Brunch Pizza Recipes

This pizza is what happens when breakfast and dinner make out in the kitchen and decide to be friends forever — a slightly gooey, slightly crisp brunch pizza loaded with eggs, melty cheese, and whatever smoky, salty bits you’ve got leftover. It’s fast enough for a weekend lazy morning but fancy enough to impress whoever you guilted into coming over for brunch.

My little family absolutely loses it over this. My husband calls it “the breakfast that forgives me” because he’ll eat it at 10 a.m. or 10 p.m. and swear it’s equally righteous either way. Once I made an emergency version with store-bought dough, some leftover bacon, and a jar of roasted red peppers — the kids declared it a holiday and insisted I make it every month. It’s messy, forgiving, and somehow has become our go-to when we can’t agree on pancakes or pizza.

Kitchen Talk

I learned early on that eggs and pizza are dramatic together. If you add eggs too early they overcook; too late and the whites stay jiggly. I once tried baking raw spinach right on the crust and it wilted into a sad swamp — now I wilt it first, squeeze it dry, and toss. I also swapped ricotta for a thin smear of crème fraîche once and the tang made everything sing. Expect a little splatter, a few burned edges (I call them rustic), and a kitchen that smells like brunch forever.

Shopping Tips

– Cheese: Grab a mix — good melting cheese (mozzarella or fontina) plus a punchy cheese (Parmesan or cheddar) for flavor depth. Pre-shredded is fine for busy mornings.
– Eggs: Use fresh, medium-large eggs so yolks sit beautifully; for the cleanest look pick ones from the refrigerated case, not the countertop carton.
– Produce/Fruit: Cherry tomatoes or roasted peppers are winners. Choose firm tomatoes (not mealy) and squeeze excess moisture from juicy varieties.
– Fats & Oils: Olive oil for drizzling and a little butter if you like browner crust edges — don’t skimp on a quality extra-virgin for finishing.
– Fresh Herbs: Fresh basil or chives are worth buying last-minute; they explode with flavor and keep the pizza bright.

Prep Ahead Ideas

– Make the sauce (or a simple herby oil) the day before and keep it in a jar in the fridge; it’ll save serious time in the morning.
– Cook any proteins (bacon, sausage, ham) ahead and store in an airtight container; reheat briefly or add cold — both work.
– Pre-shred cheeses into a zip-top bag and squeeze out excess air; fruit/veggie toppings can be chopped and stored in small containers.
– Store prepped items in clear containers so you can see what’s left; label with sticky notes if you’re feeling extra.

✔Time-Saving Tricks

– Use pre-made pizza dough or a par-baked crust to skip rising time; press thin for faster baking.
– Cook proteins in the oven on a sheet while the oven preheats — multitasking saves lives.
– If you’re short on time, skip a heavy sauce and brush olive oil mixed with garlic and red pepper flakes on the crust.
– Don’t rush the final broil: a quick minute under the broiler gets those cheese bubbles without drying out the eggs.

✔Common Mistakes

– Adding eggs too early: they’ll overcook and become rubbery — add them with 6-8 minutes left and watch carefully.
– Watery toppings: tomatoes and spinach can make the crust soggy; salt and drain them well beforehand.
– Overloading the pizza: too many toppings = uneven baking. Less is more for crisp edges.
– I once shoved a whole tray in the oven and didn’t rotate — one side burned. Rotate halfway if your oven runs hot.

What to Serve It With

– A simple peppery arugula salad tossed with lemon and olive oil cuts the richness nicely.
– Toasted sourdough or garlic bread for dunking into runny yolks.
– Roasted potatoes or a quick grain salad if you want to make it a proper brunch spread.
– A bright fruit salad to add a fresh, sweet contrast.

✔Tips & Mistakes

– Preheat the oven hot (450–500°F) for a crisp crust; lower temps make the egg runnier but slower.
– If your crust gets too dark before toppings are done, move the tray down a rack and finish on the top for a minute.
– Salt the egg whites lightly and add pepper to the yolks after baking for best flavor.
– If the middle is underdone, tent the pizza with foil and give it a few extra minutes.

✔Storage Tips

Leftovers go in the fridge in a shallow airtight container for up to 3 days. Reheat slices in a skillet over medium-low with a lid to refresh the crust (or in a 375°F oven for 8–10 minutes). Cold slices? Totally acceptable for breakfast — the yolk firms but the flavor is still great. Avoid microwaving if you care about a crispy crust.

✔Variations and Substitutions

– Vegetarian: pile on roasted mushrooms, caramelized onions, and spinach; swap bacon for smoked tempeh or roasted chickpeas.
– Gluten-free: use a store-bought gluten-free crust or a cauliflower crust; par-bake to firm it up before adding eggs.
– Dairy-free: skip the cheese or use a melting plant-based cheese; a drizzle of pesto made with olive oil can add great flavor.
– Sweet twist: swap tomato sauce for a thin smear of ricotta sweetened with a touch of honey and top with figs and prosciutto.

Frequently Asked Questions

Brunch Pizza Recipes

A delicious combination of eggs, cheese, and your favorite toppings on a crispy crust.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1 pizza crust pre-made pizza crust
• ▢ 0.5 cup shredded mozzarella cheese
• ▢ 2 large eggs
• ▢ 0.25 cup diced bell pepper
• ▢ 0.25 cup diced onion
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Preheat the oven to 425°F.
• In a bowl, whisk together the eggs, salt, and pepper.
• Spread the pizza crust on a baking sheet.
• Pour the egg mixture over the pizza crust and top with cheese, bell pepper, and onion.
• Bake for 20 minutes or until the eggs are set and the crust is golden brown.

Notes

Serve with a side salad for a complete meal.