This ham, egg, and cheese breakfast pizza has it all! Salty ham, gooey cheesy and protein rich eggs for a hearty fun-to-eat-breakfast.
In our house pizza is great any time of day whether it be for lunch, dinner, snack time, or breakfast. Yes, even breakfast! This ham and egg breakfast pizza recipe is great and can be eaten alongside this Orange Juice Smoothie or this Sweetheart Strawberry Smoothie for a nutritious breakfast.
Table of Contents
If it happens to be one of those days when you just need to get out the door you can prepare the pizza the night before and eat it on-the-go in the morning. No need to reheat it either, believe me, it tastes good straight from the fridge.
I’m pretty sure any leftover breakfast pizza will be great for lunch or dinner too. Just add a salad and you’ll be all set. This Strawberry Arugula Feta Salad would be a good choice as would this Kale Pomegranate Salad.
Pizza dough – Homemade or store-bought dough both work well. If you are using store-bought, you can pick up fresh or frozen dough or even a shelf-stable prepared crust.
Olive oil – Any kind of olive oil will work in this egg and cheese breakfast pizza though I do prefer using extra virgin.
Mozzarella – I used shredded mozzarella cheese but any cheese will taste great.
Eggs – Feel free to use any kind of eggs on this breakfast pizza whether it be organic, free-range, white or brown.
Ham – Cubes of ham add a nice salty flavor.
Bacon – A breakfast must-have, bacon also adds a salty flavor.
Salt and pepper – Add salt and pepper to your taste.
Red pepper flakes – Just a pinch for a touch of spice.
Chili oil – This is optional but really adds a nice flavor.
How To Make A Bacon and Egg Breakfast Pizza
Step 1: If using fresh pizza dough, place it in a well oiled sheet pan and allow it to soften and expand for an hour or so. I like to flip the dough a couple of times. The dough should look a lot like focaccia dough (see image).
If using store bought frozen pizza dough, let it sit out overnight (or at least a few hours – less in the summertime) then place it in a well oiled sheet pan. Treat it as a focaccia dough. Flip it a a couple of times and gently help it expand using your hands.
Step 2: When you are ready to bake your pizza transfer the dough to a lined baking sheet. Pour the remaining oil from the sheet pan onto the pizza. Using the back of a spoon make indentations to fit in the eggs.
Step 3: Top the dough with the shredded cheese.
Step 4: Add cubed ham and sliced bacon. If using sliced ham, cut into shreds or small pieces and spread throughout the pizza. Season pizza with salt, pepper and a pinch of red pepper flakes.
Step 5: Bake at 450F degrees for 12-15 minutes or until crust is brown. Garnish with fresh scallions and serve with chili oil (optional).
Tips and Variations
Add veggies – Anything goes with pizza so feel free to add whatever vegetables you have on hand, fresh is best as frozen may lead to a soggy pizza.
Switch up the cheese – Try cheddar, Parmesan or even some crumbled feta would work. Or use a combination of cheeses. For a dairy free breakfast pizza sub a non-dairy cheese or leave it off altogether.
Substitute the base – Don’t have any pizza crust on hand and don’t have time to make your own? Go ahead and use a tortilla or a flatbread instead.
Layer on some sauce – This recipe doesn’t have a sauce but you can add a tomato sauce, pesto sauce or a white sauce if you’d like.
Modify the meat – If you aren’t up for ham or bacon you can add sausages, leftover chicken or whatever else you have in the fridge.
Make it vegetarian – Leave the meat off altogether for a vegetarian breakfast pizza. You can also use a vegetarian meat or add some beans for protein.
Garnish the pizza – Fresh herbs always add a nice look and tons of flavor so feel free to add fresh basil, oregano, thyme or parsley.
Frequently Asked Questions
Yes, in my kitchen anything goes and pizza for breakfast is great. Whether it be this breakfast pizza or just leftover pizza from the night before.
Yes, if you pick up a gluten-free crust or make your gluten-free crust you can prepare a gluten-free breakfast pizza. Alternatively, you can use gluten-free tortillas.
Make Ahead and Storage
You can prepare this breakfast pizza the night before and have it ready to go in the morning. It can be reheated in the toaster oven for just a few minutes. Though it does taste good cold. Leftover pizza will keep for up to 4 days in an airtight container in the fridge.
Freezing individual slices is also an option so you can grab them one at time. Layer a piece of parchment or wax paper in between the slices so they don’t stick together.
Looking for more breakfast inspiration?
Try one of these other filling breakfast recipes:
Ham Egg and Cheese Breakfast Pizza
- 1 pizza dough homemade or store bought
- 2 tbsp olive oil
- 1 cup mozzarella shredded cheese
- 4 large eggs
- 1/2 cup ham cubed
- 1-2 sliced bacon thinly sliced
- salt and pepper to taste
- 1 pinch red pepper flakes
- 1 tsp chili oil (optional)
- If using fresh pizza dough, place it in a well oiled sheet pan and allow dough to soften and expand for an hour or so. I like to flip dough in oiled sheet pan a couple times. Dough should look a lot like focaccia dough (see image)If using store bought frozen pizza dough, let it sit out overnight (or at least a few hours – less in the summertime) then place it in a well oiled sheet pan. Treat it as a focaccia dough. flip it a a couple times and gently help it expand using your hands.
- When you are ready to bake your pizza transfer to a lined baking sheet. Pour the remaining oil from sheet pan onto the pizza. Using the back of a spoon make indentations to fit in the eggs.
- Add shredded cheese
- Add cubed ham and sliced bacon. If using sliced ham, cut into shreds or small pieces and spread throughout the pizza. Season pizza with salt, pepper and a pinch of red pepper flakes.
- Bake at 450F degrees for 12-15 minutes or until crust is brown. Garnish with fresh scallions and serve with chili oil (optional).
Nutrition information is automatically calculated, so should only be used as an approximation.