Pizza for breakfast? Yes, please! This Breakfast Pizza is so easy and tasty you’re going to want it every morning! Refrigerated pizza crust is topped with pesto-flavored scrambled eggs, mozzarella, tomato slices and fresh basil for the most delicious breakfast recipe. This one is always a hit and easy to customize based off of your favorite ingredients.

Breakfast Pizza cooked on a baking sheet and topped with tomatoes and basil

You guys know I’m “Team Sweet Breakfast” most of the time. In fact, I have a protein waffle almost every morning. And these banana blender pancakes are a major favorite too. But there are those times I want a morning meal that’s warm, savory, and filling. For a satisfying savory breakfast I either whip up my breakfast tacos, breakfast casserole or this breakfast pizza.

How Do You Make Breakfast Pizza?

Making a breakfast-style pizza is way easier than you might think! Start by preheating the oven and preparing your baking pan. Then, take a package of refrigerated pizza dough (I used Pillsbury, but feel free to make your own pizza dough if you like) and press it onto the baking pan. Bake the crust for about 5 minutes.

Meanwhile, in a large bowl, beat eggs, milk and pesto together. Heat a large skillet with a little oil or nonstick cooking spray and scramble the pesto-flavored eggs until they are just cooked through but still nice and soft. They’ll cook a little more in the oven later, so keep them just a tad on the undercooked side.

Spread the remaining pesto over the baked crust. Top the pesto layer with the eggs, mozzarella, tomato slices and any other ingredients you might want. Crumbled bacon would be a fabulous addition.

Already this pizza is shaping up to look pretty amazing!

making Breakfast Pizza with pesto, scrambled egg and mozzarella

After about 10 minutes more in the oven and a sprinkle of fresh basil, your breakfast pizza will look and taste SO scrumptious! Cut yourself a nice, big slice, and enjoy!

Trust me when I say that this breakfast pizza will earn you major brownie points with anyone you serve it to.

Just imagine…

“Kids, it’s time for breakfast!”

“What are we having, Mom?”

“It’s PIZZA for breakfast!”

Total cool Mom status, right?

pizza with tomatoes and basil cut into squares

Breakfast Pizza Variations:

We kept our breakfast pizza pretty basic (eggs, pesto, cheese and tomato) knowing we have a few picky kids, but there are so many options for breakfast pizza topping combos. Here are a few…

  • Caramelized Onion, Goat Cheese and Prosciutto
  • Avocado, Tomato, Cilantro and Eggs
  • Spinach, Ricotta, Eggs and Bacon
  • Bell Peppers, Egg, Bacon and Hashbrowns
  • Sausage, Cheddar Cheese and Eggs

Storing & Making Ahead:

How to store breakfast pizza? Just like regular pizza, we recommend placing any leftovers in zip-top bags or a container with a lid. Store in the fridge for up to 4 days. Reheat by microwaving for about 30 seconds or reheat in a toaster oven or oven for 3-5 minutes at 375ºF.

Can I make this ahead of time and freeze for later? To freeze, bake the pizza crust for 7 minutes. Do not over bake. Place cooked ingredients on top and sprinkle with cheese. (Undercook the scrambled eggs. Leaving them a bit runny will make them less likely to become rubbery when baked.)

Once the crust and toppings have cooled, place the pizza on a freezer safe aluminum baking tray or a clean piece of cardboard and flash freeze for about 2 hours. Remove from freezer and wrap tightly with plastic wrap, then again with aluminum foil. Label and freeze for 3-6 months.

To reheat, place pizza in the fridge the night before to thaw. Preheat oven to 350ºF, place the pizza on a baking sheet and bake until hot and cheese has melted; about 5-7 minutes.

Breakfast Pizza served on white plate with coffee

I’ve discussed many times how much my family loves breakfast recipes!! They’re our favorite, and we often enjoy them for dinner since our mornings are usually pretty crazy. Today’s breakfast pizza recipe is a new one that we just LOVE! It’s so tasty and simple to make that we’ve had it 3 times in the last month.

We love this pizza for so many reasons. It combines delicious flavors, including eggs, pesto, and cheese, all combined on a pizza crust. Not only is it super flavorful, but it’s done in about 25 minutes. It’s also a recipe the whole family enjoys.

Looking For More Breakfast Ideas?

Baked Blueberry Donuts

Banana Bread Oatmeal

Customizable Oatmeal Muffins

Roasted Veggie Breakfast Casserole

If you try this breakfast pizza recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

pizza with tomatoes and basil cut into squares
Print
5 from 9 votes
Nutrition Facts
Breakfast Pizza
Amount Per Serving (1 serving)
Calories 345 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Sodium 608mg26%
Carbohydrates 23g8%
Fiber 2g8%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 servings
Breakfast Pizza
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
 

Pizza for breakfast? Yes, please! This Breakfast Pizza is so easy and tasty you're going to want it every morning! Refrigerated pizza crust is topped with pesto-flavored scrambled eggs, mozzarella, tomato slices and fresh basil for the most delicious breakfast recipe.

Ingredients
  • 3 teaspoons olive oil, divided
  • 1 (11-oz.) tube thin-crust pizza dough
  • 12 large eggs
  • 1/2 cup milk (any kind)
  • 5 tablespoons prepared pesto, divided
  • 1 1/4 cups part-skim shredded mozzarella cheese
  • 4 ripe plum tomatoes, sliced
  • salt & pepper to taste
  • Fresh basil leaves for topping (optional)
Instructions
  1. Heat oven to 425ºF. Brush a 10x15-inch rimmed baking sheet with 1 teaspoon olive oil. Press dough evenly into pan; bake crust 5 minutes.
  2. In a large bowl, beat eggs, milk and 1 tablespoon pesto.
  3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add egg mixture; softly scramble, removing pan from heat when eggs are still a bit undercooked.
  4. Spread remaining 4 tablespoons pesto over crust, leaving 1/2-inch border. Top with eggs, then mozzarella and tomato slices. Bake until cheese is melted and crust is golden, about 10 minutes. Scatter basil over the top and serve!
Recipe Notes

Photos by Danielle from Our Salty Kitchen.

Author: Kim
Course: Breakfast
Cuisine: American
Keyword: breakfast pizza, egg pizza, pesto pizza

Did you make this recipe?

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