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Loaded Breakfast Pizza Recipe with Eggs Bacon Cheese

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.”
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Prep Time 20 minutes
Cook Time 16 minutes
20–30 minutes (optional veg marination / dough warm-up) 30 minutes
Total Time 1 hour 10 minutes
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.