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I’ll show you how to make this easy breakfast pizza recipe with runny egg yolks, bacon, crumbly feta, tomatoes, and a crispy, cheesy phyllo crust. Baked on a sheet pan, it’s perfect for brunch, meal prep, and weekend breakfasts!
Easy Sheet Pan Breakfast Pizza Recipe
As one of my favorite foods, pizza is exactly what I wake up craving. And this isn’t your typical breakfast pizza recipe, either! Taking it back to my Macedonian roots, I created the cheesy crust with layers of phyllo pastry spread with a mix of feta and Italian cheese. On top, runny eggs cracked right onto the pizza, shakshuka-style. There’s also plenty of crispy bacon (or sausage) and juicy tomatoes, but you can easily customize this homemade breakfast pizza with your favorite toppings.
As the pizza bakes, the cheese melts into gooey pockets between the crust layers. Preparing this easy brunch pizza on a sheet pan makes it ideal for meal prep and sharing. I think you’re going to love it!
Ingredients You’ll Need
The full ingredients list with amounts is in the recipe card below, but here’s a look at what you’ll need to make this family-friendly breakfast pizza recipe.
For the Pizza Crust
- Feta Cheese – This can be crumbly or smooth.
- Italian Cheese Blend – Any shredded melty cheese, like cheddar, Monterey Jack, and Muenster, works too.
- Oregano – Dried Italian oregano is best. You could use Italian seasoning or replace the dried oregano with parsley or fresh herbs instead. You’ll need about three times the amount if you’re using fresh.
- Phyllo Sheets – You can find phyllo in deli shops or Middle Eastern markets. If it’s frozen, be sure to thaw it first.
- Cooking Spray – For coating the phyllo layers. The spray needs to be oil-based, not butter or non-stick cooking spray.
For the Toppings
- Cherry Tomatoes – Or any ripe tomatoes. I like cherry or grape tomatoes as they’re sweeter and less watery. If you’re using larger tomatoes, chop them smaller and consider removing the seeds.
- Eggs – I like to use whole, freshly cracked eggs and bake them right on top of the pizza. You could also make this breakfast pizza with scrambled or poached eggs.
- Bacon – Use regular or thick-cut bacon, cooked to your desired crispiness. I usually leave the bacon slightly underdone so it can become crispy as it bakes on top of the pizza. If you’d prefer, you can make this breakfast pizza with sausage, too.
- Shredded Cheese – You can use the same Italian cheese blend you used for the crust, or any shredded cheese.
Dough Options for Breakfast Pizza
I make this breakfast pizza recipe on phyllo layered with cheese, but you can swap the crust for puff pastry, homemade pizza dough, or another alternative. These are good options:
- Biscuit dough (use my biscuit recipe)
- Crescent roll dough
- Keto pizza crust
- Hash brown breakfast pizza (line the baking sheet with parchment paper. Cover it with frozen hash browns. Bake them at 375ºF for 10 minutes, then add the pizza toppings and bake as usual until melty.)
Tips for the Best Breakfast Pizza
- Get a crispy crust. Adding cooking spray in between each layer makes the phyllo golden and crispy.
- Make them individual. Slice the layered phyllo into 4-6 squares. Use your fingers to roll up the edges of the top phyllo layer to create a barrier. Crack an egg into each square and add toppings. This will give you individual pizzas.
- Swap the pizza base. If you’re using puff pastry or another pizza dough instead of phyllo, you only need one layer for the melty cheese and toppings. Bake it until browned and cooked through.
Breakfast Pizza Topping Ideas
- More protein. Add chopped ham or crumbled breakfast sausage. Try leftover taco meat for a Tex-Mex version.
- Veggie breakfast pizza. Swap bacon with baby spinach, chopped bell peppers, and sliced mushrooms. You can also replace the eggs with a tofu scramble. Use veggie bacon or leave it off.
- Southwest breakfast pizza. Add drained and rinsed black beans, refried beans, sweet corn, diced peppers, and avocado. Chop up a jalapeño or serrano pepper to sprinkle over for more heat.
- Add a drizzle. Drizzle on olive oil, balsamic vinegar, pesto, hollandaise sauce, and chili oil to add more flavor.
Frequently Asked Questions
Yes. You can use scrambled eggs on the pizza if you aren’t a fan of runny yolks. Cook the eggs in a skillet before you add them to the pizza. Scrambled eggs are also easier to freeze if you’re making the pizza ahead.
I use a cheesy base for this recipe. If you’d prefer, you can spread marinara sauce, ranch dressing (for a white base), or barbecue sauce on the pizza before adding the toppings.
Not in this recipe! Unless you’re using a traditional pizza crust, there’s no need to pre-bake the phyllo crust for this breakfast pizza.
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Breakfast Pizza Recipe
Ingredients
For the Cheese Spread
- ½ cup crumbled feta cheese
- ⅓ cup Italian Cheese Blend
- 1 teaspoon dried oregano
- salt and freshly ground black pepper, to taste
For the Pizza
- 10 phyllo sheets
- oil based cooking spray
- 1 cup cherry tomatoes, halved
- 3 eggs
- 3 to 4 slices bacon, cooked and crumbled
- ⅓ cup Italian Cheese Blend
- fresh chopped parsley, for garnish
Instructions
- Get ready to bake. Preheat the oven to 375ºF. Lightly grease a jellyroll pan with cooking spray.
- Mix the cheese. In a small mixing bowl, combine cheeses, oregano, salt, and pepper; mash with the back of a fork until completely blended and spreadable. Set aside.
- Start the phyllo crust. Place 1 phyllo sheet on the bottom of the prepared pan and lightly spray it with cooking spray. Layer two more phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
- Layer the cheese and repeat. Spread 1/3 of the prepared cheese over the third phyllo sheet. Continue to layer 3 more sheets, spraying each phyllo sheet with cooking spray before adding the next. Add 1/2 of the remaining cheese spread over the stack of phyllo. Layer the last 4 phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
- Assemble the pizza. Sprinkle the remaining cheese over the last sheet. Add halved tomatoes on top. Crack the eggs over the tomatoes. Sprinkle with crumbled bacon and top with cheese.
- Bake. Bake for 18 to 20 minutes, or until the phyllo is golden brown and the eggs are cooked. Remove from oven and let rest a couple of minutes. Garnish with fresh parsley, cut, and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make This Easy Breakfast Pizza
This breakfast pizza takes minutes to put together on a weekend morning. It’s great for Easter or Mother’s Day brunch, or breakfast with the family, and I love storing leftovers in the fridge for easy reheating.
- Prepare the cheese blend. First, mix the feta cheese and shredded cheese with oregano, salt, and pepper.
- Layer the phyllo crust. Next, grease a baking sheet with cooking spray. Add 1 phyllo sheet to the pan, and spray that lightly with cooking spray. Repeat two more times, then spread 1/3 of the prepared cheese blend on top. Layer 3 more sheets of greased phyllo on top, and half of the remaining cheese. Layer the last 4 phyllo sheets on top, spraying cooking spray in between each one. Sprinkle the remaining cheese on top.
- Add the toppings. Now, arrange the halved cherry tomatoes over the pizza, seeds facing upward. Crack the eggs randomly on top and scatter the bacon. Finish with a final sprinkle of cheese.
- Bake it. Bake this breakfast pizza at 375ºF for 18-20 minutes, or until the phyllo crust is golden and the eggs are set.
- Serve. Remove the pizza from the oven and garnish it with parsley. Slice, serve, and enjoy!
Can I Make Breakfast Pizza Ahead of Time?
Yes! You can make this recipe ahead by layering the phyllo crust and keeping it refrigerated until it’s time to add the toppings. Or, meal prep this breakfast pizza by storing the whole pizza, baked or unbaked, in the fridge or freezer. If it’s unbaked, leave off the eggs until it’s time to bake. See below for storage tips.
Storage and Reheating
Whenever I make this pizza recipe, I make two and keep one in the freezer for lazy weekends. Here are the best ways to store a breakfast pizza.
- Refrigerates. Place the breakfast pizza, whole or sliced, in an airtight container for up to 3 days.
- Reheat. Microwave leftover baked pizza for up to a minute or until warm. For larger portions, pop it into the oven at 300ºF for 15 minutes.
- Freeze. This is a freezer-friendly breakfast pizza. To freeze the raw, fully assembled pizza, leave off the eggs. Wrap the baking sheet with plastic wrap twice. Freeze for up to 3 months. Bake the pizza straight from frozen, adding an extra 5-10 minutes to the total cooking time. Add the eggs after 5 minutes in the oven.
This for Easter brunch??? Yes please! But I will take it even when it’s warm outside. No more winter!!!
This is an insanely genius idea! I’d never thought this would work with phyllo sheets but I’ll definitely try this out!
Thanks so much, Madeline!! :)))
Oh wow…that’s very original Kate!
Great job!
Thank you, Rose!! 😀