Bacon + Eggs Breakfast Pizza

There was a time in my life – back in my mid twenties, when I had a working metabolism – when I could have very easily subsisted just on pizza. It wouldn’t be too hard, considering the vast variety of beautiful flavor combinations you can serve up in pizza form. Pizza is the ultimate flavor delivery system. But that meant a few days of leftover pizza for breakfast. Probably eaten cold out of the fridge with a dash of hot sauce prior to heading to morning formation for a 3 mile run.

It’s amazing how you can have such nostalgia for beating up your body. I’m still getting my body used to going on 3 mile runs regularly, after spending so much of 2018 lying around and growing a small human. It’s been a while. And it’s been even longer since I’ve had cold pizza out of the fridge for breakfast, though I’m not that anxious to repeat that.

Especially since it’s ridiculously easy to make an amazing breakfast pizza!

Hello, delicious!

This pizza combines savory bacon with creamy mozzarella, garlic, shallots, tomatoes, peppers, and green onions, and sticks eggs seasoned with fresh onion chives, Parmesan cheese, and salt and pepper on top. It’s a thing of beauty – and great simplicity!

Hat tip to Damn Delicious for the bones of this recipe. Please stop by her page for a look at the delicious original.

Bacon + Eggs Breakfast Pizza

Serves 4.

What You’ll Need:

• 1 pizza crust {pre-bought or homemade}
• 8 slices bacon, cut into large pieces
• 2 tbsp. olive oil
• 4 cloves garlic, minced
• 1 shallot, small dice
• 1/2 can of Ro-Tel {or 1/2 medium tomato and 1 green chile, diced}
• 8 oz. mozzarella cheese, thinly sliced
• 5 green onions, small dice
• 4 eggs
• 2 tbsp. Parmesan cheese
• salt and pepper to taste
• onion chives, minced, for garnish

How to Make It:

1. Take note of your pizza dough’s preparation instructions. You don’t want to burn your pizza dough!

2. Preheat your oven to 450F. Line a baking or pizza sheet with parchment paper or cover with a light coating of olive oil. Spread out your pizza dough over the pan and let it set.

3. In a large skillet over high heat, cook the bacon slices for 5 minutes to drain off the initial grease. Don’t cook them until they’re crispy yet – they will continue cooking in the oven. You just don’t want your pizza getting soggy. Drain the bacon on a paper-towel lined plate.

4. Dice the shallot and mince the garlic. Set on the pizza with the olive oil, and brush around the pizza dough until nicely coated. Spread the Ro-Tel the same way, making sure it is drained before hand {otherwise, again, soggy pizza}.

5. Spread the mozzarella slices around the edge of the pizza, and then make a cross across the middle. This leaves you space for the four eggs. Spread the bacon and green onions over the mozzarella cheese, ensuring you leave space for the eggs.

6. Bake the pizza for 10 minutes, or until the edges turn golden.

7. Add the eggs to each of the four spots, being careful to not break the yolk. Return the pizza to the oven and cook for an additional 10 minutes, or until the eggs have set and the edges of the pizza are golden brown.

8. Garnish with parmesan and fresh onion chives, season the eggs with salt and pepper, and serve!

Bless my sister for bringing back my very favorite chicory coffee from New Orleans. The smell and taste of chicory gives me such a boost, and there are mornings I definitely need that, along with the sense of home and the distinctive Cajun accent of my dad’s cooking.

Scott and I have been brainstorming some other variations for this pizza – we’re thinking of swapping sun dried tomatoes and basil for the Ro-Tel and prosciutto for the bacon for a more Mediterranean flavor, for one – but for right now, this is one of our favorite treats to wake up to!

Any other fans of pizza for any meal out there? Anyone else willing to admit they secretly liked it cold?