Loaded Breakfast Pan Pizza
Loaded breakfast pan pizza turns simple dough, eggs, bacon, cheddar, mozzarella, and green onion into a crisp brunch meal that feeds 4 without fuss.
This recipe fits a budget-friendly kitchen because it uses basic ingredients in a smart way. A little bacon brings smoky flavor. Eggs add protein. Dough turns it all into a filling meal that works for breakfast, brunch, or a quick breakfast for dinner.
Why You’ll Love This Recipe
- Crisp edges: The dough bakes against a hot oiled pan, so the bottom turns golden and sturdy.
- Rich breakfast flavor: Bacon, eggs, cheddar, and mozzarella taste hearty and familiar.
- Easy to scale: One pan feeds 4 people with no complicated prep.
- Great for real life: Use homemade dough, store bought dough, or leftover cooked bacon.
Fabian’s Budget Tip: Use a small amount of bacon and chop it finely. Small crisp pieces spread smoky flavor across the whole pizza, so you get big taste without using a full pack.
Ingredients (Serves 4)
- Pizza dough: 1 pound, 450 g, at room temperature
- Large eggs: 4
- Bacon: 6 slices, about 6 ounces, 170 g
- Shredded cheddar cheese: 1 cup, 115 g
- Shredded mozzarella cheese: 1 cup, 115 g
- Green onions: 3, thinly sliced
- Neutral oil: 1 tablespoon, 15 ml, for the pan
- Black pepper: 1 quarter teaspoon, 1 g, optional
Step-by-Step Instructions
1. Heat the Oven and Cook the Bacon
Heat the oven to 475°F, 245°C. Place a 12-inch oven-safe skillet or round baking pan in the oven while it heats. Cook the bacon in a skillet over medium heat until it sizzles and the edges turn crisp. Drain it, then chop it into bite size pieces.
2. Press the Dough Into the Hot Pan
Carefully remove the hot pan from the oven. Add the oil and tilt the pan so it coats the bottom. Press the room temperature dough into the pan with your fingertips. The dough should feel soft and stretchy. If it pulls back, let it rest for 5 minutes, then press again.
3. Add the Cheese and Bacon
Scatter the mozzarella and cheddar over the dough, leaving 4 small spaces for the eggs. Add the chopped bacon over the cheese. The hot pan will start to warm the dough, and you may smell the first toasty notes from the crust.
4. Crack the Eggs on Top
Crack one egg into each open space. Season with black pepper if you like. Keep the eggs away from the very edge so they stay on the pizza while baking.
5. Bake Until the Eggs Set
Bake for 11 to 15 minutes, until the crust is golden brown, the cheese bubbles, and the egg whites look set. For softer yolks, check at 10 minutes. For firmer yolks, bake a few minutes longer.
6. Finish with Green Onion
Sprinkle the sliced green onions over the hot pizza. Let it rest for 3 minutes so the cheese settles and the slices hold together. Cut into 4 generous pieces and serve warm.
Expert Troubleshooting and FAQs
Can I Use Store-Bought Pizza Dough?
Yes. Store-bought dough works well. Let it sit at room temperature for about 30 minutes before pressing it into the pan. Cold dough snaps back and is harder to shape.
How Do I Keep the Eggs From Overcooking?
Watch the whites, not the timer alone. Pull the pizza when the whites turn opaque and barely jiggle. The eggs will keep cooking for a minute or two from the heat of the pan.
Why Is My Pizza Soggy in the Center?
The oven may not be hot enough, or the dough may be too cold. Preheat the pan, use room temperature dough, and avoid piling cheese in the center. A hot pan helps the bottom crust crisp fast.
Estimated Nutritional Facts Per Serving
- Calories: About 660
- Protein: About 35 g
- Carbs: About 63 g
- Fats: About 31 g
Loaded Breakfast Pan Pizza
Ingredients
- Pizza dough: 1 pound, 450 g, at room temperature
- Large eggs: 4
- Bacon: 6 slices, about 6 ounces, 170 g
- Shredded cheddar cheese: 1 cup, 115 g
- Shredded mozzarella cheese: 1 cup, 115 g
- Green onions: 3, thinly sliced
- Neutral oil: 1 tablespoon, 15 ml, for the pan
- Black pepper: 1 quarter teaspoon, 1 g, optional
Instructions
- 1. Heat the Oven and Cook the Bacon. Heat the oven to 475°F, 245°C. Place a 12-inch oven-safe skillet or round baking pan in the oven while it heats. Cook the bacon in a skillet over medium heat until it sizzles and the edges turn crisp. Drain it, then chop it into bite size pieces.
- 2. Press the Dough Into the Hot Pan. Carefully remove the hot pan from the oven. Add the oil and tilt the pan so it coats the bottom. Press the room temperature dough into the pan with your fingertips. The dough should feel soft and stretchy. If it pulls back, let it rest for 5 minutes, then press again.
- 3. Add the Cheese and Bacon. Scatter the mozzarella and cheddar over the dough, leaving 4 small spaces for the eggs. Add the chopped bacon over the cheese. The hot pan will start to warm the dough, and you may smell the first toasty notes from the crust.
- 4. Crack the Eggs on Top. Crack one egg into each open space. Season with black pepper if you like. Keep the eggs away from the very edge so they stay on the pizza while baking.
- 5. Bake Until the Eggs Set. Bake for 11 to 15 minutes, until the crust is golden brown, the cheese bubbles, and the egg whites look set. For softer yolks, check at 10 minutes. For firmer yolks, bake a few minutes longer.
- 6. Finish with Green Onion. Sprinkle the sliced green onions over the hot pizza. Let it rest for 3 minutes so the cheese settles and the slices hold together. Cut into 4 generous pieces and serve warm.
