Breakfast Pizza with Eggs, Bacon & Spinach – A Hearty, Crowd-Pleasing Morning Meal

This breakfast pizza brings together everything you love about a big breakfast—crispy bacon, creamy eggs, and fresh spinach—on a crisp, golden crust. It’s satisfying without being heavy, and it feels special without being fussy. You can serve it for a lazy weekend brunch or a quick weekday meal with a few shortcuts.

The flavors are balanced, the textures are spot on, and it looks impressive on the table. Best of all, it’s easy to customize to match your morning mood.

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Breakfast Pizza with Eggs, Bacon & Spinach - A Hearty, Crowd-Pleasing Morning Meal

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Ingredients

• 1 pound pizza dough (store-bought or homemade), or a 12-inch parbaked crust
• 4–6 slices thick-cut bacon, chopped
• 2 cups fresh baby spinach, roughly chopped
• 1 small shallot or 1/4 small red onion, thinly sliced (optional)
• 1 cup shredded low-moisture mozzarella
• 1/3 cup grated Parmesan
• 4 large eggs (use 3 if you prefer fewer yolks)
• 1–2 tablespoons olive oil
• 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• Fresh chives or parsley, chopped, for garnish (optional)
• Cornmeal or flour for dusting the peel or baking sheet

Instructions

• Preheat the oven: Set your oven to 475°F (245°C).If using a pizza stone or steel, place it on the middle rack and heat for at least 30 minutes. If using a baking sheet, flip it upside down and preheat it to help crisp the crust.
• Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel–lined plate.Reserve 1 tablespoon of bacon fat in the pan; discard the rest or save for another use.
• Wilt the spinach: Add the minced garlic to the skillet with the bacon fat and cook for 30 seconds. Add spinach and a pinch of salt. Sauté just until wilted, 1–2 minutes.Remove from heat and let excess moisture evaporate.
• Prepare the dough: On a lightly floured surface, stretch the dough into a 12–14 inch round. Keep the edges slightly thicker for a good rim. Transfer to a parchment sheet dusted with flour or cornmeal for easy sliding.
• Build the base: Brush the dough lightly with olive oil.Sprinkle with half the mozzarella and a little Parmesan. Scatter the shallots (if using), then the wilted spinach and bacon evenly over the surface.
• Add the cheese: Sprinkle the remaining mozzarella and most of the Parmesan, saving a little Parmesan for finishing.
• Parbake (if using fresh dough): Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 4–5 minutes until the cheese begins to melt and the crust sets.If using a parbaked crust, skip this step.
• Add the eggs: Carefully remove the pizza. Create 3–4 small “wells” in the toppings and crack an egg into each. Season the eggs lightly with salt and pepper.Add a pinch of red pepper flakes if you like a little heat.
• Finish baking: Return the pizza to the oven and bake 5–8 minutes, until the whites are just set and the yolks are still soft. For firmer yolks, bake 1–2 minutes longer. Watch closely toward the end.
• Garnish and serve: Sprinkle the remaining Parmesan and some chopped chives or parsley on top.Drizzle with a touch of olive oil. Slice and serve immediately.

Why This Recipe Works

This recipe uses a pre-baked or parbaked crust so the eggs cook gently without the base going soggy. The bacon fat adds savory depth, while the spinach keeps things fresh and bright.

A mix of mozzarella and Parmesan gives a melty, slightly nutty finish. Cracking the eggs directly onto the pizza ensures soft, tender yolks that act like a sauce. It’s fast, flexible, and designed for reliable results every time.

Ingredients

• 1 pound pizza dough (store-bought or homemade), or a 12-inch parbaked crust
• 4–6 slices thick-cut bacon, chopped
• 2 cups fresh baby spinach, roughly chopped
• 1 small shallot or 1/4 small red onion, thinly sliced (optional)
• 1 cup shredded low-moisture mozzarella
• 1/3 cup grated Parmesan
• 4 large eggs (use 3 if you prefer fewer yolks)
• 1–2 tablespoons olive oil
• 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• Fresh chives or parsley, chopped, for garnish (optional)
• Cornmeal or flour for dusting the peel or baking sheet

Instructions

1. Preheat the oven: Set your oven to 475°F (245°C).

   If using a pizza stone or steel, place it on the middle rack and heat for at least 30 minutes. If using a baking sheet, flip it upside down and preheat it to help crisp the crust.

2. Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel–lined plate.

   Reserve 1 tablespoon of bacon fat in the pan; discard the rest or save for another use.

3. Wilt the spinach: Add the minced garlic to the skillet with the bacon fat and cook for 30 seconds. Add spinach and a pinch of salt. Sauté just until wilted, 1–2 minutes.

   Remove from heat and let excess moisture evaporate.

4. Prepare the dough: On a lightly floured surface, stretch the dough into a 12–14 inch round. Keep the edges slightly thicker for a good rim. Transfer to a parchment sheet dusted with flour or cornmeal for easy sliding.
5. Build the base: Brush the dough lightly with olive oil.

   Sprinkle with half the mozzarella and a little Parmesan. Scatter the shallots (if using), then the wilted spinach and bacon evenly over the surface.

6. Add the cheese: Sprinkle the remaining mozzarella and most of the Parmesan, saving a little Parmesan for finishing.
7. Parbake (if using fresh dough): Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 4–5 minutes until the cheese begins to melt and the crust sets.

   If using a parbaked crust, skip this step.

8. Add the eggs: Carefully remove the pizza. Create 3–4 small “wells” in the toppings and crack an egg into each. Season the eggs lightly with salt and pepper.

   Add a pinch of red pepper flakes if you like a little heat.

9. Finish baking: Return the pizza to the oven and bake 5–8 minutes, until the whites are just set and the yolks are still soft. For firmer yolks, bake 1–2 minutes longer. Watch closely toward the end.
10. Garnish and serve: Sprinkle the remaining Parmesan and some chopped chives or parsley on top.

    Drizzle with a touch of olive oil. Slice and serve immediately.

How to Store

Let leftovers cool completely. Store slices in an airtight container for up to 3 days in the refrigerator.

For best results, reheat on a skillet over medium heat or in a 375°F (190°C) oven for 6–8 minutes to re-crisp the crust. Avoid microwaving if you want to maintain texture. If the eggs were very runny, reheat gently to avoid overcooking the yolks.

Health Benefits

• Protein-rich: Eggs and bacon provide protein that helps keep you full and energized through the morning.
• Greens at breakfast: Spinach adds iron, folate, vitamin K, and antioxidants without weighing down the pizza.
• Balanced fats: Using a modest amount of bacon and olive oil yields flavor with reasonable fat intake.

  You can lean lighter by trimming bacon pieces and using part-skim mozzarella.

• Calcium and B vitamins: Cheese contributes calcium for bone health, and eggs offer B vitamins that support metabolism and brain function.

Common Mistakes to Avoid

• Skipping the hot surface: If you don’t preheat a stone or inverted baking sheet, the crust can bake up pale and soft.
• Soggy spinach: Add raw, wet spinach and you’ll get excess moisture. Quickly wilting and letting it steam off keeps the crust crisp.
• Overloading toppings: Too much cheese or too many add-ins can prevent the eggs from setting properly and make the crust droop.
• Overbaking the eggs: The eggs go from silky to chalky quickly. Pull the pizza when the whites are just set; they’ll firm up slightly as it rests.
• Cold dough: Stretching cold dough can tear and shrink.

  Let it rest at room temperature for 30–45 minutes before shaping.

Alternatives

• Crust swaps: Use naan, flatbread, or a parbaked crust for speed. Gluten-free crusts work well; adjust timings per package directions.
• Cheese variations: Try fontina or provolone for extra melt, or goat cheese for tang. A sprinkle of feta pairs nicely with spinach.
• Veggie additions: Add mushrooms, thinly sliced bell peppers, or cherry tomatoes (patted dry).

  Keep pieces small to prevent excess moisture.

• Meat options: Swap bacon for breakfast sausage, prosciutto, or smoked salmon. If using salmon, add it after baking to keep it silky.
• Sauce ideas: Brush the base with a thin layer of pesto or a swipe of ricotta mixed with lemon zest and black pepper.
• No-runny-yolk version: Scramble the eggs softly and add them after the first parbake for a fully set, fluffy topping.

FAQ

Can I make this ahead?

You can prep the bacon, wilt the spinach, and grate the cheese up to two days in advance. Shape the dough and parbake the crust for 3–4 minutes, then cool and store wrapped in the fridge.

Add toppings and eggs just before baking to keep the texture fresh.

What if I don’t have a pizza stone?

Use an inverted baking sheet preheated in the oven. It mimics the stone by providing a hot, flat surface for better crust browning. Parchment helps you slide the pizza on and off easily.

How do I keep the yolks runny?

Add the eggs to a partially baked pizza and watch closely during the final minutes.

Pull when the whites are opaque and the yolks wobble slightly. Residual heat will finish them without overcooking.

Can I use frozen spinach?

Yes, but thaw it completely and squeeze out as much water as possible. Sauté briefly with garlic and a touch of oil to drive off remaining moisture before topping the pizza.

What cheeses melt best?

Low-moisture mozzarella is reliable for melt and stretch.

Combining it with Parmesan adds savory depth. For extra creaminess, mix in a little fontina or a few dollops of ricotta.

Is there a dairy-free option?

Use a dairy-free mozzarella-style shred and skip the Parmesan. Brush the crust with olive oil and add a sprinkle of nutritional yeast for a savory boost.

Bake as directed and monitor melt.

How can I make it spicier?

Add red pepper flakes, drizzle with chili oil after baking, or scatter thinly sliced jalapeños on top. Spicy breakfast sausage is another great way to add heat.

Can I cook the eggs separately?

Yes. Bake the pizza without eggs, then top with softly fried or poached eggs right before serving.

This gives you full control over the yolk texture.

What’s the best way to reheat?

Skillet or oven reheating keeps the crust crisp. A covered skillet over medium-low heat for a few minutes warms the slice without drying. In the oven, 6–8 minutes at 375°F (190°C) works well.

How do I scale this for a crowd?

Make two or three smaller pizzas instead of one large one.

Stagger them in the oven and slice into smaller squares for easy serving. Prep all toppings ahead so assembly is quick.

Wrapping Up

Breakfast Pizza with Eggs, Bacon & Spinach delivers the best parts of a hearty morning plate on a crisp, cheesy crust. It’s easy to pull off, quick to customize, and always satisfying.

With a hot oven, a light hand on toppings, and careful timing for the eggs, you’ll get great results every time. Keep this one in your weekend rotation—or make it your new weeknight breakfast-for-dinner favorite.