other proteins work well in Sheet Pan Breakfast Pizza?
Try cooked sausage, diced ham, or even leftover pulled chicken. For a meatless take, plant-based breakfast sausages or sautéed mushrooms are terrific, too—just make sure any topping is cooked before adding to the pizza.
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Can I make Sheet Pan Breakfast Pizza ahead for brunch parties?
Definitely! Prep and bake the crust, scramble the eggs, and cook the bacon the night before. Layer everything together and refrigerate (unbaked, covered) overnight, then pop it in the oven the next morning to finish and serve fresh!
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How do I prevent a soggy crust?
The pre-bake step is extra important—be sure to bake the crust on its own first for a few minutes before adding toppings. Also, avoid overcooking the eggs on the stovetop so they don’t turn watery once baked.
Final Thoughts
If you’re looking for a winning, easy breakfast that brings everyone to the table with smiles, Sheet Pan Breakfast Pizza is truly where it’s at. It’s endlessly adaptable, seriously satisfying, and just plain fun to make—give it a try, and watch it disappear slice by slice!
Print
Sheet Pan Breakfast Pizza Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy-to-make Sheet Pan Breakfast Pizza that’s perfect for feeding a crowd. This hearty breakfast pizza features a golden crust topped with scrambled eggs, crispy bacon, and melted cheese.
Ingredients
For the pizza:
- 1 (13.8 oz) tube refrigerated pizza crust
For the scrambled eggs:
- 2 tablespoons butter
- 12 eggs
- 1/4 cup milk
- Kosher salt and freshly ground black pepper, to taste
For the toppings:
- 1 pound bacon, cooked and chopped
- 2 cups cheddar cheese, grated
Instructions
- Preheat oven and prepare pan: Preheat oven to 400°F and line a 10×15-inch baking pan with parchment paper.
- Prepare crust: Press pizza dough into the bottom of the pan, prick with a fork, and bake until lightly golden, 7-8 minutes.
- Make scrambled eggs: Whisk together eggs, milk, salt, and pepper. Cook softly scrambled eggs in butter in a skillet.
- Assemble the pizza: Spoon scrambled eggs over the crust, top with bacon and cheese.
- Bake: Return the pizza to the oven and bake until cheese is melted, 5-8 minutes.
Notes
- This breakfast pizza is customizable – feel free to add your favorite toppings like peppers, onions, or sausage.
- Make sure to pre-cook any raw toppings before adding them to the pizza.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 415mg
