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Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
There’s something pretty special about pizza for breakfast—and this loaded breakfast pizza takes it to a whole new level. Instead of reaching for a cold leftover slice, you get a hot, homemade version piled high with crispy bacon, golden hash browns, fluffy eggs, and plenty of melty cheese. It’s hearty, satisfying, and just plain fun to serve, whether you’re hosting brunch or making breakfast-for-dinner.
The toppings hit all the right notes. Bacon brings that smoky, savory crunch (and doubles as the flavorful base for cooking everything else), while hash browns add a crispy, no-prep potato layer straight from the bag. Soft-scrambled eggs round things out—just slightly underdone so they finish cooking in the oven under a blanket of cheese.
And the best part? The crust couldn’t be easier. Crescent roll dough keeps things simple—no kneading, no rising, no extra effort. Just press it into the pan, give it a quick bake, and it’s ready to hold all those breakfast favorites. Add a drizzle of hot sauce, salsa, or even ketchup, and you’ve got a crowd-pleasing breakfast recipe that’s anything but ordinary.
Can you make breakfast pizza ahead of time?
Because scrambled eggs are tastier fresh, the entire pizza should not be made ahead. However, the bacon and hash browns can be crisped up the night before and stored in airtight containers in the refrigerator. Simply warm them in the microwave or on the stove to get the fridge chill off before proceeding with the recipe. The crust can also be par-baked the night before through step 4 and allowed to fully cool before covering it with plastic wrap and storing at room temperature.
How do you keep breakfast pizza from getting soggy?
Pre-baking the crust helps prevent sogginess. Also, make sure ingredients like hash browns and veggies aren’t too wet before adding them to the pizza.
Can you use different meats besides bacon on breakfast pizza?
Absolutely. Crumbled cooked breakfast sausage, diced ham, or even thinly sliced leftover steak are great substitutes and add their own flavor to the pizza.
What do you serve with breakfast pizza?
It’s hearty on its own, but you can serve it with fresh fruit, a simple salad, or brunch favorites like juice or coffee for a complete meal.
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Ingredients
- 1/2 lb. thick-cut bacon
- 1 20-oz. bag shredded hash browns
- 1 1/4 tsp. kosher salt, divided
- 3/4 tsp. ground black pepper, divided
- 2 8-oz. crescent dough sheets
- 2 Tbsp. grated parmesan cheese
- 8 large eggs
- 3 Tbsp. heavy cream
- 3 cups shredded cheddar cheese, divided
- 2 green onions, sliced
- Hot sauce, to serve
Directions
- Step 1Preheat the oven to 375°. Line a baking sheet with parchment paper.
- Step 2Cook the bacon in a large nonstick skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool slightly, then crumble it into bite-sized pieces. Reserve all of the rendered fat.
- Step 3Pour 3 tablespoons of the reserved bacon fat in the skillet and add the hash browns, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, flipping and stirring occasionally, over medium-high heat until golden, 8 to 10 minutes. Transfer the hash browns to a plate. Wipe skillet clean with a paper towel, if necessary.
- Step 4Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out into a more uniform shape. Roll the edges of the dough to create a crust and to fit more snugly in the pan. Sprinkle with the parmesan. Bake until lightly golden, 10 to 12 minutes.
- Step 5Whisk the eggs, heavy cream, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a medium bowl. Pour 2 tablespoons of reserved bacon fat into the skillet and return to medium-low heat. Add the eggs and let cook in a single layer, about 30 seconds. Stir occasionally, for the next 1 to 2 minutes, to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat.
- Step 6Spread the hash brown mixture onto the crust. Sprinkle the surface with 1 1/2 cups of cheese. Spread the soft scrambled eggs over the surface of the cheese. Sprinkle with bacon and the remaining 1 1/2 cup of cheese. Bake until the cheese is melted, 10 to 12 minutes.
- Step 7Sprinkle with green onion and serve with hot sauce, if desired.
Tip: Use oil or butter if you run out of bacon fat.
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