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Bacon & Egg Breakfast Pizza

A recipe by Julie Van Rosendaal

Bacon & Egg Breakfast Pizza

Total Time:






Skill Level:



  • 4-6 thick bacon slices, chopped
  • 2 packed cups baby spinach, kale or chard
  • 1 lb fresh pizza dough
  • salt and pepper, to taste
  • 1/2 cup ricotta or soft goat cheese
  • 4 large eggs

How to Make It

Preheat the oven to 450˚F. In a medium skillet, cook the bacon until almost crisp; transfer to a plate with a slotted spoon, leaving the drippings. Chop the spinach, kale or chard and cook in the same pan for 2-3 minutes, until wilted. Remove from the heat.  

Divide the dough into four pieces and stretch each into about an 8-inch circle and place on parchment-lined baking sheets. Spread each with a spoonful of ricotta or crumble over some goat cheese, and top with the wilted greens and cooked bacon. 

Bake for 5 minutes, then remove from the oven, crack an egg onto the middle of each pizza and return to the oven for 7-10 minutes, until the egg whites are set but the yolks are still runny. 

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