Scrambled Egg Pizza

Breakfast Pizza

We go through at least three dozen eggs each week. For breakfast, lunch and dinner. Fried, poached and hard boiled. How many eggs do you go through each week?

Pizza isn’t just for lunch and dinner anymore. Breakfast pizza is easy to make and great for brunches, breakfasts and weekday mornings on the run. This scrambled egg pizza can be made ahead of time and reheated as needed.

Scrambled Egg Pizza  printable recipe

1 pound pizza dough

1 tablespoon olive oil

3 scallions chopped

1 cup sliced grape tomatoes

1 cup cooked crumbled bacon

1 1/2 cups shredded Mozzarella Cheese

4 Land O Lakes Eggs

4 tablespoons water

4 basil leaves, sliced

2-4 tablespoons cornmeal

Having all your ingredients ready helps to make putting the pizza together easily.

I love how pretty the Land O Lakes eggs are, the varied colors of brown are so pretty!


Just a few simple steps and breakfast is on the table.

Preheat oven to 425 degrees

Use a 16 oz pizza dough ball from store or make pizza dough. Sprinkle cornmeal over pizza baking pan so that dough doesn’t stick to pan.

Stretch pizza dough to fit pizza pan. Add 1 tablespoon olive oil spread over dough.

Spread Mozzarella Cheese, then add bacon, scallions and tomatoes on top. Stir eggs with water in bowl until mixed well and pour on top of other ingredients. Bake for 8-10 minutes until crust is crisp and eggs are thoroughly cooked.


Place cornmeal in a shaker container to apply gently and easily for a light even coating to the pan so the dough doesn’t stick.

Pizza dough should be at room temperature as it’s easier to spread out and rises evenly

A well preheated oven bakes pizza better than one than one that just came to temperature.


Land O Lakes eggs are Egg-straordinary and produced by hens fed a premium, all vegetable, whole-grain diet, rich in corn and soy protein – with no animal fat or animal by-products.

scrambled egg pizza @createdbydiane

*I was compensated by General Mills for this recipe, all opinions are my own. Those are priceless.

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  1. 1


    so the egg doesn’t run off the sides of the dough? I use flat stoneware to make pizza, so I’m afraid it will make a big mess…what do ya think?

    • 2

      Diane says

      I didn’t put the eggs to the edge I poured it a few inches in from the edge. I don’t believe it would run off. The egg mixture is fairly thick. My pizza pans have a slight curve at the edge, but I would certainly give it a try and pour it towards the center.

  2. 5

    Paula says

    I’d pass on the tomatoes (add extra bacon!) but that’s just me. This is a wonderful breakfast pizza…can I come for a sleep-over!?

    • 6

      Diane says

      Yes, Paula please come over so I can make you breakfast, with extra bacon. I’ll put on what ever toppings you’d like :)

  3. 10

    M says

    You might want to mention using a pan with a lip- I used a regular baking sheet that my pizza didn’t fill, and my egg spilled all over it.

  4. 12


    We go through a lot of eggs, too. Maybe not 3 dozen, but alot. I am salivating over this pizza. Breakfast pizzas are some of my favorites and I just don’t make them often enough.

  5. 13


    OH, you just made me a very happy mom! My son’s favorite dish is scrambled eggs and since he loves pizza he is going to flip for this!! So creative, Diane!

  6. 15


    Oh man…I want this but I would have to make a personal sized one…my husband won’t go for this…but maybe he will I make his half with bacon! This is so clever!


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