Bacon and eggs on a deliciously herbed Greek yogurt pizza crust! This easy breakfast pizza takes just half an hour to make and that includes making the crust from scratch!
What is better than having pizza for breakfast? While I have never been a stranger to eating leftover pizza for breakfast the next morning, this pizza is made specifically for breakfast. This delicious Breakfast Pizza also features all my favorite breakfast foods on top – bacon, eggs!
The bacon, eggs, and veggies sit on a delicious herbed pizza crust that is made from Greek yogurt! This higher protein, yeast-free pizza crust is easy to whip up at the last minute. You could always use a store-bought pizza crust if you want to but I like this higher-protein option.
This pizza is perfect for breakfast and brunch gatherings, but I also have been known to make it for dinner. Breakfast for dinner is always a great choice, in my opinion.
Ingredients for Breakfast Pizza
- Flour: all purpose flour.
- Herbs: Dried herbs including oregano, basil, and thyme are added to the pizza crust. I also sprinkle the baked pizza with fresh parsley before serving.
- Baking powder and baking soda
- Salt
- Greek yogurt: or another thick, plain yogurt. You can strain a thinner yogurt through a cheese cloth to make it less runny otherwise you will end up requiring more flour to soak up the extra moisture.
- Veggies: baby spinach and tomato.
- Mozzarella cheese: shredded.
- Bacon
- Eggs
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Breakfast Pizza
1. Make the yogurt pizza crust. To make the pizza dough, mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to mix well. The dough will be shaggy and sticky. Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball. Place the ball onto the parchment paper lined baking sheet and pressing down with your hands, shape it into a circle about 1/4″ thick.
2. Top with spinach and cheese and par-bake. Spread the baby spinach onto the dough, leaving 1/4″ border around the circle. Sprinkle with the mozzarella cheese and bake in the oven for 12 minutes.
3. Cook the bacon. While the pizza is baking, heat a frying pan on the stove and cook the bacon strips until they are cooked through but not yet crispy. Transfer to a cutting board and chop into smaller pieces.
4. Add eggs, bacon and tomatoes and bake some more. After baking the pizza dough for 12 minutes, remove it from the oven and carefully crack an egg into each quarter of the pizza. Place pieces of bacon and chopped tomatoes around the eggs. Bake for an additional 10 minutes or until the crust is a nice golden brown and the egg whites have set. Sprinkle with parsley before serving.
Storing leftover breakfast pizza and reheating
I highly recommend making and eating this breakfast pizza when its fresh out of the oven. The crust is at its best when it is freshly baked and the egg yolks will still be runny. That said, if you do have leftovers you can certainly store them and reheat them, just keep in mind that the crust may absorb more moisture as it sits and reheating the eggs may cause the yolks to harden.
To store leftovers, allow the pizza to cool and then transfer the leftover slices to an airtight container and store in the fridge.
To reheat, place the slices back onto a parchment lined baking sheet and heat it in the oven until warmed through.
I hope you enjoy this breakfast pizza as much as we do! It really is a delicious way to start the day and not very difficult at all. Bon appetit!
-Cathy
For other delicious breakfast ideas check out:
Breakfast Enchiladas
Tomato and Egg Breakfast Tarts
Breakfast Pizza
Ingredients
For the Greek yogurt herbed pizza crust
- 1 1/4 cup flour + more to roll out
- 1 tablespoon dried herbs (oregano, basil, or thyme)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt (or any plain, unsweetened yogurt)
Pizza Toppings
- 1 cup baby spinach
- 1/2 cup mozzarella cheese shredded
- 3 strips bacon
- 4 -6 eggs
- 1/2 cup tomato chopped
- parsley for garnish
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- To make the pizza dough, mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to mix well. The dough will be shaggy and sticky. Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball. Place the ball onto the parchment paper lined baking sheet and pressing down with your hands, shape it into a circle about 1/4″ thick.
- Spread the baby spinach onto the dough, leaving 1/4″ border around the circle. Sprinkle with the mozzarella cheese and bake in the oven for 12 minutes.
- While the pizza is baking, heat a frying pan on the stove and cook the bacon strips until they are cooked through but not yet crispy. Transfer to a cutting board and chop into smaller pieces.
- After baking the pizza dough for 12 minutes, remove it from the oven and carefully crack an egg into each quarter of the pizza. Place pieces of bacon and chopped tomatoes around the eggs. Bake for an additional 10 minutes or until the crust is a nice golden brown and the egg whites have set. Sprinkle with parsley before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
