Loaded Breakfast Pizza Recipe with Eggs Bacon Cheese

There’s something magical about mornings that start with the smell of bacon sizzling and fresh dough baking. It’s cozy, familiar, and a little indulgent the kind of comfort that makes you slow down and savor the moment.

If you love breakfast classics but crave something new, this Loaded Breakfast Pizza with Eggs, Bacon & Cheese takes everything you adore fluffy eggs, melted cheese, smoky bacon, creamy garlic base and brings it together on a crisp, golden crust. It’s not just breakfast; it’s brunch happiness baked into a slice.

Think of your favorite takeout pizza, but lighter, fresher, and bursting with morning flavors. The first bite hits with buttery garlic aroma, then the salt-smoke of bacon, followed by the gentle richness of eggs whose yolks are soft and golden. Each layer has purpose each bite, a story.

What makes it iconic is the balance: smoky meats meet velvety cream; stretchy cheese melts into the dough’s pockets; and bright herbs cut through richness with freshness. A drizzle of olive oil on the rim gives that artisan-pizzeria finish, while the par-baked crust stays crisp under the toppings no soggy slice in sight.

In this guide, you’ll learn all the chef secrets: how to proof your dough, render bacon perfectly without grease, control egg timing for jammy or firm yolks, and use high heat to mimic a brick-oven crunch. Whether you’re a weekend baker or a brinner fan, you’ll master the art of turning breakfast into a masterpiece.

Background Story

My love for breakfast pizza began on lazy Sunday mornings when my dad would fry bacon while the radio hummed softly. The smell of garlic, butter, and toasting bread would drift through the kitchen, and I’d watch him pile everything onto crusty bread eggs, cheese, bacon like an impromptu pizza. It wasn’t fancy, but it was perfect.

Years later, during late-night breakfast for dinner cravings, I remembered that flavor harmony. Only this time, I wanted the crispness of pizza dough, the runny-yolk drama of brunch, and the cozy satisfaction of home-baked comfort. Thus, this Loaded Breakfast Pizza was born nostalgic yet modern, indulgent yet balanced.

Making it at home means freedom: your favorite cheese blend, perfectly cooked eggs, and toppings stacked just the way you like. It’s cost-friendly, customizable, and guaranteed to impress whether for family brunch or a solo kitchen victory.

Recipe Information

Detailed Ingredients List (with Notes)

The Crust

• Pizza Dough (280–320 g) The foundation. Use homemade or store-bought; aim for airy rim and crisp bottom.

• All-Purpose Flour or Semolina (for dusting) Prevents sticking, promotes even browning.

• Olive Oil (2–3 tsp) – Encourages golden color and adds subtle flavor.

🍳 The Creamy Base

• Garlic (2–3 cloves, minced) Fragrant, savory anchor of the pizza.

• Heavy Cream or Crème Fraîche (2–3 tbsp) Smooth, rich base that stays creamy under high heat.

• Salt & Pepper Season lightly; cheeses and bacon will add salt.

The Cheeses

• Mozzarella (1–1½ cups, low-moisture) Melty texture and mild flavor.

• Cheddar or Monterey Jack (½–1 cup) Adds tang and richness.

• Parmesan (2–3 tbsp) Finishing layer of nuttiness and salt.

The Star Toppings

• Bacon (5–6 strips) Rendered to crisp-tender perfection; smoky crunch in every bite.

• Eggs (3–5) Crack them in wells after par-bake for runny or jammy yolks.

• Scallions/Chives/Parsley Herb lift and color contrast.

Optional Add-Ons

• Bell Peppers/Mushrooms/Spinach – For color and texture.

  • Quick Garlic-Oil Marination: Toss with 1 tsp olive oil + pinch of salt + garlic for 20 minutes; blot before topping.

• Crushed Red Pepper or Jalapeños Heat option.

• Cornmeal or Semolina (for peel/stone) Helps the pizza slide easily and crisps the base.

Step-by-Step Instructions

1. Warm the Dough

Remove dough from fridge 30–45 minutes before baking. Relaxed gluten stretches without tearing, giving a soft interior and bubbly rim.

2. Preheat the Oven

Place a pizza stone or steel on the top rack. Heat to 500–550 °F (260–290 °C) for at least 45 minutes. This high heat mimics a pizzeria oven and guarantees a crisp bottom.

3. Render the Bacon

In a skillet, cook bacon over medium heat until crisp-tender not brittle. Drain on paper towels. Save 1–2 tsp bacon fat for brushing the crust later. The kitchen will smell heavenly.

4. Prepare the Creamy Base

In a small bowl, mix minced garlic, cream, olive oil, and a pinch of salt & pepper. Stir until smooth. This garlicky spread replaces heavy tomato sauce and keeps the toppings anchored.

5. Optional Veg Prep

If using veggies, toss them in garlic-oil and rest 20 minutes, then pat dry. This step adds flavor and removes moisture key to avoiding soggy pizza.

6. Shape the Dough

On a floured surface, press dough from center outward, leaving a slightly thicker rim. Stretch gently by hand to about 12 inches. Don’t over-handle or you’ll lose air pockets.

7. Transfer to Peel

Dust a pizza peel or parchment with semolina/cornmeal. Lay the dough on top, ensuring it slides easily.

8. Build the Base Layer

Spread the garlic-cream mixture evenly, leaving 1 inch border. Sprinkle ½ of mozzarella and ½ of cheddar as the first layer this acts as a moisture barrier.

9. Add Toppings (Round 1)

Scatter bacon pieces and optional veggies evenly. Reserve some bacon for garnish later.

10. Par-Bake the Crust

Slide the pizza onto the stone. Bake 4–6 minutes until crust just sets and cheese bubbles slightly. This is your double-fry moment ensures crisp base later.

11. Make Wells for Eggs

Remove pizza and, using a spoon, make 3–5 shallow wells in toppings. Crack one egg into each. Season lightly.

12. Finish the Bake

Return to oven 4–7 minutes, until whites set and yolks are slightly runny. Rotate halfway for even cooking.

For firmer yolks: Add 1–2 minutes more. For runny centers: Stop early carry-over heat finishes the job.

13. Final Cheese + Herb Finish

During the last minute, sprinkle remaining mozzarella/cheddar and parmesan. Once bubbling, remove from oven. Brush rim with reserved bacon fat or olive oil.

14. Rest & Slice

Cool 2–3 minutes before slicing. Scatter fresh herbs, reserved bacon, and red pepper flakes. Slice cleanly with a sharp wheel.

Visual cues: golden underside, blistered rim, firm whites, glistening yolks your masterpiece is ready.

Pro Tips & Chef Secrets

1. Preheat fully Stone/steel heat is 80% of perfect pizza.

2. Par-bake first Like double-frying; keeps base crisp.

3. Cheese first layer Acts as moisture shield.

4. Render bacon properly Too crisp = bitter; too soft = greasy.

5. Egg-well trick Keeps eggs centered and photogenic.

6. Use low-moisture mozzarella Prevents puddling.

7. Balance salt Bacon and cheese already pack plenty.

8. Foil collar Shield rim if browning too fast.

9. Slice after resting Hot cheese needs a minute to settle.

10. Reheat smart Skillet with lid 3–5 min revives crust crispness.

11. Extra luxury: Drizzle truffle oil or hot honey before serving.

Serving Suggestions

• Sides: Arugula-lemon salad, seasonal fruit, crispy hash browns.

• Dips: Garlic-herb yogurt, chili-honey drizzle, or spicy ketchup.

• Drinks: Iced coffee, mimosas, or fresh orange juice.

• Presentation: White platter, overlapping slices, sprinkle of herbs brunch perfection.

Variations

1. Spicy Jalapeño & Hot Honey Add jalapeños before baking, drizzle hot honey after.

2. Veggie Supreme Bell peppers, mushrooms, spinach, tomatoes; skip bacon, add feta.

3. Sausage Gravy Base Swap garlic-cream for sausage gravy; top with crumbled breakfast sausage.

4. Sheet-Pan Crowd Version Double ingredients; par-bake on oiled tray, crack 8–10 eggs.

5. Mini Cast-Iron Pizzas Personal skillets; ideal yolk control.

6. Pesto Brunch Pie Pesto base + cherry tomatoes + eggs + parmesan.

7. Hash-Brown Crust Press shredded potatoes, par-bake, then top and finish.

8. Smoked Salmon Deluxe After baking, add smoked salmon, dill, and crème fraîche for elegance.

Recipe Summary Box

Crispy-bottomed, airy-rimmed breakfast pizza layered with garlic cream, bacon, eggs, and three cheeses.
The par-bake + finish-bake method guarantees jammy yolks and zero sogginess.
Elegant enough for brunch, easy enough for weeknight “brinner.”

Recipe Notes

• Storage: Refrigerate up to 2 days; wrap tightly.

• Reheating: Oven 375 °F (190 °C) for 7–9 min or skillet low heat with lid.

• Substitutions: Turkey bacon, veggie bacon, or sautéed mushrooms; crème fraîche ⇄ heavy cream; cheddar ⇄ Jack.

• Scaling: Two 10–12″ pies feed 6–8; fewer eggs per pie = easier slicing.

• Meal Prep: Render bacon + shred cheese ahead; dough cold-ferments 24–72 h for depth.

• Diet Notes: For vegetarian version, skip bacon → add roasted peppers + spinach + feta.

Garnish & Presentation

Finish with:

• Fresh herbs (parsley/chives).

• Lemon zest for a surprise brightness.

• Extra parmesan and chili flakes for punch.

• Stack slices slightly on platter; drizzle olive oil for shine.

Nutrition (Approx. per Serving)

Conclusion

This Loaded Breakfast Pizza is pure joy in edible form a slice of comfort you can hold. The smell of garlic butter mingling with bacon, the sight of molten cheese bubbling around sunny-side eggs, the crunch that follows the first bite it’s an experience that rewires your definition of breakfast.

Whether you bake it for Sunday brunch or a cozy midnight meal, each bite delivers what we secretly crave: warmth, crunch, and satisfaction. Because sometimes, the best way to start (or end) your day is with eggs, bacon, cheese, and love all on one perfect crust.

Loaded Breakfast Pizza Recipe with Eggs Bacon Cheese

Crispy-bottomed, airy-rimmed breakfast pizza layered with garlic cream, bacon, eggs, and three cheeses.The par-bake + finish-bake method guarantees jammy yolks and zero sogginess.Elegant enough for brunch, easy enough for weeknight “brinner.”

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

20–30 minutes (optional veg marination / dough warm-up) 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Main Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• The Crust
• Pizza Dough 280–320 g – The foundation. Use homemade or store-bought; aim for airy rim and crisp bottom.
• All-Purpose Flour or Semolina for dusting – Prevents sticking, promotes even browning.
• Olive Oil 2–3 tsp – Encourages golden color and adds subtle flavor.
• The Creamy Base
• Garlic 2–3 cloves, minced – Fragrant, savory anchor of the pizza.
• Heavy Cream or Crème Fraîche 2–3 tbsp – Smooth, rich base that stays creamy under high heat.
• Salt & Pepper – Season lightly; cheeses and bacon will add salt.
• The Cheeses
• Mozzarella 1–1½ cups, low-moisture – Melty texture and mild flavor.
• Cheddar or Monterey Jack ½–1 cup – Adds tang and richness.
• Parmesan 2–3 tbsp – Finishing layer of nuttiness and salt.
• The Star Toppings
• Bacon 5–6 strips – Rendered to crisp-tender perfection; smoky crunch in every bite.
• Eggs 3–5 – Crack them in wells after par-bake for runny or jammy yolks.
• Scallions/Chives/Parsley – Herb lift and color contrast.
• Optional Add-Ons
• Bell Peppers/Mushrooms/Spinach – For color and texture.
• Quick Garlic-Oil Marination: Toss with 1 tsp olive oil + pinch of salt + garlic for 20 minutes; blot before topping.
• Crushed Red Pepper or Jalapeños – Heat option.
• Cornmeal or Semolina for peel/stone – Helps the pizza slide easily and crisps the base.

Method

 

1. Warm the Dough
2. Remove dough from fridge 30–45 minutes before baking. Relaxed gluten stretches without tearing, giving a soft interior and bubbly rim.
3. Preheat the Oven
4. Place a pizza stone or steel on the top rack. Heat to 500–550 °F (260–290 °C) for at least 45 minutes. This high heat mimics a pizzeria oven and guarantees a crisp bottom.
5. Render the Bacon
6. In a skillet, cook bacon over medium heat until crisp-tender not brittle. Drain on paper towels. Save 1–2 tsp bacon fat for brushing the crust later. The kitchen will smell heavenly.
7. Prepare the Creamy Base
8. In a small bowl, mix minced garlic, cream, olive oil, and a pinch of salt & pepper. Stir until smooth. This garlicky spread replaces heavy tomato sauce and keeps the toppings anchored.
9. Optional Veg Prep
10. If using veggies, toss them in garlic-oil and rest 20 minutes, then pat dry. This step adds flavor and removes moisture key to avoiding soggy pizza.
11. Shape the Dough
12. On a floured surface, press dough from center outward, leaving a slightly thicker rim. Stretch gently by hand to about 12 inches. Don’t over-handle or you’ll lose air pockets.
13. Transfer to Peel
14. Dust a pizza peel or parchment with semolina/cornmeal. Lay the dough on top, ensuring it slides easily.
15. Build the Base Layer
16. Spread the garlic-cream mixture evenly, leaving 1 inch border. Sprinkle ½ of mozzarella and ½ of cheddar as the first layer — this acts as a moisture barrier.
17. Add Toppings (Round 1)
18. Scatter bacon pieces and optional veggies evenly. Reserve some bacon for garnish later.
19. Par-Bake the Crust
20. Slide the pizza onto the stone. Bake 4–6 minutes until crust just sets and cheese bubbles slightly. This is your double-fry moment — ensures crisp base later.
21. Make Wells for Eggs
22. Remove pizza and, using a spoon, make 3–5 shallow wells in toppings. Crack one egg into each. Season lightly.
23. Finish the Bake
24. Return to oven 4–7 minutes, until whites set and yolks are slightly runny. Rotate halfway for even cooking.
25. For firmer yolks: Add 1–2 minutes more. For runny centers: Stop early carry-over heat finishes the job.
26. Final Cheese + Herb Finish
27. During the last minute, sprinkle remaining mozzarella/cheddar and parmesan. Once bubbling, remove from oven. Brush rim with reserved bacon fat or olive oil.
28. Rest & Slice
29. Cool 2–3 minutes before slicing. Scatter fresh herbs, reserved bacon, and red pepper flakes. Slice cleanly with a sharp wheel.
30. Visual cues: golden underside, blistered rim, firm whites, glistening yolks your masterpiece is ready.

Notes

• Storage: Refrigerate up to 2 days; wrap tightly.
• Reheating: Oven 375 °F (190 °C) for 7–9 min or skillet low heat with lid.
• Substitutions: Turkey bacon, veggie bacon, or sautéed mushrooms; crème fraîche ⇄ heavy cream; cheddar ⇄ Jack.
• Scaling: Two 10–12" pies feed 6–8; fewer eggs per pie = easier slicing.
• Meal Prep: Render bacon + shred cheese ahead; dough cold-ferments 24–72 h for depth.
• Diet Notes: For vegetarian version, skip bacon → add roasted peppers + spinach + feta.