Easy Breakfast Pizza

This breakfast pizza recipe is back from my innkeeping days! And it’s not your typical college breakfast of cold leftover pizza. This one is made with biscuit dough (although, you could use regular pizza dough too!) and topped with bacon, eggs, peppers, and tons of Mediterranean flavor. Scroll through to read the innkeeping backstory, or pick up some tips with step-by-step photos. Or hit the ‘jump-to-recipe’ button if you’re ready to dive right in a bake up a breakfast pizza!

The Backstory

This hearty morning recipe is for Breakfast Pizza, brought to us by the Hisega Lodge Bed and Breakfast. Located in Rapid City, South Dakota, innkeepers Carol and Ken serve this to guests before they embark on outdoor adventures in the Black Hills. But this is not your typical pizza by any stretch.

While I must confess that, yes I have had cold pizza for breakfast in college. But this Breakfast Pizza recipe is SO different. It’s everything that is great about breakfast served up on a round of dough with a little added Mediterranean flavor. And it is YUM!

What Is A Breakfast Pizza Made Of? 

So, if you’re wondering how to turn an ordinary pizza into a breakfast pizza, it’s the same concept of delicious ingredients baked on top of a doughy crust. But with more of a breakfast flair including things like bacon and eggs. Now, there are quite a few ingredients to this puppy. So if you’re the type of cook that usually pulls things out of the refrigerator or cabinets as you need them, I would recommend getting everything out on the counter first before beginning. 

Breakfast Pizza Ingredients

• Biscuit Mix: Biscuit mix will make a wonderful dough for a breakfast pizza. But you could also make regular pizza dough, or even use pre-made dough bought from your local grocer.
• Cream Cheese: You’ll need to let this soften a bit so it can spread easily. 
• Green Onions: Green onions add a nice pop of color and flavor! But if the flavor is too sharp for you first thing in the morning, swap it out with fresh parsley.
• Quartered Artichokes: These add a nice Mediterranean flavor to the pizza. Look for them canned or jarred at your local grocer.
• Bacon: To save some time, you can use pre-cooked or left over bacon. I also like to bake bacon on a sheet pan to save time and cook a whole package at once. Just lay out the slices on a foil lined sheet pan and bake at 400 for 10 minutes or until it is at your desired level of crispiness. 
• Eggs: In the recipe below, we scramble the eggs. But if you like a runny yolk, you can crack them whole too. Feel free to experiment with your pizza!
• Roasted Red Peppers: You can use homemade roasted red peppers or jarred red peppers.
• Shredded Mozzarella Cheese: Mozzarella cheese is the most popular cheese for pizza since it melts beautifully and is what gives you that “cheese pull.”
• Shredded Parmesan Cheese: Parmesan cheese adds a bit of sharp flavor. 
• Frozen Hashbrowns: 
• Capers
• Salt and Pepper

How To Make Breakfast Pizza

Pre-heat your oven to 425 degrees and place your cream cheese in a bowl next to the oven so that the heat coming from it will start to soften it up. Ideally you want it to be around room temperature so it spreads nicely.

The recipe below from Hisega Lodge is made with biscuit mix, which tastes great! Plus, the biscuits, eggs, and bacon are all great breakfast staples to use in a breakfast pizza. But I’ve also used pizza dough from our local pizzeria, PizzAmore. Both the biscuit dough and the pizza dough options are delicious.

In a bowl, combine the biscuit mix and water and stir 20 strokes until it’s well blended, but not over mixed.

Turn dough ball out onto a floured surface and knead it into a ball to form your breakfast pizza crust.

Roll it into circle or rectangle to fit the shape of your pizza pan.

Press the dough down into your baking dish and create a bit of a raised edge along the sides to hold in the toppings.

Spread the softened cream cheese evenly over the dough. This will melt to create a nice sauce once baked.

Add your hash browns and then sprinkle with mozzarella and Parmesan. The recipe calls for 2 1/2 cups of hash browns. But my pizza crust seemed a little smaller than what they make so I didn’t need quite as much. Feel free to adjust the amount of toppings as needed.

Next, chop up some pre-cooked bacon and green onions. Add those as well as the roasted red peppers on top of the cheese and hash browns.

Sprinkle the remaining 1/2 cup of mozzarella cheese. Add some capers and pop it into the oven for 15 minutes while you prepare your eggs.

Now THIS was a neat flavor that I’ll have to add to other recipes. White pepper. It’s a little more mild then regular black pepper, but then again it packs a little more heat. Neat-o. Add a 1/4 tsp of white pepper and 3 large eggs to a mixing bowl and whisk together.

Take the pizza out of the oven and SLOWLY pour the scrambled eggs on top.  You want them to fill into every open nook and cranny.  If you pour fast … they’ll shimmy off the top of the other ingredients and ooze over the edge.

Bake for another 20 minutes until the eggs are solid. A great tip that the Hisega Lodge added was to then slice the pizza and add back to the oven for an additional 5 minutes. It’s definitely a “deep dish” style pizza,  so the extra 5 minutes helps it cook through.

I had forgotten all about the cream cheese we spread first on the crust … until I took a bite. Woooooow. The cream cheese with the bacon and eggs and salty capers is mouth watering. In fact, I’d say the white pepper and the cream cheese are the two “secret” ingredients that make this recipe pop.

More Recipes You’ll Love

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• How To Roast Red Peppers (with step-by-step photos)
• Whole 30 Pizza Bowls
• Southwest Breakfast Casserole
• Breakfast Strata Egg Casserole
• Savory Italian-Style Polenta Cakes
• Pumpkin Cream Cheese Muffins

 

Hisega Lodge Breakfast Pizza

6-8 servings

Ingredients

2 cups biscuit mix

1/2 cup water

8 oz cream cheese, softened

6 green onions, finely sliced

6 canned, quartered artichokes

6 slices bacon, cooked and chopped

1/2 cup roasted red peppers, cut in strips

1 1/2 cup shredded mozzarella

2 1/2 cups frozen hashbrowns

1 1/2 tbsp capers

1/2 (additional) cup mozzarella

14 cup grated Parmesan cheese

3 eggs, whisked with 1 tbsp water and 1/2 tsp white pepper.

Directions

In a bowl, combine the biscuit mix and water and stir 20 strokes. Turn onto a floured surface
and knead 10 times. Roll into circle and put into a 12-inch pizza pan. OR roll into a rectangle
approximately 14-inch X 10-inches and place on the bottom and 1/2 inch up the sides of a
13X9 inch baking dish.

Spread the softened cream cheese evenly over the dough. Place the hashbrowns over the
cream cheese and follow with 1 1/2 cups mozzarella and the parmesan cheese. Sprinkle the
bacon, onions, and artichokes over that and arrange the red pepper strips over all. Sprinkle the
1/2 cup additional mozzarella over all and sprinkle the capers over that.

Preheat oven to 425 degrees F. Bake pizza in middle of oven for 15 minutes and then pour the
egg mixture carefully over the pizza. Bake another 20 minutes until crust is golden brown and
the eggs are just solid. I cut the pieces when the pizza is almost done and then put it back in
the oven for 5 minutes to finish baking. Let stand 5 minutes before serving. Serve pizza with
fresh tomato and spinach.

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Originally published in 2009. Updated in 2021.