Breakfast Pizza

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sharon redies-rayner


a DIFFERENT pizza that you can do almost all the prep the night before if you like.


★★★★★ 1 vote

35 Min
30 Min


  • 1 Tbsp
    active dry yeast
  • 3/4 c
    warm water
  • 1 tsp
  • 2 c
    flour ( i prefer bread flour )
  • 1 Tbsp
    melted butter
  • 1 dash(es)
  • 6 to 8 slice
    bacon ( or 1/2 c. bacon bits )
  • 1 lb
    bulk sausage
  • 1
    ripe tomato (firm) cored seeded & sliced thin
  • 6
  • 1 1/2 c
    shredded monterey jack cheese



  1. The Night before: dissolve yeast and sugar in warm water in a bowl. beat til batter forms strands. Cover with plastic wrap and place in refrigerator.
  2. Cook bacon until crisp drain and crumble ( or measure bacon bits). Discard fat, and cook sausage through until it is crumbly.drain. refrigerate bacon and sausage separately.
  3. In the morning: punch down dough and pat to fit 14 inch pizza pan. push dough up sides of pan. Bake dough in 450 degree oven on the bottom rack until lightly browned, about 15 min. Remove from oven.
  4. Sprinkle crust with sausage. Place crumbled bacon in the middle. arrange thinly sliced tomato around the edge, pinwheel-fashion.
  5. Break eggs one at a time and evenly distribute the eggs on top so that one egg will be on each wedge.
  6. Cover with grated cheese.
  7. Bake an additional 12-16 minutes until egg whites are set. Remove from oven and cut into wedges.
  8. Accompany with a bowl of fresh fruit or keep it simple and serve with a large glass of orange juice. When you do all the prep ahead of time, you can brew the coffee and have the breakfast on the table for guests in 40 minutes in the morning.

Printable Recipe Card


Course/Dish: Eggs Meat Breakfast

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