Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Jump to recipeThere's nothing quite like a comforting slice of cold leftover pizza in the morning. However, those who truly want homemade pizza incorporated into their morning routine should look no further than this loaded breakfast pizza! Hash browns, eggs, bacon, and cheese team up with an ultra-easy crescent dough crust for a hearty sheet pan meal. Just a couple dabs of hot sauce, a spoonful of salsa, or a drizzle of ketchup (hey, no one's judging) and this handheld delight is ready to be served for a brunch party or the ultimate breakfast for dinner!
What is in breakfast pizza?
As with any great recipe, this breakfast pizza starts by crisping up some bacon. This bacon not only supplies all the crunchy, salty, smoky flavors for the pizza, it also creates the cooking fat used to cook up all the other toppings. Breakfast sausage, cubed ham, or even leftover steak make great substitutes! Just have some butter or oil on hand to cook up the other ingredients. Golden scattered hash browns are the perfect breakfast potato. Plus, there is no need to peel, shred, or prep the potatoes—just sprinkle them right out of the bag into some yummy bacon fat! Finally, what is a savory breakfast without eggs? Fluffy, soft-scrambled eggs are the last thing to be cooked in the reserved bacon fat. Make sure to undercook them just a smidge; they will finish cooking in the oven (covered in cheese!)
It might not be the first thing on everyone's mind, but pizza does need a crust. Nifty sheets of crescent roll dough means there is no fussing, over proofing dough, or rolling out a crust (especially not first thing in the morning). If the 8-ounce sheets are not available in stores, use the regular crescent rolls and pinch the seams together. After a quick stint in the oven, this crust is ready to be topped with all the breakfast goodies!
Can breakfast pizza be made 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 up 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 in plastic wrap and storing at room temperature.
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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
- 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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