Amazing 12-Slice The Best Breakfast Pizza

You absolutely need The Best Breakfast Pizza in your life, especially on those mornings when toast just won’t cut it! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. For me, everything is made with heart and flavor, and this pizza is no exception—it’s pure morning comfort!

If you’re tired of boring breakfasts that leave you hungry an hour later, this recipe is your answer. It transforms a simple refrigerated crust into something truly spectacular with creamy gravy, fluffy eggs, and salty bacon. Trust me, making this pizza means you get a restaurant-worthy, hearty meal on the table in about thirty minutes flat. It’s the ultimate weekend treat or the perfect way to start a busy holiday morning. Get ready for happy faces around your kitchen table!

Gathering Ingredients for The Best Breakfast Pizza

Okay, let’s talk about getting everything ready! This pizza comes together so fast because we rely on a few pantry staples and that brilliant refrigerated crust. Don’t skip measuring anything, even though this is a casual breakfast. Getting the ratios right, especially with the gravy and eggs, is how we avoid a soggy mess later on.

I’ve laid out exactly what you need below. I always recommend laying everything out on the counter before you even preheat the oven—that’s my secret to keeping the whole process moving quickly and smoothly!

Essential Components for The Best Breakfast Pizza

Here are the components we need for this masterpiece. Make sure you grab that *specific* gravy; it makes a huge difference in the flavor profile!

• 13.8 ounce tube refrigerated pizza crust
• 2 Tablespoons olive oil
• 8 large eggs
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup milk
• 2 Tablespoons salted butter
• 15 ounce can Libbys Country Chicken Sausage Gravy
• 2 cups shredded Colby jack cheese
• ½ cup cooked chicken bacon pieces

Note: For easy reference, this ingredient list is presented in a standardized table format elsewhere on this page for quick shopping trips!

Equipment Needed for Baking The Best Breakfast Pizza

You don’t need a pizza stone or fancy tools for this one, which is why I love it for busy mornings! Just grab your standard baking setup. We need a good 10×15 inch baking sheet, a medium bowl for whisking those eggs, and a sturdy non-stick pan for scrambling them perfectly.

• 10″ x 15″ baking sheet
• Medium mixing bowl
• Whisk
• Non-stick skillet or frying pan
• Silicone spatula

Step-by-Step Instructions for The Best Breakfast Pizza

This process is super fast, taking us from prep to plate in about 30 minutes total, which is why this recipe is a weeknight dinner favorite, not just a weekend brunch star! We need to work quickly once the crust is partially baked, so make sure you have your eggs ready to go.

Preparing and Pre-Baking the Pizza Crust

First things first, let’s get the oven warmed up. Preheat your oven to 425 degrees Fahrenheit. You’ll need a 10 by 15-inch baking sheet—make sure it’s big enough for that tube crust! Give that sheet a good spray with nonstick cooking spray; we don’t want this beautiful pizza sticking on us.

Now, unroll that refrigerated pizza crust and spread it out evenly over the prepared pan. Just stretch it gently until it covers all the corners. Next, take your olive oil—just two tablespoons—and brush it lightly but completely over the surface. This little step is crucial for keeping the bottom from getting soggy under that gravy! Then, grab a fork and poke the crust all over. Seriously, poke it a lot!

Pop the sheet into the middle rack and bake it for about 7 minutes. You’re not looking for color yet, just getting it set so it can handle the toppings. It should just start showing the slightest hint of light brown when you pull it out.

Scrambling Fluffy Eggs for The Best Breakfast Pizza

While that crust is getting a head start, we focus on the fluffiest eggs you’ve ever made. In a medium bowl, crack those 8 eggs. Add the salt, pepper, and your milk. Now, whisk! Don’t just stir; whisk it hard for a solid two minutes. I know, it feels like forever, but whisking incorporates air, and air equals fluff!

Get a separate pan going over low to medium heat and melt your butter. Pour in that vigorously whisked egg mixture. This is where everyone messes up—they crank the heat! Nope! Keep the heat low. I stir mine super gently with a silicone spatula, pulling the cooked edges toward the middle until the eggs are soft, barely set, and beautifully fluffy. Turn the heat off the second they look done; they’ll keep cooking on the residual heat. This slow method stops them from turning into rubbery chunks, which is a cardinal sin in my kitchen!

Assembling and Final Bake of The Best Breakfast Pizza

Grab that partially baked crust from the oven. Now we layer! Spread that 15-ounce can of sausage gravy evenly across the pre-baked base. Don’t glob it too thick in one spot; try to keep a nice, even blanket over the surface.

Next, gently spoon your fluffy scrambled eggs over the gravy layer. Don’t flatten them down! We want that texture. Then, sprinkle on the two cups of shredded Colby Jack cheese—it melts so beautifully. Finally, scatter those cooked chicken bacon pieces over the top for the salty crunch.

Back into the 425-degree oven it goes, right onto that middle rack. Bake it for another 6 to 7 minutes. You’re just waiting for the cheese to get gooey and everything to heat through. Once it’s bubbling and golden, pull it out, let it rest for just a minute, slice it into 12 pieces, and serve it while it’s piping hot!

Tips for Success When Making The Best Breakfast Pizza

Getting The Best Breakfast Pizza right is all about temperature control and layering technique. My biggest tip involves that initial crust bake! Pre-baking it with just the olive oil ensures you get that satisfying crispness underneath all that wonderful, creamy gravy. If you skip that, you’ll end up with a soggy bottom, and nobody wants that!

Also, remember my rule for the eggs: low and slow. If your scrambled eggs are firm or dry before they hit the pizza, they’ll just get rubbery in the oven. You want them soft and slightly underdone when they come off the stove because they finish cooking during the final bake. This guarantees a moist, flavorful slice every time you make this amazing breakfast pizza!

Ingredient Notes and Substitutions for The Best Breakfast Pizza

Let’s talk specifics about why I chose these ingredients for The Best Breakfast Pizza. I always single out Colby Jack cheese because it melts like a dream—it’s creamy, slightly salty, and doesn’t get oily like some harder cheddars can. If you don’t have it, Monterey Jack or even a good mild cheddar will work in a pinch, but try to stick to a good melting cheese for the best texture.

The sausage gravy is non-negotiable for that classic flavor, but if you absolutely must substitute, use a high-quality creamy white gravy and add a pinch of black pepper and maybe a crumble of cooked breakfast sausage to mimic the flavor profile. Remember, the goal is a hearty, satisfying bite, and these components really make The Best Breakfast Pizza shine!

Serving Suggestions for The Best Breakfast Pizza

Since The Best Breakfast Pizza is already so hearty—it’s got eggs, meat, and carbs all in one go—you don’t need much else! If you’re serving this for a big brunch crowd, I love putting out a big bowl of fresh, sliced fruit to cut through the richness. Think melon, berries, and maybe some bright pineapple.

For drinks, strong black coffee is a must to balance the fat and savory gravy. If you want something lighter, a simple glass of cold orange juice is perfect. It’s such a satisfying meal; simple sides are definitely the way to go when you make The Best Breakfast Pizza!

Frequently Asked Questions About The Best Breakfast Pizza

I get so many questions about this recipe because everyone wants their version of The Best Breakfast Pizza to be perfect! Here are the ones I hear most often while people are getting ready to bake.

Can I make the eggs ahead of time for this Breakfast Pizza?

You certainly can try, but I really advise against it if you want the fluffiest results for The Best Breakfast Pizza. Scrambled eggs deflate really fast once they cool down, and reheating them tends to dry them out. If you absolutely must prep, scramble them slightly softer than you think they need to be, and just warm them up gently in the microwave for 15 seconds before layering them onto the gravy. They won’t be as light, but it saves time!

What cheese works best besides Colby Jack for The Best Breakfast Pizza?

Colby Jack is my favorite because it melts so smoothly, but folks have great success with Monterey Jack on its own, or even a mix of mild cheddar and Mozzarella. You want something that gets stringy and creamy when hot. Avoid hard cheeses like Parmesan here; they won’t give you that essential gooey top layer on The Best Breakfast Pizza.

How do I prevent the crust from getting soggy?

This is the #1 fear when building a breakfast pizza! The key is the pre-bake step we talked about—baking the crust with just olive oil for 7 minutes creates a barrier. Secondly, make sure you brush that oil evenly over the whole thing and poke it thoroughly with a fork. This lets steam escape. Finally, don’t overload the gravy; use just enough to cover the surface without pooling!

Storing Leftovers of The Best Breakfast Pizza

Believe it or not, this pizza is still pretty great the next day! If you have any leftover slices of The Best Breakfast Pizza, you need to store them correctly to keep the crust from getting too soft. I just stack them in an airtight container with a piece of parchment paper between the layers so the toppings don’t stick together.

To reheat, avoid the microwave if you can; it makes the crust chewy. I strongly recommend popping a slice onto a baking sheet in a 350-degree oven for about 8 to 10 minutes until the cheese is melted again. That brings back the crispness!

Storage Method	Temperature	Duration
Airtight Container	Refrigerated (40°F or below)	3 days
Freezer (Tightly Wrapped)	Frozen (0°F or below)	1 month

Sharing Your Experience with The Best Breakfast Pizza

I put my heart into developing The Best Breakfast Pizza, and now it’s your turn to try it out! I absolutely love hearing how this recipe turns out in your kitchens. Did you try my slow-scramble technique for the eggs? Seriously, let me know! If you are looking for other great morning ideas, check out this veggie-packed egg muffins recipe.

Take a moment after you’ve sliced it up and tell me what you thought. Drop a rating below or leave a comment sharing your favorite part of this amazing breakfast pizza! For more hearty meal ideas, you might enjoy this easy creamy lasagna soup.

Print