Bacon and Egg Breakfast Pizza Recipe
Bacon and Egg Breakfast Pizza Recipe photo by Taste of Home
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Bacon and Egg Breakfast Pizza Recipe

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My husband has been trying to get the pizza place down the street to serve breakfast pizza. When he told me his idea, I came up with this bacon and egg version, but I put sausage on his half. It's great with the spicy salsa! —Darlene Brenden, Salem, Oregon
Recommended: Our Best Bacon Recipes
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES: 8 servings


  • 1 envelope (1/4 ounce) quick-rise yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1-1/3 to 1-2/3 cups all-purpose flour
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornmeal
  • 1 tablespoon butter
  • 4 eggs
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup salsa
  • 1/3 pound Jones Dairy Farm Canadian Bacon, chopped
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1-1/4 cups (5 ounces) shredded part-skim mozzarella cheese


  1. In a large bowl, combine the yeast, sugar, salt and 3/4 cup flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest for 10 minutes.
  3. Grease a 14-in. pizza pan; sprinkle with cornmeal. Roll out and transfer dough to prepared pan; build up edges slightly. Bake at 400° for 13-15 minutes or until edges are lightly browned.
  4. Meanwhile, in a small skillet, melt butter over medium heat. Whisk the eggs, salt and pepper; add to skillet. Cook and stir until just set.
  5. Spread salsa over pizza crust; layer with meats, egg mixture and cheese. Bake 5-6 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Bacon and Egg Breakfast Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p217

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