Bacon & Egg Breakfast Pizza

A delicious Bacon & Egg Breakfast Pizza with a fluffy light biscuit crust. Hello, mornings!

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Sunday Mornings just would not be complete without the incredible egg. Every good farm has a basket of fresh eggs and we are no exception. Today I am whipping up a Bacon & Egg Breakfast Pizza with a twist. Instead of a regular pizza crust I am using a Southern biscuit crust that bakes up airy and light and adds an element of delicious surprise.

Breakfast pizza is filled with all your favorite breakfast sandwich ingredients: scrambled eggs, onions, peppers, sausage, bacon, and of course plenty of cheese! There are many variations of breakfast pizza on the web. I am going with crumbled bacon and sunny side up eggs. It is the crust, however, that makes this stand out. Think biscuits and gravy topped with bacon and eggs and you get an idea of how delicious this AM pizza is.

The perfect biscuit:

Whether you are making this delicious biscuit crust or good ole southern biscuits the trick is the butter! Keep it as cold as possible. Much like pie crust, you want to have those delightful chucks of butter in the batter. This will melt and ooze out into the biscuit crust as it cooks leaving you buttery, light yumminess.  

Another trick that works well, mix in the milk a little at a time and use your fingers to gather and mix the dry with the wet. Sure, it’s messy, but sometimes the best results are determined by the feel. Mixing with your fingers guarantees you will not overwork the dough ensuring an airy crust or biscuit.

Keeping sunny in the egg:

Ever bake eggs in the oven and get that white film over the yolk? I have more times than I care to admit. This happens because the eggs are being overcooked. Eggs only need about 5–7 minutes in the oven. Anything longer will result in a filmy egg. To avoid that in this recipe, preheat the pizza for 10 minutes before adding the eggs. The warmth of the crust will start to gel the whites keeping them from spreading and the hot heat will bake the perfect sunny side up egg with beautiful results.

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Bacon & Eggs Breakfast Pizza
Prep Time
10 mins
Cook Time
13 mins
Course: Breakfast
Cuisine: American
Keyword: Eggs, Pizza
Servings: 8 Slices
Author: ella @
Biscuit Crust:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons cold butter, cubed
  • 3/4 cup butter milk
  • 1 cup ricotta cheese
  • 5 bacon slices, cooked and crumbles
  • 5 eggs
  • 1 cup mozzarella cheese, shredded
  • Fairy Dust, a.k.a. COFarms Smoked Sea Salt
  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together the flour, salt, and baking powder. Cut the butter into the mix until it begins to look like cornmeal.
  3. Make a well in the center of the flour mixture and slowly add the milk 1/4 cup at a time. Mixing with your fingers.
  4. Transfer to a lightly floured surface and using your hands work the dough into a 12” round. Lightly dust the bottom of a 14” pizza pan and transfer the dough. Continue working the dough out to fit the pan. Build a rim around the edges.
  5. Spread ricotta cheese in bottom of crust Place in the refrigerator to keep cold.
  6. Fry the bacon until nice and crisp. Drain on paper towel to remove excess fat. Crumble into bite-size pieces.
  7. Remove the crust from the refrigerator and top with the bacon, mozzarella cheese. Season with fairy dust (a.k.a. COFarms Smoked Sea salt!).
  8. Place in oven and bake 10 minutes. Remove from oven and crack the eggs over the crust.
  9. Place back in oven and continue baking for 5 – 7 minutes, or until the egg whites are set.
  10. Serve immediately.
Recipe Notes

Fairy Dust available at


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

12 thoughts

  1. What a cool idea! I love to play around with funky pizza crusts, but making a biscuit pizza crust would have never occurred to me.

    1. I’m so glad you like it. It made sense as biscuits and gravy and breakfast sandwiches are great breakfast treats. This is my blend of the two.

    1. Thank you, ma’am! And I got to use that pre-med training and stitch up a chicken. Both gross and fascinating!

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