A bacon, sunny side up egg and cheese breakfast pizza is a unique brunch option for your next weekend get together. This no sauce breakfast pizza is made with pizza dough, runny egg yolk and crispy bacon.

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Close up of breakfast pizza with an egg yolk

Tips and Tricks

Do you pre-cook the bacon before adding it to the pizza? Yes, use already cooked bacon for this recipe. You only add the bacon to the baked crust for a few minutes and it won’t cook if it’s completely raw.

Can you reheat this pizza? This is one of those recipes that it definitely won’t be as good the next day. Once you reheat the pizza, the yolks will continue to cook and no longer be runny. I usually do not make this pizza with the intention of having leftovers. If you don’t mind the yolk cooking more, then you can definitely reheat the pizza in the oven at 350 F for 10-15 minutes or in the microwave. 

What do you serve with breakfast pizza? You can serve this pizza with any other breakfast foods at brunch! It goes great with frittatas, pancakes, oatmeal or even just a side of fruit..  Sometimes we just have this for dinner with a light side salad to go with the richness of the yolks and bacon. Breakfast for dinner is one of our favorite ways to have pizza but change up the toppings. 

Can you make eggs in the oven? Yes! This is an easy way to make sure the eggs cook evenly. It’s also a great way to cook multiple eggs at once without worrying about breaking the yolks. A gentle and even heat makes it easier to control the doneness of the egg and results in a perfectly runny yolk each time. 

When do you add the eggs to breakfast pizza? It is important to pre-bake the crust for 14 minutes before adding the eggs to the pizza. Adding the eggs later in the cook process keeps the yolks from firming up too much and keeps them runny. 


How do you make bacon, egg and cheese breakfast pizza? To make breakfast pizza, start by letting the pizza dough rise at room temperature. Preheat the oven to 425 F and stretch pizza out to fit a 12 inch pizza stone or well oiled sheet tray. If the dough is sticky, lightly flour your work surface and pizza dough. Once stretched out, add olive oil and garlic paste evenly over the pizza dough as the base. Next, add the two types of shredded cheese and bake for 14 minutes. Carefully remove the pizza and make four evenly spaced indents for the eggs in the pizza crust using the back of a spoon. Gently crack one large egg into each indentation. Sprinkle crumbled bacon around the edges of the eggs and bake for another eight minutes until egg whites are firm but the yolk is still jiggly. Gingerly remove the pizza from the oven and season eggs with kosher salt and black pepper. Finish garnishing with freshly chopped parsley and cut into four pieces to serve, keeping the yolk intact. 

A collage of process photos for how to add eggs to the pizza.

How long do you cook breakfast pizza? Total cooking time is about 22 minutes. To keep the egg yolks runny, it’s important to pre-bake the crust and only add the eggs for the last 8 minutes of the cooking time. 

How do you stretch out the pizza dough? Pizza dough is easiest to stretch when it’s at room temperature and has risen a bit. I usually leave my dough out a few hours before dinner to let it rise. Next, I lightly flour my surface and the dough to make it easier to work with. Working in a circle, I push out on the dough and allow it to gradually grow bigger and bigger. Often, I’ll pick it up in my hands and let the dough fall, using gravity to let it stretch itself. The dough shouldn’t be sticking to your fingers, if it is, add a little more flour. Continue until the dough is the sized for your pizza stone. If you’re having trouble, let it rest for five minutes and go back to it. It’s okay if it isn’t a perfect circle, but try to make sure it is evenly stretched out. 

How do you cut this pizza? Normally, I’d say cut the pizza into eight pizzas or however works to feed your household. However, with the runny yolks, you want to cut this pizza into quarters to keep the yolks intact in the center of each piece. This allows you to enjoy breaking the runny yolk and making it easier to serve.


What substitutions can you make for this recipe?  If you don’t want to use bacon, you can substitute pre-cooked sausage or ham. Make sure the sausage is crumbled and cooked before adding to the pizza.  If you can’t find fontina, another tasty melting cheese like swiss or monterey jack will work as a substitution. Instead of fresh parsley, you can add fresh basil or dried parsley at the end as a garnish. Fresh herbs add a nice brightness to the finished pizza. 

Can you add hot sauce? Yes! If you like your eggs a little spicy, add your favorite hot sauce to the pizza after it has finished cooking. 

A close up of a slice of breakfast pizza with the yolk intact.

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Bacon, Egg and Cheese Breakfast Pizza

A bacon, sunny side up egg and cheese breakfast pizza is a unique brunch option for your next weekend get together. This no sauce breakfast pizza is made with pizza dough, runny egg yolk and crispy bacon.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 1 12 inch pizza
Author: Samantha


  • 8 oz pizza dough
  • 1 tablespoon olive oil
  • 1 ½ tablespoon garlic paste
  • ¼ cup shredded sharp cheddar
  • ¼ cup shredded fontina cheese
  • 4 large eggs
  • 3-4 strips of cooked bacon
  • Kosher salt to taste
  • Black pepper to taste
  • 1 teaspoon fresh chopped parsley


  • Allow dough to come to room temperature to make it easier to stretch out. Preheat oven to 425 F.
  • Stretch pizza dough out to a 12 in pizza and place on a pizza stone or oiled sheet tray. Add olive oil and garlic paste to the dough and spread evenly with the back of the spoon.
  • Evenly sprinkle the 2 types of cheese over the dough. Place into the oven and bake for 14 minutes.
  • Remove the dough and make 4 indentations evenly spaced in the dough with the back of a spoon, but not too close to the edge of the dough. This is where you’ll place the eggs.
  • Very gently crack one egg into each indentation, being careful not to break the yolk.
  • Crumble bacon and place around the eggs on the crust of the pizza.
  • Carefully place the pizza back in the oven and cook for 8 minutes for runny yolks.
  • The pizza is done and the yolks are runny once the whites are set but the yolks are still jiggly.
  • Remove from the oven and season eggs with kosher salt and black pepper. Finely chop parsley and garnish.
  • Cut into 4 pieces, avoiding the egg yolk and enjoy.


  • If you’re having a hard time stretching the dough, walk away for 5 minutes and try again.
  • If you’re worried about breaking the yolks, crack one egg into a small bowl and gently place in the indentation instead of cracking the eggs directly onto the pizza.
  • Cook the eggs for longer (1-2 minutes) for firmer yolks.
  • Grate 6 garlic cloves as a substitute for garlic paste.

Previously posted November 20, 2018. Updated June 2, 2020 with an updated recipe, photos and tips.

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