Breakfast Pizza: Morning Mix-Up Your Family Will Love

by Sarah TheHealthyHomeEconomist Breakfast, RecipesComments: 22


Breakfast Pizza

For many folks, the words breakfast pizza may bring to mind a slice or two of cold pizza left in a cardboard delivery box, precariously perched on a living room end table or sofa from a late night party the previous evening.

While this kind of breakfast pizza may be rather popular with college students, it is not the type a Real Foodie would be blogging about!

I’ll admit that the term “breakfast pizza” has never been a particularly appetizing description of desirable morning fare to me – that is until I sampled the egg and bacon pizza at Wolfgang Pucks in the Chicago O’Hare International Airport recently.

I was traveling with two of my children and we had a couple hours to kill, so we walked around the airport in search of some decent food after arriving from an early morning flight.

Fortunately, Chicago O’Hare has some of the best airport food anywhere (along with the worst at the obligatory Food Court) with a sushi bar available to please even the most particular of palates.

My kids and I settled on Wolfgang Pucks primarily because we could see that the food was being cooked fresh right in front of the customers (always a good sign) and that real eggs were being used instead of powdered eggs from a Sysco food service bag or worse, a carton of liquid egg whites (gross!).

We ordered the egg and bacon breakfast pizza and paired it with some freshly squeezed fruit juice from a smoothie joint nearby and the three of us enjoyed a little feast.

We all agreed that the pizza was absolutely delicious, and I thought that this would be a great dish to make at home as a creative variation to the standard bacon and eggs breakfast that my family enjoys on a regular basis.

The good news about making breakfast pizza yourself is that you get to choose the type of crust you want whether it be made of nut flour, wheat flour, gluten free flour, or coconut flour.

Once the crust is made, the toppings are incredibly simple and fast to prepare. You can even make the crust ahead of time and freeze/thaw the morning you need it for the ultimate quickie breakfast pizza possible.

Scrambled Eggs and Bacon Breakfast Pizza

Serves 4-6

Pizza Crust Options

Breakfast Pizza 2Sprouted Flour Pizza Crust – Made with whatever sprouted flour you desire.  I typically make mine with einkorn, a nonhybridized wheat.  Makes 2 — 13″ crusts. Cut the recipe in half to make the breakfast pizza recipe below.

Grain Free Pizza Crust – Made with almond flour from soaked/dehydrated, really raw almonds. Makes 2 – 8″  thin crust pizzas.  Cut recipe by 1/4 to make breakfast pizza recipe below.

Coconut Flour Pizza Crust – Made with coconut flour, eggs and yogurt, this recipes makes 2 – 8″ thin crust pizzas. Cut recipe by 1/4 to make breakfast pizza recipe below.


  • 1 cup shredded grassfed cheeses of choice (sources)
  • 1 – 12″ pizza crust of choice  (see options above)
  • 8 slices pastured bacon or equivalent in sausage, cooked and crumbled
  • 2 large pastured or free range eggs
  • 1/2 cup grassfed whole milk
  • 2 tomatoes, preferably heirloom, sliced (optional)
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup chopped basil


  • Prepare and roll out pizza crust of choice on a large pizza pan. Bake the pizza crust as directed and remove from oven.
  • Sprinkle half of the cheese over the baked and still warm pizza crust along with the crumbled bacon or sausage, optional sliced tomatoes and ground pepper.
  • Whisk eggs, milk, and basil together and slowly pour in the center of the pizza crust.  It will gradually spread to the edges.
  • Sprinkle on the remaining cheese.
  • Bake at 425F for 15-20 minutes or until eggs are set.

Sarah, The Healthy Home Economist

Comments (22)

  • Pat in TX

    Yum, I can’t wait to try this! I have always loved pizza for breakfast – maybe a hangover from college days?! I used to tell my children they were college material if they liked cold pizza and “college” cheese:-)

    August 18th, 2013 11:18 am Reply
  • Pam Sparks

    we don’t eat pork… what kind of bacon are you using? thx!

    August 18th, 2013 11:55 am Reply
    • Sarah, The Healthy Home Economist

      You could sub turkey bacon if you like.

      August 18th, 2013 12:13 pm Reply
      • Pat in TX

        I have butchered quite a few pastured turkeys and tons of pastured chickens, and I have never seen anything on them that made me think you could naturally get turkey “bacon” from them. Is that not a highly processed food, rather like the “roast beef” in a deli sandwich? Personally, if I could not eat pork for religious reasons, I would sub pastured beef and season it like homemade sausage. And if I did not eat pork because I considered all pigs to be raised inhumanely and in an unhealthy manner, I would look into the healthy happy pigs raised on pasture. And at the same time, I would look into those poor birds being raised for Thanksgiving tables across America as well as ground, bacon, sausage, etc!

        August 19th, 2013 9:32 am Reply
  • Sarah

    Have you tried Emmer/Farro wheat berries before? I was told I could buy it organic and its an heirloom wheat as well.

    August 18th, 2013 2:35 pm Reply
    • Sarah, The Healthy Home Economist

      Emmer is still hybridized but yes is heirloom.

      August 19th, 2013 6:34 am Reply
  • Donnie

    Turkey Bacon is pretty good but I like pork bacon better. This is a very good idea. I’m going to try it tomorrow morning.

    August 18th, 2013 10:54 pm Reply
  • Chanelle

    Hang on, do eggs even come powdered? Whites out of a carton I have heard of, good for bodybuilding, but powder! OMG I’ve probably eaten it before without even knowing…
    Anyway, this breakfast pizza sounds like a great idea. I just wonder how many days a week I could get away with having it. :)

    August 19th, 2013 6:45 am Reply
    • Sarah, The Healthy Home Economist

      Yes, if you eat eggs at most places, the eggs are powdered out of a bag. YUCK. Oxidized cholesterol at its finest.

      August 19th, 2013 12:35 pm Reply
  • Sarah

    Oh okay I didn’t realize Emmer was hybridized! I guess I assumed heirloom meant it wasn’t hybridized. I’m having a hard time keeping all this straight. Thank you

    August 19th, 2013 11:05 am Reply
    • Sarah, The Healthy Home Economist

      Emmer is less hybridized than spelt or certainly modern wheat. Next to einkorn, emmer would likely be easiest to digest.

      August 19th, 2013 12:36 pm Reply
  • Cathy

    One of the steps above is to: Bake the pizza crust as directed and remove from oven.

    I don’t see the “as directed” directions. Am I just not seeing those directions? Thanks for pointing out where they are.


    August 21st, 2013 11:33 am Reply
    • Adam

      Cathy the directions for the individual crusts are on separate pages, each one linked to from this one. :)

      August 24th, 2013 9:55 pm Reply
  • Sondra Sweeney via Facebook

    When did Bacon become healthy, no matter what kind of an animal it is from? Grass fed or otherwise.

    December 21st, 2013 5:43 am Reply
    • cathy ferencsik

      Would never include a cured meat in a healthy recipe, grass fed or not, cured meats are still considered highly carcinogenic…..a definite no-no, surprised this is a recommended recipe?!!!

      December 21st, 2013 7:05 am Reply
      • botanica

        uncured bacon is quite healthy… found at Whole Foods and other healthfood stores.

        August 9th, 2014 8:56 pm Reply

    Kale chips should be good instead of the meat.

    December 21st, 2013 6:22 am Reply
  • Karen Orlinski Bramblet via Facebook

    Not all bacon is cured. You can buy uncured bacon at most health food stores. It is yummy!

    December 21st, 2013 7:18 am Reply
  • Steve Myers via Facebook

    Don’t eat any pork… Breakfast pizza and burritos Yum!

    December 21st, 2013 8:43 am Reply
  • Tracey Ginter via Facebook

    A cauliflower crust would be another great option in preparing this. And more nutrient dense.

    December 21st, 2013 2:14 pm Reply
  • Lauren Bearden via Facebook

    Yes, please! Super excited about the crust recipes.

    May 31st, 2014 10:33 am Reply
  • amanda nussbaum

    Just wondering on the coconut flour crust.. If I bake the crust for the first 10 minutes it calls for then for the 15-20 it takes for the eggs to set, will the crust burn? Or will it be OK because all of the liquid?

    August 9th, 2014 10:14 am Reply

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